Bill's Menu‎ > ‎

Entrees




Dinner@Bill’s


9/22/2017


Appetizers

 


Riney Farms Fried Green Tomatoes

Local green tomatoes brined in buttermilk, dredged in seasoned cornmeal, deep fried and served with a horseradish cream sauce for dipping.  9


 Chutney Baked Brie

Imported brie baked in a ramekin with Major Grey’s Chutney andserved with sour dough bread crisp


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


Bill’s Crab Cakes

Lump Crabmeat bound with eggs and breadcrumbs, seasoned with Old Bay, cooked on the griddle and served with a lemon tarragon aioli. 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


Texas Shrimp Toscana

Wild caught Texas shrimp sautéed in olive oil with sliced garlic and finished with a Tuscan cannellini bean and arugula stew and grated parmesan.  12


 


Wine Features @ Bill’s


 

              Freelander Cabernet Sauvignon, 

This inaugural release shows massively rich flavors of blackberries and casiss. Lush mouthfeel allows the sweet tannins and toasted oak to complete a gentile finish. 30/btl 8/gl


Freelander Chardonnay, California

This inaugural wine shows good acidity to balance the ripe pineapple, pear and passion fruit flavors on the front while finishing clean with clove and vanilla notes on the end   30/btl  8/gl


 


9/22/2017

 


Entrees


 Blackened Tasmanian Salmon Rockefeller

Tasmanian Salmon blackened on the flattop with our dry rub and served with mashed potatoes and an emerald Rockefeller spinach sauce.  25


Shrimp and Grits, Charleston Style
Wild caught Texas shrimp sautéed with scallions, garlic and lemon, 
with a spicy butter sauce and served atop organic grits. 24


Hokkaido Diver Scallops

Japanese diver scallops pan roasted with house made pesto sauce and served on a pool of smoked tomato cream with organic grits.  28


Costa Rican Corvina Fish, Basque Style

Fresh corvina fish sautéed with walnuts, garlic and roasted red peppers, deglazed with sherry, finished with local butter and served atop grits. 26 


 


Chicken Marsala

Organic chicken breast, dusted with flour, sauteed with crimini mushrooms and finished with a Marsala demi glaze.   24


 


Braised Lamb Shanks

Lamb fore shanks braised until meltingly tender in a rich tomato sauce with rosemary, garlic cloves and red wine and served with mashed potatoes and the braising gravy.  26


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


Black Angus Beef New York Strip Steak au Poive Vert

16 oz. choice New York Strip steak pan roasted to MR, served with mashed potatoes and topped with a brandied green peppercorn sauce.  32


Choice Black Angus Beef Tenderloin, Bistro Style


Choice 7 oz. Black Angus beef tenderloin pan roasted to MR,
served with twice cooked parmesan steak fries and smoked paprika aioli.
28