Showcases Guest Speaker

MLB Umpire

 RICK REED

 Born and raised in Detroit, Rick Reed spent 27 years as a Major League Umpire, joining the Major League staff in 1983.  Highlights of his career include working the 1991 World Series, Dave Righetti’s no-hitter, Joe Cowley’s no-hitter and the game George Brett reached the 3000-hit plateau.  He also was part of the crew that worked MLB china Series 2008, the first MLB games ever played in China, and the 2008 Japan Opening Series.  He’s gone nose-to-nose with many of the game’s greats, including Billy Martin, Earl Weaver, Sparky Anderson, Barry Bonds, Jack Morris and Jim Leyland.  He also starred as the home plate umpire in Kevin Costner’s 1999 movie “For Love of the Game.”  He has always lived in Michigan and currently works for the MLB, overseeing all of the umpires that come through Comerica Park to work Tiger’s Games.

]]> http://timbersinn.net/2012/05/19/wine-dinner-will-have-guest-speaker/feed/ 0 http://timbersinn.net/2012/05/19/new-wine-dinner-june-12-2012/ http://timbersinn.net/2012/05/19/new-wine-dinner-june-12-2012/#comments Sat, 19 May 2012 14:46:58 +0000 Timbers Inn http://timbersinn.net/?p=881 Read More]]>

Chef’s Dinner

Timbers Inn Restaurant

Tuesday, June 12, 2012 6:30pm

$65/person plus tax to be paid at the time of the reservation

Presenting Guest Speaker:  Rick Reed MLB Umpire

 Appetizer Course

Corvina Ceviche

A Latin American favorite with Corvina marinated in coconut lime salsa.  Finished with tomatoes, herbs, scallions, and olive oil.  Garnished with baby bibb lettuce.

 Wine: Riondo Pinot Grigio

Beer: Red Stripe Jamaican Lager

First Course

Pink Snapper

Florida pink snapper dusted in seasoned flour and sautéed.  Served over a Yukon potato cake with grilled asparagus and cauliflower puree.  Finished with sun dried tomato and basil butter.

Wine: Cliff Creek’s Marsanne Rousanne

Beer:  Newcastle Founder’s Ale

Second Course

                                                                 Curried Scallops

All natural scallops pan seared with yellow curry spices.  Accompanied with mixed field greens tossed in an orange and tarragon vinaigrette.  Finished with toasted pine nuts and mango.

Wine: Chateau Grand Traverse Ship for Fools

Beer:  Brewery Vivant Zaison

 Third Course

Mediterranean Pompano

Char-grilled pompano filet finished with tomatoes, artichoke hearts, capers, and roasted red bell pepper sautéed in anchovies butter and white wine.  Accompanied with eggplant parmesan.

Wine: Cliff Creek’s Cabernet Sauvignon

Beer:  Bell’s Amber Ale

 Dessert Course

Strawberry Egg Rolls

Cream Cheese filling, fresh strawberries, mint, and Chambord liqueur rolled in an egg roll skin and deep-fried.  Finished with cinnamon sugar and Raspberry Sorbetto.

Wine: Santero Fragolino

Beer:  Darkhorse Raspberry Ale

]]> http://timbersinn.net/2012/05/19/new-wine-dinner-june-12-2012/feed/ 0 http://timbersinn.net/2012/04/21/mothers-day-buffet/ http://timbersinn.net/2012/04/21/mothers-day-buffet/#comments Sat, 21 Apr 2012 14:47:38 +0000 Timbers Inn http://timbersinn.net/?p=879 Read More]]> Mother’s Day Buffet

 Sunday May 13, 2012

10am – 3:30pm 

Full Menu @ 4pm

$19.99/Adults (Includes beverage)

$9.99 Ages 4 – 10

FREE Ages 3 & Under

Omelet Station

Waffle Station

Roast Beef Station

Bacon

Sausage Links

Meatballs in Marinara Sauce

Pulled BBQ Pork

Honey Glazed Ham

Grilled Chicken Breast

Beer Battered Ocean Perch

Fried Pub Chicken Strips

Cheese Broccoli Souffle

Roasted Yukon Potatoes

Roasted Chicken & Pasta Alfredo

Sausage & Mushroom Pizza

Pepperoni Pizza

Fruit Tray Display

House Tossed Salad

Red Cabbage Coleslaw

Mediterranean Salad

Blueberry & Banana Muffins

Assorted Danishes

Peel & Eat Cocktail Shrimp

Chocolate Cake

Strawberry Cake

with our regular menu available at 3pm

16.99/adults

9.99/children 10 & under

FREE – 3 & under

This is what you will find on the buffet:

Omelet Bar

Waffle & Roast Beef Station

Waffle toppings:  whip cream, roasted macadamia nuts, strawberries, strawberry topping, blueberry topping, whipped honey butter, syrup, chocolate syrup, and cinnamon sugar.

Bacon

Sausage Links

Meatballs in Marinara Sauce

Pulled BBQ Pork

Honey Glazed Ham

Grilled Chicken Breasts

Beer Battered Ocean Perch

Fried Pub Chicken Strips

Cheese Broccoli Souffle

Roasted Yukon Potatoes

Roasted Chicken & Pasta Alfredo

Sausage & Mushroom Pizzas

Pepperoni Pizzas

Fruit Trays with grapes, strawberries, honey dew, cantaloupe & pineapple

House Tossed Salad:  salad mix, tomato, cucumber, cheese & croutons      Ranch, Raspberry Vinaigrette & Catalina Dressings

Red Cabbage Coleslaw

Mediterranean Salad:  romaine, tomato, feta cucumber & black olives

Blueberry & Banana Muffins

Assorted Danishes

Peel & Eat Cocktail Shrimp

Chocolate Cake

Strawberry Cake

HAPPY EASTER!

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!