PLEASE BE ADVISED That Timothy’s will be shooting live videography throughout the Restaurant and Jake’s Pizza Shack on Friday, July 27, 2018, starting from approximately 6:30–10:00 p.m. Our professional camera crew will do their very best not to interrupt your wonderful dining experience. However it’s important for our guests to know when joining us that evening you are consenting to the possibility of your voice and your likeness being used, without compensation, in films and tapes for commercial use in any and all media, whether now known or hereafter devised.

That being said; Tim, Amy and the entire crew at Timothy’s invite you and your friends to join us to be a part of our new and exciting upcoming commercials. We would love for you to join us! It’s because of all of you…our customers, friends and families that Timothy’s Restaurant is Nationally Known, but Locally Grown.

Trust it to be wonderful! To make reservations or adjust reservations due to the photo shoot just click here www.timothysrestaurant.com or call (269) 469-0900

Legal Disclosure photoF


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

ROASTED GARLIC AND GOAT CHEESE-  Roasted garlic served with goat cheese and toast points. 9

RICE FLOUR BATTERED FRIED CAULIFLOWER- Tossed in Miso Aioli and topped with shaved apples, daikon, sesame seeds and peanuts  9

FRESH SOFT SHELL CRABS- Wasabi tempura battered served over Asian rice noodle salad and wok seared asparagus drizzled with wasabi aioli.   18

TUNA TARTAR- Yellow fin tuna with grilled tropical salsa, avocado, spicy mayo and Yuzu served with warm tortilla chips.  14



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

ASIAN GRILLED CAESAR SALAD(GF)- Grilled heart of romaine with miso aioli, peanuts, sesame seeds and bean sproutstopped with soy-truffle vinaigrette  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.  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 (GF) – Timothy’s mixed greens, choice of dressing. 6

• Marinated grilled chicken breast 6
• Grilled filet of beef 11    • Grilled filet of salmon 10


Lemon Basil Vinaigrette (GF), Balsamic Vinaigrette (GF), Mustard Vinaigrette (GF), Gorgonzola Bacon Vinaigrette (GF), Truffle-Soy Vinaigrette, Bleu Cheese (GF), and Miso Aioli.

Main Events

Thai Chilean Sea Bass

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

SESAME CRUSTED AHI TUNA (GF)* – 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. 32

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

CEDAR PLANK ALASKAN HALIBUT- Cooked on the grill, glazed with tropical Asian BBQ and finished with a tequila-orange-coconut glaze.  35

DAD’S FISH & CHIPS(GF) – Tempura fried Alaskan cod, served with house chips, slaw and malt vinegar. 18

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

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

ASIAN BOUILLABAISSE- Clams,Mussels, Shrimp, Scallops, King Crab, Ocean Fish all poached in a Thai coconut curry broth with rice noodlesgarnished with a Thai salad.  34

FRESH SOFT SHELL CRAB(GF)Wasabi tempura battered served over chilled Asian rice noodle salad and wok seared asparagus drizzled with wasabi aioli.  36

GUMBO YAYA- Tasso, andouille and shrimp in a rich creole stock.  24

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

GRILLED RIBEYE (GF)* – 16 oz., herb crusted, served with shallot and bone marrow butter and truffle pommes frites. 37 

NEW ZEALAND RACK OF LAMB (GF)* – Brushed with a candied Worcestershire mint syrup hinting of Dijon. Accompanied by seared spinach and garlic chips. 42 

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

1/2 CHICKEN CONFIT(GF)- Served with roasted Michigan summer vegetables and butternut squash mash potatoes.  19

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, caramelized onions, Avocado 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, Avocado, Fried Egg
• Candied applewood-smoked bacon
• Cheddar, Gorgonzola or Provolone cheese



Jake's Pizza Shack


 Backyard menu




Atlantic Beach Key Lime Cheesecake










• (GF) Symbol indicates a gluten-free dish available upon request. • 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:


Google Virtual Tour