Bill's Menu‎ > ‎

Entrees



Dinner@Bill’s

8/15/ 2017

 

Appetizers 


Riney Farms Fried Green Tomatoes

Local green tomatoes brined in buttermilk, dredged in seasoned cornmeal, deep fried and served with a Zatarane’s mustard sauce. 10


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 Thai sweet chili sauce and fresh cilantro.  11


Bill’s Crab Cakes

Fresh crabmeat bound with eggs and breadcrumbs, cooked on the griddle and served with fresh arugula and a wasabi aioli. 12


Chevre Fondue  

Local goat cheese rolled in panko crumbs, deep fried and served on house made pineapple chutney with toasted sour dough crisps. 11 


Wine Features @ Bill’s


Bhilar Plots Viura, Rioja Alavesa, Spain                                                         

85% Viura and 15% White Grenache. Malolactic fermentation gives this wine body and lush mouth feel with notes of citrus peel, 35/btl 10/g 


Bhilar Plots Tempranillo, Rioja Alavesa, Spain

85% Tempranillo, 10% Grenache and 5% Viura. Aged 18 months in neutral French oak allows dense black fruit on the palette, structured fine grade tannins and refreshing acidity   35/btl  10/g


Crossbarn Chardonnay, Sonoma County, CA                                                  

Aromas of bartlet pear, yellow peaches and citrus. On the palate

Flavors of apple, guava and apricot. Creamy energetic texture.  40 /  

 


8/15/2017


 

 

Entrees


California Cobia Veracruz

Fresh Cobia fish pan roasted with lemon slices and finished with a fresh tomato and castelvetrano olive sauce.  28 


Tortellini de Pesce

John Dory Fish, Red Grouper and Texas shrimp sauteed in olive oil with garlic and roasted peppers and finished with fresh ricotta tortellini.  26 


Crab Stuffed Tasmanian Salmon

Fresh Tasmanian salmon stuffed with crab filling, roasted and

served atop stewed tomatoes and corn.  27 

Deep Water Barracuda Steamed in a Banana Leaf
Pacific deep water barracuda marinated in a Thai curry, wrapped in a banana leaf with lo mein noodles and steamed to order. 28


Bill’s Shrimp & Grits

Wild caught Texas Shrimp sauteed with scallions and garlic, finished with a spicy butter sauce and served atop Kentucky Proud grits.  25  


Fried Chesapeake Bay Oysters

Fresh Chesapeake Blue Point Oysters dredged in seasoned

cornmeal, deep fried and served with French remoulade sauce.  24


Wathen’s French Cut Pork Loin Chop
A French cut pork loin chop marinated with Wathen’s Bourbon,
grilled on the flattop and finished with a demi glaze sauce. 24


Chicken Marsala

Organic chicken breast thinly sliced, dusted with flour and sauteed with crimini mushrooms and finished with a Marsala demi glaze.   24


Choice Black Angus Beef Tenderloin Mobile

A choice 7 ounce beef tenderloin pan roasted to MR, served on fried green tomatoes and topped with garlic shrimp.  30