Thyme For Tea Catering Menu
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Thyme for Tea is pleased to be able to offer you a selection of items for your entertaining needs.
We will prepare everything you need to serve a proper afternoon tea to your guests in your
own home. This is a very affordable way to entertain with an extra special touch for most any
occasion.
Minimum of 48 hours notice on all orders to-go.
Certain times of the year may require longer lead times
We will prepare a delectable selection of items to order for your holiday party or special
occasion. We will box everything for you to take home and place on your own serving platters
and trays or we will place items on trays and decorate with flowers and greenery. Either way
we will provide you with a virtually stress free way to entertain guests at any time of the year.
We have many items available and the items below are just a partial list. We will be happy to
work with you to customize your party platters.
Tea Sandwiches-$.60 to $.85 each Specialty Sandwiches-$.85-$1.25 each
Mini Desserts-$.65-$1.50 each Bars & Cookies-$.50-$.75 each
Scones-Plain -$10.00 per dozen Extra Large-$18.00 per dozen
Scones-Glazed-$12.00 per dozen Extra Large-$21.00 per dozen
Extra Large scones by special order only
Cinnamon Raisin, Pumpkin (seasonal), Ginger/Lemon,Apple/Cinnamon,Orange/Cranberry, Chocolate Chip/Orange,
Chocolate Chip,Blueberry
Sweet/Sour Meatballs $10.00 per dozen
Mini Quiche (min. 3 doz.) $8.50 per dozen
Mini Pancakes w/herbed cream cheese ( min.3 doz) $4.50 per dozen
9" Quiche $12.95
9"-3 layer Carrot cake $35.00
10" Cheesecake $18.95
Soup -fresh, homemade without preservatives $8.00-$10.00 per quart
Sandwich Fillings $5.00 to 8.00 per lb.
Our signature eqq and olive, turkey salad with cranberry mustard, tuna, ham salad, roast beef, chicken with
chutney, carrot with cheddar, cheddar/pimento and many more.
A 50% nonrefundable deposit must be made when placing order. We accept Visa,
Master Card, or personal check. Orders must be placed a minimum of 48 hours in
advance.
(215) 362-2466
Thyme for Tea
with Bonnie Porro