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Effortless Hosting. Unforgettable Flavor.
At Thyme & Knead, we believe the best moments are shared—one unforgettable bite at a time.
We take care of every detail, crafting an elevated atmosphere where each dish is expertly prepared and beautifully presented. From the first sip to the final course, you’re free to relax, connect, and savor every moment.
Design your own dining experience by selecting one option from each course—then leave the rest to us. Exceptional food, effortless hosting, and memories made around the table—that’s the heart of what we do.
Caramelized Onion & Fig Tartlet
Honey-whipped goat cheese, caramelized onions, fresh fig wedge, micro basil
Seared Scallop with Cauliflower Purée
Golden-seared sea scallop served over a silky cauliflower purée with brown butter and citrus zest.
Lobster Beignet with Lemon Old Bay Aioli
Fluffy, golden lobster beignets served with a zesty lemon aioli infused with a touch of Old Bay spice.
Roasted Beet & Burrata
Roasted beets paired with creamy burrata, finished with orange zest, toasted pistachios, and olive oil.
Potato Leek Soup
A silky purée of slow-sweated leeks and Yukon gold potatoes, gently simmered and blended until velvety smooth. Finished with fresh herbs and a drizzle of olive oil
Wild Mushroom Veloute
Roasted cremini, shiitake, and porcini mushrooms with shallots and thyme, blended into a smooth, savory winter soup.
Citrus & Fennel Salad
A vibrant mix of rocket, shaved fennel, orange segments, cured black olives, and red onion, Parmesan and finished with an orange vinaigrette.
Winter Harvest Salad
Mixed greens topped with honeycrisp apple slices, shallots, candied pecans, pomegranate arils, and dried tart cherries, drizzled with a maple vinaigrette.
Roasted Chicken Leg Quarter with Butternut Squash Risotto
Roasted chicken leg quarter with butternut squash risotto, pomegranate seeds, and pomegranate molasses.
Pan-Seared Colorado Striped Bass with Meyer Lemon Beurre Blanc
Parsnip purée, charred Brussels sprouts, crispy capers.
Filet Mignon with Black Garlic Butter
Pommes purée, broccolini.
Chef Tiffany’s Signature Dish
Red Wine–Braised Beef Short Ribs, Creamy polenta, sautéed Swiss chard, finished with a red wine jus.
Warm Chocolate Soufflé
Decadent chocolate soufflé baked to order, served with vanilla bean crème anglaise
Spiced Pear Galette
Rustic spiced pear galette served warm with vanilla chantilly cream.