High Tea With Gerri

First Course: Tomato & Roasted Red Pepper Demitasse Soup Second Course: -Scottish Smoked Salmon Rounds, dill, cream cheese on wheat -Roast Beef Rectangles, lemon mayo & basil on pumpernickel -English Cucumber & Dill Squares, cream cheese, lemon juice on light white -Roast Turkey Triangles, cranberry chutney & greens on marble rye -Egg Salad Rounds with chives on wheat -Imitation Crab Rounds, lemon zest mayo, bell peppers, celery -Open-Faced Asparagus, arrayed on greens with soy aioli on wheat baguette -Open-Faced French Brie, garnished with cranberry chutney on wheat baguette Third Course: Irish Raisin Scones with lemon curd, strawberry preserve & clotted cream Fourth Course: Assortment of seasonal desserts

First Course: Tomato & roasted red pepper demitasse soup Second Course: Chicken on bed of greens with lemon honey olive oil dressing Third Course: Scottish Smoked Salmon Rounds dill, cream cheese on wheat Roast Beef Rectangles lemon mayo & basil on pumpernickel English Cucumber & Dill Squares cream cheese, lemon juice on light white Roast Turkey Triangles cranberry chutney & greens on marble rye Egg Salad with chives on wheat Imitation Crab Rounds lemon zest mayo, bell peppers, celery Open-Faced Asparagus arrayed on greens with aioli on wheat baguette Open-Faced French Brie garnished with cranberry chutney on wheat baguette Fourth Course: Irish Raisin Scone with preserves & clotted cream Fifth Course: Assortment of seasonal desserts

First Course: Tomato & roasted red pepper demitasse soup Second Course: Trout on bed of greens with lemon honey olive oil dressing Third Course: Scottish Smoked Salmon Rounds dill, cream cheese on wheat Roast Beef Rectangles lemon mayo & basil on pumpernickel English Cucumber & Dill Squares cream cheese, lemon juice on light white Roast Turkey Triangles cranberry chutney & greens on marble rye Egg Salad with chives on wheat Imitation Crab Rounds lemon zest mayo, bell peppers, celery Open-Faced Asparagus arrayed on greens with aioli on wheat baguette Open-Faced French Brie garnished with cranberry chutney on wheat baguette Fourth Course: Irish Raisin Scone with preserves & clotted cream Fifth Course: Assortment of seasonal desserts