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

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

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

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.

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.