Victorian Tea Menu
For recipes, click on the underlined.

Sandwiches and Savories:

Smoked Salmon with Dill Butter on Dark Bread, garnished with Dill (open face half moon sandwich)

Ham and Chopped Watercress with Basil Butter on Rye Bread (finger sandwich)

Thinly Sliced Cucumber & Chopped Mint with Mint Butter on White Bread (open face round sandwich)

Chopped Egg and Diced Black Olives on Whole Wheat Bread (pinwheel sandwich)

Cinnamon Cream Cheese on Date Nut-Raisin Bread (triangle sandwich)

Chicken Curry Salad with Shredded Coconut (in a mini tart shell)

 

Scones and Breads:


Wonderful Scones
 

Rose Petal Drop Scones
 

Enhancers:

Double Devonshire Cream

Flavored Butters (Fruit, Herb & Spice)

Raspberry Preserves, Orange Marmalade, and/or Rose Petal Jam
 

Reva Paul's Victorian Sugar Basket 

Candied Ginger Bits, Sliced Lemon, Honey, Decorated Sugar Cubes

Almond Macaroons

Ginger Snap Cookies

Pate de Fruit

Jellied Orange Triangle (Pate de Fruit)



Lemon Pound Cake Sweet Hats

Lemon Pound Cake Sweet Hats

Winter Chocolate Grape Truffles or Summer Chocolate-Dipped Strawberries

Mini Coffee Eclair or Cream Puffs


Fourth Course:
Served in a champagne or martini glass

English Trifle with Heart Shaped Hazelnut Shortbread Cookies

or


Tea-Infused Orange Cream Pudding

Crystallized/Candied Edible Flowers
Crystallized/Candied flowers make beautiful decorations for desserts and can last up to one year.
Not only do they taste amazing, but they add an elegant, romantic, and delicious touch to virtually every dessert.