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@ Bill’s, 2021



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




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