Bill's Menu‎ > ‎

Entrees

 





Dinner@Bill’s


 




Appetizers


 


 


Hawaiian Salmon Ceviche


Tasmanian salmon diced with ginger, red onions and cilantro mixed with a sweet soy sauce lime dressing and served with warm house made chips. 12


 


 Calamari Sambal


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


Riney Farms Fried Green Tomatoes


Local green tomatoes dredged in seasoned cornmeal, deep fried and served with a house made Russian dressing to dip. 10


Flash Fried Brussels Sprouts, Vietnamese Style


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


Maryland Style Crab Cakes


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


 


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 is well balanced lending a juicy and supple mouth feel.  45 / btl


 


Stolpman Vineyards, Roussanne, Ballard Canyon, CA, 91 pts


A pretty golden wine with dried pineapple, brioche and flowers on the nose. This medium bodied wine is rich in texture yet clean on the finish.    48/btl

 


                                               Entrees


Calico Bay Scallops Tortellini  
Florida calico scallops pan fried with crimini mushrooms, roasted red peppers and onions, deglazed with a brandy cream and finished with baby arugula and freshly grated parmesan cheese.  28


Atlantic Emparador Fish

Caught at 3000 feet of water off of the Atlantic Shelf, Emparador fish is considered one of the most prized. We are simply steam sautéing in butter with a spritz of lemon and serving it with mashed potatoes.  30


 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.  24


Crab Stuffed Tasmanian Salmon

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


Blackened Deep Water Barracuda

Florida deep water barracuda coated with our blackening spice, pan roasted in butter, served atop grits and topped with roasted grape tomatoes.  28 


Organic Chicken al Fresca

Organic chicken breast sauteed with mushrooms, house cured Guanciale bacon and roasted red peppers, served on a bed of roasted local vegetables and finished with goat cheese and a drizzle of tomato.  24


Beef Tenderloin Diane

Choice Black Angus beef tenderloin pan roasted to MR, deglazed with brandy and finished with Dijon, cream and demi glaze.  29


Bittel Farms Tomahawk Pork Chops
Local tomahawk pork chops dusted with Middle Eastern spices cooked on the flattop, served with roasted butternut squash and walnut rice pilaf and drizzled with a mulberry balsamic glaze.  26