A L I C E ’ S C U R I O U S F R E N C H T O A S T 1 7 . 5 0Bites of brioche infused with Apricot Brandy tea and baked bread-pudding style; served with raspberry coulis, vanilla crème anglaise, maple syrup, and fresh berries

C O R N M E A L PA N C A K E S 1 7 . 5 0Served with butter and real maple syrupADD BLUEBERRIES TO THE BATTER +2.50TOP WITH MIXED BERRIES +3.50

P U M P K I N PA N C A K E S 2 0Real pumpkin purée and a touch of nutmeg and cinnamon mixed in with our traditional buttermilk batter give these pancakes a special, spicy sweetness; served with butter and real maple syrup

S W I R L E D P O R R I D G E 1 4Perfectly made hand-churned oats with brown sugar, driedapricots, walnuts, and raspberry coulis to make it extra delicious!ADD FRESH BERRIES +5

A L I C E ’ S FA M O U S G R A N O L A 1 6 . 5 0Our extra-special homemade recipe with spiced oats, shredded coconut, brown sugar, honey, pecans, walnuts, apricots and cranberries, infused with Maté Carnival tea and served with fresh berries and Greek yogurt; it’s the best you’ve ever had! May substitute yogurt for milk.

Ali ce’s Scones

We take food allergies seriously.Please alert your server of any allergies.

For your convenience:

denotes a veganitem

denotes a gluten-free

item

Pancakes & Such

BRUNCHServed weekends 8:00 A.M. to 3:00 P.M.Alice’s Tea Cup

Alice’s Tea Cup is ano-tipping restaurant.

Gratuity is baked-into the item price.

Chapter iiOpen daily 8:00 A.M. to 8:00 P.M.

Alice’s scones are moist, flavorful, and ever-changing. Your server will describe the day’s varieties, but if you want to see them for yourself, steal a peek at the front counter.

T E A & S C O N E S !A pot of your choice of tea served with your choice of two of our daily scone flavors, served with homemade clotted cream and raspberry preservesSMALL POT OF TEA 17.503 cups of teaLARGE POT OF TEA 206 cups of tea

O N E S C O N E 5Served with homemade clotted cream and raspberry preservesVEGAN SCONE + .50 Served with raspberry preserves

E G G S A N Y S T Y L E 1 7We’ll make ‘em scrambled, sunny-side up (or down) or poached. Served with a side of potato-chicken hash plain hashADD CHEESE +2.50SUB EGG WHITES +3.50ADD VEGGIES +3.50

O M E L E T W I T H C H E E S E 1 8Choose cheddar, gruyere, or American. Served with potato-chicken hash plain hashSUB EGG WHITES +3.50ADD VEGGIES +3.50ADD BACON +5

V E G E TA R I A N E G G 1 8W H I T E O M E L E TA healthy mix of spinach, asparagus, and tomato in an egg white omelet. Served with a side of roasted asparagus and pears ADD CHEESE +2.50ADD BACON +5

V E R Y B E R R Y O M E L E T 2 0A light omelet with fresh, assorted berries witha side of mixed greensSUB EGG WHITES +3.50

S C O N E S B E N E D I C T 2 1Poached eggs over a ham and cheese scone (or choice of other savory scone), topped withrosemary hollandaise sauce and served with aside of potato-chicken hash

A L I C E ’ S F L O R E N T I N E 2 0Sautéed spinach and poached eggs atop abuttermilk scone. Served with a side of mixedgreensADD SIDE OF ROSEMARY +1.50HOLLANDAISE SAUCE

S M O K E D S A L M O N 2 2 . 5 0B E N E D I C TPoached eggs and smoked salmon nestled on a buttermilk scone and covered with rosemary hollandaise sauce. Served with a side of roasted asparagus and pears

Eggs

• Coffee or a pot of tea • Choice of one scone served with preserves and cream • Two eggs scrambled, sunny-side up (or down) or poached • Granola with Greek yogurt

MAKE IT FOR TWO! +14Choose one more scone and pot of tea,and we’ll add one more egg!

We created a three-tiered stand of our favorite breakfast foods. After all, whosays tea time has to be after noon?

