Stories /

On the Menu: Spring Teatime Lunch



April 07, 2011


Erica Leahy and Andrea LekbergErica Leahy and Andrea Lekberg

Looking for some Sunday-afternoon plans? Savor a sophisticated high tea–inspired luncheon prepared by the talented team behind the Artist Baker, a highly acclaimed boutique bakery. Pastry chefs Andrea Lekberg and Erica Leahy, both alums of prestigious eateries such as Craft, db Bistro Moderne, Sweet Melissa’s Patisserie, and Pichet Ong’s Batch, have designed an impeccably seasonal menu for this Sunday's Beard House lunch. Have a look at the menu below (you'll find a recipe!) and then click here to make your reservation. Hors d’Oeuvre Doughnuts with Herb Pastry Cream Cucumber Sandwiches Pairing: Tomato Lemonade Luncheon Morel Quiche with Spring Pea, Mint, and Fiddlehead Salad Pairing: Weingut Michlits Frizzante Rosé 2009 Ginger–Carrot Soup with Bloog Orange Crisps and Ginger Biscuit Pairing: Cederberg Bukettraube 2010 Currant and Orange–Scented Scone with Luxury Clotted Cream Pairing: Sant'Evasio Brachetto d'Acqui 2009 Assorted Tea Sandwiches > Smoked Salmon; Ham and Avocado; Egg and Watercress; and Radish and Fava Bean (get the recipe!) Pairing: Champagne Voirin-Jumel Grand Cru Blanc de Blancs NV Pairing: Jacky Piret La Combe Beaujolais 2006 Hibiscus Gelatin with Fresh and Candied Orange Assorted Sweets > Caramel Trifle; Sticky Toffee Pudding; Dark Chocolate Brownie; and Sly Tart Pairing: El Maestro Sierra Pedro Ximénez Sherry Petits Fours > Pâte de Fruit; Strawberry–Raspberry Macarons; Tea Truffles; and Calissons Pairing: Elio Perrone Sourgal Moscato d'Asti 2010 Wines generously provided by Wine Authorities.