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menus

:: Dinner Menu :: Lunch Menu :: Children's Menu :: Breakfast Menu ::

STARTERS

Fried Oysters*

Select oysters with tarragon remoulade
~ 12 ~

 

Fried Green Tomato Napoleon

Layered with brie, sauteed spinach, roasted red peppers and caramelized onions over balsamic reduction
~ 9 ~

 

Pimento Cheese Dip

Housemade with Ashe County sharp cheddar, served with crostini
~ 9 ~

 

Ahi Tuna Nachos*

Seared rare over fried wonton chips, Asian slaw, eel sauce, wasabi aioli,

sesame seeds and cilantro
~ 13 ~

 

Tequila Lime Shrimp*

Sauteed in a zesty tequila-lime broth with tomato, onion and red bell pepper over

housemade crostini
~ 12 ~

 

Shrimp and Grit Cakes*

Sauteed shrimp with bacon, andouille sausage, roasted red peppers, cheddar grit cakes and lemon garlic beurre blanc
~ 12 ~

 

Artisan Cheese Board

Manchego, Ashe County bleu, herbed chevre and fontina, dried fruit compote, grapes and assorted crackers
~ 13 ~

 

Seared Beef Bruschetta*

Carpaccio-style beef tenderloin, housemade crostini, herbed chevre, marinated onion and arugula, finished with balsamic reduction
~ 9 ~

 

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SALADS

Classic Caesar*

Chopped Romaine, shredded parmesan, housemade croutons, Caesar dressing
~ 10 ~

 

Spinach and Arugula

Walnuts, feta, marinated apples, shaved red onion, white balsamic honey vinaigrette
~ 12 ~

 

Summer Berry

Seasonal berries tossed in honey and lemon juice, mixed greens, candied pecans,

crumbled gorgonzola, sweet basil vinaigrette
~ 13 ~

 

Red and Golden Beet

Sliced red and golden beet in white balsamic vinaigrette,mixed greens, red onions,

candied pecans, chevre
~ 13 ~

 

Greek

Kalamata olives, tomatoes, cucumbers, red onion, pepperoncini, feta,

Greek dressing, Romaine
~ 12 ~

 

 

Pan-Seared Salmon ~ add 7     Grilled Chicken Breast ~ add 6

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ENTRÉES

Served with choice of two sides

 

Filet Mignon*

Center cut eight-ounce Black Angus filet finished with traditional au Poivre sauce
~ 33 ~

 

Smokehouse Crepe

Smoked beef short ribs, caramelized onions and bleu cheese in a beer and chive crepe.
Topped with housemade Appalachian steak sauce.
~ 22 ~

 

Sweet Tea Pork Loin*

Sweet tea-marinated pork loin, caramelized apples, crispy pancetta, smoked Gouda over apricot mostarda
~ 23 ~

 

Chetola's Jack Daniels Strip*

A signature dish since 1997, this grilled NY strip is topped with Ashe County bleu cheese,
mushrooms, caramelized onions and housemade Jack Daniels sauce
~ 26 ~

 

Bob's Pan-Seared Duck Breast*

Avid outdoorsman Bob Timberlake’s palette for game brings us this featured dish, a Maple Leaf Farms duck breast with cranberry port wine compote.
~ 26 ~

 

Bacon-Wrapped Quail*

A new twist on a Chetola family favorite. A trio of Maple Leaf Farms quail breasts wrapped in bacon, pan-seared and served over maple-thyme jus
~ 27 ~

 

Pecan-Enrusted Chicken*

With green tomato chow chow and local honey drizzle
~ 20 ~

 

Pimento Chicken*

With applewood smoked bacon and Ashe County sharp cheddar pimento cheese over
rosemary pan gravy
~ 20 ~ 

 

Southwestern Rice Bowl

Inspired by the chef's personal garden, this vegetarian-friendly dish features corn, bell peppers, fresh salsa, black beans, sour cream, Monterey Jack and avocado over Southwestern rice pilaf. Served with choice of one side.
~ 16 ~ 

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SEAFOOD ENTRÉES

Served with choice of two sides

 

Pan-Seared Salmon*

Topped with roasted tomatoes, sauteed spinach and beurre blanc sauce
~ 23 ~

 

Scallop Primavera*

Seared sea scallops with seasonal vegetables and choice of pesto verde, garlic and oil, or creamy Alfredo sauce. Served over linguini with one side.
~ 27 ~

 

Garlic and Herb-Crusted Trout*

Pan-seared and finished with lemon butter over kale slaw
~ 24 ~ 

 

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PUB FARE

Served wth choice of fries, fruit or chef's nightly side

 

Baby Back Ribs*

Smoked in house with chef’s specialty rib rub, glazed with your choice of Jack Daniels or house barbeque sauce, and served with choice of two sides
 Half Rack ~ 19 ~      Full Rack ~ 29 ~

 

Carolina Chicken Wings*

Choice of Jack Daniels, hot sauce or house barbeque.
Half dozen ~ 7 ~     One Dozen ~ 13 ~

 

Angus Burger*

Eight-ounce Angus beef patty on a brioche bun with leaf lettuce, tomato, pickle and

choice of cheese
~ 12 ~

 

Salmon Burger*

Pan-seared with kale slaw, tomato, pickle and mesquite-tomato aioli on a brioche bun
~ 14 ~

 

Fried Chicken Sandwich*

Beer-battered and fried chicken breast on a brioche bun with bacon mayonnaise,

leaf lettuce, bacon, Swiss, tomato and pickle
~ 10 ~

 

Grilled Portobello Burger

Topped with roasted red peppers, caramelized onions and choice of cheese on a brioche bun
~ 10 ~

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DESSERTS

Ask your server about our selection of daily housemade desserts

~ 6 ~.

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A 20% gratuity will be added to parties of 8 or more

 

*These menu items are cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

 

Reservations recommended 828-295-5505

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