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)

12 For 12

 12 For $12

(Available Wednesday, Thursday and Sunday Nights)

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
 

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.