Appetizers

THEA CRISPY BRUSSEL SPROUTS

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

TRES TACOS DU JOUR

Ask your server for details served traditional style with cilantro, onions and salsa Verde.

RICOTTA STUFFED MEATBALLS

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

CHARCUTERIE BOARD

Assorted meats and cheeses Served with toast points and whole grain mustard ask your server for details.

CALAMARI FRITTE

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

ARANCINI

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

BRIE Brûlée

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

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 SPINACH CRAB AND ARTICHOKE DIP

Served with house made tortilla chips and Fresh bread rounds.

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.

GARDEN SALAD

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

KALE AND BRUSSEL SALAD

Fresh tender kale, shaved Brussel sprouts, sun dried cranberries, cumin roasted pumpkin seeds & roasted butternut squash tossed in maple vinaigrette.

ARUGULA PEAR SALAD

Arugula, roasted pears, toasted walnuts, sun dried cherries and Creamy crispy gorgonzola cheese balls with white balsamic vinaigrette.

SOUTHWEST SALAD

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

ADD-ONS

Chicken, Shrimp, *Coulotte steak, *Salmon, Calamari

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 grilled red onions.

TACO DUJOUR

3 seared beef tacos on warm soft corn shells served with cilantro, onions, and house made salsa Verde.

*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

FALL 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, Roasted butternut squash, asparagus, crispy twice fried potatoes and finished with a balsamic reduction. Sub Veal +4.

CHICKEN PIE

Roasted chicken in rich broth with carrots, green beans, fresh shelled peas and fresh sweet corn topped with herbed pastry.

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.

*SALMON DU JOUR

AnnMarie’s daily creation of Faroe Island Salmon.

PASTA BOLOGNESE

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

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 served over sweet potato fries Served with choice of vegetable.

*BRAISED BEEF POT ROAST

Red wine braised tender beef pot roast with carrots, celery, onions and potatoes finished with red wine demi and served with choice of vegetable.

DUROC PORK CHOP

Seasoned and grilled served over baked potato gratin with bacon green onions and blue cheese topped with Caramelized onions and pears served with your choice of vegetable.

STUFFED GRILLED EGGPLANT PARMESAN

Grilled eggplant stuffed with mozzarella, ricotta and parmesan cheeses topped with house made marinara.
Sub Bolognese for marinara add 4.

BRAISED BEEF SHORT RIB LASAGNA

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

Beverages

APPALACHIAN BREWING COMPANY'S ALL NATURAL FOUNTAIN DRINKS

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

Perrier Sparkling Water, Fresh Brewed Iced Tea, Coffee and Hot Tea

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.