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

    pickled strawberry relish | fried parsley | grilled baguette 9

  • Citrus-Poached Shrimp Cocktail

    tomato carpaccio | jalapeño-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

  • TD Niche Farm Pork Belly

    local pork sous vide for 16 hours | balsamic BBQ | corn bread aioli | fermented carrot slaw 10

Soups & Salads

  • Watermelon Gazpacho

    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 | anchovies | Caesar dressing 10

    Add: grilled chicken 5 | grilled salmon 6

  • Avocado Salad

    ripened avocados | arugula | fresh corn ceviche | pickled mustard seed | smoked olive oil 11

    Add: grilled chicken 5 | grilled salmon 6

House Specialties

  • Walleye

    braised fennel-risotto croquette | roasted broccolini | sundried tomato “vinaigrette” 22

  • Seared Atlantic Salmon

    English pea quinoa | carrot mousseline | arugula yogurt | shaved radish 23

  • Crab-Crusted Grouper

    black-eyed pea ragout | smoked tomato butter sauce | spring vegetable slaw 28

  • Chicken Roulade

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

  • TD Niche Farm Bone-In Pork Steak

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

  • Pork Tenderloin

    bacon wrapped tenderloin | grilled corn jus | chef’s potatoes | field-to-fork vegetables | caraway corn chip 24

  • Grilled 10oz Top Sirloin

    caramelized onions | shiitake mushrooms | chef’s potatoes | field-to-fork vegetables 25

  • Grilled 12oz Ribeye Steak

    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

  • 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 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.