Father’s Day Weekend

Captain Bill’s, Friday, June 14, 2013

This weekend is a celebration of Dad, so bring him to Captain Bill’s for one of our fantastic features that we have customized to meet his tastes.

Friday evening we will be featuring our always popular Surf & Turf, featuring a six-ounce Tenderloin and four-ounce, cold water Lobster tail with your choice of side and vegetables.  We will also have a fresh-caught, hand-cut Albacore Tuna Steak, grilled to order and drizzled with an Ancho Chili-infused Sesame Oil.  This fish is almost too good to describe, and it also comes with your choice of side and vegetables.  If Dad is looking for Fish Fry, bring him out for hand-breaded Bluegill or Lake Louie Beer Battered Haddock.  Both are excellent and come with a side of steak fries, Cole slaw and tartar sauce.

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King Crab, Mahi and Perch

Captain Bill’s, Friday, June 7, 2013

This weekend we are bringing back an old friend, King Crab.  You can order a pound of steamed crab legs and claws with your choice of side and vegetables as a dinner, or you can add half a pound of crab onto another entree as a tasty treat.  Our other dinner feature is a grilled Mahi Mahi steak topped with pineapple salsa and served with your choice of side and vegetables.

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Music on the Deck!

Captain Bill’s, Tuesday, June 3, 2013

I just updated the calendar and Live Music page with our list of performers on the Deck for the Summer.  Come and join us Saturday Evenings from 6:30 to 8:30 to hear some great local performers.

A Weekend Full of Potential!

Captain Bill’s, Friday, May 31, 2013
This weekend is going to be a lot of fun!  We have Soft Shell Crab and Copper River Salmon again, as well as a Pepper Crusted Bistro Steak topped with Sauteed Shrimp and our hand-breaded Bluegill.  On top of that, we are participating in  Burgers and Brews on Saturday, and were lucky enough to be paired with Lake Louie.  We will be featuring the “Captain’s Kiss”, a Rushing Waters Smoked Trout, Lobster and Shrimp salad with just a touch of Kiss the Lips IPA in its sauce, on a fresh-baked croissant from Batch Bakehouse and a slice of Havarti cheese from Bleu Mont Dairy.  To finish the weekend off, we are resuming our plated Sunday brunch this weekend.  Whew, this will be a whirlwind!

Come join us any or every day this weekend and enjoy some great food (I recommend the Crab Cake Benedict on Brunch, it is amazing!)

See you soon,

Chef Adam

Copper River Salmon & Soft Shell Crabs

Captain Bill’s, Saturday, May 25, 2013

This is definitely a fantastic time of year for those of us passionate about food!  We are already a couple of weeks into the Soft Shell Crab season and they have been flying out of the kitchen with rave reviews.  Now we are able to treat you to another marvelous seasonal treat, Copper River Salmon.  This brightly colored, rich and delicious fish is only available for a short time and is as good for you as it is delicious.  The trek that these fish take makes them the iron-men of the underwater world, giving them amazing flavor and boosting the Omega-3 oils that already make salmon such a boost to your health.

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