Appetizers
THEA CRISPY BRUSSEL SPROUTS
Fried baby Brussel sprouts finished with a citrus honey chili glaze and crumbled feta cheese.
RICOTTA STUFFED MEATBALLS
A blend of beef, veal, and pork stuffed with herbed ricotta cheese finished with sweet pepper and onion laced red sauce.
PEAR & WALNUT FLATBREAD
Olive oil and garlic with mozzarella, roasted bosc pears, gorgonzola, caramelized onions, walnuts, arugula & balsamic reduction.
ARANCINI
Italian rice balls made with prosciutto, peas and fontina cheese served with marinara sauce.
BRIE Brûlée
Melted brie brûléed and served with sugared almonds, jam, and toast points.
CALAMARI FRITTE
Hand breaded in herbed rice flour and finished with Fife N Good Hotchi hot sauce.
THEA CRAB PRETZEL FONDUE
Warm soft pretzels served with house made whole grain mustard beer cheese with jumbo lump crab.
CHARCUTERIE PLATTER
Duck liver pate, mustard salami, herb crusted salami, fontina cheese and fresh mozzarella wrapped in prosciutto.
BLOODY MARY SHRIMP & CRAB COCKTAIL
Gulf shrimp and jumbo lump crab tossed with celery, onion, peppers and bloody Mary cocktail sauce served with warm Tortilla chips.
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.
CRISPY BRIE SALAD
Field greens with sundried cherries, fresh orange slices, sugared almonds and hand breaded & fried brie cheese balls tossed in blackberry vinaigrette.
KALE & BRUSSEL SALAD
Fresh tender kale, shaved Brussel sprouts, sundried cranberries, cumin roasted pumpkin seeds & roasted butternut squash tossed in maple vinaigrette.
ARUGULA PEAR SALAD
Arugula, roasted pears, toasted walnuts, sun dried cherries and crumbled gorgonzola cheese tossed with white balsamic vinaigrette.
GARDEN SALAD
Mixed greens, carrots, cucumber, tomatoes and chick peas with your choice of dressing.
ADD ONS
Chicken, Shrimp, Coulotte Steak*, Salmon*, Calamari
DRESSINGS
White Balsamic Vinaigrette, Creamy Caesar, Honey Mustard, Lemon Honey Vinaigrette, Blackberry Vinaigrette, Oil & Vinegar, Blue Cheese, Ranch, Maple Vinaigrette
Entrees
CHICKEN AND HERBED DUMPLINGS
Roasted chicken in rich broth with carrots, green beans, fresh shelled peas and fresh sweet corn with Herbed Dumplings.
CHICKEN MILANESE
Hand Breaded with panko bread crumbs, garlic, parmesan and fresh parsley, pan fried over a roasted red pepper aioli & topped with arugula tossed with balsamic vinaigrette, roasted butternut squash, red beets, asparagus, crispy twice fried potatoes finished with balsamic reduction.
VEAL SALTIMBOCCA
Tender sautéed veal scaloppini over a fresh sage, fontina asparagus risotto cake topped with mushroom marsala demi glaze and finished with crisp prosciutto.
SALMON DU JOUR*
Faroe Island Salmon creatively prepared.
PASTA BOLOGNESE
Fresh rigatoni pasta tossed with a spicy pork and hot Italian sausage Bolognese.
CRAB PASTA
Rigatoni pasta tossed with fresh asparagus, spinach, Jumbo lump crab and light lemon cream sauce. Garnished with crumbled feta.
THEA STYLE STEAK-FRITES*
Coulotte steak grilled to perfection served over lemon pepper frites and topped with lemonized mushrooms. Served with choice of vegetable.
DUROC CENTER CUT PORK CHOP
Panko breaded & pan fried pork chop served over Thea style twice baked potato gratin with bacon green onions and cheddar cheese finished with balsamic reduction served with choice of vegetable.
THEA MEATLOAF
A blend of ground veal, beef and pork served over leek and gruyere bread pudding and finished with a marsala demi glaze reduction. Served with your choice of vegetable.
BRAISED BEEF SHORT RIB*
Red wine braised tender beef short rib over a pear and red potato smash finished with a red wine demi glaze and choice of vegetable.
EGGPLANT ROLLATINI
Hand breaded eggplant rolled with ricotta, parmesan and mozzarella cheeses served over Pappardelle pasta and finished with marinara sauce.
Sub Bolognese for marinara.
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, Hot Tea, and Acqua Panna
THEA is BYOB, so don't forget to bring the wine!
Desserts
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.
