Menu for Timo Restaurant

Lunch
|
Dinner
|
Dessert

Lunch

Soups & Salads

11.00 Cream of Fennel Soup with House Smoked Wild King Salmon and Garlic Chives

9.00 Sweet Potato Tortellini in Double Chicken Broth with Spring Vegetables and Parmesan

8.00 Romaine Lettuce, Egg-Less Caesar Dressing and Ciabatta Croutons

11.00 Crisp Oyster Salad with Cannellini Beans, Frisée and Pancetta

14.00 Mimolette Cheese with Belgian Endive, Almonds and Chestnut Honey

13.00 Heirloom Tomato Salad with Goat Cheese Fritters, Lemon and Tarragon

14.00 Tuna Conserva with Homestead Green Beans, Marinated Pink Shrimp, Baby Spinach and Lemon Aioli

Small Plates

13.00 Shrimp Stuffed Calamari Braised with Fava Beans, Crushed Tomatoes and Olive Oil

14.00 Parmiggano Reggiano “Creme Brulee” with a Strawberry Mostarda

14.00 Grilled Bobwhite Quail with Baby Cannellini Beans and Fennel Sausage

17.00 Maine Lobster Cannelloni with Artichoke Purée, Parmesan and Aged Balsamic

18.00 Foie Gras Crostini with Caramelized Oranges and Fleur De Sel

10.00 Warm Bufala Mozzarella with Clay Baked Roma Tomatoes and Eggplant

16.00 Chilled Octopus and Calamari with Celery Hearts, Green Olives and Lemon

Wood Fired Pizza

12.00 Tomato, Basil and Mozzarella Options: Traditional, Whole wheat

15.00 Prosciutto with Red Onion Marmalade and Arugula Options: Traditional, Whole wheat

17.00 Black and White - Fresh Ricotta, Mozzarella and Provolone with Shaved Black Truffles Options: Traditional, Whole wheat

