Appetizer:
Caramelized French shallots on a walnut pastry

Soup:
Cashew cream of tomato with a fresh tarragon garnish

Salad:
Wild mushrooms with curly endives and hazelnuts

Entrée:
Sesame Flax crepes stuffed with Brazil ricotta and fresh garlic spinach, topped with sweet potato cream
Served with asparagus tossed in honey mustard

Dessert:
Raw All-American Apple Pie and fudge covered pears

Drinks:
A fresh fruit punch of organic herbal Rooibos honey bush sun tea Organic South African red wine