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 | 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

    Thai peanut sauce | hoisin barbeque | Asian slaw 13

Soups & Salads

  • Red Beet Gazpacho

    goat cheese foam | watermelon radish 6

  • 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 | anchovies | Caesar dressing 10

    Add: grilled chicken 5 | grilled salmon 6

  • Baby Spinach

    ShadowBrook Farm blue cheese | shiitake “bacon” | grape tomatoes | marinated chickpeas | creamy basil vinaigrette 12

    Add: grilled chicken 5 | grilled salmon 6

House Specialties

  • Seared Atlantic Salmon

    cranberry quinoa | carrot Mousseline | candied ginger yogurt | parsnip chips 23

  • Red Curry Stained Walleye

    coconut jasmine rice | chilled creamy cucumber | ancho oil | crispy root vegetables 21

  • Chicken Roulade

    Plum Creek Farm chicken breast | prosciutto | spring peas| basil | toasted pecans | fried Yukon Gold potato 20

  • Airline Chicken Breast

    Plum Creek Farm French cut chicken breast & drumette| lemon-garlic brine | fingerling potato confit | corn & house-cured bacon succotash | parsley butter22

  • TD Niche Farm Bone-In Pork Steak

    apple fennel slaw | Arbor Day Farm Chambourcin demi reduction | chef’s potatoes | field-to-fork vegetables 22

  • Grilled 10oz Top Sirloin

    caramelized onions | shiitake mushrooms | chef’s potatoes | field-to-fork vegetables 23

  • Grilled 12oz Ribeye Steak

    Arbor Day Farm DeChaunac demi | Maître d’ butter | chef’s potatoes | field-to-fork vegetables 29

  • Bowtie Pasta

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

  • Roasted & Sous Vide Cauliflower

    dehydrated grapes | curried raisins | almonds | carrot mousse 18

Sides

    Available with the purchase of a House Specialties entrée

  • Baked Potato

    choice of sweet or gold, sea salt 4

  • Asparagus

    balsamic glaze 6

  • Sautéed Spinach

    garlic 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.