About Thyme

Passed Appetizers
Appetizer Station
Server Dinners
A Vegan Dinner



-A Three Course Selection-
First Course Suggestions
Butternut Squash Soup with apple, carrot, and ginger
Pumpkin Soup with accents of coconut milk and banana
Our Signature Pablano chili soup with goat cheese
Mixed Green Salad with a Maytag Blue cheese, diced tomato, toasted Walnuts, and apples Tossed with a 20 year old balsamic
Mixed Greens with Bosc Pears, Goat cheese, and pine nuts in a champagne pear vinaigrette.
Summer beets with toasted walnuts, Maytag blue cheese and Arugula
A lot of our passed appetizers can become a first course as well.

Main Course Suggestions
Rack of lamb in our signature raspberry chipotle reduction served with New potatoes with rosemary and sea salt and butternut squash with black truffles
Halibut in a shallot and saffron cream reduction
served with saffron rice with toasted almonds, roasted peppers and cabbage comfit
Beef Tenderloin with our signature black currant
Cabernet reduction served with a mushroom risotto, spinach and shallots
Roasted chicken in a Hibiscus balsamic burr blanc served with shallot mashed potatoes and haricot vert
Pork Tenderloin in a mustard cream topped with a brandy fruit
chutney, shallot mashed potatoes, and braised leeks and apples
Stuffed chicken breast with spinach, shallots, and ricotta served with our signature mac and
cheese with smoked bacon and truffles, and a vegetable latke
Braised Beef short ribs. Served with shallot mashed potatoes, asparagus, shallots and tomatoes
Grilled Sea bass in a Black truffle Cream served with shallot mashed
potatoes, fresh corn and tri colored pepper medley
Grilled rib-eye with horseradish mashed potatoes, roasted eggplant and Portabella mushrooms
Osso Bucco ; cooked to perfection served with the potatoes and
vegetables that were tossed in the last hour of cooking
Grilled Mahi Mahi over Red pepper coulis with a side of wild rice and
a summer squash medley topped with a cabbage jicama salad
Macadamia nut encrusted Sea Bass with a Macadamia nut beurre blanc served
with a basil risotto and a stuffed tomato with shrimp, lemon, and fresh basil
See our dessert section
About Thyme Inc.
Tel 323.924.1031 ext.1