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