Earlier this month, we celebrated 2021 with a Grand Finale Afternoon Tea. Holiday reds and greens completed the table scapes. A festive menu announced what was to come. There was definitely a festive holiday spirit throughout the tea room.
The event began with an Amuse Bouche, or as it translates from the French, 'to amuse the mouth', a precursor to the meal, something to get your juices flowing. It included two small Artichoke Truffles (thank you ME for sharing the recipe), coupled with a Parmesan Crisp, fresh parmesan cheese shavings, and a balsamic drizzle all graced with a fresh sprig of thyme.
The First Course featured a chilled Avocado Soup topped with freshly snipped chives and a burnet leaf.
The Second Course was a fresh Pear and Pecan Salad with Parmesan Balsamic Dressing. It included spring onions and fresh basil in the dressing, and was topped with Parmesan cheese and sugared pecans.
The Third Course was a nod to Afternoon Tea Time Treats and boasted a Greek Feta, Cucumber & Olive Toast, a miniature Turkey and Cranberry Filling in Petite Fillo Cup, a Puff Pastry Holly Leaf with Basil Pesto and Feta Filling, and a Poppyseed Chicken Salad in a Fillo Cup.
The Fourth Course was a refreshing interlude which included a Double Berry Wine Cooler.
The Fifth Course were warm Savories and featured Cranberry glazed Meatballs, Hot Cheddar Mushroom Spread and Crackers in a small serving spoon, Almond Bacon Cheese Crostini, and Chicken Almond Canape garnished with a fresh sprig of Rosemary (for Remembrance).
The Sixth Course was our Traditional English Cream Scone with Sweet Cream and Lemon Curd served alongside a skewer of Red and Green Grapes.
The Seventh Course held a trio of sweet delights including a Merri-mint Trifle, Snowball Cookie, and a Crème Brule Truffle.
The Eighth Course was a round of liqueur served in milk chocolate or dark chocolate shot glasses. We offered an Orange Cream liqueur or Susanna's Spiced Apple Brandy liqueur. Milk was also an option. Families and friends created special memories at this Grand Finale end-of-the year celebration.And throughout the afternoon, elegant harp music plucked by award winning harpist Mary-Kate Spring Lee of Seasons filled the air.