Appetizers Portabello with Havarti Julienne strips of portabello mushroom caps rolled in panko bread crumbs served with creamy havarti cheese sauce. Baked Brie Soft and silky French Brie, topped with toasted almonds and served with apple slices and melba toast. Crab Cakes Fresh crab meat blended with cream cheese, scallions and spices. Pan-seared to a golden brown. Thai Chicken Satay Skewers 4 skewers of chicken breast marinated in soy sauce, lime juice, garlic and ginger; grilled and served with warm peanut sauce for dipping. Baked Stuffed Mushrooms Jumbo mushroom caps filled with a blend of snow crab meat and bay shrimp, smothered in melted smoked provolone. All appetizers $9.50 Sandwiches Lemon Chicken Croissant Marinated tender breast of chicken; oven roasted and tossed with apples, onions, celery, cranberry, mayonnaise and walnuts. Served on a flaky butter croissant with lettuce, tomato and pickle. 8.95 Portabello Philly Caramelized onions and peppers tossed with crispy portabello mushroom strips served on a hoagie bun smothered in melted havarti with sun dried tomato pesto. 8.95 Bacon & Cheddar Burger Ground USDA Choice beef, flamed broiled and topped apple wood bacon and melted cheddar cheese. Garnished with lettuce, tomato and pickle on a multi-grain bun. 8.95 Havarti Bleu Burger USDA choice ground beef, flamed broiled and topped with crumbled bleu cheese and melted havati. Garnished with lettuce, tomato and pickle on a multi-grain bun 8.95 The Reuben A Billy’s tradition; pumpernickel with corned beef, brown sugar caramelized sauerkraut, Thousand Island dressing and melted swiss. 8.75 Salads Loco Pollo A tender breast of chicken rolled in cajun spices, pan seared and served on a bed of romaune lettuce with black beans, olives, shredded cheddar and spicey peanut sause with crispy flour totilla chips. 9.50? Tuna Salad Traditional tuna salad with onion, celery, dill, hard boiled egg and cheddar cheese on a bed of fresh greens with tomato, cucumber, pecans and a lemon wedge. 8.95 Grilled Salmon Norwegian salmon filet, grilled and served on a bed of fresh greens with tomato, asparagus and a lemon wedge. 9.95 Asian Island Shredded red and green cabbage, carrots and a tender grilled chicken served with a light seasme ginger vinagerette. 9.25 Spinach Salad Fresh spinach leaves tossed with red onion, tomato, bleu cheese and croutons. Served with spicey hot bacon dressing. 8.75 Pastas Chicken Alfredo Grilled chicken breast in a creamy alfredo sauce with green peas tossed with linguine Shrimp Penne. 8.99 Shrimp sautéed with scallions and sliced mushrooms, fresh parsley in a roasted garlic cream sauce tossed with asiago cheese over penne pasta. 9.50 Curried Vegetarian Pasta A vegetable blend of cauliflower, carrots, peas and tomatoes tossed in a creamy Thai curry sauce. Served over linguine. 9.00 Blackened Chicken Pan seared chicken breast rolled in Cajun spices, topped with red and green peppers tossed in a lemon white wine sauce on penne pasta. 9.00

Appetizers Crab Cakes Handcrafted cakes with Maine crab, herbed cream cheese and a pepper medley, finished in Italian breadcrumbs. Comes with Billy’s house dill sauce. 12 Coconut Chicken Chicken breast marinated and tossed in a toasted coconut crust and served with a peanut sesame sauce. 12 Baked Brie A warm, rich & silky French cheese with toasted almonds and green apples. Comes with house crackers. 11 Mussels for Dawes Blue Mussels steamed in a white wine lemon broth and finished with caper oil. 13 Artichoke Dip Rich & creamy with a blend of caramelized onion, spinach, mushrooms and artichoke hearts. Served with lavosh. 12 Billy's Brussel Sprouts Crispy sprouts tossed in a sweet and spicy balsamic reduction. 9 Entrées Choice of Soup or Salad with balsamic vinaigrette Filet Mignon Eight ounce center cut beef tenderloin, wrapped in hickory bacon and charbroiled. Topped with garlic butter and served with house potatoes and seasonal vegetables. 31 Sowers Ribeye 14 oz. cut of aged corn fed beef. Served with house potatoes and seasonal vegetables. 28 Blackberry Duck Pan seared duck breast kissed with cabernet sauvignon, then finished in a blackberry balsamic reduction. Comes with rice and seasonal vegetables. 26 Veal Marsala Medallions sautéed in butter and flamed with a sweet Marsala wine. Tossed with trottole pasta. 26 Lemony Veal Piccata Dusted medallions sautéed in olive oil. Finished with mushrooms, capers and scallions in a lemon white wine sauce. Tossed with linguine. 26 Pork Shank Fall off the bone, slow roasted tender shank. Finished with a rich mushroom sauce and served with seasonal vegetables and potatoes. 28 Rack of Lamb Grilled French cut rack, rubbed with garlic and rosemary. Comes with house potatoes and seasonal vegetables. 34 [Chef Nader recommends Medium rare] Avery's Chicken Charbroiled chicken with sautéed shrimp and asparagus in a tomato tarragon sauce. Served with rice. 22 Chautauqua Chicken Sautéed in white wine and fresh herbs, then topped with a sweet and tangy orange cranberry sauce. 18 Parmesan Carbonara Hickory smoked bacon, grilled chicken, mushrooms, green onion and garlic tossed in a handcrafted cream sauce. Served over trottole pasta. 19 Glazed Salmon Alaskan baked salmon finished with a honey chili glaze. Served with seasonal vegetables and rice. 22 Scallop Succotash Roasted pepper medley with sweet corn, edamame & fresh tomatoes. Topped with pan seared scallops. 28 Add sautéed shrimp with mushrooms $5