High Tea

Menu for 60


I wrote and executed this menu for an annual gathering of The Sisters of Mercy.  It's my take on a traditional English high tea, with, in addition to the more familiar plain cake items, are some that offer more brightness, thanks to fresh fruits and lighter, crisper bread elements.  The traditional toppings and teas, including Devonshire Cream and Earl Grey, were of course included.


Biscotti Four Ways:
Almond, Cranberry, White & Dark Chocolate Dipped

Yogurt Orange & Cranberry Citrus Scones

Deconstructed Cannoli:
Crisp Fillo Nests with Almond Marscapone Filling

Apple Honey Tea Cakes:
Light Sweet Cakes Topped With Tender Apple Slices

Baby Raspberry & Coconut Cakes:
Petite Cupcakes Flavored with Coconut and Accented with Raspberries

Lemon Saffron Tea Bread with Berry Conserves

Ginger Orange Madeleines

Butter Pound Cake with Cream and Fresh Berries

Classic Lady Fingers

Whipped Butter

Fruit Jams/Preserves/Marmalade

Faux Devonshire Cream

A Variety of Hot Teas