March 25th Formal Tea Menu

Saturday Afternoon Tea

Saturday, March 25, 2017

Soup 

Cream of Asparagus Soup

 

Scones 

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

 

Dessert

The Queen’s English Trifle

 

Contact Ruth

Phone: (210) 710-3409
Email: ruth@ruthstonecatering.com

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