Cherry Blossom Afternoon Tea

Cherry Blossom Afternoon Tea, served on Saturday and Sunday beginning March 23 through Sunday, April 14, offers seating between 1 pm and 4 pm. – With the exception of April 31, Easter

Executive Chef Jaime Montes de Oca, Executive Sous Chef Jason Rowley, Senior Sous Chef Delonte Avery, and Pastry Chef Claus Olsen have collaborated on an amazing menu of savory and sweet cherry delights.

Savory – Tea Sandwiches

Cucumber & Sunflower Cream. Multigrain
Tasso Ham, Gruyere, Modena, Onion on Focaccia
Cold Smoked Salmon, Dill, Crispy Shallot on Sourdough
Prosciutto & Blueberry Goat Cheese, Lemon Verbena on Rye
Rose Quail Egg Salad, Pimenton Borage on Brioche

Sweets

White Zephyr Chocolate Cherry Chiffon Tart | White Chocolate Cremeux, Cherry Cubes,
Sour Cherry Jam
Lychee & Red Cherry Vanilla Blossom Macaron | Almond Macaron, Lychee and Cherry
Ganache
Cherry & Cassis Beignets Flower | Soft Biga with Cassis insert and Cherry Glaze
Raspberry Bing cherry & White Chocolate Choux | Mascarpone Fluff White Chocolate
Raspberry Bing Cherry Preserve
Light Pink Frosted Panna Cotta with Cherry Jelly | Steeped Cream Cherry Blossom Jelly

Scones:

Cherry Rose & Vanilla Blossom | Clotted Cream, Strawberry Jam, Lemon Curd

Lot 35 Tea:

Green Tea – Kyoto Cherry Rose & Revitalize

Black Tea – 1907 Orange Pekoe & Safari Masala Chai

Herbal Tea – Cascade Peppermint

Egyptian Chamomile

Bella Coola Punch

Afternoon Tea is priced at $95 per person, including a glass of G.H. Mumm Champagne. Tax and gratuity are not included. To make reservations for Cherry Blossom Afternoon Tea, please send an email to [email protected]