Bill's Menu‎ > ‎







Grit Cakes Carciofo

A panko crusted grit cake, deep fried and baked with an artichoke heart mousse and finished with a red pepper cream sauce.  10

                                            Potato Latke and Salmon Tartar

Salmon tartar tossed with shredded lettuce, served atop a crisp potato pancake and finished with sour cream and beet horseradish sauce. 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

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, cooked on the flattop and served with an arugula salad and wasabi cream.  12

                    Wine Features @ Bill’s


Turley Juvenile Zinfandel, Sonoma, California
Rich red fruits with a vanilla creamy finish with blueberry andRaspberries on the mid palate.  50 / btl,

Latta, GSM, Walla Walla, Washington, 93 pts WS

This garnet wine has the mineral and cherry aromatics of Grenache, the deep meaty bramble of syrah and the earthiness of mouvedre.

 65 / btl 

Latta, Roussane, Columbia Valley, Washington, 93 pts WE
This beguiling wine has richness, structure, minerality and a vibrant golden hue while finishing with notes of honeysuckle, lemon curd and beeswax.   60/btl



Florida Pompano ala Plancha
Fresh wild caught pompano dipped in garlic butter, cooked on the flattop and finished simply with lemon and parsley.  26

Chilean Seabass Toscana
Fresh seabass dusted with flour, pan roasted and served atop a Tuscan bean stew and topped with green tomato relish.   27

                                                Crab Stuffed Tasmanian Salmon

Tasmanian salmon pocket stuffed with a cream cheese and jumbo lump crab filling, roasted and topped with a light lemon butter sauce.  27

Carolina Shrimp and Grits
Wild caught Texas shrimp sauteed with bacon, peppers, onions, garlic and diced tomatoes, finished with butter and tabasco and served atop grits.  24

Choice Black Angus New York Strip Steak Chimichurri
A choice 14 oz. New York Strip Steak seasoned with green peppercorns, pan roasted to MR and served with chimichurri sauce.  32

 Wathen’s Pork Loin Chop

A thick French cut loin chop pan roasted with our dry rub, served with mashed potatoes and a Wathen’s Bourbon demi glaze.   24

Chicken Gougere

A chicken breast sauteed and served atop mushroom and bacon duxelle in a Gougere pastry shell and topped with a mushroom cream sauce.   24

                                                  Black Angus Beef Tenderloin

Choice 7 oz. beef tenderloin pan roasted to MR, served with mashed potatoes and smothered with a red wine reduction sauce.  29

 Braised Black Angus Tomahawk Short Rib

Choice tomahawk beef short ribs braised with tomatoes, onions, carrots and garlic until meltingly tender and served with mashed potatoes and the braising sauce.  27