Afternoon Tea at the DCA

afternoon tea table at the DCA Darien Ct
Red Fruit Swirl Meringues
Linzer Cookies
Mini Pavlovas Valentine afternoon tea
tiered cake stand with coconut macaroons

Update: The fabulous girls and I are taking a break from the DCA as I am currently living in Denmark.  Teas are still being offered by the wonderful Vicky Truchan of Country House Cuisine.


Enjoy a traditional British Afternoon tea with freshly-baked scones and homemade goodies in the stately setting of Darien's historic House

Dainty sandwiches to include cucumber,
Scones with jam and clotted cream,
A selection of seasonal cakes and pastries.

For the full British experience we would recommend a pot of PG Tips, Britain’s number one selling brand of tea.
We do also offer a selection of herbal, green, caffeine-free and other specialty teas.

Among the ”Top 5 Out Of 50 Ways to Rediscover Where You Live” in The 2013 Insider’s Guide to New Canaan, Darien and Rowayton, called the experience “Another Step Closer to Downton Abbey

Sample Tea Menu

Amuse Bouche

Goat Cheese
Tomato Heart



Egg Salad
Coronation Chicken
Cucumber and herbed Cream Cheese
Smoked Salmon and Tzatziki


 Blueberry, cranberry, plain and sultana scones

lemon curd, strawberry jam and clotted cream


Strawberry Tarts
Chocolate covered Strawberries
Lemon bars*
Chocolate caramel squares
Rocky Road*

Linzer Cookies

Chocolate dipped Coconut Macaroons

Chocolate Ganache cakes

*links to Nigella and Ina recipes

Afternoon tea is a light meal typically served between 4 pm & 6 pm. Observance of this British custom originated amongst the wealthy classes during the 1840s. By the end of the 19th century, afternoon tea was a custom amongst by both upper and middle classes:

Traditionally, loose tea is brewed in a teapot with freshly boiled water. Tea is served in a porcelain cup and saucer. A small amount of cold milk is poured first, followed by the hot tea; sugar is optional. Pouring the cold milk in first, avoided damaging the treasured porcelain with very hot liquid. For laborers, tea was accompanied by a sandwich or baked snack (such as scones). For the upper classes, afternoon tea was accompanied by luxury ingredient sandwiches (customarily cucumber, egg & cress, fish paste, ham, and smoked salmon), scones (with clotted cream and jam,) and cakes and pastries (such as Battenberg cake, fruit cake or Victoria sponge). In hotels and teashops the food is served on a tiered stand. Generally one works up the stand, starting with the sandwiches, progressing to the scones and finishing with cakes and pastries.