Timberlodge Steakhouse

from the garden of the giant lumberjack. A huge onion, flowered and served with dip

jumbo shrimp battered in beer and breaded in coconut. You'll be tempted to shovel these right in. Served with plum sauce for dippin'

spicy buffalo wings that are anything but plain. Order them in mild, medium or 'uff-da'

hot off the campfire. Smoked, barbecued and wrapped in bacon. A sure cure for any appetite

sven spent many an hour in the kitchen coming up with this recipe, served in an herb focaccia bread bowl with toasted focaccia slices.

wisconsin mozzarella, breaded and deep fried and served with marinara sauce. This one's meant to share with your neighbor

these potato skins come outfitted with cheese and then loaded down with special fixin's

unlike our state bird, these bites are worth a trip to the cabin. A tasty combination of buffalo wings, superior sticks and potato canoes. These bites will have you itching to come back for more.

legend has it that when settlers found these giant mushrooms, they described them as the size of a bear paw! e grill these portobello's and top them with savory bread stuffing blended with spinach, parmesan and garlic

if you spent all day chopping timber, you'd be glad to have something as easy to cut as this juicy center cut top sirloin. Suggested wine pairing: Louis m. Martini cabernet sauvignon

two four oz. filet medallions with a rich brown sauce loaded with sliced portobello mushrooms and a hint of roasted garlic and cracked pepper.

hearty cuts of marinated tenderloin, bell peppers, onions, mushrooms and cherry tomatoes stacked on a bed of wild rice

this 8oz. filet mignon is the lodge's special cut. It's bound to 'fell' your appetite. Suggested wine pairing: rosemount shiraz

the ol' ranger has his eye on this 14oz. ribeye. There's no effort to conserve on this beauty-it's as big as all the outdoors. Suggested wine pairing: rancho zabaco 'dancing bull' zinfandel

the sight of this 12oz. strip steak is as breathtaking as the great northwoods. Suggested wine pairing: DaVinci Chianti

when you see this 20 oz. porterhouse steak you'll know there's only one place we could have gotten it. Sorry babe

let your taste buds take off with this 12 oz. Black angus beef. So juicy you'll eat it non-stop.

fresh parmesan, roasted garlic, herbs and toasted almonds.

finely chopped portobello mushrooms, shallots and brandy

a classic sauce for steak and seafood hollandaise with tarragon, white wine and a touch of black pepper

top any steak with a blend of horseradish, sour cream and parmesan cheese

blue cheese, bread crumbs and butter - browned to perfection

a special blend of cajun spices

cracked peppercorn and garlic topped with a light brown sauce

a hearty serving of button mushrooms

sweet and tender in a balsamic reduction

smoked bacon wrapped around any steak for that classic taste

a classic complement to any steak

grilled pork chop - walleye filet ' served broiled or deep-fried' prairie chicken - 8oz. Top sirloin, three jumbo shrimp - half rack of ribs, any two

try our famous Canadian walleye, lightly seasoned with parmesan breading and then sauteed to a golden brown. It's a great substitute for that big one that got away. Comes with choice of potato and fresh vegetables

we always catch our limit of the Minnesota state fish. But won't tell our secret spot on the lake. Comes with choice of potato and fresh vegetables, 'served broiled or deep-fried' suggested wine pairing: ecco domani pinot grigio

the salmon are always running here - and that ain't to fish story! Served with choice of potato and fresh vegetables, suggest wine pairing: Robert Mondavi 'private selection' pinot noir

a mighty serving of shrimp, deep-fried or broiled with a hint of fresh roasted garlic. You also get your choice of potato and fresh vegetables

they don't call it 'king' crab for nothin'. Sweet, delicate, mouth watering king crab legs. Served with your choice of potatoes.

your choice of broiled or deep-fried, served with plum sauce, available Friday and Saturday while quantities last, king crab legs

if you've got an axe to grind 'cause you're really hungry - take a swing at these two grilled 10 oz. Pork chops. Timber served with cinnamon apples and choice of potato or fresh vegetables

cheese-stuffed tortellini and grilled chicken smothered in our tomato cream sauce. Sprinkled with parmesan cheese. Substitute shrimp for $1.00 more

a giant serving of fettuccini, served with our special Alfredo sauce and fresh vegetables

our 8 oz. sauteed chicken breast dusted with parmesan breadcrumbs, toasted almonds and our own blend of herbs. It's a taste that will light up any dining experience. Served with choice of potato and fresh vegetables. Suggested wine pairing: McWilliam's hanwood estate chardonnay

a grilled chicken breast with bacon smothered in BBQ sauce then topped with melted cheddar and Monterey Jack cheeses. Served with choice of potato and cinnamon apples.

