Bill's Menu‎ > ‎

Entrees





@ Bill’s, 2021


Appetizers


 


New England Fish and Clam Chowder   8


 


Veal Meatballs Amalfi


Ground veal, garlic, pistachios and parmesan cheese, softened with breadcrumbs, simmered in a San Marzano tomato sauce and finished with parmesan cheese.  12


 


Beech Mushrooms Bhaji


Brown beech mushrooms dipped in an Indian curry batter, deep fried and served atop a fragrant Madras Coconut curry sauce.  9


 


Shrimp Croustade


Wild caught gulf shrimp sauteed with garlic, mushrooms and roasted red peppers and served on grilled house made walnut sour dough bread.  12


                                                           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 Specials @ Bill’s


 


Heron Wines, Pinot Noir, California


Laely Heron learned to make wine in Burgundy, France. She chooses her fruit from higher elevations which produces a lower alcohol wine that is varietally correct and great with food.  30


 


Dashe Cellars Chenin Blanc, Les Enfants Terribles Couvee, California


Racy, sleek and delicious. Chenin Blanc is one of the primary grapes of the Loir Valley.  38


 


La Cuadrilla Santa Barbara, CA


Medium to full bodied. Aromas of baked black plum, lilac and cherry cola. Loads of wonderful ripe fruit in the mouth with touches of spice with firm tannins.  45


@ Bill’s, 2021


 


Entrees


 


Maine Diver Scallops


Large diver harvested Maine scallops pan roasted in butter and served with mashed potatoes in a pool of saffron cream sauce.  28


 


Miso Honey Scottish Salmon


Fresh Scottish salmon brushed with a miso honey baste, roasted with sesame seeds and served atop steamed rice with a drizzle of sesame oil. 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


 


Cape Cod Striped Bass


Wild caught striped bass pan blackened with our Cajun spice rub and served atop Wiesenberger grits with house made green tomato relish. 28


 


Pistachio Crusted Seabass


Chilean seabass roasted with a pistachio bread crumb crust and served atop steamed rice in a pool of Sicilian tomato sauce. 28


 


Caribbean Jerked Chicken


Organic chicken breast marinated with lime, garlic, chilies and Caribbean spices, pan roasted, served atop steamed rice and finished with an orange salsa.  26


 


Black Angus Beef Tenderloin & Bourbon Bacon Glaze


Black Angus beef tenderloin pan roasted until MR, deglazed with aged sherry vinegar and house made bourbon bacon jam served with mashed potatoes and asparagus.  30