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Menu for July 2016
The Wind in the Willows: A Tribute to Kenneth Grahame

Prelude
Toad Hall’s Lemon Buttermilk Ice

Savories
served with Lady Londonderry Traditional Black Tea

Mr. Mole’s Egg Salad Sandwich Chief Weasel’s Smoked Chicken Blueberry Salad Mr. Ratty’s Parmesan Prosciutto Wrapped Asparagus Cherry Tomato and Melon Salad from the Wild Woods
Traditional Tea Sandwich: Cucumber & Strawberry

Breads
served with Island Garden Pouchong Tea

Mr. Toad’s Wild Ride Chelsea Bun St. James Traditional Cream Scone Lemon Curd & Clotted Cream

Sweets
served with Iced Lemon Soufflé Rooibos

Chocolate Blossom Cookie with a Blackberry Mr. Badger’s Cream Puff with Berry Mousseline True Friends Coconut Friand

© The St. James Tearoom

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Vegetarian Menu for July 2016
The Wind in the Willows: A Tribute to Kenneth Grahame

Prelude
Toad Hall’s Lemon Buttermilk Ice

Savories
served with Lady Londonderry Traditional Black Tea

Mr. Mole’s Egg Salad Sandwich Chief Weasel’s Smoked Gouda & Blueberry Salad Mr. Ratty’s Parmesan Wrapped Asparagus Cherry Tomato and Melon Salad from the Wild Woods
Traditional Tea Sandwich: Cucumber & Strawberry

Breads
served with Island Garden Pouchong Tea

Mr. Toad’s Wild Ride Chelsea Bun St. James Traditional Cream Scone Lemon Curd & Clotted Cream

Sweets
served with Iced Lemon Soufflé Rooibos

Chocolate Blossom Cookie with a Blackberry Mr. Badger’s Cream Puff with Berry Mousseline True Friends Coconut Friand

© The St. James Tearoom

Details

Menu for August 2016
Knights of Camelot

Chivalric Savories
Served with English Breakfast Traditional Black Tea

King Arthur’s Meat Pie Sir Galahad’s Roasted Pepper & Goat Cheese Tart Sir Lancelot’s Pork Tenderloin with Peach Chutney Pendragon Zucchini Spirals
Guinevere’s Traditional Tea Sandwich: Radish on Rye

Breads at the Round Table
Served with Organic Orange Flower Oolong Tea

Merlin’s Walnut Soda Bread with Butter The Sword in the Scone White Peach Curd & Clotted Cream

Tournament Sweets
Served with Iced Blueberry Festival Scented Black Tea

Sir Gawaine’s Summer Pudding Sir Percival’s Figs & Raspberries in Honey Lavender Cream The Black Knight’s Chocolate

© The St. James Tearoom

Details

Vegetarian Menu for August 2016
Knights of Camelot

Chivalric Savories
Served with English Breakfast Traditional Black Tea

King Arthur’s Vegetable Pie Sir Galahad’s Roasted Pepper & Goat Cheese Tart Sir Lancelot’s Quinoa Cake with Peach Chutney Pendragon Zucchini Spirals
Guinevere’s Traditional Tea Sandwich: Radish on Rye

Breads at the Round Table
Served with Organic Orange Flower Oolong Tea

Merlin’s Walnut Soda Bread with Butter The Sword in the Scone White Peach Curd & Clotted Cream

Tournament Sweets
Served with Iced Blueberry Festival Scented Black Tea

Sir Gawaine’s Summer Pudding Sir Percival’s Figs & Raspberries in Honey Lavender Cream The Black Knight’s Chocolate

© The St. James Tearoom

Details

Upgrades must be requested at least 48 hours (two business days) before your reservation, as they require advance preparation. No exceptions, substitutions or changes. View Ingredients for the current menu. ~ add the upgrade amount below to the Afternoon Tea price (Prices are subject to change without notice.) Upgrades 1-3 cannot be combined. 1. Nut-Free

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Due to the complicated nature of guest allergies and dietary restrictions, and the excess labor involved, The St. James Tearoom cannot make ANY menu substitutions or changes beyond the options listed as Menu Upgrades. No exceptions. We suggest that guests who cannot eat certain items share with their friends. Below is a detailed ingredient list

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by Mary Alice Higbie In the grand European tradition, we are now offering for your pleasure a fine selection of alcoholic Apéritifs and Digestifs to accompany your tea. Europeans deliberately celebrate―each other, each meal, even time with another person for a drink. They take the time; they string it out as long as they can,

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