We had Wasabi Pea Crusted Seared Yellowfin Tuna over Ginger Soba Noodle Salad with Sesame Aioli. It was difficult to share, and large enough to be an entree. I’m not complaining. I didn’t want to share.
This is Beet Salad over Arugula with Goat Cheese, Crispy Prosciutto, Truffled Lemon Vinaigrette & Balsamic Reduction. For beet extremists only. It had a generous portion of beets with crispy prosciutto which could have easily eaten them like chips. It also had a delicate and memorable flavor of truffles.
The entree was Grilled Bone-In Brined Pork Chop over Green Chili Macaroni & Cheese and Haricot Verts with Blueberry Barbecue Sauce. The pork chop was cooked medium and was unbelievably tender. Could have had more blueberry bbq sauce so I found myself distributing the blueberries with every bite. In all honesty, too much would have over powered the naturally sweet taste of my pork chop. I had to take this entree home because I did not want to gnaw on the bone in public
Key Lime Pie, best I’ve ever had, I’m serious. But don’t count me as a key lime pie expert...yet.
The Good: High Thyme is a quaint restaurant with a kitchen staff that prepares each dish with loving care and detail. We also had the mushroom and asparagus risotto, white chocolate pudding, and more that are not described. Not a usual beach side restaurant.
The Bad: The tables beside us were having such a good time resulting in a noisy experience. Guess that's what happens when good food mixes with good company.
In Conclusion: High Thyme is a charming beachside restaurant that you will fall in love with after you taste the delightfully detailed dishes prepared for you.