Grand Beginnings, Potage and Greens

IMG 0058 Timothy

Timothy's Calamari

TIMOTHY’S CALAMARI – Marinated and lightly fried, served with a roasted shallot curry mayonnaise. 13

ASIAN SHRIMP SPRING ROLLS – A curry scented mixture of Atlantic shrimp and crispy julienne vegetables wrapped in rice paper and fried. Served with wasabi mayonnaise. 13

FLORIDA BLUE CRAB CAKES – Fresh crab meat, a sprinkling of diced vegetables and herbs and Creole mustard. Accompanied by chipotle salsa and miso aioli. 13

BANG BANG SHRIMP – Dipped in a wasabi tempura batter, lightly fried and served with peanutginger mayonnaise and Asian slaw. 13

FLASH FRIED ROASTED BEETS – With sriracha mayonnaise. 12

FRIED BRUSSELS SPROUT LEAVES – With truffle soy vinaigrette. 12

TRUFFLE-PARMESAN POMME FRITES-  Twice-fried and tossed with truffle oil and shaved parmesan. 8

SHRIMP TOAST- Fresh Gulf shrimp mousse, deep fried and served with Asian Mango salad  12

MARINATED GRILLED ARTICHOKES- Warmed charred hearts and leaves basted with vinaigrette and served with remoulade sauce.   12



Potage and Greens

FIRE-ROASTED TOMATO SOUP (GF) – Made with grilled tomatoes and homemade chicken broth. Garnished with cilantro crème fraîche. Cup or bowl. 6 / 9

NEW ENGLAND CLAM CHOWDER- Classic cream base with peppers, onions, celery and carrots with bacon and a hint of sweet sherry.  Cup or bowl. 6/9

GRILLED CAESAR (GF) – Grilled heart of romaine with charred red onions. Served with deep-fried toast points, Parmesan crisp and Timothy’s Caesar dressing. 7 / 11

TIMOTHY’S SALAD (GF) – Mixed spring lettuce, toasted pine nuts, golden raisins, Gorgonzola cheese and scallions, all tossed with our own sweet mustard vinaigrette. 7 / 12

GRILLED ICEBERG WEDGE (GF) – Served with poached sun-dried cherries, daikon radish, Gorgonzola cheese, candied pecans, crisp pork belly, balsamic syrup and basil-lemon emulsion. 10

HOUSE GREENS – Timothy’s mixed greens, choice of dressing. 5

• Marinated grilled chicken breast 8
• Grilled filet of beef 11

Lemon Basil Vinaigrette, Balsamic Vinaigrette, Mustard Vinaigrette, Gorgonzola Bacon Vinaigrette, Bleu Cheese and Miso Aioli.

Main Events

Thai Chilean Sea Bass

COCONUT MACADAMIA NUT CRUSTED GROUPER – Sautéed and served with pan-seared spinach and garlic chips, finished with grapefruit butter. 35

SESAME CRUSTED AHI TUNA* – Lightly seared and served over fried spinach with Chinese relish and wasabi aioli. 17 / 34

MISO-GLAZED ATLANTIC SALMON – Teriyaki marinated, coated in sesame seeds and sautéed. Served on a bed of crispy fried spinach and drizzled with ginger rémoulade. 31

HORSERADISH CRUSTED MICHIGAN WHITEFISH - With caramelized onion, balsamic jus and lemon basil emulsion. 29 (GF)

DAD’S FISH & CHIPS – Tempura fried Alaskan cod, served with house chips, slaw and malt vinegar. 17

THAI CHILEAN SEA BASS – Poached in ginger soy court boullion and served over a bed of coconut-jasmine rice, marinated Japonaise tropical salad, and finished with a sweet sesame-ginger dressing. 38

5-SPICED-RUBBED MEAGRE SEA BASS- Pan-seared and served over a bed of coconut jasmine rice, marinated Japonaise tropical salad, and finished with a sweet sesame-ginger dressing. 33

JUMBO SHRIMP AND SEA SCALLOPS CARBONARA VERDE* – Crisp bacon, spring peas, asparagus, spinach and zucchini, tossed with spaghetti in a rich egg and Parmesan cream. Topped with a fried egg. 34

FILET MIGNON* – Peppercorn crusted, pan seared and finished on the grill. Topped off with creamy Gorgonzola and a balsamic reduction. 39 (GF)

GRILLED RIBEYE* – 16 oz., herb crusted, served with shallot and bone marrow butter and truffle pommes frites. 35 (GF)

NEW ZEALAND RACK OF LAMB* – Brushed with a candied Worcestershire mint syrup hinting of Dijon. Accompanied by seared spinach and garlic chips. 41 (GF)

BARBECUED BABY BACK RIBS – Grilled, slathered with a tropical Asian glaze. Served with pommes frites and Asian slaw. 29

LEMONGRASS CHICKEN – Marinated boneless chicken breast, coated with sesame seeds, sautéed in sesame oil. Served over Jasmine rice in a Thai red curry coconut broth with shitake mushrooms, cilantro, basil and seasonal vegetables. 13.50 / 26

All entrees served with choice of soup or salad.

