Dinner Menu at the Timber Dining Room

For dining reservations, please call: (402) 873-8740

Dinner is served seven days a week, 5:00–9:00 PM. Reservations are recommended for all meals, especially on holidays and for special events.

Starters

  • French-Fried Brie

    cranberry relish | fried parsley | lightly toasted bread slices 9

  • Crab Cakes

    roasted red pepper aioli | citrus and white balsamic frisee | grilled lime 12

  • Fried Buttermilk Calamari

    chili ketchup | halved lemon | fried blue corn tortilla bowl 11

  • Maple Leaf Farms Duck Confit Eggrolls

    braised winter greens | Arbor Day Foundation coffee BBQ | chipotle aioli 12

  • 24 Hour Omaha Short Rib

    Lucky Bucket Lager and smoked cheddar sauce | beer-battered onion ring | pickled Beech mushrooms 10

  • Fried Green Tomatoes

    buffalo mozzarella | balsamic glaze | basil pesto drizzle 12

Soups & Salads

  • Pumpkin Soup

    6

  • Roasted Corn Chowder

    cup 4 | bowl 6

  • Market Greens

    roasted beets | pickled carrot ribbon | compressed cucumber | shaved red onions | choice of dressing 9

  • Chopped Caesar Salad

    romaine | shaved Asiago | garlic croutons | parmesan crisp | white anchovies | Caesar dressing 10

    add grilled chicken 5 | add steak 7 | add grilled salmon 6

  • Harvest Salad

    arugula | apples | winter squash | pomegranate | Dutch Girl Creamery Feta | cider vinaigrette 9

    add grilled chicken 5 | add steak 7 | add grilled salmon 6

House Specialties

  • Atlantic Swordfish

    marinated and grilled swordfish | sundried tomato-pesto risotto | baby carrots | citrus buerre blanc 26

  • Wild Isles Scottish Salmon

    curried carrot quinoa | brussels sprouts | preserved Meyer lemon remoulade 26

  • Plum Creek Farms Chicken Roulade

    prosciutto-wrapped | arugula | ShadowBrook Farm Goat Cheese | Walnut Filling | wild mushroom polenta | Cherry Balsamic Reduction 24

  • Bacon Wrapped Pork Tenderloin

    roasted corn jus | corn and caraway chip | chef’s potatoes | field-to-fork vegetables 24

  • Grilled 10oz Top Sirloin

    smoked blue cheese fondue | caramelized onions | chef’s potatoes | field-to-fork vegetables 26

  • Grilled 12oz Ribeye

    Arbor Day Farm DeChaunac demi-glace | Maître d’ butter | chef’s potatoes | field-to-fork vegetables 34

  • Seared 7 oz Filet

    cauliflower-horseradish purée | butter-poached fingerling potatoes | asparagus | port reduction 32

  • Bowtie Pasta

    broccoli | roma tomatoes | Kalamata olives | ShadowBrook Farm goat cheese | toasted pine nuts | pesto cream sauce 18

    add chicken 5 | add salmon 6 | add steak 7

  • “The Garden” Risotto

    wild mushroom risotto | roasted beet “soil” | garden vegetables 16

Sides

    Available with the purchase of a House Specialties entrée

  • Baked Potato

    sea salt crust 4

  • Asparagus

    balsamic glaze 6

  • Petite Caesar Salad

    5

  • Petite Panache of Market Greens Salad

    5


This establishment recognizes the increased risk of eating undercooked ground beef. For your safety, we will only serve undercooked meat per individual guest request.


Reserve a table now

We look forward to welcoming you in the Timber Dining Room at Lied Lodge. For dining reservations, please click the Reserve a Table Now button, or call: (402) 873-8740.