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© 2019  Billy's Restaurant

MONDAY-FRIDAY

Lunch: 11am – 2 pm
Dinner: 5 – 9 pm 

​SATURDAY

Dinner: 5 – 9 pm

SUNDAY

Closed

 

1301 H St.
Lincoln, NE 68508
402.474.0084

 

$6.99 Fridays
Fridays 11 am – 2 pm
 
Enjoy any lunch entrée for only $6.99 with the purchase of any beverage. Not valid with any other offer or discount.

Billy's Dinner Menu

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
We can accommodate for vegetarian/vegan/gluten free. Ask about our delicious gourmet desserts!

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs, may increase your risk of foodborne illness, especially if you have certain medical conditions.