prize winning baby back ribs that didn't get away! Smoked and barbecued, they're a hunter's dream! Comes with cinnamon apples and choice of potato. Suggested wine pairing: rancho zabaco 'dancing bull' zinfandel

'served broiled or deep-fried'

Romaine, tomatoes, blue cheese, toasted almonds, dried cranberries, granny smith apples, and sweet potato crusted chicken tossed in our raspberry poppy seed dressing. Sprinkled with toasted coconut.

timber lodge lettuce blend served with diced chicken, tomatoes, cucumbers, shredded cheese, hard boiled eggs, green onions, crumbled bacon and blue cheese

tender slices of grilled chicken breast served chilled over the classic Caesar salad sprinkled with parmesan cheese.

iceberg and Romaine topped with tomatoes, eggs, red onions, cheddar and Jack cheeses, chives and crispy fried chicken strips. Served with your choice of dressing.

crispy fried chicken strips thinly sliced and smothered in buffalo sauce. Served over fresh Romaine with celery, crumbled blue cheese, grape tomatoes and red onions.

fresh tomato and red onion slices served around a bed of Romaine tossed in balsamic vinaigrette and topped with sauteed beef tenderloin tips, crumbled blue cheese and French-fried onion chards. Served with bleu cheese dressing on the side.

'made from scratch'

classic slow-roasted sweet onions, simmered with white wine, sherry and a bit of brandy. Served with melted cheese.

made from scratch

choose two. Substitute a crock of French onion soup for $2.00, served with honey wheat bread

fresh ground beef, kidney beans and onions, garnished with shredded cheese and sour cream

fresh granny smith apples tossed with cinnamon and nutmeg and baked to a golden brown with vanilla bean ice cream, caramel and whipped cream

a giant slice of our famous cheesecake dripping with strawberries or cherries.

a rich walnut fudge brownie with two heaping scoops of vanilla bean premium ice cream topped with hot fudge and whipped cream.

chocolate graham cracker crust topped with coconut and caramel sauce, then a layer of bear creek caramel ice cream-vanilla ice cream with steams of caramel ribbons and chocolate covered caramel cups. Dessert for two.

'blue moon' the most popular white wine on our list. Sweet and fruity, great with one of our fantastic salads or all by itself

one of the best selling pinot grigio's in America. A fun, versatile wine that goes well with just about anything on our menu

overflowing with ripe, sweet flavors of grapefruit and lemon, infused with delicate herbal characters.

bright tropical fruit flavors showcased in this refreshing chardonnay from America's oldest winemaking family.

one of Australia's most highly respected family-owned wine companies. Inviting lemon and citrus flavors with a hint of cinnamon on the finish.

bright aromas and complex varietak characters of orange zest and citrus fruit accented by bright acidity. A powerful expressin of what chardonnay should be.

'private selection' light and fruity, pinot noir is a great match for our Atlantic salmon. Fast becoming one of our staff's favorite

100% tuscan sangiovese, this is what the Italians drink. Not just for pastas anymore, this wine will stand-up to any of our great steaks.

this wine started the love affair with Australian wines. Wonderful fruit and balance, it's been one of our top sellers every year. Try with our prize winning rack of ribs.

bursting with cherries and black currants, this wine is crafted to highlight the best of what merlot has to offer. Pairs well with steak and ribs.

private selection one of the most prestigious wineries in the world. Robert Mondavi, provides the essence of merlot.

lush concentrations of cherry, black plum and boysenberry are complemented by soft, rounded tannins.

dancing bull cherries, spice and pepper make this wine one of the most versatile on our list. If you like merlot, you'll love the bull.

bright, flashy, ripe raspberry, blackberry and vanilla flavors are wrapped around a soft sweet fruit core highlighted by scents of cinnamon.

if you're looking for something new, here's one to try. This blend delivers the best of both worlds, the fruit of shiraz and the complexity of cabernet all in one glass. Perfect with our filet medallions.

from one of the best cabernet producers in sonoma, this wine provides depth and complexity. This one brings our the best in every steak.

with a very dark garnet color, this wine offers ripe, opulent black cherry fruit, for which the Sonoma country cabs are known.

perfect pairing with our Atlantic salmon, a classic pinot noir with black fruit and soft luscious finish.

napa valley comes through in every sip. Big and rich with all the flavors of an award winning merlot.

big and bold with chocolate and fruit. Perfectly balanced and ready to drink.