Pixie & Bill's Menu
Welcome to Pixie & Bill's, a culinary gem nestled in Clemson, South Carolina, since 1971. This family-run restaurant boasts a nostalgic 70s hunting lodge ambiance, where every visit feels like a cherished gathering. Guests rave about the exquisite menu, which features delightful dishes like the veal piccata with capers and the succulent Rum Runner’s Rib Eye, seasoned to perfection.
Patrons often highlight the warm, attentive service, reflecting the owners’ dedication to an exceptional dining experience. The mixed grill showcases filet medallions and blackened shrimp, satisfying any palate. For a unique twist, the Greek pizza appetizer bursts with freshness. While walk-in bar guests are welcome, making a reservation is advised due to the restaurant's popularity, underscoring its reputation as a must-visit for fancy meals in the area.
Pixie & Bill's transcends a simple dinner; it delivers an experience brimming with flavor and heartfelt hospitality. Don't miss out!
Appetizers
Lobster Bisque
a specialty of the house
Shrimp Cocktail
with zesty cocktail sauce, fresh lemons and spicy crackers.
Ketel One Oyster Shooters
cocktail sauce, lemon squeeze, 1/2 shot of Ketel One Vodka over a fresh raw oyster, along with our housemade spicy crackers
Broiled Oysters in Scampi Butter
With Parmesan, lemon, parsley, and toasted panko crumbs.
Seared Steak Bites and Mushrooms
Basted in a Soy-Mustard grilling sauce, topped with roasted red peppers and spring onion.
Tuna Tartare
Petite diced ahi tuna in a soy-ginger and mirin wine dressing.
Tuna Spring Roll
Fresh tuna wrapped in won ton pastry and lightly fried. Served with seaweed salad, Wasabi, ginger, and tempura dipping sauce.
Spicy Shrimp Saute
Sauteed in garlic butter, onions and Prosciutto ham, folded into a spicy Parmesan cream sauce and served on roasted potato rounds
Seafood Cakes
A trio of Blue crab, shrimp and sea scallops, tossed with buttered breadcrumbs, sauteed to a golden brown, served with bay-spiced butter, lemon and capers
Broiled Scallops in Parmesan Portabella Cap
Served in lemon garlic cream sauce on fresh spinach chiffonade.
Southern Pimento Cheese Basket
A family recipe of blended cheeses, pimentos and toasted pecans served with spicy crackers, assorted breads, carrots and celery sticks.
Baked Fontina Cheese en Croute
Puff pastry lined with tarragon Dijon spread, wrapped around imported Fontina cheese. Baked golden and served with fresh seasonal fruit.
Greek Sampler Platter
Spanakopeta and Tiropeta baked crispy in filo pastry, served with olives & peppers.
Roasted Asparagus with Fresh Mozzarella
Paired with Parmesan-Artichoke Crusted Tomato Rounds.
Fried Zucchini and Mushrooms
with sweetened sour cream horseradish dip.
Chopped Greek Salad
with grilled shrimp (sub for house salad)
Spinach Salad
with bacon, boiled egg, onion and mushrooms (sub for house salad)
For Your Entree
Pixie & Bill's Original Slow-Roasted Prime Rib au Jus
Pixie & Bill's Original Slow-Roasted Prime Rib au Jus
Other size cuts are available upon request.
Rib Eye
Rib Eye & Scallops
Rib Eye & Shrimp
Filet Mignon
Shrimp & Scallops
Chicken Breast
Sea Scallops
Shrimp
Chicken & Shrimp
Blackened Dishes
From the Grill
Memphis Dry Rubbed Thick Cut Pork Chop
Served with grilled peppers and onions and garlic mashed potatoes.
Teriyaki Marinated Pork Tenderloin Kabobs
Served with grilled peppers and onions on rice pilaf.
Black and Bleu Twin Pork Tenderloin Filets
Blackened pork tenderloin filets broiled with bleu cheese crumbles, Served with onions and mushrooms in Burgundy bordelaise sauce
Rib Eye Steak, 12 oz.
Filet Mignon
Filet Mignon in Port Wine Reduction Sauce
Sliced mushrooms and port wine slowly reduced with beef au jus and served on roasted potato rounds.
The Pixie & Bill's Mixed Grill
Filet medallions basted in soy-ginger Dijon sauce, sauteed seafood cake, and large Gulf shrimp blackened and served with rice and grilled zucchini
Grecian Filet Mignon
A sauteed mixture of mushrooms, bacon, oregano, spring onion, and feta crumbles in a garlic wine butter with a splash of rich beef stock.
Rum Runner's Rib Eye
Spice rubbed and grilled, served in a spiced dark rum and soy marinade, with sauteed mushrooms and garlic mashed potatoes, or cheddar grits
Black and Bleu Filet with Onions and Mushrooms
Choice filet blackened, broiled with bleu cheese crumbles, and served in a Burgundy bordelaise sauce.
