Cha Fahn

Traditional iced tea with lemon, the serenity of the familiar.

A different tea daily will be specially brewed.

Lichee tea with lichee fruit specially brewed lichee red tea, lichee fruit for a delightful dessert beverage.

A creamy tea flowing with the sugar and spice of india.

Formosa red tea based. Taiwanese black pearls (tapioca, made from yams) are added to formosa red tea.

Taiwanese black pearls (tapioca, made from yams) are added to jasmine green tea.

Taiwanese black pearls (tapioca, made from yams) are added to taro flavored green tea.

Green rooibos is flavored with orange, strawberry, peach, sunflower blossoms and cornflowers.

One of our most popular floral herbal tisanes, served chilled, transforms our red beauty to a fruity delight.

With red onion.

With sprouts.

And fresh mozzarella.

Preserves with ginger and mint.

With olive oil and red onion.

With cucumber and curry spread.

With red onion and dill.

Make your own selections of tea sandwiches, any three selections.

Any four selections.

Any five selections.

Dumpling (7), sui mei (4), thai curry samonsa (4).

With peanut dipping sauce.

With lemon soy dressing.

Served hot or cold on a croissant.

Served hot or cold on a croissant.

Served hot on toasted baguette.

Bell pepper, onion, parmesan cheese, and vinagrette. Served cold on multigrain bread.

Served cold on multigrain bread.

Cucumbers, and lettuce. Served on a croissant.

With cilantro, almonds, lettuce. Served on a croissant.

Broiled eel served on a bed of rice topped with toasted seaweed and sesame seeds.

Chilled buckwheat noodles with wasabi, scallions, and specially made dipping sauce.

Chilled noodles, tofu, sprouts, and cucumbers with szechuan peanut sauce.

Noodles, pot roasted beef and spinach in a broth of soy citrus, chinese herbs, ginger, and pu-erh tea.

A variety of local and imported cheese.

With red bean paste.

With sichimi spices and soy mirin glaze.

With shrimp, asparagus, cilantro pine nut pesto.

With lemon soy dressing.

With peanut dipping sauce.

Chicken dumplings in soup.

In citrus soy and lapsang souchong tea glaze.

With ginger, scallion and black bean sauce.

Roasted in soy citrus sauce, chinese herbs, ginger, and pe-erh tea.

With scarlet tea bathed ginger.

And taro balls and drops of monbazillac dessert wine.

With rooibos orange frosting.

A refreshing dessert selection from southern France. The cuvee mademoiselle is made form estate grown organic and biodynamic grapes.

From one of Portugal's most storied and respected houses, this is a ruby with peppery fruit and a sturdy backbone.