14.00 Sweet Italian Sausage with Broccoli Rape and Chili Flakes Options: Traditional, Whole wheat

16.00 Homemade Tiny Veal Meatballs with Buffalo Mozzarella and Whipped Ricotta Options: Traditional, Whole wheat

15.00 Grilled Vegetable Pizza with Zucchini, Eggplant and Broccoli Options: Traditional, Whole wheat

Fish & Shellfish

27.00 Ciabatta Crusted Cod with Button Mushrooms, Baby Artichokes, Olive Oil and Meyer Lemon

28.00 Potato Crusted Black Grouper with Chick Peas, Piquillo Peppers, Chorizo and Clams

28.00 Zuppa Di Pesce with Maine Lobster, Shellfish and Sardinian Cous Cous

26.00 Mediterranean Branzino with Basil, Asparagus and Lemon Confit

25.00 Slow Roasted Salmon with Lentils, Vegetables and Pistou

Pasta

24.00 Grilled Vegetable Lasagna with Zucchini, Eggplant, Peppers, Mushrooms and Golden Tomatoes

23.00 Saffron Fettuccini with Zucchini Flowers, Fresh Peas and Parmesan

22.00 House Made Burrata Ravioli with Fresh Tomato, Olive Oil, Garlic, and Basil

27.00 Pappardelle with Braised Rabbit Ragu, Roasted Mushrooms and Spring Carrots

34.00 Twin Langoustines in Their Own Broth with Swiss Chard and Ricotta Pansotti

Meats

26.00 Skirt Steak Marinated in Garlic and Lemon with Crisp Russet Fries

28.00 Mixed Grill of Veal Shortribs, Sweetbreads and Veal Sausage with Tallegio "Mac and Cheese"

26.00 Slow Cooked Natural Chicken Baked in San Marzano Tomatoes with Romano Beans and Parmesan

38.00 Braised Veal Osso Bucco with Mushroom Gnocchi and Horseradish Aioli

39.00 Wood Grilled Bone in Rib-Eye “Fiorentina” with Garlic-Broccoli and Roasted Yukon Gold Potatoes

Vegetable Sides

7.00 Creamy Baked Broccoli with a Fontina Cheese Crust

8.00 Roasted Beets with White Balsamic and Goat Cheese

8.00 Broccoli Rape Sauteed in Olive Oil with Garlic and Crushed Red Pepper

7.00 Wood Roasted Brussels Sprouts with House Smoked Pancetta

8.00 Sautéed Spinach and Mushrooms with Toasted Pinenuts

Starch Sides

6.00 Seasoned Crisp Steak Fries

9.00 Creamy Potato Gnocchi with Gorgonzola, Spinach and Walnuts

10.00 Parmesan Risotto with Wild Mushrooms and Black Truffles

Dinner

Soups & Salads

11.00 Cream of Fennel Soup with House Smoked Wild King Salmon and Garlic Chives

9.00 Sweet Potato Tortellini in Double Chicken Broth with Spring Vegetables and Parmesan

8.00 Romaine Lettuce, Egg-Less Caesar Dressing and Ciabatta Croutons

11.00 Crisp Oyster Salad with Cannellini Beans, Frisee and Pancetta

14.00 Mimolette Cheese with Belgian Endive, Almonds and Chestnut Honey

13.00 Heirloom Tomato Salad with Goat Cheese Fritters, Lemon and Tarragon

14.00 Tuna Conserva with Homestead Green Beans, Marinated Pink Shrimp, Baby Spinach and Lemon Aioli

Small Plates

13.00 Shrimp Stuffed Calamari Braised with Fava Beans, Crushed Tomatoes and Olive Oil

14.00 Parmiggano Reggiano “Creme Brulee” with a Strawberry Mostarda

14.00 Grilled Bobwhite Quail with Baby Cannellini Beans and Fennel Sausage

17.00 Maine Lobster Cannelloni with Artichoke Puree, Parmesan and Aged Balsamic

18.00 Foie Gras Crostini with Caramelized Oranges and Fleur De Sel

10.00 Warm Bufala Mozzarella with Clay Baked Roma Tomatoes and Eggplant

16.00 Chilled Octopus and Calamari with Celery Hearts, Green Olives and Lemon

Wood Fired Pizza

12.00 Tomato, Basil and Mozzarella Options: Traditional, Whole wheat

15.00 Prosciutto with Red Onion Marmalade and Arugula Options: Traditional, Whole wheat

17.00 Black and White - Fresh Ricotta, Mozzarella and Provolone with Shaved Black Truffles Options: Traditional, Whole wheat

14.00 Sweet Italian Sausage with Broccoli Rape and Chili Flakes Options: Traditional, Whole wheat

16.00 Homemade Tiny Veal Meatballs with Buffalo Mozzarella and Whipped Ricotta Options: Traditional, Whole wheat

15.00 Grilled Vegetable Pizza with Zucchini, Eggplant and Broccoli Options: Traditional, Whole wheat

Fish & Shellfish

27.00 Ciabatta Crusted Cod with Button Mushrooms, Baby Artichokes, Olive Oil and Meyer Lemon

28.00 Potato Crusted Black Grouper with Chick Peas, Piquillo Peppers, Chorizo and Clams

28.00 Zuppa Di Pesce with Maine Lobster, Shellfish and Sardinian Cous Cous

26.00 Mediterranean Branzino with Basil, Asparagus and Lemon Confit

25.00 Slow Roasted Salmon with Lentils, Vegetables and Pistou

Pasta

24.00 Grilled Vegetable Lasagna with Zucchini, Eggplant, Peppers, Mushrooms and Golden Tomatoes

23.00 Saffron Fettuccini with Zucchini Flowers, Fresh Peas and Parmesan

22.00 House Made Burrata Ravioli with Fresh Tomato, Olive Oil, Garlic, and Basil

27.00 Pappardelle with Braised Rabbit Ragu, Roasted Mushrooms and Spring Carrots

34.00 Twin Langoustines in Their Own Broth with Swiss Chard and Ricotta Pansotti

Meats

26.00 Skirt Steak Marinated in Garlic and Lemon with Crisp Russet Fries

28.00 Mixed Grill of Veal Shortribs, Sweetbreads and Veal Sausage with Tallegio "Mac and Cheese"

26.00 Slow Cooked Natural Chicken Baked in San Marzano Tomatoes with Romano Beans and Parmesan

38.00 Braised Veal Osso Bucco with Mushroom Gnocchi and Horseradish Aioli

39.00 Wood Grilled Bone in Rib-Eye “Fiorentina” with Garlic-Broccoli and Roasted Yukon Gold Potatoes

Vegetable Sides

7.00 Creamy Baked Broccoli with a Fontina Cheese Crust

8.00 Roasted Beets with White Balsamic and Goat Cheese

8.00 Broccoli Rape Sauteed in Olive Oil with Garlic and Crushed Red Pepper

7.00 Wood Roasted Brussels Sprouts with House Smoked Pancetta

8.00 Sauteed Spinach and Mushrooms with Toasted Pinenuts

Starch Sides

6.00 Seasoned Crisp Steak Fries

9.00 Creamy Potato Gnocchi with Gorgonzola, Spinach and Walnuts

10.00 Parmesan Risotto with Wild Mushrooms and Black Truffles

Dessert

Tiramisu

Warm Liquid Center Chocolate Cake with Caramelized Banana Ice Cream and Dulce De Leche

