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

    tomato carpaccio | charred lime salt | cocktail sauce 12

  • Fried Buttermilk Calamari

    chili ketchup | lemon | blue corn tortilla bowl 11

  • Thai Chicken Satay

    pepper-mango slaw | smoked chipotle remoulade | wasabi mayonnaise 12

  • Braised Short Rib

    lucky bucket lager and smoked cheddar fondue | butternut squash ribbons | pickled beech mushrooms 10

Soups & Salads

  • pumpkin soup

    7

  • Roasted Corn Chowder

    4-6

  • Panache of Market Greens

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

  • Fried Green Tomatoes

    buffalo mozzarella | balsamic glaze | basil pesto drizzle 12

  • Chopped Caesar Salad

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

    Add: grilled chicken 5 | grilled salmon 6

  • Poached Pear Salad

    frisee and arugula | fresh pomegranate | toasted walnuts | aldo adige speck vanilla-pomegranate vinaigrette 11

    Add: grilled chicken 5 | grilled salmon 6

House Specialties

  • Walleye

    braised fennel-risotto croquette | creamed swiss chard | sundried tomato “vinaigrette” 23

  • Seared Atlantic Salmon

    brown butter and cranberry quinoa | maple roasted butternut squash puree | fried root vegetable chips 24

  • Crab-Crusted Grouper

    pickled chili and sweet potato mash | brussels sprouts | kale and pumpkin seed pesto 28

  • Chicken Roulade

    Plum Creek Farm chicken breast | spinach, walnut & Parmesan | Prosciutto wild mushroom polenta | cherry-balsamic reduction 23

  • Bacon Wrapped Pork Tenderloin

    roasted corn jus | corn and caraway chip | chef’s potatoes | field-to-fork vegetables 25

  • Milk-Braised TD Niche Pork Shoulder

    potato mousseline | sautéed spinach | house-made chorizo crumble | crispy leeks 23

  • Grilled 10oz Top Sirloin

    caramelized onions | shiitake mushrooms | chef’s potatoes | field-to-fork vegetables 26

  • Grilled 12oz Ribeye

    Arbor Day Farm DeChaunac demi | Maître d’ butter | chef’s potatoes | field-to-fork vegetables 32

  • Bowtie Pasta

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

    Add: chicken 5 | salmon 6 | shrimp 7

  • Roasted & Sous Vide Cauliflower

    dehydrated grapes | curried raisins | almonds | carrot mousse 18

Sides

    Available with the purchase of a House Specialties entrée

  • Baked Potato

    sea salt crust 4

  • Asparagus

    balsamic glaze 6

  • Sautéed Spinach

    garlic 5

  • 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.