PEAR WALNUT FLAT BREAD
Olive oil and garlic with mozzarella, roasted bosc pears gorgonzola, caramelized onions, walnuts, arugula & balsamic reduction.
RICOTTA STUFFED MEATBALLS
A blend of beef, veal, and pork stuffed with herbed ricotta cheese finished with sweet pepper and onion laced red sauce.
THEA CRISPY BRUSSEL SPROUTS
Fried baby Brussel sprouts finished with a citrus honey chili glaze and crumbled feta cheese.
Assortment of pates, cured meats and cheeses.
Italian rice balls made with prosciutto, peas and fontina cheese served with marinara sauce.
Hand breaded in herbed rice flour and finished with Fife N Good Hotchi hot sauce.
Melted brie brûléed and served with sugared almonds, jam, and toast points.
Keftedes (Greek meatballs), Spanakopita (Spinach Strudel), Rice filled Grape leaves, and Greek Saganaki (pan seared halloumi cheese).
FRESH CUT TRUFFLE FRIES
Fresh cut fries finished with black truffle salt, white truffle oil and fresh grated parmesan. Served with malt vinegar and/or ketchup upon request.
THEA CAESAR SALAD
Romaine tossed in Caesar dressing, roasted tomatoes, polenta croutons and an asiago frico.
BEET & ARUGULA SALAD
Arugula, goat cheese, herb crème fraiche, fresh red & golden beets, pistachios, crispy polenta croutons tossed in lemon honey vinaigrette.
CRISPY BRIE SALAD
Field greens with sundried cherries, fresh orange slices, sugared almonds and hand breaded & fried brie cheese balls tossed in blackberry vinaigrette.
Mixed greens, carrots, cucumber, tomatoes and chick peas with your choice of dressing.
KALE & BRUSSEL SALAD
Fresh tender kale, shaved Brussel sprouts, sundried cranberries, cumin roasted pumpkin seeds and roasted butternut squash tossed in maple vinaigrette.
Chicken, Beef Filet*, Shrimp, Salmon*
White Balsamic Vinaigrette, Creamy Caesar, Honey Mustard, Lemon Honey Vinaigrette, Blackberry Vinaigrette, Oil & Vinegar, Blue Cheese, Ranch
SOUP DU JOUR
Roasted chicken in rich broth with carrots, green beans, fresh shelled peas and fresh sweet corn topped with herbed pastry.
Hand Breaded with panko bread crumbs, garlic, parmesan and fresh parsley, pan fried over a roasted red pepper aioli and topped with arugula tossed with balsamic vinaigrette, Roasted butternut squash, red beets, asparagus, crispy twice fried potatoes and finished with a balsamic reduction.
Fresh rigatoni pasta tossed with a spicy pork and hot Italian sausage Bolognese.
Tender sautéed veal scaloppini finished with a wild mushroom marsala demi over Pappardelle pasta served with choice of vegetable.
SALMON DU JOUR*
Faroe Island Salmon creatively prepared.
DUROC PORK CHOP
Panko breaded & pan fried bone in pork chop served over bacon and brussel laced noodles.
A blend of ground veal, beef and pork baked to perfection, served over leek and gruyere bread pudding and finished with a marsala demi glaze reduction. Served with your choice of vegetable.
BRAIZED BEEF SHORT RIB*
Red wine braised tender beef short rib over a pear, turnip, potato mash finished with a red wine demi glaze and choice of vegetable.
Hand breaded and rolled with basil laced ricotta, parmesan served over Pappardelle pasta and finished with marinara sauce.
APPALACHIAN BREWING COMPANY'S ALL NATURAL FOUNTAIN DRINKS
Craft Cola, Diet Cola, Citra, Lemonade, Ginger Ale, Birch Beer
Perrier Sparkling Water, Fresh Brewed Iced Tea, Coffee, and Hot Tea
THEA is BYOB, so don't forget to bring the wine!
Please ask your server for our complete current dessert selection.
*Consuming Raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food bourne illness.
THEA is B.Y.O.B.