Bill's Menu‎ > ‎

Entrees

 

Dinner@Bill’s

 

12/12/2018

 

Appetizers

 

Flash Fried Brussels Sprouts, Vietnamese Style

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

White House Farms Fried Green Tomatoes

Local green tomatoes thinly sliced, brined in buttermilk, dredged in seasoned cornmeal, deep fried and served with Russian dressing.  9

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 blue crabmeat seasoned with Old Bay, bound with eggs and breadcrumbs, cooked on the flattop and served with remoulade. 12

Tobiko Tasmanian Salmon Latke

Fresh salmon diced with red onions, ginger and lime zest, mixed with Wasabi Tobiko and Duke’s and served atop a hot house made potato latke.   12

 

Polish Stuffed Cabbage Roll Latke

Cabbage leaves rolled with ground sirloin, rice and onions, baked in a tomato sauce, served on a potato latke and topped with sour cream.   11

 

Wine Features @ Bill’s

 

Gerard Bertrand Grand Terroir Tautavel, Languadoc, France, 90 pts, WA

Ripe black fruits, chocolate licorice and smoked herbs give way to raspberry aromas while remaining balanced with soft tannins.  45 / btl

 

Stolpman Vineyards, La Cuadrilla, Ballard Canyon, CA, 90 pts                       

This red blend pops with red plum and ripe blackberries. Tannins and acid are well balanced lending a juicy and supple mouth feel.  45 / btl

 

Cristia, Cotes du Rhone Blanc, Courthezon, France  A Viognier blend wafting white flowers, peaches and apricots on the nose while maintaining a pleasant balance between acidity and fruit.  38/btl

Dinner@Bill’s

 

12/12/2018

 

 

Entrees

 

 

Ponce Inlet Sheepshead Fish and Shrimp Gravy

Fresh sheepshead filets dipped in egg wash, dredged in seasoned flour, deep fried, served atop grits and smothered with a creole shrimp gravy.   29 

Shrimp and Grits, Charleston Style
Wild caught Texas shrimp, sauteed with scallions and garlic, finished with a spicy butter sauce and served atop organic grits.  25

Crab Stuffed Tasmanian Salmon

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

Portuguese Surf and Turf

Pork shoulder and Florida octopus braised with tomatoes, onions, sliced garlic, fennel and saffron into a rich Portuguese stew and served atop a pork and saffron risotto.  29

Chicken Toscana

Organic chicken breast sauteed with fennel bulb, mushrooms and garlic, finished with marinara sauce and served atop a fried KY polenta cake and sprinkled with 2 yr. parmesan cheese. 24

 

Choice Black Angus Beef Tenderloin Bordelaise

Choice Black Angus beef tenderloin pan roasted to MR,

Served atop mashed potatoes and smothered with bordelaise sauce.  29

 

Choice Black Angus New York Strip Steak, Bistro Style

Choice Black Angus New York Strip steak pan roasted to MR,

served with twice cooked fries and finished with pistachio pesto

and smoked paprika aioli.  32

 

Italian Braised Beef

Choice Black Angus top sirloin braised in a rich Chianti tomato gravy with carrots, onions and celery until meltingly tender, served with mashed potatoes and sprinkled with 2 yr. parmesan cheese.   27