Menu - Thyme

spring mix tossed + our creamy herb / balsamic vinaigrette. roasted root vegetables sit on top

romaine lettuce tossed in house made dressing parmesan crisp complements this tasty starter

sample our creations served + dill crackers

grilled shrimp on a white bean & sage crostini

housemade sausage + cherries is seared & baked. served + a hearty grain mustard sauce

filet of salmon is baked + thin slices of Idaho potato & served + a pesto goat cheese tart roasted vegetables & an herb beurre blanc

roasted half hen served + herb risotto; roasted vegetables & a red pepper; caper olive sauce

chef bill’s parents’ homegrown squash mix + a light batter served + a our firecracker sauce

hearty salad of spring mix topped + walnuts baked tofu. fried lentil cakes sit atop + a dollop of apple chutney

shrimp mixes + green beans; tomatoes pinenuts. tossed in a winter squash puree + penne pasta

grilled marinated portobello mixes + crispy tofu in a creamy coconut milk sauce + jasmine rice

veal shank simmers for hours & set on top of parsnip mashers & roasted garlic onion jam + a pool of tomato demi glace

cooked to your liking a 6 oz filet rests on top of sweet potato mashers. sauteed mushrooms unite + bell peppers & caramelized onions & a dijon demi‐glace completes

fresh carrots & ginger simmer slowly in a vegetable stock; then pureed until smooth

one of tulsa ’s best chefs’ inspirations from worldly travels

norwegian salmon mixes + carrots & tomatoes in a stock & pureed