Pixie & Bill's Dinner Menu

Appetizers / Prime Rib / Blackened Dishes / From the Grill / Fresh Catch & Shellfish / Chicken, Pork, Pasta & Vegetarian

APPETIZERS

Lobster Bisque--a specialty of the house.                         Cup   4.00   Bowl  6.00

Tuna Spring Roll                                                                                8.95

Fresh tuna wrapped in won ton pastry and lightly fried.  Served with seaweed salad,
                wasabi, and ginger tempura dipping sauce.

Cream Cheese and Crab Stuffed Shrimp                                            10.50

Softened cream cheese seasoned with minced scallions, garlic and bay spices, broiled
                and topped with crumbled bacon. Served with cocktail sauce and lemon.

Spicy Shrimp Sauté                                                                            8.50

Large Gulf Shrimp sautéed in garlic butter, onions and Prosciutto ham, folded into
                a spicy Parmesan Cream Sauce, and served  on roasted potato rounds.

Sautéed Seafood Cakes - A Pixie & Bill's Original                             9.50

          Blue Crab, chopped shrimp and scallops tossed with seasoned and buttered bread
                crumbs, sauteed and served with bay-spiced butter, lemon and capers.

Broiled Scallops in Parmesan Portabella Cap                                       8.95

          Served in lemon garlic cream sauce on fresh spinach chiffonade.

Baked Imported Fontina Cheese en Croute                                          7.25

A thick slice of Fontina Cheese covered with a savory Dijon spread, baked in
                puff pastry and served with fresh fruit. Enough to share and great with wine.

Grecian Sautéed Mushrooms with bacon, oregano, and broiled Jack cheese                      6.50

Tiropeta                                                                                             8.50

          A Greek delicacy of three cheeses in buttered flaky filo triangles.
                Served with fresh seasonal fruit.  Excellent with any wine selection.

Spanakopeta                                                                                       8.50

          Buttered flaky filo sheets stuffed with spinach and a blend
                of cheeses, baked golden and served with fresh seasonal fruit. 

Fried Zucchini and Mushrooms with sweetened sour cream horseradish dip                   7.00

Grilled Asparagus and Broiled Parmesan Artichoke Tomato Rounds    7.25
 

All dinner entrees served with fresh green salad.
Fresh spinach salad may be substituted for $2.25.
Chopped Greek Salad with grilled shrimp and toasted almonds(sub for house salad $3.95)

Entrée Split Charge (includes sides and salad)     $8.00
 

ORIGINAL PIXIE & BILL’S
SLOW-ROASTED PRIME RIB AU JUS
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(Served with baked potato, fresh green salad, and bread baked daily)

Regular Cut (10 ounce, trimmed)                                                         20.00

Large Cut (14 ounce, trimmed)                                                            23.00
 

BLACKENED DISHES
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With just the right blend of spices, these have become
signature Pixie & Bill’s items.

All served on a hot iron platter with blackened onions & mushrooms.

FROM THE GRILL
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All of our beef is prime or choice grade only, cut to order and grilled to your specification over infrared heat to insure flavorful outside and moist tender inside.

Teriyaki Marinated Pork Tenderloin Kabobs                                        18.50

          Served with grilled peppers and onions on rice pilaf.

Black & Blue Twin Pork Filets                                                            23.00

          Blackened Pork Tenderloin Filets broiled with bleu cheese crumbles, and served
                in Burgundy Bordelaise Sauce.

Filet Mignon in Port Wine Reduction Sauce                                         25.50

Sliced mushrooms and port wine slowly reduced with beef au jus
and served on roasted potato rounds.

The Pixie & Bill’s Mixed Grill                                                             25.95

Five-ounce filet medallions basted in ginger Dijon sauce, a low country crab
cake drizzled with Béarnaise, and large Gulf shrimp blackened and served with
rice and grilled zucchini.

Grecian Filet Mignon                                                                          25.50

A sautéed mixture of mushrooms, bacon, oregano, spring onion & feta
                crumbles in a garlic wine butter and rich beef broth.  
 

Rib Eye Steak        Regular Cut (10 ounce)                                         20.00

                             Large Cut (14 ounce)                                            23.00

Filet Mignon                                                                                      23.95

Rum Runner’s Rib Eye                                                                      24.00

          Spice rubbed and grilled, served in a dark rum and soy marinade,
                with sautéed mushrooms and garlic mashed potatoes.

Black and Bleu Filet with Onions and Mushrooms                               26.00

Choice filet blackened and broiled with bleu cheese crumbles,
served in burgundy bordelaise sauce.

Filet Medallions topped with Sautéed Scallops and Steamed Crab       26.00

          Finished with Béarnaise Sauce and served with rice pilaf and vegetables.

