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Grit Balls of Fire

 Wiesenberger grits cooked with jalapeno peppers, red peppers and green onions, panko crusted, deep fried and served with guajillo ranchero.  9


Marlene’s Tomatoes and Cottage Cheese

Fresh local tomatoes made into a cold soup and served with a dollop of dilled cottage cheese and a drizzle of Spanish olive oil.  8


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

Indian Palak Aloo

Freshly blanched spinach simmered in a rich and spicy coconut curry sauce, pureed with butter, served in a bowl and topped with a fried potato cake. 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 Features @ Bill’s 

Gerard Bertrand Grand Terroir Tautavel, Languedoc, 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

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

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


Afrikan Pompano Pontchatraine

Atlantic African pompano pan roasted with peppers and onions, served atop walnut - spinach rice pilaf and smothered with a crawfish etouffe sauce.  28 

Speckled Trout, Galatoire’s

Rod and reel caught Ponce Inlet speckled trout dipped in egg wash, dredged in seasoned flour, pan fried in clarified butter and finished with a squeeze of lemon and fresh parsley.  28


Bill’s Carolina Shrimp and Grits

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


Blackened Tasmanian Salmon

Tasmanian salmon dusted with Cajun seasoning, blackened in clarified butter, served atop walnut - spinach rice pilaf and topped with a dill, cape gooseberry and Ojai tangerine salsa.  27

Chicken en Croute
Organic chicken breast stuffed with a shiitake mushroom and cream cheese filling, wrapped in puff pastry, roasted and served on demi glaze sauce.  24

 Choice Black Angus Beef Tenderloin

Choice Black Angus beef tenderloin pan roasted to MR, basted with an herb chive flower compound butter and served with mashed potatoes.  29

Bittel Farms Tomahawk Pork Chop

Locally raised and processed tomahawk pork chop coated with our dry rub, roasted to Medium, topped with Wathen’s Bourbon Bacon Jam.  28

Choice 24 oz. Black Angus T Bone Steaks
Choice thick cut T Bone Steak dusted with our pepper rub, pan roasted to MR, topped with a house made guajillo ranchero steak sauce and served with Wiesenberger organic grits.  33