THE MENU Goat cheese and Black Pepper Biscuits with Smoked Salmon and Dill Radish-Chive Tea Sandwiches with Sesame and Ginger (pictured) Meyer Lemon and Dried Blueberry Scones Brandied Apricot Beignets with Chocolate Dipping Sauce Lemon Cloud Tart with Rhubarb Compote
