Teas
Swift + Company teas are known for our well-rounded and thoughtful presentations including our stunning tea sandwiches which are miniature works of art. These tea menus boast darling doilies and delicate edible flowers infusing your event with a sweet, southern touch.
TEA
MENU ONE
Welcome Drinks
MINTED TEA PUNCH
with fresh sage garnish
BLACKBERRY LEMONADE
with fresh blackberry garnish
Tea Buffet
Savories
TRADITIONAL + UPDATED TEA SANDWICHES
+ TENDERLOIN OF BEEF
with horseradish sauce
+ SMOKED SALMON
with lemon caper cream on Irish soda bread
+ CREAM CHEESE, BACON + WATERCRESS SANDWICHES
dipped in fresh herbs on the edges
DOILIE CONES FILLED WITH SWEET POTATO CHIPS
dusted with powdered sugar
DRISCOLL STRAWBERRIES + MIXED BERRIES
presented in a silver punch bowl
SUNDRIED TOMATO DIP + TATZIKI SAUCE
SILVER JULEP CUPS
filled with baby carrots, sugar snap peas, asparagus, radishes + celery
BRIE EN CROUTE
baked brie with apricot preserves + toasted sliced almonds in a puff pastry crust served with marinated olives, crackers + crispy flatbread
Sweets
ROSSETTE CUPCAKES
in various flower colors + garnished with sugared flower petals
INDIVIDUAL LAVENDER CRÈME BRULEE
served in demitasse cups topped with mixed berries
MEXICAN CHOCOLATE BROWNIES
topped with dulce de leche + crushed peanuts
FLOWER SHAPED ALFAJORES
South American butter cookies filled with dulce de leche
TEA
MENU TWO
Welcome Drink
ICED LEMONGRASS BASIL TEA
brewed lemongrass tea mixed with basil infused syrup + garnished with a blackberry
Tea Buffet
Savories
TRADITIONAL + UPDATED TEA SANDWICHES
+ VERMONT WHITE CHEDDAR + CHUTNEY
on tiny brioche buns
+ ROAST BEEF + BLUE CHEESE MAYONNAISE
on marbled rye
+ CRAB, TOMATO + WATERCRESS
on whole wheat
CHILLED TOMATO SOUP
garnished with edible flower confetti
CHÉVRE + PINE NUT PURSES
mini phyllo “purses” filled with chévre, pine nuts + herbs
RAW + CHARRED CRUDITES
a combination of Brussels sprouts, cauliflower, broccoli, radish’s pears + baby carrots served with herbed ranch vinaigrette
SIGNATURE SWISS CHEESE SOUFFLÉ
CHEVRE, FIG + PESTO TERRINE
SLICED BAGUETTES + BLUE CORN CHIPS
ROSEMARY CASHEWS
BRISTOL STRAWBERRIES + GRAPES
Sweets
TINY COCONUT CUPCAKES
with lemon buttercream + toasted coconut for garnish
LEMON POTS DE CRÉME
served in sake cups with lavender madeleines for dipping
HAND PAINTED SUGAR COOKIES
in shape of a tea bag
KEY LIME TARTS
with whipped cream + lime zest