Traditional Afternoon Tea: Spring 2017

Selections change daily as we only use the freshest ingredients

Sandwiches and Savories

– Pea Pesto Crostini with roasted julienne Carrots, Hazelnuts and Lemon Creme Fraiche
– Cucumber Sandwich on Allegro Hearth Farm Grain Bread, Chive Aioli and Romaine
– Asparagus and Goat Cheese Sandwich with Shallot Confit on Rye Bread
– Poached Chicken Salad with Grapes, Celery, Radish, Toasted Sesame and Saffron Aioli in a Cheese Gougere
– Smoked Salmon Mousse with Dill, Capers, Creme Fraiche and Spring Sprouts on Pumpernickel Toast
– Albacore Tuna Salad with Pickled Red Onions, Capers, Roasted Tomato, Haricot Vert and Olive Tappenae in a Phyllo Cup
– Petit Ham, Gruyere, and Leek Quiche
– Spring Radish, Lemon Chive Butter and Watercress on a Brioche Crouton
– Roasted Tomato Hummus on a Crostini with Feta and Pistachio

Scones

– Vanilla Crème
– Very Lemon and Apricot
– Ganola and Dried Fruit
– Strawberry Basil
– Chocolate Hazelnut
– Vanilla Chai
– Lavendar and Golden Raisin
– Ginger Rhubarb

Pastries and Sweets

– Vanilla Cream Tartlets with Fresh Fruit
– Chocolate Cheesecake with Whipped Cream and Raspberry
– Key Lime Pie Macarons
– Petite Strawberry Shortcakes
– Carrot Cupcakes
– Coconut Cupcakes
– Spiced Madelines
– Chocolate Ganache Macarons
– Petite Lemon Meringue Tarts
– Berry Rhubarb Crostada


The Holiday Pittsburgh Tea

Features a variety of the following selections:

Sandwiches and Savories

– Lox & Bagel, Pickled Cucumber, Dill Cream Cheese, watercress,

– Deviled Egg Salad, pickles capers crispy shallots on Rye crouton

– Slow Roasted Turkey, apple cranberry- mustardo , Romaine on country white bread

– Petite quiche with gruyere, mushrooms and Spinach

– Roasted Chicken Salad, Herb Aioli , artichoke celery, radish, lemon on a Gougere

– Parisian Ham, whipped brie, Apple & Grain Mustard on a Baguette

Scones

– Freshly Baked, Warm Seasonal Scones, featuring Vanilla crème served with crème fraiche’, Lemon Curd, Preserves

Pastries and Sweets

– Pumpkin Cheesecake,
– Gingerbread Cheesecake
– French Apple tartlets
– Chocolate Ganache Tart with peppermint
– Lemon Madeleines with White Chocolate Drizzle
– Chocolate Raspberry Rugelach
– Citrus Tart with Orange Vanilla Pastry Crème


Loose Leaf and Sachet Tea Selections:

The Inn on Negley Teas feature a large selection of teas from Master blenders, Harney and sons, Stash and local tea master blenders

Available for Purchase in our tea shop


Black Teas
Black teas are processed by withering, rolling, or cutting, fermenting and finally firing camellia sinensis leaves. Flavors will vary depending on region of production and season of harvest. Scented teas include added ingredients. Unless decaffeinated, black teas will have the highest caffeine content of all teas.

English Breakfast – A full bodied tea, often taken with milk and sugar

Decaffeinated English Breakfast

Darjeeling – Thin bodied Indian tea, characterized by a floral and musky flavor

Earl Grey – A blend of Chinese and Indian black teas, infused with oil of bergamot

Decaffeinated Earl Grey

Black Currant – Chinese black tea with rich and fruity flavor of currant

Vanilla Creme – Premium blend of black teas with vanilla bean and nut creme

Hot Cinnamon Spice – Naturally sweet and spicy blend of black teas with three types of cinnamon, orange peel, and sweet cloves

Chocolate Mint – Black tea blend with peppermint leaves and a hint of chocolate

Ginger Peach – Black tea blend with dried peach and a hint of ginger


Oolong
Camellia sinensis leaves are purposely bruised but never but in the production of Oolong. With a shorter fermentation period than black teas, Oolong teas will have less caffeine and are finished by drying of pan frying rather than firing. taken without sweeteners or milk.

Pomegranate Oolong – Ti Kwan Yin Chinese Oolong with delicate earthy flavor infused with tangy pomegranate

Formosa Oolong – Taiwanese origin. Longer fermentation than a China Oolong, characterized by a darker color, medium body and a toasty flavor


Green Teas
Freshly picked camellia sinesis leaves are dried and soon heated by roasting or steaming to halt fermentation. Low caffeine content. As with black and oolong teas, different methods of harvesting and processing yield varying flavors. Taken without milk.

Premium Green Tea – Tea leaves steam processed in a traditional Japanese style. Herbaceous, slightly sweet and nutty flavor.

Tropical Green – Blend of green teas with added flavor or tropical fruits. Heavy notes of pineapple


White Teas
New buds of camellia sinesis are plucked before opening, then withered in the sun and dried. Rare and delicate. No astringency and low in caffeine. Taken without milk.

Mutan White – Straw colored liquor with light herbaceous flavor

White Vanilla Grapefruit – Complex blend of white teas with smooth vanilla and fresh citrus.


Herbal and Fruit Tisanes
The following do not contain camellia sinesis, however, are served hot and may have medicinal effect.

Verveine – Beautiful leaves of verbena yield a full bodied brew with lemony flavor.

Peppermint – Refreshing and pure

Chamomile – Egyptian flowers with relaxing effect

Raspberry – Natural raspberry with hibiscus, rosehips and a hint of mint

Mango Passionfruit – Rosehips, orange peel, hibiscus, lemongrass, and rich fruity flavors

Lemon Ginger – Smooth lemon with a hint of ginger