Filet Medallions Topped with Sauteed Scallops and Steamed Crab
Finished with Bearnaise sauce and served with rice pilaf and vegetables.
Fresh Catch Prepared Nightly in the Chef's Manner
Our fish selection is ice-packed fresh, never frozen and filleted in house.
Butter-Roasted Salmon with Fried Oysters and Crispy Onion Nest
Served over slow-simmered cheddar grits with roasted red pepper vodka sauce
Seared Sesame-Crusted Tuna
Served on Asian-style slaw with tempura dipping sauce, rice pilaf, wasabi, and ginger.
Sauteed Seafood Cakes
Blue crab, chopped shrimp and scallops tossed with seasoned buttered bread crumbs; sauteed and served on spinach chiffonade with bay-spiced lemon-butter and capers.
Scallops Valdostano
Seared scallops folded into a saute of prosciutto, onions, mushrooms and Chardonnay. Reduced with cream, Fontina cheese, and a touch of sage; served over sliced potatoes.
Seafarer's Platter
A combination of today's fresh fish, sauteed shrimp and scallops in lobster bordelaise, and a pan sauteed seafood cake with grilled zucchini and rice pilaf or cheddar grits.
Broiled Lobster Tails Platter
Basted with lemon butter served with asparagus and Hollandaise Sauce, with a choice of rice pilaf or baked potato.
Prime Rib and Lobster Tail Platter
Our house special, slow-roasted prime rib served with a lemon butter broiled lobster tail, baked potato and fresh vegetable.
Baked Seafood Medley
Shrimp, crabmeat, and scallops baked over rice in a sherry lobster butter topped with broiled Jack cheese and diced tomato.
Basil Broiled Shrimp and Grits
Sauteed with prosciutto, spring onion, and diced roma tomatoes.
Scampi Style Shrimp
In a fresh garlic and herb butter compound sauteed with wine, tomatoes, and scallions. Served with rice pilaf, Parmesan angel hair, or cheddar grits.
Grilled Shrimp Spinach Salad
Grilled shrimp over fresh spinach with bacon, red onion, tomato, mushrooms, chopped egg, and Gorgonzola crumbles.
Grilled Shrimp Greek Salad
Chopped lettuce, cucumber, tomato, red onion, almonds, feta, olives and peppers.
Fresh Catch & Seafood
Seafood, Veal, Chicken, Pasta & Vegetarian
Lobster Carbonara with Crisp Bacon
A sliced six-ounce lobster tail, butter sauteed with mushrooms, scallions and early peas, tossed with Parmesan Egg-Cream Sauce and hot angel hair pasta.
Lobster, Shrimp and Portabella Mushroom over Pasta
A six-ounce lobster tail, large gulf shrimp and portabella cap sauteed in lobster stock, butter, lemon, sherry, Parmesan, and cream - served on angel hair pasta.
Fried Oyster Platter with Bleu Cheese Slaw
Served with choice of fries, baked potato, rice pilaf, or cheddar grits.
Fried Shrimp Platter
Lightly crusted large shrimp, served with sweet potato fries and fresh vegetable.
Carmen's Shrimp and Prosciutto
Grilled shrimp, prosciutto ham, mushrooms, crushed tomatoes, onions, spinach, and Kalamata olives sauteed in traditional Spanish spices over Angel Hair.
Veal Piccata
Tender veal scaloppini dredged in sage-garlic flour, sauteed then simmered in a lemon-caper pan sauce with white wine and vermouth. Served with Parmesan angel hair and grilled asparagus.
Veal Oskar
Lightly dredged and sauteed veal scaloppini mounded with blue crab meat and steamed asparagus, finished with classic Hollandaise Sauce. Served with seasoned rice pilaf.
Blackened Chicken Medallions with a Bleu Cheese Spinach Sauce
Served with rice pilaf, diced tomatoes and spring onion.
Chicken Marsala
Tender chicken breast medallions sauteed with Prosciutto, mushrooms, and onions; deglazed with Marsala wine and rich stock. Served with rice pilaf.
Marinated and Grilled Italian Chicken Melt
Layered with tomato, grilled zucchini, broiled mozzarella, and Parmesan cheese, with fresh oregano and chopped garlic. Served with rice pilaf.
Parmesan and Artichoke Crusted Chicken Breast
Baked golden brown and served with seasoned rice pilaf and vegetables.
Gourmet Veggie Pizza
A herbed flatbread lined with Parmesan artichoke spread and topped with tomatoes, spring onion, mushrooms, and a blend of white cheeses.
Balsamic Roasted Vegetables with Broiled Fresh Mozzarella
Asparagus, broccoli, portabellas, red onions, peppers, and carrots, roasted in Mediterranean seasoned olive oil. Served with seasoned rice pilaf or angel hair pasta.