3 7 . 5 0

The Mad Morning

ALICESTEACUPNYCALICE’S TEA CUPALICESTEACUP

AlicesTeaCup.com

O N E S C O N E 5Served with our homemade jam and creamVEGAN SCONE + .50ADD AN EXTRA SIDE OF JAM AND CREAM + .50

B A C O N 8

C H I C K E N S A U S A G E 8

P O TAT O H A S H 7

P O TAT O - C H I C K E N H A S H 9 R O A S T E D A S PA R A G U S A N D P E A R S 8

T W O E G G S A N Y S T Y L E 9

S I D E S A L A D 1 1

M I X E D B E R R I E S 9

T O A S T 5golden raisin-fennel-semolina, pumpernickel, white, seven-grain, whole wheat

Crepes

6 cups

L A R G E P O T 1 1 . 5 0REFILL 9

3 cups

S M A L L P O T 9 . 5 0REFILL 7

We take tea ser iously!With over a hundred teas, we had to make a

separate menu! Browse our tea list or ask your server for suggestions.

All teas are meticulously brewed at the perfect temperature and steeped for just the right amount of time. Because we do the brewing for you, please

allow 3 to 10 minutes for your perfect pot of tea!

Sides

Alcohol2 1 + w i t hv a l i d I D .

BeveragesC O F F E E 3 . 5 0Proudly brewing Oren’s Daily Roast

M I L K 2 . 5 0

C H O C O L AT E M I L K 4

G U S S O D A S 5Cola, Cranberry-Lime, Ginger

J U I C E 5Orange, cranberry, apple

I C E D T E A 5Available by the glass; ask your server fortoday’s selections (seasonal, April - September)

H O T C H O C O L AT E 7Thick and creamy hot cocoa with freshwhipped cream (seasonal, October - March)KIDS HOT COCOA 4(seasonal, October - March)

A L I C E ’ S L O C O C O C O A 7Rich chocolate spiced with cayenne pepper, and cinnamon with fresh whipped cream (seasonal, October - March)

M I X E D B E R R Y C R E P E S 1 6 . 5 0With fresh mixed berries, and drizzled with homemade crème anglaise

C R E AT E Y O U R O W N C R E P E S ! 1 8 . 5 0Choose any two of the following ingredients:

Sweet crepes will be made sweeter with a dollop of whippedcream and a swoop of vanilla crème anglaise; savory crepes willbe accompanied by mixed greens. Sweet and savory together?Cream and greens!

ADD ADDITIONAL INGREDIENTS +3.50 each

THE SAVORYbacon

ham

smoked chicken

American cheese

cheddar

gruyere

spinach

asparagus

tomato

pesto

THE SWEETalmonds

walnuts

strawberries

bananas

raspberries

blueberries

chocolate sauce

Nutella

homemade peanut butter

marshmallow Fluff

crème anglaise

honey

M A R - T E A - N I ’ S 1 6 . 5 0

TWEEDLEDEE • Birthday tea-infused vodka, triple sec, cranberry and lime juice, with a splash of Chambord.

TWEEDLEDUM • Rosemary and ginger tea infused simple syrup, Rooibos Kimberly infused gin, with a splash of Prosecco. Served over ice.

THE WHITE QUEEN • Indian Chai tea, vanilla vodka, Disaronno, hazelnut liqueur, and chai milk.

THE DUCHESS • Muddled cucumber, French Vervain infused simple syrup, lemon juice and gin.

THE MARCH HARE • Mauritius tea infusion, Myer’s Original Dark Rum, fresh lime juice, and ginger ale.

THE CATERPILLAR • Our smoky and sweet version of a Hot Toddy: bourbon, Mount Everest Breakfast Tea, lemon juice, and a drizzle of honey.

THE RED QUEEN • Our version of a Bloody Mary: Lapsang Souchong infused Vodka, tomato juice, Tabasco sauce, lime juice, salt and pepper.

THE DORMOUSE • Peppermint leaf infused simple syrup, vanilla vodka, sweet chocolate syrup.

W I N E & B U B B L E S

GLASS BOTTLERED WINE 12.50 46

ROSÉ 12.50 46

WHITE WINE 12.50 46

PROSECCO 12.50 46

Please ask your server for our current selections.

F I Z Z Y I N F U S I O N S

GLASS PITCHERALICE’S BELLINI 14 165Prosecco with PeachTea-infused simplesyrup. (14 servings)

MANGO MATÉ 14 165MIMOSAMango Maté tea withfresh orange juice andProsecco. (14 servings)