Appetizers

CALAMARI FRITE

Fresh Calamari hand cut and breaded with rice flour and finished with Fife N Good Hotchi hot sauce.

RICOTTA STUFFED MEATBALLS

Traditional meatballs stuffed with herbed ricotta cheese and finished with sweet pepper & onion red sauce.

*BRIE Brûlée

Creamy brie melted and brûléed. Served with candied almonds, triple berry jam and toast points.

THEA SPINACH CRAB AND ARTICHOKE DIP

Served with house made tortilla chips and fresh bread rounds.

THEA CRISPY BRUSSEL SPROUTS

Fried baby brussel sprouts finished with a citrus honey chili glaze and crumbled feta 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.

ARANCINI

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

*DOS TACOS

Served traditional style with cilantro, onions, and salsa Verde.
Beef: 15 Shrimp: 16 Blackened Halibut: 17

Salads

THEA CAESAR SALAD

Romaine tossed in Caesar dressing, sun dried tomatoes, polenta croutons and grated Parmesan cheese.

BEET & ARUGULA SALAD

Arugula, goat cheese, herb crème fraiche, fresh red & golden beets, pistachios and crispy polenta croutons tossed in lemon honey vinaigrette.

CRISPY BRIE SALAD

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

THEA GREEK SALAD

Romain lettuce, tomatoes, cucumbers, kalamata olives, red onion, hard boiled egg and feta cheese finished with our Greek dressing.

GARDEN SALAD

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

SOUTHWEST SALAD

Field greens topped with corn salsa, tomatoes, avocado and finished with cilantro lime vinaigrette.

ARUGULA PEAR SALAD

Arugula, roasted pears, toasted walnuts, sun-dried cherries and crumpled Gorgonzola cheese with white balsamic vinaigrette.

ADD-ONS

Chicken, Shrimp, Wagyu Burger, *Salmon, Hand Breaded Coconut Shrimp

DRESSINGS

Handhelds

Served with fresh cut fries. Sub truffle fries +1.5

*CRISPY CHICKEN SANDWICH

Seasoned flour dredged and fried served on a rustic roll with lettuce, mayo and pickled red onions.

CRAB CAKE SANDWICH

Jumbo Lump crab cake with roasted red pepper aioli, crisp lettuce and tomato on a rustic roll.

*BACON CHEESEBURGER

Burger grilled to perfection with mayo, lettuce, tomato, & onion on a rustic roll.
Substitute a Beyond Burger for a vegetarian option at no additional cost.

Entrées

CHICKEN MILANESE

Hand Breaded with panko breadcrumbs, garlic, Parmesan and fresh parsley, pan fried over roasted red pepper aioli & topped with fresh arugula tossed with balsamic vinaigrette, blistered tomatoes, asparagus, crispy twice fried potatoes and finished with a balsamic reduction.

CAPRESE CHICKEN

Hand breaded and pan-fried chicken topped with melted fresh mozzarella over bucatini pasta tossed with fresh basil pesto and blistered tomatoes.

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 +4.

DUROC PORK CHOP

Seasoned and grilled served over butternut squash, shaved brussel, and red blish potato hash topped with caramelized onions and pears finished with a balsamic reduction served with your choice of vegetable.

PASTA BOLOGNESE OR RED LENTIL BOLOGNESE

Papardelle pasta tossed with a spicy pork and hot Italian sausage Bolognese.

THEA MEATLOAF

A blend of ground veal, beef and pork served over leek and gruyere mashed potatoes finished with red wine demi and served with choice of vegetable.

*BRAISED BEEF SHORT RIB 36

Red wine braised tender beef short rib over roasted pear and red bliss mashed potatoes finished with red wine demi and served with choice of vegetable.

BRAISED BEEF SHORT RIB LASAGNA

Beef Ragu layered with ricotta, mozzarella and fresh basil between fresh pasta topped with melted mozzarella cheese, served with warm garlic bread.

JUMBO LUMP CRAB CAKES

Single or double order Served with crispy red bliss potatoes, roasted red pepper aioli and choice of vegetable.

*THEA STYLE FALL STEAK-FRITES

Hand Cut ribeye autumn spiced and grilled to perfection topped with roasted butternut squash and shaved brussels finished with a light maple drizzle served over sweet potato fries and served with choice of vegetable.

GRAIN FED VEAL CHOP

Over crispy red bliss potatoes finished with roasted mushrooms, onions and red peppers, finished with a red wine sauce reduction and served with your choice of vegetable.

BBQ GRILLED DUROC PORK CHOP

Seasoned and grilled served over baked potato gratin with bacon, green onions, garlic and cheddar cheese, served with Thea slaw and finished with a BBQ drizzle.

*SALMON DU JOUR

Faroe Island Salmon creatively prepared.

Beverages

APPALACHIAN BREWING COMPANY'S ALL NATURAL FOUNTAIN DRINKS

Craft Cola, Diet Cola, Citra, Ginger Ale, White Birch Beer, Lemonade

Perrier Sparkling Water or Panna Water, Fresh Brewed Unsweetened Iced Tea, Coffee and Hot Tea

Desserts

Please ask your server for our complete current dessert selection.

*Consuming Raw or under cooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.

Full Gluten-Free Menu Available Upon Request.

THEA is B.Y.O.B.