A heavily laden three tiered tray was presented next that included the sandwiches and the wide variety of assorted desserts.
Sandwiches included Chicken Salad on a half croissant, a Cucumber Round, Blue Cheese Spiral, and Cream Cheese with Asparagus on Pumpernickel and Rye Bread. The desserts featured a Caramel Apple Crumb (gooey and yummy), Raspberry Cheesecake, a Chocolate Chip Bar, and Poppyseed Tea Bread. After tea, we headed back to the Inn of Cape May.
Many thanks to Peg for accommodating our group on a Sunday evening when they are normally closed.