The Victorian Tea . . . menu

The menu for the Victorian evening began with a Caraway Tomato Soup. This was followed by a plate with assorted sandwiches which included Radish & Goat Cheese on Puff Pastry, Chicken Crescent Rounds, Cucumber and Dill Sandwich, Blue Cheese & Asparagus Rollups, Savory Cheddar on Pumpernickel, and Strawberry with Mascarpone Cheese.The scone course included fresh from the oven Traditional English Cream Scones (recipe here) and Lemon Poppy seed Scones served with cream, lemon curd, jelly, orange slices, strawberries, and blueberries.

Dessert included a petite Raspberry Cream Tart with a pretzel crust, a chocolate brownie topped with a peanut butter rose, and Almond Sugar Teapot Cookies. Myra, of Places Through Time Living History shared some of her Victorian treasures, including a Victorian mourning bonnet, cameos, and assorted fans.