It's About Thyme

sauteed with tomatoes and basil in red wine and served with field greens

served over field greens with capers and red onions

a puree of duck and nuts served chilled with water crackers, cornichons and mustard

fire grilled rabbit, pork and ginger sausage served on field greens with a mango chutney

ask your server there are always two

green, red and yellow peppers tossed with cucumbers, tomatoes, feta cheese and black olives and a dill vinaigrette

the traditional

field greens tossed with marinated tomatoes, stilton cheese and our champagne and shallot vinaigrette

the way an old italian would, braised in red wine and tomatoes and served with penne pasta

chicken stuffed with fresh herbs and garlic roasted then served with greek salad

medallions of veal tenderloin sauteed with artichokes and marsala, topped with buffalo mozzarella and served over gratin potatoes

encrusted with nuts and pan seared served with a saffron glace

marinated and grilled flank steak served over chow chow with caramelized leeks and havana hot sauce

stuffed with berries and port wine then roasted and served over gratin potatoes with champagne sauerkraut and roasted red pepper

pan seared new york strip steak flamed with cognac then covered with cream, green peppercorns and demi glace

with sun dried tomatoes

pasta stuffed with four cheese served with spinach and clue cheese and finished with our red sauce

medallions of veal sauteed with tomatoes, black olives, capers, white wine and penne pasta

sauteed with tomatoes, black olives, capers, white wine and penne pasta