The traditional flavors of fall — pears, butternut squash, and plum preserves—inspired this delicious seasonal menu, which includes a smooth Curried Squash Soup, creamy Pear Cheesecake Bites, and a beautiful Sugarplum Dobosh Cake. We think it captures the feel of autumn and will delight your guests.
Scone Course
Begin your lovely harvest gathering with delectable Parmesan-Rosemary Scones perfectly paired with Earl Grey Black Tea.
Savories Course
For the savories course, serve delicious Curried Squash Soup, Goat Cheese and Tapenade Sandwich Stacks, Roast Beef and Horseradish Tea Sandwiches, and Bacon and Roasted-Garlic Arancini with a pot of your favorite Second Flush Darjeeling Tea.
Sweets Course
In conclusion, your guests will love our decadent Pear Cheesecake Bites and beautiful Sugarplum Dobosh Cake with a cup of Golden Tip Assam Black Tea.
Resources include Wedgwood Corinthia teacup and saucer, Belzoni brown and white dessert plates, Ironstone soup tureen, and BH&C Aurora cake platter from Mulberry Heights Antiques. Annie Glass gold-rimmed relish tray, Nuko creations brown napkin, Viva Ivory napkin, Vagabond House 3-inch magnifier, and Garnier Thibaut Renaissance napkin from Bromberg’s. Wedgwood white serving bowl from private collection.
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