THE HISTORY OF AFTERNOON TEA
Afternoon tea was invented by Anna, the seventh Duchess of Bedford (1783-1857), a lady-in-waiting for Queen Victoria. In her day, the upper crust ate a huge breakfast, a little lunch, and a very late dinner.
Every afternoon, the duchess experienced a "sinking feeling" on account of the unusual meal schedule. One afternoon she instructed her servants to serve tea and little cakes in her boudoir. The experiencewas so delightful that Anna repeated it every afternoon thereafter. Soon others followed the Duchess' lead, and in just a few decades the custom of "taking tea" in the afternoon had become well established.
At first, the practice was limited to the upper classes, but it eventually became so popular that tea shops and tea-rooms began opening for the enjoyment of the general public. A refined pleasure that dates back many centuries, Afternoon Tea was given new prominence when it was incorporated into The Ritz-Carlton heritage. Today, at the Ritz-Carlton, New Orleans, this sophisticated ritual takes on a new resonance of flavorful elegance. Here, you can take time out from your day to experience one of life's true delights.
THE RITZ-CARLTON TEA SERVICE
Delicate sandwiches and petite pastries are served with your selection of freshly infused tea.This afternoon indulgence is excess in miniature. It is a regal compliment to the company.
Mini Lobster Rolls Tasso Cream CheeseCrawfish Remoulade BarquetteTasso Deviled Egg with Louisiana Chou pique CaviarArtichoke ConfitRockefeller Cream Cheese on WheatSmoked Salmon on Brioche with Green Tomato JamLouisiana Chou pique Caviar and Crème Fraiche on BlinisFreshly Baked Scones with Lemon Curd, Devonshire Cream and JamAssorted Tea Breads, Fruit Tarts, and Tea Pastries
The Ritz-Carlton Tea Service~ Twenty Six Dollars ~Including Champagne or Chardonnay~ Thirty Two Dollars ~(prices are subject to tax and automatic gratuity for parties of six or more)
TRADITIONAL TEA SELECTIONS
English Breakfast
An energizing blend designed to invigorate and satisfy the most discerning tea drinker with a well-rounded yet assertive flavor DarjeelingIn celebration of the first harvest of the year, this combination of green and black teas provide notes of the Muscat Grape with a soft flower tasteEarly Grey SupremeFor the connoisseur, this is a blend of the finest black tea leavesCeylonFull-bodied black tea
GREEN TEA SELECTIONS
Japanese SenchaThe most delicate of Green Teas Tropical GreenExotic Green Tea blended with pineapple extract FRUIT TEA SELECTIONS
Pomegranate OolongDelicate Oolong leaf infused with pomegranate oilParisBlack Tea with hints of black current and caramelPeaches and GingerMedium-Bodied Tea with peach and a hint of gingerMangoRobust blend of tea infused wtih mango oilHERBAL TEA SELECTIONSOrganic ChamomileA calming blend of chamomile along with notes of citrus lavender to soothe away all the worries of the day. PeppermintSoothing organic leaves of peppermint plant and peppermint oilRaspberryRefreshing blend of raspberry and citrus
ARTISANAL CHEESE PLATE 14 JAMBALAYA FRITTERS chipotle aioli 10 CRISPY CALAMARI Cajun fra diablo sauce 10 EDAMAME sea salt 7 MINI BLACK ANGUS BEEF SLIDERS bacon jam and cheddar 14 ITALIAN STYLE MEATBALLS IN MARINARA SAUCE 10 TUNA TARTAR boudin cracklins, Cajun sriracha, wonton chips 14 CRAWFISH MINI GRILLED CHEESE TRIO tomato marmalade 13 RED BEANS AND BROWN RICE HUMMUS house-made jardinière, arugula, tomatoes, warm pita 9
GUMBO OF THE DAY 10 MUFFALETTA PANZANELLA mixed greens, house-made jardinière, provolone, aged salami 13 COVEY RISE FARM SALAD North Shore lettuces and vegetables with seasonal vinaigrette 10 GRILLED HEARTS OF ROMAINE SALAD 8 Add grilled chicken 4 Add grilled shrimp 5 Add grilled redfish 6
HURRICANE BBQ PO BOY fresh Louisiana shrimp with bbq remoulade sauce Southern slaw on French bread 16 REDFISH TACOS crispy local redfish with fennel slaw and Holy Trinity aioli 18 GRASS FED BEEF BURGER grilled black angus beef, tomato, iceburg lettuce, kosher pickles crispy onions and Crystal™ Hot Sauce 17
CHEF’S SELECTION OF GELATO vanilla, chocolate waffle cone four cones 10 six cones 12 CRÈME BRÛLÉE bourbon vanilla, fresh fruit 8 MINI BEIGNET BITES assorted sauces 10 ICE CREAM vanilla chocolate coffee banana bread pudding 8 SORBET white peach raspberry passion fruit strawberry 8
Inniskillin Vidal Ice Wine 28Fonseca 10-Year Tawny Porto17 Sandeman Porto, Founder’s Reserve 15Gunderloch Beerenauslese “Messidor” 22Warre’s 1980 Vintage Porto 28