Wednesday, October 26, 2011

Afternoon Tea at the Grand Del Mar Resort, San Diego

Afternoon Tea at The Grand Del Mar served in the Library

Three course tea service, complete with Bernardaud china and Italian linens
Sandwich Tray: Cucumber/Boursin/Dill on white – Salmon/cream cheese/dill on rye – Ham/Manchego on rye – Roast Beef/Truffled Pecorino on marbled rye – Egg Salad/Bacon/micro celery on Egg Bread


Current Scone - Sugared Scone – Devonshire - Lemon Curd -Seedless Raspberry Jam
Desserts:
Opera Cake - Mini éclair - Frangipane lemon raspberry tart - Fruit tart - Chocolate Cherry Bomb
Teas: Tea Forte –
English Breakfast
A robust full-bodied cup with a concentrated character of malt and deep undertones that welcome a bit of milk and sugar.
White Ambrosia
Rarest Pai Mu Tan white tea is a plucked in early spring from a special varietal tea bush called “chaicha”. Blended with fragrant Madagascar vanilla and the tropical tease of island coconut. Delicate, refreshing and divine-
**Oops!  I forgot to take a photo of the sweets until after AJ began eating his dessert!** 
A special thank you to Martha, a dear CA friend who joined us for tea, for describing the tea menu. 
I was so excited to see Martha, after my fall in LA in July,  that I barely remembered what we ate.

 

9 comments:

Rosemary said...

Elegance! Pure elegance!

racheld said...

I KNEW you'd have Tea! How graceful and lovely.

Steph said...

How wonderful!! I love the teapot.

Antiques And Teacups said...

Wonderful! I have seen comments about the place. Looks like an elegant tea! Thanks so much for posting. Loved it!
Ruth

Lara Harris said...

oh yum!

Marilyn said...

How exciting to finally have tea with Martha and in such a special, beautiful venue! Just wonderful!

Lady Linda said...

I have always wanted to go here! wow
Linda

Pauline said...

Looks perfect detail and interesting sandwiches too.

Angela McRae said...

Oh my, how very elegant! Love the china, the foods, everything! And of course that you got to enjoy it with a friend made it all tastier, I'll bet!

 

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