Vegan Afternoon Tea

Crisp baked polenta topped with tomato sauce, vegan mozzarella, fresh tomato, and basil.

Marinated artichoke hearts with fresh basil, lemon zest, and red pepper flakes on white bread with a light mayonnaise spread.

Thinly sliced radish with herb butter on soft white bread, finished with a touch of sea salt.

Crisp cucumber layered with dill cream cheese on soft white bread and finished with fresh dill.

Light, buttery cream scone baked until golden, tender inside with a delicate crumb. Scones are served with vegan clotted cream and complimenting jam. Vegan butter is available upon request.

Buttermilk scone with Aperol-infused green raisins. Scones are served with vegan butter and complimenting jam.

Tuscan chestnut cake delicately scented with rosemary, studded with toasted pine nuts and golden raisins.

Rich dark chocolate folded with crushed biscuits and roasted nuts, shaped and sliced into elegant medallions.

Crisp, cloud-like hazelnut meringue cookies with a tender, chewy center.

Handcrafted Italian nougat layered with toasted almonds and pistachios.