Main Event Add Ons – market price
Jumbo Shrimp, Sea Scallops, King Crab Legs, Maine Lobster Tail

Kids Menu and Seasonal Vegetarian Options Available.
Please call for details.

Side Dishes

POMMES FRITES – With truffle oil and parmesan cheese. 7

PAN-SEARED SPINACH – With garlic chips. 7




MARINATED GRILLED CHICKEN PESTO – Served on a grilled house bun with pan-seared spinach, shitake mushrooms and roasted tomato salsa. Served with truffle frites. 13

MILLER’S COUNTRY HOUSE BURGER* – Seasoned ground beef short rib, brisket and chuck, grilled to perfection. Finished with crisp pork belly, fried onion straws and Asian slaw. Served on a toasted artisan roll with truffle frites. 13

• Grilled onions
• Candied applewood-smoked bacon
• Cheddar, Gorgonzola or Provolone cheese


Rib Fest- $9.99 Full Rack of Fruit-wood smoked Baby Back Ribs served with house cole slaw and pomme frites.

Wine Special $5 Glass and $15 Bottles.

$1 off Drafts and $2 Rolling Rock Bottles.

(Wednesday's Only)

(Not Available on Holidays)

12 For 12

 12 For $12

(Available Wednesday, Thursday, *Friday, *Saturday and Sunday Nights)

(Not Available on Holidays)

(*For a limited time only)

Steak Au Poivre - with pomme frites
Half Chicken Confit - with pomme frites 
Braised Lamb Shank - with autumn root vegetables
Tower of Seasonal Vegetables - with ravioli
Dad’s Fish and Chips
Tempura fried Alaskan cod with house chips
Seared Atlantic Salmon 
With sautéed spinach and a shitake vinaigrette
Shrimp Au Vin 
Served over linguine; finished with aged cheddar
Gumbo Yaya
Tasso, Andoulli and shrimp in a rich Creole stock
Marinated Grilled Pork Chop 
With white peach chili chutney
Sautéed Prince Edward Island Mussels 
Served over linguine in a roasted garlic sauce
Chicken, Beef or Vegetarian Pad Thai 
With clear noodles and Asian vegetables
Fresh Ground Chuck Meatloaf 
With portobello demi glace


Tuna TarTar- Yellow Fin Tuna/ Grilled Tropical Salsa/ Avocado/ Spicy Mayo/ Yuzu/ Warm Corn Chips. $14
Roasted Garlic and Goat Cheese- Served with toast points.  $9
Fried Green Tomatoes- Sauteed Crawfish Tail Meat with Spicy Shrimp Remoulade over Arugula Salad.  $12
Pan Seared Asian Pork Pot Stickers- Truffle Soy/ Seaweed Salad/ Miso Aioli.  $12
Rice Flour Batered Fried Cauliflower- Miso Aioli/ Shaved Apple/ Diakon/ Peanuts.  $9
Smoked Chicken Jambalaya- Rich Creole Broth/ Steamed Rice.  $15
Marinated Grilled Hanger Steak-  Arugula Roasted Garlic Pesto/ Sweet Potato Puree/ Fried Leaks.  $24
Seared Skate Wing- Arugula/ Gorgonzola/ Diakon/ Candied Pecans/ Granny Smith Apples/ Yuzu Vinegrette. Half Portion Available.  $14/$28
Marinated Grilled Double Cut Bone-In Pork Chop- Truffle Potato Puree/ Macho Salad/ Bone Marrow Butter.  $28
 Asian Bouillabaisse- Shrimp, Scallops, Mussels, Clams, Crab legs, and seafood served over Asian glass noodles.  34
Beignets- Salted Caramel Ice Cream/ Chocolate Chambord.  $9



Atlantic Beach Key Lime Cheesecake










• (GF) Symbol indicates a gluten-free dish. • Menu items and prices subject to change without notice. • Please, no separate checks for parties of ten or more. * Health Department Reminder: Consuming raw or undercooked food will significantly increase the chance of food-born illness.

From the Chef

timCooking is my passion and you’ll find me each evening at a workstation in the kitchen. It’s an intimate space so I can oversee each meal before it leaves for your table. My signature is fish with an Asian flare. Not something you’d expect on a country inn’s menu. But by combining local and exotic ingredients I can create flavors that contrast and compliment … and excite your palate.

From our appetizers to desserts, I hope you’ll savor every bite … and at meal’s end, wish you had room for more.


Timothy’s Restaurant

Owner and chef Timothy Sizer is renowned along the lakeshore for his flavorful cuisine, Tim’s journey includes:


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