Bill's Menu‎ > ‎

Entrees




Dinner@Bill’s





7/16/2019

 

Appetizers

 

Chevre Stuffed Madjool Dates

Madjool dates stuffed with local goat cheese and a marcona almond, wrapped in bacon and served in a pool of Greek tomato sauce.  10

 

Maryland Style Crab Cakes

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

House Cured Salmon Gravlax

Salmon cured with kosher salt, pepper, dill and juniper berries, sliced and served with a dill and citrus cottage cheese and seared sour dough.  11

Calamari Sambal

Squid tubes dredged in seasoned meal and flour, deep fried and tossed with Thai sweet chili sauce, sambal, cilantro and green onions.  11

Flash Fried Brussels Sprouts, Vietnamese Style

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

 

Wine Features @ Bill’s

 

Failla Chardonnay, Hudson Vineyard, Napa, 91 pts, WS

A finely made wine from a stellar vineyard in caneros. It has a creamy lemon and tangerine lushness with a spicy herbal accents throughout.  100 / btl

 

E. Guigal, Cotes du Rhone, Rhone Valley, FR, 90 pts, Jebb Dunnuck                                                         This beautiful wine based on viognier is both fresh and rich with aromas of honeysuckle and pear yet balanced with a rich mineral streak.  35 / btl

 

Evolucio Furmint, Tokaj, Hungary

From the Tokaj region of Hungary and made for the summer heat, this white is bursting with white peach and white flower yet dry on the finish. 32 / btl

 

Morgan, Grenache Syrah, Central Coast, CA

Pomegranate, dried herbs and floral notes on the front while medium bodied soft tannins yield to raspberries and plum.  40 / btl



 

Entrees

 

Stuffed Idaho Rainbow Trout

Fresh rainbow trout stuffed with bacon and shiitake mushrooms, topped with a lemon sauce and served with mashed potatoes. 27

 

Atlantic Barrel Fish Etouffe

Fresh Barrel Fish pan roasted with “the holy trinity” and wild caught shrimp, served atop Missamati rice and smothered with etouffe sauce. 29

 

Maine Summer Diver Scallops

Maine diver scallops pan roasted with local sweet corn, squash, red peppers and tomatoes and served with mashed potatoes.  28

 

Crab Stuffed Scottish Salmon

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

 

Carolina Shrimp and Grits

Gulf wild caught shrimp sauteed with scallions and garlic, finished with a spicy white wine butter sauce and served atop Wiesenberger grits.   25

                                                                                                                                

Chicken and Fried Green Tomatoes

Free range chicken breasts dusted with seasoned flour, sauteed with fresh basil, served atop fried green tomatoes spread with goat cheese and finished with a local tomato marinara sauce.  25

 

 Choice Black Angus Beef Tenderloin, Basque Style

 Black Angus beef tenderloin pan roasted with walnuts, garlic and red peppers to MR, deglazed with aged sherry vinegar, finished with butter and served with mashed potatoes.  29

 

Bittel Farms Braised Pork Belly Chop, Schezuan Style

Local pork belly braised in a spicy Schezuan sauce until meltingly tender, served atop steamed Missamati rice, drizzled with braising sauce and sprinkled with black sesame seeds.  27