March 2, 2016

It’s Par-Tea Time

The new menu at Tea at TASCHEN is almost too pretty to eat—almost.

Chef Zach Dunphy and team have revamped the menu for Tea at the TASCHEN Library and it’s something you’ll want to try.

Savory bites include the Ham Mousse Brioche, circled with fresh cucumber and topped with radish and juicy pomegranate; the Salmon and Beet Napoleon, crunchy beet chips adorned with horseradish creme, dill, and thyme; Olive Oil Bread spotted with a savory goat cheese icing and sprinkled with basil seeds; and The Joule Egg, an empty egg shell filled with velvety deviled egg cream, egg white foam, and topped with edible flowers.

And don’t even get us started on dessert. In addition to the classic favorite, the Huckleberry Buckle, there’s a Chocolate Tart topped with crunch graham cracker pieces, a White Chocolate Caramel bonbon dipped in coconut flakes, and the Winter Trifle, daintily complemented with fresh flowers.

The Details: Tea at TASCHEN is taking place every Saturday inside the lobby of The Joule, 1530 Main Street. $59 per person, includes tax and gratuity. Tea guests receive 10% off TASCHEN purchases. Reservations required: