Preferred Cuisine & Catering

Afternoon Tea Menu

American Caviar with Blinis, Chopped Egg Whites, Chopped Egg Yolk, Red Onion and Crème Fraiche, garnished with a Lemon Wedge and Fresh Parsley
 

▪ Tarragon Turkey Salad with Pecans & Cranberries on Wheat
▪ Shrimp Salad Remoulade on Cucumber with Fresh Dill
▪ Roasted Vegetables with Whipped Boursin on Pumpernickel
▪ Egg Salad with Apple and Bacon on Multi Grain Wheat
▪ Smoked Salmon Croque Monsieur on Marble Rye
 

 
▪ Miniature Tomato Consommé with Garlic Basil Crouton

▪ Freshly Baked Scones with Preserves, Honey and Devonshire Cream

▪ Miniature Crème Brule, Ginger Bites with Cream Cheese Frosting, Miniature Fruit Parfait and Chocolate Truffles