Soft Shell Crabs are back!

Captain Bill’s, Friday, May 17, 2013

It is that time of year again, Soft Shell Crab season!  This is one of my favorite times of year, the weather gets nicer, we have Summer to look forward to, and the crabs shed their hard exterior and make themselves even tastier than normal.  We are featuring your choice of one or two crabs with choice of side and asparagus right now.  The crabs are coming in fresh this afternoon, at which point we will prepare them, soak them in milk, and, when you order them, we will lightly coat them in seasoned flour and pan-sear them.  They are truly a treat and the season is fleeting, so come on out and give them a try.  I would suggest calling ahead because they will sell fast.

Our other feature tonight is our ever-popular Scallop Pasta.  We saute a mixture of bay and sea scallops with mushrooms, add RP’s Spinach Fettuccine and toss it with a pesto-cream reduction.  Topped with a sprinkling of Asiago cheese, it is a dish that pleases year round.

See you soon,

Chef Adam

Bring Mom out for Dinner, Sunday Evening

Captain Bill’s, Saturday, May 11, 2013

Our phone has been ringing, non-stop, and we are full on reservations for Brunch on Sunday.  We do, however, still have availability for Dinner that evening.  We will close the doors for a couple of hours so we can clean up and reset the dining room, and then we will reopen at 5:00 p.m. for dinner service.

Escolar, Mother’s Day and Mondays

Captain Bill’s, Friday, May 10, 2013

This week has been an interesting one, with with warm, sunny and beautiful weather, and cool, rainy and alternatively beautiful weather.  But we won’t let a little rain wreck our weekend, not with Mother’s Day coming up and a great slate of food for you this weekend.

We will start with a taste of the Tropics with our Grilled Escolar.  We feature this fish on a fairly regular basis and, if you have tried it, you know why.  The rich, buttery texture is phenomenal, especially when drizzled with a mango beurre blanc.  Served with your choice of side and asparagus, this Hawaiian caught fish brings a ray of sunshine to a cloudy day.  Our Fish Fry options tonight are a Central Waters Mudpuppy Porter Beer-Battered Haddock or a half-pound of hand-breaded Perch, both served with steak fries, Cole slaw and tartar sauce.

The other big event that has us working round the clock is our Mother’s Day Brunch.  The full menu is available on our website, and I have to tell you, it is fantastic!  Crab Cake Benedict, omelets made to order, prime rib and so much more.  We are also open for dinner on Sunday evening if brunch isn’t your thing.  On the topic of being open for dinner, we are open on Monday evenings again, giving you access to Captain Bill’s (and, weather permitting, our great deck) seven days a week.

No matter what night you decide to join us, we look forward to seeing you soon.

Chef Adam

It’s Monday and We ARE OPEN!!!

Captain Bill’s, Monday, May 6, 2013

You read that right, we are re-opened on Monday Evening again.  Come join us for dinner (if the weather holds you can even enjoy the deck!) and help us welcome back our old friend, Monday.

See you soon,

Chef Adam

Hawaiian Snapper, Surf & Turf and Seating on the Deck?

Captain Bills, Thursday, May 2, 2013

Yes, you read that correctly, we actually had a couple of days of seating on our deck this week.  If the weather cooperates we will have seating this weekend too!  Even if it doesn’t, it is worth coming out for our fantastic features this weekend.  We just got a shipment of fresh Hawaiian Lehi Snapper.  This fish is both beautiful to behold and delicious to eat, especially when we oven poach it with a pineapple chutney.  We will also be featuring our Surf & Turf special of a six-ounce tenderloin and a four-ounce lobster tail.  They both come with your choice of side and asparagus and are so tasty.

Our Fish Fries are a Lake Louie Kiss the Lips IPA Batter-Fried Haddock or half-a-pound of hand-breaded Bluegill fillets with steak fries, Cole slaw and tartar sauce.  We are still running tater tots as a fun side option with all of the meals (I don’t think the staff will let me to stop) and there will be some fun new beers at the bar this weekend to kick-off Craft Beer Week, including House of Brews Prairie Rye.

Whatever brings you out, be it weather, food or company, we look forward to seeing you soon.
Chef Adam