Timothy's Restaurant 16409 Red Arrow Highway

Served with Truffle-Soy Vinaigrette

Tossed in Miso Aioli and topped with Shaved Apples, Daikon, Sesame Seeds and Peanuts

Panko Crusted and Deep Fried served with Truffle Pickled Vegetables

Dipped in a Wasabi Tempura Batter, lightly fried and served with a Peanut-Ginger sauce and Asian Slaw

Curry scented mixture of Atlantic Shrimp and crispy julienne vegetables wrapped in rice paper and fried. Served with Wasabi Mayonnaise.

Marinated and lightly fried, served with a roast Shallot-Curry Mayonnaise.

Served with a Crispy Baguette and Balsamic Syrup

Served with housemade Bleu Cheese dressing tossed in Red Rooster sauce.

Served with housemade Bleu Cheese dressing tossed in Red Rooster sauce.

Made with grilled Tomatoes and homemade Chicken Broth. Garnished with Cilantro Creme Fraiche.

Made with grilled Tomatoes and homemade Chicken Broth. Garnished with Cilantro Creme Fraiche.

Made with grilled Tomatoes and homemade Chicken Broth. Garnished with Cilantro Creme Fraiche.

Classic cream base with peppers, onions, celery and carrots with bacon and a hint of sweet sherry.

Classic cream base with peppers, onions, celery and carrots with bacon and a hint of sweet sherry.

Classic cream base with peppers, onions, celery and carrots with bacon and a hint of sweet sherry.

Grilled heart of romaine with charred red onions. Served with deep fried toast points, parmesan crisp and Timothy's Caesar dressing.

Grilled heart of romaine with charred red onions. Served with deep fried toast points, parmesan crisp and Timothy's Caesar dressing.

Fresh cut Romaine tossed in house made Caesar dressing with grilled red onions and toast points.

Fresh cut Romaine tossed in house made Caesar dressing with grilled red onions and toast points.

Timothy's mixed greens with choice of dressing.

Timothy's mixed greens with choice of dressing.

Mixed spring greens, toasted pine nuts, golden raisins, gorgonzola cheese and scallions tossed in sweet mustard vinaigrette.

Mixed spring greens, toasted pine nuts, golden raisins, gorgonzola cheese and scallions tossed in sweet mustard vinaigrette.

Lightly grilled and served with poached sun-dried cherries, daikon radish, gorgonzola cheese, candied pecans, crisp pork belly, balsamic syrup and lemon-basil emulsion.

Teriyaki marinated chicken breast topped with grilled pineapple, kimchi and garlic aioli.

Seasoned and ground 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 fries.

7oz. combination of Chuck, Brisket and Sirloin hand pattied and served on a Brioche bun with lettuce, tomato, housemade pickles, Raclette cheese with roasted garlic aioli.

Tempura battered and fried Alaskan cod served with house chips, Asian slaw and malt vinegar.

Pan seared and topped with caramelized onion balsamic jus and lemon basil emulsion over argula salad with toasted candied almonds, gorgonzola cheese, Michigan sweet cherries, daikon and scallions.

Sauteed and served over pan seared spinach with garlic chips, topped with grapefruit butter with a side of mashed potatoes with a hint of butternut squash.

Poached in a ginger soy court bouillon served over Jasmine rice and a marinated chilled Asian vegetable salad.

Sauteed in garlic and olive oil finished over pasta in a rich roasted garlic cream sauce topped with grated parmesan and cheddar cheese.

Miso Glazed and served with sweet potato mash and stir fried vegetables with tropical salsa.

Sesame crusted chicken breast served over Jasmine rice in a Thai red curry coconut broth with mushrooms, cilantro, basil and seasonal vegetables.

Sesame crusted chicken breast served over Jasmine rice in a Thai red curry coconut broth with mushrooms, cilantro, basil and seasonal vegetables.

Peppercorn crusted, pan seared and finished on the grill. Topped with creamy gorgonzola, balsamic reduction and fried onion strings. Served over mashed potatoes with chilled asparagus.

16oz. Herb crusted and topped with shallot-bone marrow butter served over truffle fries with chilled asparagus.

8oz. Grilled sirloin, marinated and served with creole mustard aioli and lemon basil emulsion over mixed greens with julienne vegetables and twice fried garlic potatoes.

House smoked and finished on the grill, slathered with tropical Asian glaze and served with pomme frites and Asian coleslaw.

Finished in the fryer tossed in house Asian spices and served with twice fried golden potatoes with pickled Asian vegetables.

Seasonal Asian vegetables over Jasmine rice in a Thai Red Curry Coconut broth.

Mashed Potatoes and Chilled Asparagus served with Drawn Butter

Mashed Potatoes and Chilled Asparagus served with Drawn Butter

Fresh Maine Lobster, roasted Poblanos, Red Pepper, Spinach and Avocado tossed in a Cream Lime reduction.

Sesame crusted and pan seared served over Peanut Udon noodles with Oyster Mushroom saute topped with Yuzo vinaigrette.

Fresh Mahi Mahi topped with Spinach, Shallots, Galliano, Lemon and Hollandaise sauce with Parmesan cheese and breadcrumbs. Served with butternut squash mashed potatoes and chilled Asparagus.

Tossed in truffle oil and parmesan.

Flash fried

Pan seared with garlic chips.

Flavor of the day

Fries and Broccoli

Fries and Broccoli

Fries and Broccoli

Fries and Broccoli

Fries and Broccoli

Fries and Broccoli

Fries and Broccoli

Fries and Broccoli

Fries and Broccoli