FRESH CATCH & SHELLFISH
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Fresh Catch Prepared Nightly in the Chef’s Manner                  Market Price

           Our fish selection is ice-packed fresh, never frozen and filleted in house.

Sesame Seared Tuna with Dill Cucumber Relish                                  21.00

          Served on a chiffonade of mixed greens with tempura dipping sauce, rice pilaf and
                wasabi.                                                                                                                                

Sautéed Seafood Cakes - A Pixie & Bill's Original                             21.50

          Blue crab, chopped shrimp and scallops tossed with buttered bread crumbs
                 cayenne, and dry mustard, sauteed and served on spinach chiffonade with
                 bay-spiced lemon butter and capers.

Scallops Valdostano                                                                           21.00

          Seared Sea Scallops combined with a sauté of prosciutto ham, onions, mushrooms
                butter, and Chardonnay.  Reduced with cream, Fontina cheese and a touch of sage
                and chives, served over thin sliced potatoes.

Seafarer’s Platter                                                                                22.95

A combination of today’s fresh fish, sautéed shrimp and scallops in Lobster
Bordelaise, and a pan sautéed crab cake with grilled zucchini and rice pilaf.

Lobster Tails Platter                                                                           39.00

Grilled and basted with lemon butter served with pesto roasted potatoes and vegetables.

Prime Rib and Grilled Lobster Tail Platter                                           39.00

Baked Seafood Medley                                                                      19.00

          Shrimp, crabmeat, and scallops baked over rice in a sherry lobster butter
                topped with broiled Jack cheese and tomato slices.

Scampi Style Shrimp Sauté on Seasoned Rice Pilaf                             19.50

          In drawn lemon butter, fresh garlic, wine, tomatoes, scallions and herbs.

Fried Shrimp Platter                                                                           18.95

          Lightly breaded and fried served with sweet potato fries and today’s vegetable.

Grilled Shrimp Spinach Salad                                                             11.50

          Garnished with bacon, onion, tomato, boiled egg, and Gorgonzola crumbles.

CHICKEN, PORK, PASTA & VEGETARIAN
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Lemon Thyme Chicken Medallions                                                     18.00

          With red peppers, fresh spinach, and toasted pine nuts tossed in a lemon and thyme
                 cream sauce with a side of Parmesan Angel Hair.

Blackened Chicken Medallions with a Bleu Cheese Spinach Sauce        18.00

          Served with rice pilaf, diced tomatoes and spring onion.

Scaloppini Chicken Marsala                                                                18.50

            Tender Chicken Medallions sautéed with Prosciutto, mushrooms, onions and deglazed
               with Marsala wine and rich stock.  Served with rice pilaf

Grilled Italian Marinated Chicken Melt                                                 18.00

Layered with tomato, grilled zucchini broiled Jack cheese, fresh oregano and garlic.
Served with rice pilaf and fresh vegetable.                                

Baked Parmesan and Artichoke Crusted Chicken                                 18.00

Topped with sliced tomato and our Parmesan and Artichoke mixture, baked golden
                and served with seasoned rice pilaf and vegetables.

Roasted Pork Roulades                                                                      19.50

          Pork tenderloin thinly pounded, lined with herbed goat cheese, spinach, peppers and
                 Spring onion.  Roasted and sliced in medallions.  Served with truffle mashed potatoes
                and au jus.

Gourmet Veggie Pizza                                                                        12.50

          An herbed crust lined with Parmesan artichoke spread and topped with tomatoes,
                 spring onion, mushrooms, and a blend of white cheeses.

Roasted Vegetables with Broiled Fontina Cheese                                 16.50

          Asparagus, Portabellas, Red Onions, Red Peppers, and Carrots, roasted tender in
                 infused olive oil with Mediterranean spices, spinach and broiled Fontina cheese.

Lobster, Shrimp and Portabella Pasta                                                  25.50

          A six-ounce lobster tail, large gulf shrimp and portabella cap sautéed in lobster
                 stock, butter, lemon, sherry, Parmesan, and cream-- served on Angel Hair pasta.

Shrimp and Scallops Newburg                                                            21.00

          Shrimp and sea scallops, sliced mushrooms, and minced broccoli simmered in
                 sherry cream sauce tossed with Angel Hair and a touch of nutmeg.   

Carmen’s Shrimp and Prosciutto                                                        19.00

          Grilled shrimp, prosciutto ham, mushrooms, crushed tomatoes, spinach,
                & Kalamatta olives sautéed in traditional Spanish spices over Angel Hair.

Appetizers / Prime Rib / Blackened Dishes  / From the Grill / Fresh Catch & Shellfish / Chicken, Pork, Pasta & Vegetarian

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© Tiger Gourmet 2008