Gluten-Free Tea

Savories served with Summer's Bounty Tisane

• Daniel Boulod's Curried Shrimp and Crab on Watermelon
• Emeril's Corn and Basil CupJulia Child's Quiche Lorraine
• Alice Waters's Avocado and Grapefruit Salad
• Traditional Tea Sandwich: Fanny Farmer's Chicken Fresh Herb Salad with Cucumber

Scones & Bread served with Organic Orange Flower Oolong Tea

• Beth Hensperger's Maple Scone with Maple Butter
• St. James Traditional Cream Scone with Lemon Curd and Clotted Cream

Sweets served with Earl of St. James Black Tea

• Rose Levy Beranbaum's Lemon Bar
• Emily Luchetti's Chocolate Silk
• Paula Deen's Amaretto and Peach Sauce on Vanilla Gelato

A menu. Why a simple listing of food? Because this was my first tea since going gluten-free in 2000 (and a long time before that, too!). It was my first opportunity to have a slew of different foods prepared for me (and about 36 others). I'm not a foodie, or a gourmet, but it was just such a treat to visit the St. James Tearoom and be served the same as anyone else.