We visited Good Thyme Restaurant again on a Friday but this time opted not to have fish fry and instead try things off their regular menu. Nothing had changed in the physical facility and the service was friendly and efficient.
We tried an appetizer with some martinis. The Wisconsin Cheese Curds were served with a tangy Remoulade Sauce. The curds were almost round and filled with a nice stringy white cheese. The outside coating was a light batter. The sauce was a good accent for the curds. This portion could have easily fed 3 – 4 people as an appetizer.
All main plates come with a house salad and baguette bread. The bread was a good fresh baguette with crisp crust and light interior. It was good. Tbe house salad was a mix of lettuces topped with carrots, red cabbage and cheese crumbles. It came with a tasty house dressing. It was a nice size and good.
The 14 oz. Hand Cut Ribeye was served with a garlic shallot char crust or as a naked grilled ribeye and served with smashed red potatoes and a mushroom green peppercorn cream sauce. We substituted fries for the smashed red potatoes and chose the garlic shallot char crust. The cream sauce was served on the side. It was a tasty piece of meat and cooked rare as requested. The garlic shallot char was good but ended up being pasty and disturbing the char that would have been on the meat otherwise. I liked the taste but next time will not have the meat coated. The fries were crisp and came with some ketchup. A bit of brocolini was on the side and it was cooked nicely. It was a really good plate of food.
For dessert we had Renee’s Peanut Butter Pie which had a chocolate crust and ganache. It was topped with pieces of peanut and whipped cream. The thick layer of ganache was on top of the peanut butter portion and then drizzled with chocolate sauce. It was good and a nice sweet fix to end a fine meal.