Open Tue-Sat: 11am - 9pm

Appetizers

RICOTTA STUFFED MEATBALLS

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

STRAWBERRY & GOAT CHEESE FLATBREAD

Crispy flatbread created with mozzarella, goat cheese, basil, fresh strawberries, arugula, and balsamic drizzle.

ARANCINI

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

TUNA POKE

Black sesame seed laced rice over fresh avocado, Tuna poke tossed with sriracha mayo, and finished with a lime ponzu drizzle.

BRIE Brûlée

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

GRILLED PINEAPPLE SHRIMP & COCKTAIL

Gulf shrimp tossed with grilled pineapple, red peppers, red onion & jalapeno tossed with cilantro and fresh squeezed lime juice served with Tortilla chips.

CALAMARI FRITES

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 beer cheese and jumbo lump crab seasoned with a hint of Old Bay.

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 BERRY SALAD

Fresh tender kale and shaved Brussel sprouts tossed in honey lemon vinaigrette and topped
with fresh strawberries, blueberries, raspberries, toasted almonds and goat cheese.

SOUTHWEST SALAD

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

GARDEN SALAD

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

ADD ONS

Chicken, Shrimp, Coulotte Steak*, Salmon*, Calamari, Wagyu Burger

DRESSINGS

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


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 bacon, lettuce, mayo and pickled grilled red onions.

CRAB CAKE SANDWICH

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

BUILD YOUR OWN BURGER*

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

ADD-ONS

Ask your server regarding other topping requests.

Toppings: Kale, Arugula, Roasted Peppers, Roasted Tomatoes, Avocado, Bacon, Cheese, White Cheddar, Pepper Jack, Mozzarella, Provolone, Brie, Feta


Entrées

CHICKEN MILANESE

Hand breaded and pan-fried chicken breast served on a roasted red pepper aioli drizzle and topped with fresh arugula tossed with balsamic vinaigrette, blistered tomatoes, asparagus and twice fried red potatoes.
Substitute veal +4.

BONE IN 12oz PORK CHOP

Pistachio encrusted and grilled over creamy leek & goat cheese laced basmati rice, finished with a cherry red wine reduction. Served with choice of vegetable.

JUMBO LUMP CRAB CAKES

Served with crispy red bliss potatoes, roasted red pepper aioli and choice of vegetable.

LEMON ROASTED CHICKEN

½ chicken pan seared then roasted and finished with a fresh lemon herbed pesto. Served with twice fried red potatoes and choice of vegetable.
Subject to availability.

THEA STYLE STEAK-FRITES*

Coulotte steak grilled to perfection served over lemon pepper frites and topped with lemonized mushrooms. Served with choice of vegetable.

SALMON DU JOUR*

Faroe Island Salmon creatively prepared.

PASTA BOLOGNESE

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

SHRIMP & CRAB PASTA

Rigatoni pasta tossed with fresh asparagus, spinach, Jumbo lump crab, Gulf shrimp and a light lemon cream sauce. Garnished with crumbled feta.

EGGPLANT ROLLATINI

Hand breaded eggplant rolled with ricotta, parmesan and mozzarella cheeses served over Pappardelle pasta and finished with marinara sauce.
Substitute Bolognese for marinara +4.


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 foodborne illness. 

Full Gluten-Free Menu Available Upon Request.

THEA is B.Y.O.B.

Reserve Mod footer

We're Open!

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

Explore THEA

Lunch Menu  |  Dinner Menu
Thea's Kitchen
Our History
Restaurant Photo Tour
Event Calendar

Visit Us

Map Footer 640x340
1303 Saxton Way  Mechanicsburg, PA 17055

Call Us: (717) 759-4654

demo

© 2018 THEA. All Rights Reserved.JC logo webdesign credit rev3