Backwater Bill’s Dinner Menu
Appetizer:
Traditional shrimp cocktail 9
Baked Ziti
Loaded with mild Italian sausage and three Italian cheeses. Topped with housemade marinara sauce & crostini 10
Scallops Provencale
Tender bay scallops sautéed in olive oil with garlic, onion, tomato and chopped black olives. Tossed with angel hair pasta 13
Swordfish
Fresh local swordfish grilled and topped with warm avocado butter & chopped cilantro. Accompanied by brown rice & sautéed snow peas 21
Pork Chop
12 oz. center cut pork chop Iron-skillet seared to temperature. Finished with a bourbon & peach brown gravy, Boursin mashed potatoes and sautéed snow peas 17
Featured Wine:
Craggy Range Chardonnay – Pale straw color with faint green hues. Lemon, cream, floral and nut characteristics blend on the nose to form a complex bouquet. The palate is tightly structured with firm acidity and a grainy texture with flavors of white peach, flowers and a hint of roasted nuts.
Pairs well with the Swordfish
$21.00
Malbec, Portillo: Mendozadisplaying a fresh and fruity nose, enhanced by hints of plums, black berries and a touch of vanilla. Fresh fruit flavors, supported by sweet and round tannins, and good structure contributed by oak. Long and fruity finish.
An excellent accompaniment to either pasta dish
$5.00 off a bottle
Liquid Dessert: $6.00
German Chocolate Cake
Malibu coconut rum, Crème de Cacao, Frangelico & splash of half & half on rocks
Pineapple Upside Down Cake
Stoli vanilla vodka, pineapple juice and grenadine shaken and served in a martini glass
French Kiss
Raspberry liquer and cream served on the rocks
Prime Rib Night
Friday, May 18th, 2012
Join us for a 12oz. cut of slow-roasted, mouth watering Prime Rib seasoned to perfection and served with horseradish mashed potatoes and vegetables.
$24.00
Don’t miss out!! Reserve your table now!!
Thanks for everyone who came out for our beer tasting last Saturday!! The winners, and our new member-chosen draft beers for the summer are: Carolina Blond, Blue Moon Belgium White, and Dundee Honey Brown!! Join us for Happy Hour on Fridays & Saturdays from 4-6 and enjoy any of these drafts for just $2.00!!!
Are you a fan of beer? Do you want to choose what Backwater Bill’s carries on draft? Come and join us on Saturday, April 14th from 4-5 for a beer tasting! We will have 9 new beers to taste, and the top 3 from your votes will be what’s on tap this summer!! Cost is $8.00 per person. Contact Katie at kswaby@hamptonlake.com to reserve your spot!!
St. Patrick’s Day Buffet
Saturday, March 17th, 2012
6-8 p.m.
Irish Cheddar & Stout Soup
Cold Beet Salad
Old Fashion Salad with Shanagarry Cream Dressing
Irish Soda Bread with Raisins
Corn Beef & Cabbage
Beef & Guiness Pie
Kilmore Quay Fishermans Pie
Colcannon
Assorted Irish Themed Desserts
$18.00/Adults
$8.00/Children
Reservations are required for this event
Contact Katie at kswaby@hamptonlake.com for your reservations!!!
Make your reservations for our Wine Dinner on March 30, 2012, featuring the wines and cuisines of New Zealand!!! Menu is as follows:
Backwater Bill’s Wine Dinner
February 10, 2012
Homemade Duck sausage roll with chow chow & goat cheese
Wild Rock Sauvignon Blanc – Still the classic New Zealand gooseberry, but less of the grass and grapefruit and more lime, floral and stonefruit. Crisp, spicy, and delicious. Sublime wherever there is sun, surf or seafood.
Fennel dusted Hapuka delicately pan seared and served with charred onion, spinach and mussel broth.
Craggy Range Chardonnay – Pale straw color with faint green hues. Lemon, cream, floral and nut characteristics blend on the nose to form a complex bouquet. The palate is tightly structured with firm acidity and a grainy texture with flavors of white peach, flowers and a hint of roasted nuts.
New Zealand lamb rack roasted and sliced and served with Shepards Pie, warm beet compote and tarragon infused jus lie.
Wild Rock Pinot Noir – Dense ruby red in color this Pinot Noir has red berry and black cherry fruits mixed with wild herb and floral characters. A soft textured palate with fine grainy tannins and a spicy, dried fruit character on the finish.
Bitter sweet chocolate torte with minted crème fraiche.
Craggy Range Riesling – Green tinged pale straw in color, the aromatics display ripe stonefruit, floral notes of lime oil and a sherbet candy character. There is a sweet floral and tropical feel to the palate. Crisp, juicy acidity enlivens the apple and lime flavors.
Price is $75.00 per person, and we will be selling the New Zealand wines for 1/2 off with your reservation!!!!! Champagne toast begins at 6:00 p.m.!! E-mail Katie at kswaby@hamptonlake.com for your reservation today!!!
Italian Night
at
Backwater Bills
Saturday, January 28, 2012
5-8 p.m.
Menu:
Antipasto Salad
Wedding Soup
Roasted Garlic & Rosemary Chicken
Baked Ziti with Sausage
Cheese Tortellini Alfredo
Zuppa Inglese
This event is served “Family Style”
Space is limited; reservations are required (no walk-ins will be allowed). Contact Katie at kswaby@hamptonlake.com for reservations
- Bill’s BBQ Rub
This is a close cousin of the rub we use at Backwater Bill’s for all our smoked meats. Please note: this is a rub and contains sugar. It cannot be used for grilling as the sugar will burn!!!
1/3 cup light brown sugar
¼ cup paprika
¼ cup season salt (such as Lawry’s)
¼ cup kosher or sea salt
1/8 cup onion salt
1/8 cup celery salt
1 Tablespoon ground black pepper
1 Tablespoon dark chili powder
1 Tablespoon dry mustard
1 teaspoon poultry seasoning
1 teaspoon ground ginger
1 teaspoon all spice
1 teaspoon granulated garlic
1 teaspoon cayenne pepper
1 teaspoon cumin
This will yield approximately 2 cups and should be stored in an airtight container. It works equally well on beef, pork, or chicken. Click Here to download a PDF of the recipe. Enjoy!!
Chef Tim
