rooms

 

Dinner Menu at the Timber Dining Room

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. For dining reservations, please call: (402) 873-8740, or reserve a table online now.

Starters

 

French-Fried Brie

cranberry relish | fried parsley | grilled baguette11

Citrus-Poached Shrimp Cocktail

tomato carpaccio | cocktail sauce 13

Fried Buttermilk Calamari

chili ketchup | lemon | blue corn tortilla bowl 14

Thai Chicken Satay

pepper-mango slaw | smoked chipotle remoulade | wasabi mayonnaise 8

Braised Short Rib

Thai peanut sauce | hoisin barbeque | Asian slaw 12

9

 

Soups & Salads

 

Add chicken to any salad 4 Add salmon to any salad 5

Red Beet Gazpacho

goat cheese foam | watermelon radish 10

Roasted Corn Chowder

cup | bowl 5-8

Panache of Market Greens

roasted red beets | pickled carrots ribbon | compressed cucumber | shaved red onions |
choice of dressing11

Fried Green Tomatoes

buffalo mozzarella | balsamic glaze | basil pesto drizzle 12


Chopped Caesar Salad

romaine | shaved Asiago | garlic croutons | Parmesan crisp | anchovies |
Caesar dressing


Baby Spinach

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

House Specialties

 

Add a petite Caesar or Market Greens salad to any entrée 4

Red Curry Stained Walleye

coconut jasmine rice | chilled creamy cucumber | ancho oil | crispy root vegetables19

Seared Atlantic Salmon

cranberry quinoa | carrot Mousseline | candied ginger yogurt | parsnip chips 24

Chicken Roulade

Plum Creek Farm chicken breast | prosciutto | spring peas| basil | toasted pecans |
fried Yukon Gold potato 21

Airline Chicken Breast

Plum Creek Farm French cut chicken breast & drumette| lemon-garlic brine |
fingerling potato confit | corn & house-cured bacon succotash | parsley butter19

TD Niche Farm Bone-In Pork Steak

apple fennel slaw | Arbor Day Farm Chambourcin demi reduction | chef’s potatoes |
field-to-fork vegetables 17

Grilled 10oz Top Sirloin

caramelized onions | shiitake mushrooms | chef’s potatoes | field-to-fork vegetables10

Grilled 12oz Ribeye Steak

Arbor Day Farm DeChaunac demi | Maître d’ butter | chef’s potatoes |
field-to-fork vegetables28

Bowtie Pasta

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

Roasted & Sous Vide Cauliflower

dehydrated grapes | curried raisins | almonds | carrot mousse 30

 

Sides

Available with the purchase of any House Specialty entree:

Baked Potato: choice of sweet or gold, sea salt crust

Asparagus, balsamic glaze 20

Sautéed Spinach, garlic

14Sweet Corn on the Cob, sweet cream butter
Petite Caesar Salad
Petite Panache of Market Greens Salad

 

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

 

We look forward to welcoming you in the Timber Dining Room at Lied Lodge. For dining reservations, reserve a table online, or call: (402) 873-8740.