***Our menus are seasonal and change often based on the season and the availability of products. We usually have a fish special on weekends, please call us to find out details.****
Phone: 408-413-1250
Small Plates and Appetizers
Gnocchi
Bacon, Blue Cheese Cream Sauce
13
Grilled Flatbread
Served with Tzatziki
9
Mussels
Chorizo, Beer, Chimichurri, Green Onion
14
New Orleans Style Shrimp
Sautéed Shrimp in a spicy butter lemon sauce
12
Pork and Beans
Braised pork belly, white bean and poblano puree, pineapple salsa
14
Roasted Artichoke
Garlic Aioli, Balsamic Reduction
9
Salads and Lighter Entrees
House made dressings: Balsamic Vinaigrette, Moody Blue Cheese, Garlic Ranch, 1000 Island, Meyer Lemon Vinaigrette, Buttermilk Cider Vinaigrette
Lemon Thyme Chicken
Mary’s Free-Range Chicken Breast, Lemon and White Wine Sauce with Thyme, Garlic and Shallots
Served with Arugula Salad, Caper Lemon Vinaigrette
15
Steak Salad
Certified Angus Flat Iron Steak, Arugula, Avocado, Charred Red Onions, Blue Cheese Crumbles,
Chipotle Ranch Dressing, Steak Sauce Reduction
21
Strawberry Chicken Salad
Mary’s Free-Range Chicken Breast, Strawberries, Blueberries, Cucumbers, Goat Cheese, Buttermilk Cider Vinaigrette, Almonds
16
Salmon Salad
King Salmon, Arugula, Radishes, Kalamata Olives, Grape Tomatoes, Artichoke Hearts, Meyer Lemon Vinaigrette
19
Shrimp Louie
Shrimp, Mixed Greens, Asparagus, Hard Boiled Egg, Tomatoes, Cucumbers, Thousand Island Dressing
16
Beet Salad
Roasted red beets, grapefruit, orange, fennel, arugula, balsamic vinaigrette, goat cheese
9
House Salad
6
Entrees
All entrees come with your choice of house salad or soup and vegetables
The first basket of bread is always on the house, additional baskets can be purchased for $2.00
Café Thyme Pub Steak*
8 oz. Prime New York Steak
Red Wine & Demi-Glace Reduction with Mushrooms, Gorgonzola Polenta, Horseradish Cream, Lemon Zest
32
Roasted Rack of Lamb*
Artichoke Hearts, Kalamata Olives,
Polenta, Red Wine Gastrique
37
Short Ribs
Red Wine Braised, Certified Angus Beef
Polenta, Red Wine Reduction
26
Scallops
Dry Boat Scallops, Mushrooms
Pea Risotto, Citrus Browned Butter
30
Wild Caught Mahi-Mahi
Caulilini, Baby Bok Choy
Pickled Mustard Seed White Sauce
24
Sustainable Pacific King Salmon and Prawns
Risotto
Lemon Beurre Blanc
32
Stuffed Chicken Breast
Mary’s Free-Range Chicken Breast stuffed with Brie Cheese and Bacon Jam
3 Cheese Macaroni and Cheese
20
Vegetarian Entree
Spring Vegetable Risotto
Mushrooms, Kale, Asparagus, Carrots
Red Pepper Coulis, Parmesan Cheese
18
Pasta
House Made Artichoke Ravioli
Artichoke Hearts, Spinach, Kale, Ricotta and Asiago Cheese
Artichoke Tapenade, Harissa Butter, Kale Chips
18
Fettucine with Mushrooms, Grape Tomatoes and Spinach
Gorgonzola Cream Sauce, Toasted Pumpkin Seeds
18
Bolognese
Fettucine, Beef, Veal and Pork Ragu,
Parmesan Cheese
19
Blackened Shrimp Tortellini
Tortellini, Creamy Basil/Garlic Sauce
17
Chicken Marsala
Fettucine, Mushrooms, Shallots, Marsala, Cream
19
* CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS