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

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.

Lightly seared in sesame seed oil, Ginger and Garlic with a coconut curry thai rub. Served over a bed of flash fried spinach topped with Chinese relish and wasabi aioli.

Dipped in a light rice tempura batter, flash fried and served with Grain Mustard Mayonnaise dipping sauce. Topped with Fresh Parsley and Parmesan.

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.

8oz. combination of Chuck, Brisket and Sirloin hand pattied and served on a Brioche bun with Mustard, Lettuce, Tomato, House made Pickle Chips, American cheese and Caramelized Onions with Special Halo Sauce. Served with Seasoned Shoestring Fries with Fresh Parsley and Parmesan.

Panko crusted and fried, topped with lettuce and tomato on a brioche bun. Served with tartar sauce, coleslaw, and Seasoned Shoestring Fries with Fresh Parsley and Parmesan.

Grilled Portobello Cap served on a Toasted Brioche Bun with Caramelized Onion, Tomato, Bean Sprouts and Timothy's House Aioli. Served with Seasoned Shoestring Fries with Fresh Parsley and Parmesan and Curry Coleslaw.

Buttermilk marinated 8oz. Amish Chicken Breast, dusted in rice flour, flash fried and dressed with our signature Red Rooster Honey Hot Sauce and served with marinated Cucumber, Red Onion and Chili Crunch Mayonnaise. Served with Seasoned Shoestring Fries with Fresh Parsley and Parmesan.

Cooked on a Cedar Plank over our grill with Sweet Saki Miso Glaze and finished with Chilli-Yuzu served with grilled Bok Choy and Jasmine Rice.

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

Coconut Curry Thai rubbed and Sesame Seed crusted, pan seared in Sesame Oil, Ginger and Garlic. Served over a bed of flash fried Spinach, topped with Chinese Relish and Wasabi Aioli.

Tempura fried, Light and Crispy. Served with Seasoned Shoestring Fries and housemade Asian coleslaw.

Glazed with Chili Miso BBQ, Yuzu Kosho Mayonnaise, served with Peanut Noodles and Stir-Fried Asian Vegetables

Poached in a ginger soy court bouillon served a marinated chilled Asian vegetable salad with a Crispy Jasmine Rice Cake.

Three double cut marinated and grilled chops, served with Butternut Squash Mashed Potatoes, Pan Seared Spinach and Cremini Mushrooms. Finished with Worcestershire Mint Syrup.

Duck leg slowed braised in duck fat and served with pan seared Duck Breast over Peanut Noodles, Grilled Bok Choy with Amazu Pickled onion and finished with a sweet Spicy Truffle Soy Syrup.

8oz. Amish Chicken Breast, Sesame crusted 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.

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

Braised in chicken fat and finished until crisp in the fryer, with a side of house spicy mayo and served with House Frites and chilled Asparagus.

8oz. Grilled sirloin, marinated and served with creole mustard aioli with Chilled marinated Asparagus and twice fried garlic potatoes.

Grilled, finished with Hot Mustard Miso BBQ, Pink Peppercorn, Butternut Squash Mashed Potatoes and Grilled Bok Choy.

Mashed Potatoes and Chilled Asparagus served with Drawn Butter

Mashed Potatoes and Chilled Asparagus served with Drawn Butter

Dusted with Fresh Parsley 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