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.
