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 | grilled baguette 9

  • Citrus-Poached Shrimp Cocktail

    kumato tomato "carpaccio" | charred lime salt | cocktail sauce 12

  • Fried Buttermilk Calamari

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

  • TD Niche Pulled Pork Eggrolls

    braised greens | Arbor Day Foundation coffee BBQ | chipotle remoulade12

  • 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

  • Yellow Tomato Gazpacho

    6

  • Roasted Corn Chowder

    cup 4 | bowl 6

  • Panache of Market Greens

    roasted beets | pickled carrots 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

  • Watermelon Salad Salad

    ShadowBrook Farm Feta cheese | arugula | smoked olive oil and basil vinaigrette11

    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

  • Faroe Islands Atlantic Salmon

    curried carrot quinoa | broccolini | preserved Meyer lemon aioli 26

  • VeroBlue Farms Barramundi

    sustainably farmed in Webster City, Iowa | Harissa spice-dusted | coconut Jasmine rice creamy cucumber slaw 24

  • Plum Creek Farms Chicken Roulade

    arugula, ShadowBrook Farm goat cheese, and walnut filling | Prosciutto-wrapped 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

  • TD Niche Pork Steak

    Arbor Day Farm apple cider demi-glace | apple-fennel slaw | chef’s potatoes | field-to-fork vegetables 25

  • Grilled 10oz Top Sirloin

    caramelized onions and shiitake mushrooms | 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 32

  • Bowtie Pasta

    broccoli | roma tomatoes | Kalamata olives | ShadowBrook Farm goat cheese | toasted pine nuts | pesto cream sauce 17

    add chicken 5 | add salmon 6 | add steak 7

  • Roasted & Sous Vide Cauliflower "Steak"

    dehydrated grapes | curried raisins | sliced almonds | carrot mousse 18

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.