An Appetizer Platter, 2 Entrees, and a Dessert Flight

$39.95

 Appetizer Platter

Smoked Whitefish Spread and Crackers accompanied with Chicken Quesadillas and Shrimp Cocktail.

 Entrees

Steak au Poivre

Twin 4 ounce trotter cut Top Sirloins dusted in pepper seasoned flour, then pan-fried to temperature and finished with sautéed red onions, mushrooms, garlic, bourbon, and demi-glaze.

  Turkey Risotto

Breast of Turkey pounded thin and dusted with Italian bread crumbs and sautéed and served with Risotto sautéed with roasted bell peppers, shii-take mushrooms, steamed broccoli, fresh cream, and parmesan.

Planked Whitefish

Lake Superior Whitefish broiled on a maple plank with butter, lemon, and spices then accompanied with duchess style potatoes and cheddar broccoli soufflé.

Dessert Flight

A flight for two of French Silk Cheesecake, Crème Brulee, and Chocolate Dipped Strawberries.

Chef’s Dinner

Timbers Inn Restaurant

Tuesday, January 31^st and Wednesday, February 8^th  6:30 pm

$60/person plus tax to be paid at the time of the reservation

 616 874 5553 to make your reservation today!

Appetizer Course

Pancetta Shrimp Risotto

Shrimp wrapped with pancetta served over asparagus risotto.

Wine: Banfri San Angelo Pinot Grigio

Beer: Bell’s Lager of the Lakes

Soup Course

Pronghorn in Consume

Slow roasted pronghorn antelope simmered in beef consume. 

Wine: Jacob Knoop Peisporter Mechelsberg

Beer:  Stella Artois

Seafood Course

                                                                            Grilled Branzini

Branzini filet served over orzo tossed with artichoke hearts, spinach, capers, white wine, butter, lemon juice, and basil pesto.

Wine: Dreaming Tree Chardonnay

Beer:  New Holland Full Circle

Main Course

Blackened Kangaroo

Filet of kangaroo dusted with Cajun spices, then blackened in a cast iron skillet. 

Wine: Dreaming Tree Crush Red Blend

Beer:  Goose Island Pepe Nero

Dessert Course

Apple en Croute

Flame bayed apples baked in puff pastry.  Finished with white chocolate sauce and walnuts.  Accompanied with a shot of spiked apple cider. 

Wine: Camelot Pinot Noir

Starter Course

Founders Mac & Cheese - Pale ale macaroni with pancetta, sharp cheddar cheese sauce and Italian breaded crumbs beer battered and deep fried.

Santa Fe Chicken Soup – Southwest chicken, black beans, roasted corn, rice and vegetables simmered in a spicy chicken stock.

Michigan Beers – A flight of 3 Michigan beers fresh from the tap for you to sample.

Main Course

Blackened Fish Tacos – Redfish blackened in a cast iron skillet, then served in a flour tortilla with lettuce, feta, black bean and corn salsa, and a side of bayou sour cream.

Kobe Beef Sliders – Trio of sliders made of ground Kobe beef.  Bacon and gorgonzola, sauteed mushrooms and gruyere, and caramelized red onions and Monterey Jack.  Served on sourdough slider buns with lettuce, tomato, a side of mayo and sweet potato chips.

Chicken Orzo – Char-grilled chicken breast served over orzo sauteed with asparagus, artichoke hearts, sun dried tomatoes, roasted garlic and water chestnuts.  Deglazed with white wine and finished with basil pesto.

Finishing Course

Chocolate Bread Pudding – Rich dark bread pudding made with raisin bread.  Drizzled with honey and shaved white chocolate.

Bailey’s Irish Sundae – Butter pecan ice cream topped with Bailey’s Irish cream hot fudge, praline pecans, whip cream and Bailey’s soaked maraschino cherries.

Strawberries & Peanuts – Strawberry stuffed cheesecake dipped in dark chocolate with roasted peanut brittle and fudge.

Stop in and see our various options  2 for $25 three course meals!  It’s a wonderful opportunity to check out your local restaurants and what they have to offer you!

We look forward to seeing you!  Reservations can be made by calling 616 874 5553

Thank you!

Oktoberfest drafts by Bell’s, Leinenkugel and Bell’s $3.50, get a 4 oz flight of each to try for $2.50!

Try Atwater Bloktoberfest or Schell’s Oktoberfest in the bottle for $3.oo

New Holland’s Ichabod will be available in the bottle for $3.oo

$2 Grab Bucket of Beer includes Aventenus, Triumph, and Blonde Ale

Don’t particularly care for beer?  We have other drink specials that may interest you!

Spanish Coffee, Autumn Punch and New Fashioned Drinks for $3.00

Bulleit Manhattan’s and Caramel Appletinis for $5.00

And don’t forget to dig out your ugliest sweater for our UGLY SWEATER CONTEST!  Top 3 (Bottom 3?) win a prize!  Judging will be done by your Timbers Servers at 9pm!

HOPE TO SEE YOU THERE!

Bring in the fall season with us at Timbers Inn on the patio, celebrating Autumn’s arrival!  We will be showcases 5 different brands of Oktoberfest Beer!  3 on draft and 2 in the bottle.  A flight of our 3 seasonal drafts (4 oz samples of each) runs $2.50!

Other seasonal beers and drink specials will be available including our delicious Spanish Coffees!  A special food menu will be available featuring Bratwurst sliders.

Before you come out, make sure you search thru your closet for your worst knitted top, because an UGLY SWEATER CONTEST will be held at 9pm!  3 prizes will be rewarded to the 3 ugliest sweaters!

Timbers Inn is participating this year!  We have 3 course meals priced at $25 and a special offer of two 3 course meals for $25!  Make your reservation today to take advantage of this special event!

Menu will be posted soon!

Come in and get a 1/3 lb Cheeseburger

with lettuce, tomato & mayo and French Fries for only

$4.99

After dinner is a great time to relax in the overstuffed chairs around the fire pit, enjoying the rest of your evening.

Seafood Wine & Beer Dinner

Appetizer Course

Walleye & Tuna

Cold Smoked Canadian maple walleye accompanied with California Tuna Rolls.

Wine: Catalpa Chardonnay     Beer: Founder’s Pale Ale

First Course

Island Shark

Mako shark rubbed with Jamaican jerk spices, then char-grilled with a habanero and mango puree.  Accompanied with Caribean peas and rice.

Wine:  Willamette Vineyards Riesling     Beer:  Red Stripe

Second Course

Grilled Sea Scallops

Grilled sea scallops accompanied with a bacon and onion potato pancake.  Finished with asparagus and smoked tomato puree.

Wine:  Louis Jadot Pinot Noir     Beer:  Founder’s Reds Rye

Third Course

Chilean Sea Bass

Pan seared sea bass served over char-grilled vegetables.  Finished with baby spinach Newburg sauce.

Wine:  Treasure Hunter Cabernet Franc     Beer:  Founder’s Centennial IPA

Dessert Course

Banana Foster

A New Orleans Classic:  Bananas cooked in brown sugar, butter, cinnamon and rum, then flamed and served over ice cream.

Wine:  Chateau Grand Traverse Whole Cluster Reisling     Beer:  Corona