Saturday Afternoon Tea

Saturday, March 25, 2017


Cream of Asparagus Soup



Apricot & White Chocolate Scones

Served with Crème Fraiche and Lemon Curd


Savories & Tea Sandwiches

Caprice Skewer

Red Pepper & Herb Goat Cheese Roulade on Toasted Crostini

Smoked Salmon Cheese Cake Tart with Dill

Spinach Artichoke Tart

Curried Chicken Salad in Choux Pate

Egg Salad Tea Sandwich

Three Cheese Pimento on Marble Rye & Pumpernickel

Beef Tenderloin with Port Reduced Red Onion, Brie on Herb Buttered Crostini



The Queen’s English Trifle


Contact Ruth

Phone: (210) 710-3409

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