Thea Menu

Cup of bean soup. green salad choice of following: Chicken soulvaki, falafel, gyro.

Flamed asiago cheese served tableside with brandy and lemon.

Phyllo pie stuffed with spinach, feta cheese, leeks and onions.

Topped with caramelized onions, blue cheese, arugula and walnuts.

Charred marinated asparagus.

Oyster mushroom risotto and cheese fritters.

Bacon wrapped with blue cheese filling.

Flamed lamb meatballs served table side with brandy and lemon.

Grape leaves stuffed with rice, dried currants, and pine nuts.

French fries tossed with herbs and garlic.

Creamy imported yogurt, cucumber and herb spread.

Puree of red bell pepper, feta, harissa, garlic and olive oil.

Garbanzo bean spread seasoned with roasted garlic, lemon, tahini and olive oil

Wood grilled eggplant spread seasoned with roasted garlic, parsley and olive oil.

Hummus, tzatziki, htipiti, and melitzanosalata with house made pita.

Turkish salad of baby beets, wild arugula, almonds, goat cheese and herb dressing.

Greek salad of tomatoes, cucumbers, onions, feta, olives, peppers, with a feta and oregano dressing.

Butter lettuce salad with tomato, feta, avocado and green goddess dressing.

Cherry tomato, onion, olives, parmesano, almonds, and house dressing.

Vegetable soup with gigante beans, tomato, onion, garlic and fennel.

Traditional greek chicken and lemon soup with egg and rice.

Chickpea croquettes, tzatziki, lettuce, red onion, tomato, pita and tabbouleh.

Homemade roll with avocado, cucumber, asiago cheese and a mixed green salad.

Roasted lamb, tzatziki, lettuce, red onions, tomato, pita and tabbouleh.

Grilled salmon served with roasted tomatoes, fried eggplant, and a lemon yogurt sauce.

Fettuccini, halibut, salmon and mussels with a tomato, fennel and saffron broth.

Beans, mushrooms, rainbow chard and zucchini with a lemon and cardamon yogurt.

Casserole of eggplant, lamb, beef, pine nuts and bechamel sauce.

Wood grilled skewer with tabbouleh, yogurt sauce and onion salad.

Wood grilled skewer with tabbouleh, yogurt sauce and onion salad.

Casserole of eggplant, potato, zucchini, onion, red pepper, and tomato sauce.

Roasted chicken with tarragon cream sauce, turkish rice, and vegetables.

Grilled marinated prawns served with zucchini cake, arugula salad, potato strings, and a yogurt sauce.