timberlake's restaurant
:: Timberlake's Restaurant :: :: Headwaters Pub :: :: Menus :: :: Holiday Menus ::

menus

:: Dinner Menu :: Pizza Menu :: Kids' Menu :: Breakfast Menu ::

CASUAL FARE

Fried Green Tomato Napoleon

Fried green tomatoes stacked with roasted red pepper, spinach, caramelized onions and brie with a balsamic honey drizzle.
~ 8 ~

 

Smoked Salmon Flatbread

Marinated smoked salmon atop grilled homemade flatbread with pepper jelly and goat cheese mousse
~ 15 ~

 

Spicy Chicken Cheese Dip*

Chicken, green chile and pepper Jack cheese dip. Served with warm tortilla chips.
~ 10 ~

 

Calamari*

Breaded and fried calamari with a marinara dipping sauce.
Half order ~ 8 ~     Full order ~ 15 ~

 

Carolina Chicken Wings*

Baked with Bob Timberlake's special 6-spice rub. Choose from one of three flavors:

Jack Daniels, Apple Chardonnay Barbecue or Hot Sauce.
Half dozen ~ 7 ~     Dozen ~ 13 ~

 

Mesquite Shrimp Kabob*

Choice of grilled or fried shrimp served with blueberry-basil sauce
Plate of Five ~ 9 ~     Plate of Ten ~ 14 ~

 

Fried Oyster and Garlic-Cheddar Biscuits*

Fresh oysters and homemade biscuits served with mesquite aioli and garlic jam
Plate of Four ~ 9 ~     Plate of Seven ~ 14 ~

 

Angus Burger*

Eight-ounce Angus beef patty with lettuce, tomato, pickles, caramelized onions and choice of Cheddar, Pepper Jack or Swiss cheese
~ 12 ~

 

Portabella Mushroom Burger

Marinated and grilled portabella mushroom with lettuce, tomato and choice of

Cheddar, Pepper Jack or Swiss cheese
~ 10 ~

 

Black Bean Veggie Burger

Grilled, seasoned black bean patty with lettuce, tomato, caramelized onions and choice of Cheddar, Pepper Jack or Swiss cheese
~ 10 ~

 

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ENTRÉES

Beef and pork items served nightly with buttermilk and herb mashed potatoes and
vegetable of the day.
Poultry and seafood items served nightly with summer squash risotto and vegetable of the day.

 

Pan-Seared Duck Breast*

Pan-seared duck breast served with a sundried cherry compote
~ 26 ~

 

Baby Back Ribs*

Choice of housemade barbecue or bourbon-glazed ribs
 Half rack ~ 17 ~      Full rack ~ 27 ~

 

Beef Filet*

Eight-ounce beef filet topped with crispy fried onions and finished with a horseradish-veal stock reduction
~ 36 ~

 

Grilled Ribeye*

Twelve-ounce ribeye steak, grilled and topped with roasted cipolini onions and

heirloom tomatoes
~ 31 ~

 

Roasted Carolina Quail*

Roasted Carolina quail stuffed with fennel, peaches and pepper bacon and finished with molasses pan jus
One quail ~ 19 ~     Two quail ~ 24 ~

 

Coca-Cola Pork Loin*

Coca-Cola glazed pork loin topped with caramelized apples, cheddar cheese, pepper bacon and herb pan gravy
~ 20 ~

 

Pecan-Crusted Chicken*

Pecan-crusted chicken breast with green tomato chow chow and local honey drizzle
~ 19 ~

 

Black Bean Cakes

Housemade black bean cake pan-seared and topped with green tomato salsa verde
~ 16 ~ 

 

Grilled Salmon*

Wild caught salmon grilled and served with blackberry and grape tomato relish and shrimp and drizzled with a lemon-dill pesto.
~ 22 ~

 

Atlantic Sea Scallops*

Pan-seared sea scallops served atop angel hair pasta tossed with heirloom tomato and

onion jam
~ 24 ~

 

Campfire-Style Trout*

Grilled in foil with a lemon, caper and dill butter
~ 23 ~ 

 

Crayfish Crepe*

Beer and chive crepe filled with crayfish tail, spinach and marscarpone cheese.

Finished with beurre blanc sauce.
~ 18 ~

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SALADS

Chetola Salad

Field greens, marinated berries, artichoke hearts, onions, grape tomatoes and brie cheese. Accompanied by honey vinaigrette.
Side salad ~ 6 ~     Dinner entree ~ 12 ~

 

House Salad

Mixed field greens, carrots, golden beets, baby mozzarella, cherry tomatoes and picked okra
Side salad ~ 6 ~     Dinner entree ~ 12 ~

 

Caesar Salad*

Crisp Romaine lettuce with parmesan cheese shavings, grape tomatoes and croutons
Small ~ 6 ~     Large ~ 12 ~

 

Spinach Salad*

A bed of fresh spinach topped with chicken, mushrooms and onions sauteed in bacon dressing, croutons, parmesan cheese and bacon crumbles
~ 14 ~

 


With grilled shrimp kabob* ~ add 6 ~
With grilled or blackened salmon filet* ~ add 6 ~
With pecan-crusted or grilled chicken breast* ~ add 6 ~

With grilled tempeh ~ add 6 ~

All of our salad dressings are prepared in house:
Sweet Roasted Red Pepper Vinaigrette, Creamy Ranch, Chunky Bleu Cheese, Pesto Goat Cheese, Avocado Lime, Blueberry Pomegranate, Ginger Mango

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DESSERTS

All desserts are made in house daily. Ask your server about the daily confections.

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CHEF’S TABLE

Interact with our chef as he personally selects a menu of market-fresh seasonal creations ideal for sharing. Reservations must be made 48-hours in advance and require
a minimum of 4 guests.
Four courses ~ $42 per person ~     Wine sampling ~ 16 per person ~
Five courses ~ $49 per person ~     Wine sampling ~ 20 per person ~

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Ask your server for details about our wellness options:

prepared without glutinous ingredients
prepared without dairy
prepared without animal product


Parties of 6 or more are subject to an automatic 18% gratuity.

 

*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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