Appetizers
CALAMARI FRITES
Fresh Calamari hand cut and breaded with rice flour and finished with Fife N Good Hotchi hot sauce.
MARGARITA FLATBREAD
Crispy flatbread created with mozzarella, tomatoes garlic and oil finished with fresh basil, and balsamic drizzle.
ARANCINI
Italian rice balls made with prosciutto, peas & fontina cheese served with marinara 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.
CAPRESE
Fresh Sliced Local tomatoes layered with fresh mozzarella cheese finished with basil pesto and balsamic reduction drizzles.
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.
CEVICHE DUJOUR
tossed with fresh pico de gallo and fresh squeezed lime juice, served with Tortilla chips and freshly made guacamole.
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.
TRES TACOS DU JOUR
Salads
Served with dinner rolls and butter upon request.
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.
ARUGULA & BRUSSEL BERRY SALAD
Fresh baby arugula 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.
ADD-ONS
Chicken, Shrimp, *Coulotte steak, *Salmon, Calamari, Wagyu Burger
DRESSINGS
White Balsamic Vinaigrette, Caesar, Ranch, Honey Mustard, Lemon Honey Vinaigrette, Blackberry Vinaigrette, Oil & Vinegar, Blue Cheese
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.
CRAB CAKE SANDWICH
Jumbo Lump crab cake with roasted red pepper aioli, crisp lettuce and tomato on a rustic roll.
11 OAKS WAGYU BEEF TACOS
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 an Incredible burger for a vegetarian option at no additional cost.
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.
Sub Veal +4
BONE IN 12 OZ PORK CHOP
Seasoned and grilled over citrus orzo salad with basil and feta cheese, finished with a mint scented peach salsa, served with your choice of vegetable.
JUMBO LUMP CRAB CAKES
Single or double order Served with crispy red bliss potatoes, roasted red pepper aioli and choice of vegetable.
BBQ 1/2 CHICKEN
BBQ rubbed ½ chicken pan seared then roasted and finished with bourbon BBQ sauce served over warm bacon and red onion laced potato salad served with choice of vegetable. Subject to availability.
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.
*THEA STYLE STEAK-FRITES
12 oz Herford Prime Ribeye grilled to perfection served over lemon pepper frites and topped with lemonized mushrooms. Served with choice of vegetable.
SHRIMP AND 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.
Sub 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.
