Open Mon: 11am to 3pm  &  Tue-Sat: 11am - 9pm

Appetizers

STRAWBERRY GOAT CHEESE BASIL FLAT BREAD

Fresh dough topped with oil and garlic, mozzarella, goat cheese, fresh strawberries, basil and balsamic reduction.

FLAT BREAD DUJOUR

Creatively prepared daily.

RICOTTA STUFFED MEATBALLS

A blend of beef, veal, and pork stuffed with herbed ricotta cheese finished with sweet pepper and onion laced red sauce.

HAND BATTERED HARICOT VERT

Lightly battered and fried French style green beans served with a spicy mustard dipping sauce.

ASSORTED BRUSCHETTA

Crispy polenta and grilled breads with Tomato basil, artichoke and pesto hummus, Roasted mushroom.

ARANCINI

Italian rice balls made with prosciutto, peas and fontina cheese served with marinara sauce.

CALAMARI FRITTE

Hand breaded in herbed rice flour and finished with Fife N Good Hotchi hot sauce.

BRIE Brûlée

Melted brie brûléed and served with sugared almonds, jam, and toast points.

MEZZE PLATA

Keftedes, (Greek meatballs) grape leaves Kolokithopoula (Zucchini Fritters) Greek Saganaki.

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.


Salads

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.

BLACKBERRY BRIE SALAD

Field greens with sundried cherries, fresh orange slices, sugared almonds and hand breaded &fried brie cheese balls tossed in blackberry vinaigrette.

GARDEN SALAD

Mixed greens, carrots, cucumber, tomatoes and chick peas with your choice of dressing.

KALE, BRUSSEL BERRY SALAD

Tender kale, shaved Brussel sprouts, Fresh Strawberries, blueberries, and raspberries toasted almonds, goat cheese finished with honey lemon vinaigrette.

SOUTHWEST SALAD

Field greens, roasted corn, red onion, tomatoes, and avocado tossed in cilantro lime vinaigrette.

ADD ONS

Chicken, Filet*, Shrimp, or Salmon*

DRESSINGS

White Balsamic Vinaigrette, Creamy Caesar, Honey Mustard, Lemon Honey Vinaigrette, Blackberry Vinaigrette, Oil & Vinegar, Cilantro Lime Vinaigrette, Blue Cheese, Ranch


Soups

LEMON CHICKEN ORZO

SOUP DU JOUR


Entrees

CHICKEN MILANASE

Panko hand breaded, garlic, parmesan and fresh parsley, pan fried over a roasted red pepper aioli and topped with fresh arugula tossed with balsamic vinaigrette, blistered heirloom tomatoes, twice fried potatoes, asparagus and finished with a balsamic reduction.

CHICKEN FRESCA

Pesto marinated grilled chicken topped with fresh angel hair pasta tossed in an heirloom tomato emulsion, finished with fresh tomato basil and fresh mozzarella cheese.

SHRIMP & CRAB PASTA

Rigatoni pasta tossed with fresh asparagus, roasted corn, Jumbo lump crab meat and Jumbo Gulf Shrimp finished with a roasted red pepper cream sauce.

SALMON DU JOUR*

Faroe Island Salmon creatively prepared.

THEA GYRO PLATA

A blend of ground veal, beef, pork and lamb baked to perfection, served over fresh grilled pita bread, green onion tiziki sauce and finished with fresh arugula, tomatoes, red onion, cucumber salad finished with white balsamic vinaigrette and feta cheese.

6 OZ FILET MIGNON*

Grilled Prime Filet over a crimson roasted corn, poblano and jumbo lump crab Johnny cake topped with field greens tossed in cilantro lime vinaigrette, crisp bacon and finished with a cilantro lime crème fraiche.

DUROC PORK TENDERLOIN

Pan seared and pistachio crusted over creamy leek and goat cheese laced basmati rice, finished with a blueberry red wine reduction served with your choice of vegetable.

FRESH HALIBUT

Pan seared and served over mushroom laced polenta with your choice of vegetable.

GRILLED RACK OF LAMB*

Free Range New Zealand Lamb seasoned and grilled over crimson grits laced with chives and green onion, finished with a mint scented peach and plum salsa, served with your choice of vegetable.

EGGPLANT ROLLATINI

Hand breaded eggplant rolled with ricotta, parmesan and mozzarella cheeses served over Pappardelle pasta and finished with marinara sauce.


Beverages

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!


Desserts

WHITE CHOCOLATE MACADAMIA NUT COOKIE ALAMODE

THEA CAKE 

STRAWBERRY OATMEAL SHORT CAKE

With home made cream cheese ice cream.

BLUEBERRY VANILLA PANACOTTA

ORANGE SCENTED RICOTTA CHEESE CAKE

BOURBON PECAN BREAD PUDDING


*Consuming Raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food bourne illness. 

THEA is B.Y.O.B.

Reserve Mod footer

We're Open!

Tuesday - Saturday
11:00 am to 9:00 pm

Explore THEA

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Thea's Kitchen
Our History
Restaurant Photo Tour
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1303 Saxton Way  Mechanicsburg, PA 17055

Call Us: (717) 759-4654

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