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



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


Soup of the Day


Roasted Corn Chowder


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

Poached Pear

Speck Alto Adige | brown butter-poached pears| arugula | candied pecans| creamy white balsamic dressing12

Add: grilled chicken 5 | grilled salmon 6


House Specialties


Seared Atlantic Salmon

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

Baked Walleye

Champagne sauerkraut | Chablis cream sauce | red beet risoto 21

Chicken Roulade

Plum Creek Farm chicken breast | prosciutto | toasted pecans| butter-poached potatoes| creamy salsify | Dijon mustard jus20

Crab-Crusted Grouper

sweet potato puree | Swiss chard | pumpkin cream

TD Niche Farm Bone-In Pork Steak

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

Broasted Pork Shank

creamy truffled polenta | maple-glazed Brussels sprouts | natural jus22

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

Add: chicken 5 | salmon 6 | shrimp 7

Roasted & Sous Vide Cauliflower

dehydrated grapes | curried raisins | almonds | carrot mousse 18




Available with the purchase of a House Specialties entrée

Baked Potato

choice of sweet or gold, sea salt 4


balsamic glaze 6

Sautéed Spinach

garlic 6

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.