Thyme

chef bill's parents' homegrown squash mix with a light batter served with a our firecracker sauce

housemade sausage with cherries is seared and baked. served with a hearty grain mustard sauce

grilled shrimp on a white bean and sage crostini

fresh carrots and ginger simmer slowly in a vegetable stock, then pureed until smooth

norwegian salmon mixes with carrots and tomatoes in a stock and pureed

sample our creations - served with dill crackers

spring mix tossed with our creamy herb or balsamic vinaigrette. roasted root vegetables sit on top

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

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

shrimp mixes with green beans, tomatoes & pinenuts. tossed in a winter squash puree with penne pasta

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

roasted half hen served with herb risotto, roasted vegetables and a red pepper, caper olive sauce

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

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

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

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