The sandwich plate included Tarragon Chicken Salad with dried cherries on whole wheat, Cherrywood Smoked Salmon with dill cream cheese and micro greens on pumpernickel, Goat Cheese Roulade with sour cherry and arugula, Egg Salad with cherry tomato on sourdough, and Cucumber & Cherry with cream cheese on Seven Grain bread. The plate shown here is the vegetarian option that featured asparagus and hummus square and roasted vegetables instead of the chicken salad and smoked salmon options. We enjoyed the nice assortment and variety of sandwiches.
The scone course included Cherry & Ginger Bean Scones served with lemon Curd and Devonshire Cream, Cherry Jam and Apricot Marmalade. The wait staff presented each scone individually from their large serving platter.