Mother's Day, May 11, 2008
Egg Salad with Watercress & Parsley
Chicken Salad with Celery and Dijon
A savory Lentil spread with Cilantro and Spices
Roasted Red Bell Pepper with Goat Cheese
Cucumber with Cream Cheese
Mini Croissant with Salmon Mousse
Petite Scone with Creme Fraiche, Butter & Strawberry Preserves
Assorted Sweet Plate which included a Fresh Blueberry Tart, Petit Fours,Canolli and Apple Nut Bread.
For Tea, we served a Robust Breakfast Blend (Oaklands Estate, Assam), PassionBerry Iced or Hot, Rooibos Afrikana and Strawberry/Kiwi Fruit Tisane Iced.