Bill's Menu‎ > ‎

Entrees

 

 

 


Dinner@Bill’s

Appetizers

 

Riney Farms Fried Green Tomatoes

Locally grown green tomatoes sliced, brined in buttermilk, dredged in seasoned cornmeal, deep fried and served with Russian dressing.  10                                                                                                              

Smoked Tasmanian Salmon Dip and Warm Chips

Smoked Tasmanian Salmon flaked, blended with dill lemon, sour cream, horseradish and Duke’s and served with warm house made chips.10

Calamari Sambal

Calamari tubes dredged in seasoned cornmeal, deep fried and tossed with a sweet Thai chili sauce and fresh cilantro.  11

Maryland Style Crab Cakes

Lump crabmeat bound with eggs and bread crumbs, seasoned with Old Bay, cooked on the griddle and served with New England style tartar sauce.12

Flash Fried Brussels Sprouts, Vietnamese Style

Brussels sprouts flash fried, tossed with peppers, onions and Vietnamese Nuoc Cham sauce and garnished with cilantro.  9

 

Schezuan Pork Spring Rolls

Freshly ground pork seasoned with Schezuan peppercorns, orange zest, chilies and ginger rolled in a spring roll wrapper, deep fried and served with a sweet and spicy dipping sauce.  11                                                             
                                                 

Wine Features @ Bill’s

Lail Vineyards, Blueprint Sauvignon Blanc, 2014, Napa Valley, 92 pts WE

This wine has beautiful aromas of lemongrass, honeysuckle and Meyer lemon. In the mouth this wine is acid driven, fresh and vibrant with classic citrus flavors showing the intensity and complexity    60/btl

 

Ignios Origenes, Marmajuelo, Canary Islands, 91 pts Robert Parker, WA

A beautiful golden yellow color lends honey, pears, almond and butterscotch to the nose while this mineral driven wine balances fruit, acidity and salinity to achieve a long and savory finish.   48 / btl

Davis Bynum Chardonnay, 2014, Russian River Valley, 90 pts WE

This chardonnay is creamy on the palette yet balanced with acidity. It displays beautiful aromas of baked apples and pears with hints of lemon and white flowers on its lush finish.   38 / btl


 

                                                     Entrees

 

 

Florida Calico Scallops Orecchiette

Calico Bay Scallops dusted with seasoned flour, sauteed in clarified butter, deglazed with a tomato and roasted red pepper coulis and served atop a bed of orecchiette pasta in lemon olive oil.  27

 

Cape Canaveral Speckled Trout

Fresh speckled trout seasoned with our dry rub, cooked on the flattop in butter, served atop steamed Missimati rice and finished with local stewed tomatoes and corn.  28

Carolina Shrimp and Grits
Wild caught Texas shrimp sauteed with bacon, peppers, onions, garlic and diced tomatoes, finished with butter and tabasco and served atop grits.  25

Crab Stuffed Tasmanian Salmon

Tasmanian salmon pocket stuffed with crab and cream cheese, roasted, served atop mashed potatoes and finished with a lemon butter sauce.  27

                               

Wathen’s French Cut Pork Loin Chop
A French cut pork loin chop marinated with Wathen’s Bourbon,
grilled and topped with a demi glaze sauce. 24

Chicken Chasseur

Organic chicken breasts sauteed in olive oil with mushrooms and peas, finished rich tomato sauce and served atop a panko crusted grit cake. 24

Choice Black Angus New York Strip Steak, Basque Style
A choice NY Strip Steak pan roasted to MR with garlic, roasted red peppers and walnuts, deglazed with aged sherry vinegar and finished with butter. 32