Mother's Day High Tea

     Everyone loves the Mother’s Day High Tea and this year it is scheduled on, Saturday May 11th and Sunday May 12th. We are so excited!!

     Remember that High Tea is served at 12:00pm and 3:00pm on both days.

 The London Ritz Tea Menu for Spring

First Tier Finger Sandwiches

English Egg Salad Triangles

Cucumber Triangles

Open Face Spring Sandwich

 Cambridge Squares

The Pope's Beggar's Purses

Second Tier Scones

Home Made English Scones served with Devonshire Cream and Strawberry.

Dingle Dangle Gingerbread Cookies (Recepie below)

Top Tier Dessert

Ruth’s Lemon Cupcake's with chilled Lemon Cream and fresh Strawberries.

Sir Gerald's Petits Fours 

     Please call (707) 263-4317 for reservations.

Recipe Below for Dingle Dangle Gingerbread Squares

1/2 stick butter, melted

1Cpacked brown sugar

1large egg

1 teaspoon vanilla extract

1/2 C all-purpose flour

2 Tablespoons old-fashioned rolled oats

1/2 teaspoon salt

1/2 teaspoon baking powder

1C coarsely chopped walnuts

1/2 C chopped candied ginger

 Preheat oven to 350 degreesF. In a large bowl, combine butter and brown sugar. Mix in egg and vanilla. In a medium bowl, combine flour, oats, salt and baking powder: Stir into butter mixture. Stir in walnuts and candied ginger.

Pour batter into a non-stick or greased 8x8 baking pan. Bake for 25-30 minutes(do not overbake-gingerbread should be dry on the outside andfirm in the center). Cool gingerbread in pan, then cut into squares. Makes about 30 small rich cookie squares.