Events at Timothys

Menu

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

SALAD ADD-ONS
• Marinated grilled chicken breast 8
• Grilled filet of beef 11

DRESSING CHOICES:
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

WOK-SEARED ASPARAGUS 7

DEEP-FRIED SPINACH 7

Sandwiches

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

SANDWICH ADD-ONS: 2.25
• Grilled onions
• Candied applewood-smoked bacon
• Cheddar, Gorgonzola or Provolone cheese

WEDNESDAY RIB FEST $9.99

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
 

Valentines Day

 
Valentines Day 5 Course Dinner $45.00
Appetizer
Warm aged Wisconsin Cheddar and Shrimp Dip with Toast Points.
 
Potage
Roasted Red Pepper Bisque with Gorgonzola Corn Bread Croutons and Pickled Beets.
 
Greens 
Grilled Radicchio Wedge topped with Granny Smith Apples, Charred Red Onions, Goat Cheese, Diakon and Cocoa Raspberry Vinaigrette.
 
Entree
(Please choose one)
 
Pan Seared Skate Wing over Braised Mustard Greens with Butternut Squash, Pistachio, and Charred Sweet Onion Vinaigrette.
 
Marinated Grilled Hanger Steak with Arugula Roasted Garlic Pesto and Twice Fried Potato.
Add 6oz. Grilled Maine Lobster Tail or 1/2 lb. of King Crab Legs $28.00
 
Brined Smoked Airline Chicken Breast with Horseradish Sour Cream Mashed and Roasted Eggplant topped with Balsamic Syrup.
 
Dessert
 
Red Velvet Bread Pudding with Chambord Chocolate and Salted Caramel Ice Cream     
 

Specials

 
 
Tuna TarTar- Raw Tuna topped with avacado, tropical mango salsa, and served with house chips. 12
 
Roasted Garlic and Goat Cheese- Served with toast points.  9
 
 
Asian Bouillabaisse- Shrimp, Scallops, Mussels, Clams, Crab legs, and seafood served over Asian glass noodles.  34
 
Walleye- Bacon and onion encrusted and topped with fresh berries sauteed in grapefruit butter, served over an arugula salad.  32
 
Cobia- Grilled and served over sweet potato mash, topped with coconut cream glaze and tropical island salsa. 29 
 
 

 

Desserts

Atlantic Beach Key Lime Cheesecake

FRESH MICHIGAN FRUIT CRISP  9

BANANAS FOSTER  9

GRANDPA’S SAWYER TRUCK STOP BANANA CREAM PIE  9

FLOWERLESS CHOCOLATE CAKE  11

WHITE CHOCOLATE CRÈME BRÛLÉE  9

CHOCOLATE MARBLE BREAD PUDDING  9

ATLANTIC BEACH KEY LIME CHEESECAKE  9

ICE CREAMS & SORBETS  7

 

• (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.

TIMOTHY’S RESTAURANT - 16409 RED ARROW HIGHWAY, UNION PIER

Live Music: 

Jesse Lee Scutchfield of Junior and the Igniters plays at Timothy's Restaurant weekly on both Thursday and Sunday evenings.