Melissa’s Cozy Teacup

MAY MENU

English Pancakes with Fresh Lemon Juice

and Lavender Sugar

Mixed Fruit Plate

Maple Flavored Sausage Links

Earl Grey Cream Tea

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MARCH MENU

Instead of posting a menu here, I have been posting Easter recipes in preparation for this very

important holiday. I hope that you will use this holiday season to reach out to those around

you who are in need of friendship and kindness.

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FEBRUARY TEA MENU

INTIMATE TEA FOR TWO

Let’s set the mood, shall we?

~Indoor Picnic for Two~

Fireplace with either a fire burning in it, or candles. Pillar candles of different heights work well.

In the bottom of the fireplace, if using candles, place a yard or two of metallic fabric to cover the bare

bottom of the fireplace and the base of the candles holders. Place unscented candles in and around the metallic

fabric and light about five minutes or so before you sit down to your picnic.

If you do not have a fireplace, tea lights or voltives in glass containers placed around the room work well as do pillar

candles on fireproof bases or in glass containers. A large bowl or different sized bowls of floating candles are also

a great way of creating the right atmosphere. You want soft romantic lighting, not harsh glaring lights (so turn off the lights once

you’ve lit the candles). Scatter about the room, rose petals and foil wrapped chocolates.

Chilled champagne and chocolate covered strawberries are a great start and/or finish to an evening.

Toss a throw blanket on the floor or have pre-arranged comfortable seating or lounging furniture if preferred.

Finger foods are great in this setting since you won’t have a flat stable surface on which to set a fully loaded dinner plate.

Finger foods keep us from eating too much so that we are not too full for romantic activities later.

Food suggestions; cut fruit, small kebobs, petite lamb chops, petite chicken wings, sushi, fresh vegetables

with dip, breads and cheeses, cold cuts, anything really that you can pick up with two fingers and eat.

Serve a light, refreshing tea such as a Darjeeling or a scented green tea; jasmine, rose, etc.

Afterwards, offer a warm, scented hand towel to your loved one so they can clean up their hands.

Scent suggestions include: rose, citrus or lavender are great, easy to find basic scents.

More exotic scents would be; ylang-ylang, sandal wood, vanilla

or a light mixture of scents to heighten the mood and add to the moment.

A great way to end your meal and begin the evening is with a scented, warm oil massage.

Have fun and Happy Valentine’s Day!

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MENU for JANUARY Tea Tasting Event

Assortment of Five Teas:Granny Green Apple, Cinnamon Chacha Rooibos, Golden Pu-erh,

Russian Earl Grey, Darjeeling White Tips

A selection of Fine Cheeses to Accompany the Unique Flavors of the Teas

Fruits and Chocolates as Well

~

Afterward, each person may chose their favorite to fill their cup and then fill their plate to sit and relax as we discuss the health benefits

of the various teas, the region from which they come and their unique brewing requirements.

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MENU for DECEMBER EVENING HIGH TEA

Cranberry, Pomegranate Pork Tenderloin Medallions

Parmesan Potato Slices

Asparagus with Hollandaise Sauce

Dessert:assortment of cookies, Mexican Chocolate Cake, Yule Log,

Ginger Spice Cake

Russian Caravan Tea, Coffee, Selection of herbal and Decaffeinated Teas

Kir Royal, Tea -Infused, Vodka Martinis

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MENU for NOVEMBER TEA BRUNCH (elevenses)

Your choice of:

Sharp Cheddar Ale Soup with Condiments (chives, cheese, croûtons, sour cream dollop)

OR

Winter Pear Walnut Salad: greens with candied walnuts and caramelized pears, light vinaigrette

with,

Stuffed Acorn Squash:stuffed with a mixture of turkey, stuffing, dried cranberries and walnuts

Pumpkin Scones with Cinnamon Cream

never empty Pots of Hot Cinnamon Spiced Tea,

Victorian Tea, Decaffeinated Ginger Spice Tea

Herbal and Green Tea Selections

Happy Harvest!

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MENU for OCTOBER

Spiced Ginger Scones

Jam, mock Devonshire cream, lemon curd.

Grapes covered with cream cheese and

rolled in crushed graham crackers.

SANDWICHES

Layered smoked salmon and egg salad with goat cheese spread.

Sun dried tomato and herb.

Grilled Reuben with ginger wasabi.

SWEETS

Apple or cherry turnovers.

Chocolate ganache cake.

TEA

Never empty pot of tea; your choice of flavors include:

Victorian Blend

Irish Cream Tea

Yorkshire Gold

Ginger Spice

An assortment of dessert decaffeinated teas and herbal teas.

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MENU for SEPTEMBER

Oven fresh cherry almond scones

with white chocolate chips.

Jam, mock Devonshire cream, and honey vanilla curd

for topping.

Fruit.

Tuna Fluffies in green pepper shells.

SANDWICHES:

Cucumber dill

Choice of:

Roast beef with horseradish cheese, or

Chicken and cranberry with walnuts.

Assorted mini desserts-chef’s choice.

‘Never Empty’ pot of tea.