We celebrated the beginning of the holiday season with our Annual Holiday Tea scheduled for the Friday and Saturday after Thanksgiving. The tea room is decorated in red, green, and gold with tabletop trees and two of the dining rooms. The seasonal china has been put into service, and the holiday celebrations at the tea room are in full swing! Once our guests selected the tea flavors for their table, service began. The menu started with a Cranberry Pecan Salad with a Raspberry Vinaigrette. The salad was topped with toasted pecans, Feta cheese, thinly sliced red onions, and Crasins.
The sandwich plate featured Tarragon Egg Salad on whole wheat bread, Orange Hazelnut Sandwich Rounds topped with a Mandarin Orange, Apricot Poppyseed Chicken Salad Triangles, Carrot Cake Tea Sandwich on Raisin Bread, Sun Dried Tomato Basil Pesto in a Phyllo Shell, and a Cucumber Canapé with Lemon Pepper Aioli garnished with a petite toasted Christmas tree.
Scones, always fresh from the oven, included Traditional English Cream and Lemon Pecan served with Sweet Cream, Lemon Curd, and Raspberry Preserves with a touch of fresh fruit.
And the dessert medley included a White Cake with Cherry Topping, Miniature Chocolate Cheesecake with a holly leaf garnish, and a Gingerbread Cookie.
Oh what fun!