Bill's Menu‎ > ‎

Entrees

Eat @ Bill’s

Appetizers

 

Bill’s Charcoutrie

Alto Adige smoked prosciutto, Goat Ridge Farms fresh Chevre cheese, marcona almonds, Castelvetrano olives, quince jelly and toasted sour dough bread.  12

 

Smoked Fish and Toast

Atlantic striped bass, smoked with apple wood, and bound with cream cheese, and house spices, spread over salted toast points and garnished with arugula, pickled red onion and drizzled Grecian olive oil.  9

Calamari Sambal

Squid tubes dredged in seasoned flour, deep fried and tossed with Thai sweet

chili sauce, cilantro and green onions.  10

 

Stuffed Dates

Sweet Madjool dates, stuffed with a bright goat cheese filling, and wrapped in bacon.  Flash fried and served over a sweetened onion soubise sauce 11

Fried Mac and Cheese

Artisan pasta folded with locally sourced chevre, and bound in rosemary scented mornay sauce, sliced, and breaded in a seasoned almond flour and deep fried.  Set over a savory cheese sauce and garnished with warm spiced honey and green onion. 10

Wine Specials @ Bill’s

 

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

 

Daou Cabernet Sauvignon, Paso Robles, CA, 92pts WA

Full bodied with firm tannins on the palate, aromas of black cherry, cocoa, cedar, leather and eucalyptus all leading to a lingering silky and supple finish.  55

 

Phoenix Cabernet, Coonawarra, South Australia

A complex bouquet layered with dark fruits, hints of plum, blackberry

and dark chocolate intense palate with generous savory tannins.  42

 

 

 

 

 

 Eat @ Bill’s

Entrees

 

Atlantic Scottish Salmon

Wild Atlantic salmon pan seared with a lemon wheel, served with mashed potatoes and fresh asparagus, and finished with a fresh dill Dijonnaise sauce. 28

 

Wild Caught Gulf Shrimp Madras

Gulf wild caught shrimp sauteed with scallions and garlic, finished with a spicy coconut Madras curry sauce, served with rice, and garnished with fresh cilantro leaves.  26

 

Red Snapper and Shrimp Pontchartrain

Succulent Red Snapper, blackened with Cajun spices and brown butter, smothered with a warm and rich shrimp Etouffee sauce. Served over rice and garnished with green onion and house made file powder.   28

 

Jim’s Sweet and Spicy Almond Crusted Chicken

Organic boneless chicken thighs dredged seasoned almond flour, fried, drizzled with a spicy honey sauce set in a pool of savory soubise sauce and served with rosemary infused pasta and local goat cheese. 26

 

Black Angus Beef Tenderloin

Black Angus beef tenderloin pan roasted to MR, topped with a house made Bourbon Bacon Jam and served atop mashed potatoes and asparagus.  30

 

Manchester Farm’s, Quail

A pair of semi-boneless quail pan roasted with cumin seeds, served atop a Minnesota wild rice pilaf and smothered with a fragrant scratch made mole sauce and drizzled with Mexican crema.  28

 

Black Hawk Farms American Wagyu Rib Eye Steak

A prime locally raised Wagyu Angus ribeye steak pan roasted to MR, served with mashed potatoes, and finished with a brandied green peppercorn sauce. 45