Macadamia Brittle and Gelato with Caramelized Bananas, Pineapple and Toasted Coconut

Warm Apple Strudel with Calvados Caramel Sauce

Seasonal Fresh Fruits and Berries with Sweet Marsala Zabaglione and Lemon Vanilla Madeleine

Desserts

8.00 Dark Chocolate Mousse Terrine with Orange Caramel Gelato

8.00 Raspberry Creme Brûlée “Mille Feuille” Topped with Pistachio Gelato

Desserts

9.00 Ice Cream roasted banana, chocolate, French vanilla, orange, amaretto, coffee, hazelnut and gianduia, macadamia

9.00 Sorbet Strawberry, meyer lemon, passion fruit, mango daiquiri, lychee, raspberry

Assortment of Cheese

Valdeon Blue, Cow and Goat Milk, Spain Options: 3 For (12.00) , 5 For (20.00) , 8 For (30.00)

Blue D’Auvergne, Cow Milk, France Options: 3 For (12.00) , 5 For (20.00) , 8 For (30.00)

St. Agur, Cow Milk, France Options: 3 For (12.00) , 5 For (20.00) , 8 For (30.00)

Point Reyes, Cow Milk, U.S.A Options: 3 For (12.00) , 5 For (20.00) , 8 For (30.00)

Humboldt Fog, Goat Milk, U.S.A. Options: 3 For (12.00) , 5 For (20.00) , 8 For (30.00)

Bucheron, Goat Milk, France Options: 3 For (12.00) , 5 For (20.00) , 8 For (30.00)

Ford Farms Seaside Cheddar, Cow Milk, England Options: 3 For (12.00) , 5 For (20.00) , 8 For (30.00)

Asiago, Cow Milk, Italy Options: 3 For (12.00) , 5 For (20.00) , 8 For (30.00)

Morbier, Cow Milk, France Options: 3 For (12.00) , 5 For (20.00) , 8 For (30.00)

Manchego, (Raw) Sheep Milk, Spain Options: 3 For (12.00) , 5 For (20.00) , 8 For (30.00)

Sole Gran Queso (Manchego), Cow Milk, USA Options: 3 For (12.00) , 5 For (20.00) , 8 For (30.00)

Pecorino Toscano, Sheep Milk, Italy Options: 3 For (12.00) , 5 For (20.00) , 8 For (30.00)

Campo De Montalban, Cow, Sheep, Goat Milk, Spain Options: 3 For (12.00) , 5 For (20.00) , 8 For (30.00)

St. Andre, Cow Milk, France Options: 3 For (12.00) , 5 For (20.00) , 8 For (30.00)

Mimolette, Cow Milk, France Options: 3 For (12.00) , 5 For (20.00) , 8 For (30.00)

Gouda (5 Years Aged), Cow Milk, Netherlands Options: 3 For (12.00) , 5 For (20.00) , 8 For (30.00)

La Tur, Cow, Sheep, Goat Milk, Italy Options: 3 For (12.00) , 5 For (20.00) , 8 For (30.00)

Heaven Matches

12.00 Hidalgo Napoleon Amontillado Sherry with Pecorino Toscano

18.00 Chateau Tirecul La Graviere, Monbazillac, ’03 with Blue D’Auvergne

11.00 Specialty Coffee Drinks

13.00 Liquid Desserts

Menu for Timo Restaurant

Lunch

Soups & Salads​

Small Plates​

Wood Fired Pizza​

Fish & Shellfish​

Pasta​

Meats​

Vegetable Sides​

Starch Sides​

Dinner

Soups & Salads​

Small Plates​

Wood Fired Pizza​

Fish & Shellfish​

Pasta​

Meats​

Vegetable Sides​

Starch Sides​

Dessert

Tiramisu​

Desserts​

Desserts​

Assortment of Cheese​

Heaven Matches​

Partner Sites:

Soups & Salads

Small Plates

Wood Fired Pizza

Fish & Shellfish

Pasta

Meats

Vegetable Sides

Starch Sides

Soups & Salads

Small Plates

Wood Fired Pizza

Fish & Shellfish

Pasta

Meats

Vegetable Sides

Starch Sides

Tiramisu

Desserts

Desserts

Assortment of Cheese

Heaven Matches