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 12OZ 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

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

BBQ &FRAC12; 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.