Timberline Restaurant Menu
Timberline Restaurant menu gallery
Choose your favorite dish
Appetizers
Served hot in scampi butter with toasted focaccia bread
Served with house-made focaccia bread
Penne pasta in a white cheddar cream sauce, a hint of garlic, and toasted pecans
French fries with crumbled blue cheese dressing, chopped bacon, and finished with buffalo sauce
Entrees
Well aged black angus rib steak, compound butter and boiled new potatoes
Well aged black angus strip loin and boiled new potatoes
14oz black angus rib steak accompanied by sautéed mexican white shrimp, boiled new potatoes
Fresh king salmon, mashed red potatoes and grilled asparagus. Topped with a white wine shallot butter
Fresh king salmon, sautéed shrimp on a skewer, mashed red potatoes and grilled asparagus. Topped with a white wine shallot butter
Sautéed mexican white shrimp, mashed red potatoes and grilled asparagus. Topped with a white wine shallot butter
Two boneless chops, mashed red potatoes, and grilled asparagus with a white wine shallot butter and balsamic reduction
Pan jus, new potatoes, tomato and spanish onion salad
Beef liver, grilled onions, and mashed red potatoes with beef gravy
Sautéed chicken cutlets in a lemon caper butter, served with mashed red potatoes
Hand breaded cutlet of chicken breast, mashed red potatoes and white cream sauce
Pastas
Spaghetti with our homemade meat and tomato sauce, parmesan cheese, and fresh focaccia bread
Grilled breast of chicken, oven roasted tomatoes, pine nuts, and baby spinach, tossed with a mild garlic cream sauce and farfalle Pasta. Fresh focaccia bread
Sautéed shrimp, tossed with a creamy artichoke pesto sauce and penne pasta. Fresh focaccia bread
At Timberline Restaurant, the menu comes across as a hearty, no-frills mix of American grill staples and comforting pasta dishes that would appeal to a wide range of diners. The appetizer section includes standouts like Salt and Pepper Shrimp, Sautéed Button Mushrooms and Artichoke Hearts, Mac and Cheese, and Buffalo Blue Cheese Fries, offering both classic bar-style bites and richer, more indulgent options. The entrée selection leans heavily into steaks and seafood, featuring 14oz Rib-Eye, 12oz New York Strip, Rib-Eye and Shrimp, Filet of Salmon, and Salmon and Mexican White Shrimp, suggesting a focus on generous portions and surf-and-turf combinations. For those preferring pasta, the menu rounds out with comforting choices such as Spaghetti, Chicken Farfalle, and Penne with Shrimp and Artichoke Pesto, which add a lighter yet still satisfying balance to the meat-forward offerings. Prices are not listed in the provided information, but the structure of the menu suggests a classic, lodge-style dining experience centered on familiar, well-portioned dishes rather than experimental cuisine.