Bill's Menu‎ > ‎

Entrees



Dinner@Bill's 



 


11/12/2019 


Appetizers


 Lobster Bisque   8


                                               Baked Buffalo Mozzarella
Fresh buffalo mozzarella baked in a pool of spicy tomato Arrabiatta sauce and served with toasted house made English muffins.  10


                                                 Indian Halibut Pakoras
Poached fresh halibut blended with fragrant Indian spices, bound with eggs and flour, deep fried and served with cucumber raita. 10


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


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


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


 

Quilt Cabernet, Napa Valley, California                                                                 

This wine has striking aromas of dark chocolate, blackberry jam, nutmeg and toasted oak while balancing acidity with smooth velvety tannins.   48 / btl 


Ken Wright Cellars Pinot Noir, Willamette, OR                                                      
 Ripe rainier cherry, red plum and blackberry are nestled between notes of cedar and rosemary while soft tannins yield to bright acidity.  50 / 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


Hayes Ranch Chardonnay, California
Golden yellow in color this wine boasts vanilla and brown sugar aromatics while hints of oak create a soft fruity finish.  32 / btl


Dinner@Bill’s


11/12/2019


Entrees 


Pistachio Crusted Yellow Tail Snapper
South Florida hand speared yellow tail snapper roasted with a pistachio lemon breadcrumb crust, served atop mashed potatoes and finished with a roasted tomato vinaigrette.   29


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


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


 Maine Diver Scallops
Large dry pack scallops pan roasted with guanciale bacon lardons and mushrooms, finished with brandy and cream and served with Wiesenberger grits.  28 


Panama Pompano Etouffe
Surf caught pompano blackened on the flattop with Cajun spices, served atop steamed Misamati rice and smothered with crawfish etouffe sauce.  28


Bittle Farm’s Tomahawk Pork Chops
Locally sourced and processed thick cut tomahawk pork chops pan roasted to Medium, served with mashed potatoes and topped with house made bourbon bacon jam.  28


Choice Black Angus New York Strip Loin Chimichurri
14oz. New York strip steak pan roasted with garlic butter to MR, served with twice cooked fries and topped with Chimichurri sauce.  30


Chicken en Croute


Choice Black Angus Beef Tenderloin, Basque Style
Choice Black Angus beef tenderloin pan roasted with garlic, roasted red peppers and walnuts to MR. deglazed with aged sherry vinegar and served with mashed potatoes.  29

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Organic chicken breast wrapped in puff pastry with local goat cheese & spinach stuffing, baked until golden and served on a pool of roasted red pepper sauce.  25