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.
Crispy polenta and assorted breads served with assortment: Roasted eggplant spread, artichoke and pesto hummus, and roasted peppers.
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
FALL CHICKEN MILANESE
Hand Breaded with panko bread crumbs, garlic, parmesan and fresh parsley, pan fried and topped with fresh arugula tossed with balsamic vinaigrette, Roasted butternut squash, asparagus, crispy twice fried potatoes and finished with a balsamic reduction.
Tender sautéed veal scaloppini over a fresh sage, fontina asparagus risotto cake topped with marsala demi glaze and finished with crisp prosciutto.
SALMON DU JOUR*
Faroe Island Salmon creatively prepared.
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.
BONE IN DUROC PORK CHOP*
14oz Grilled pork chop over bacon and sausage laced lentils served with choice of vegetable Finished with balsamic reduction.
ROOT VEGETABLES AND GNOCCHI
Crisp gnocchi tossed with golden beets, butternut squash, turnips finished with a pumpkin seed, walnut lemon herb pesto and goat cheese.
Add shrimp +8
Rigatoni pasta tossed with a cinnamon and sausage laced sauce a layer of eggplant puree and finished with a rich béchamel sauce baked to perfection.
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.