Appetizer:
Variety of herb olives served with lemon, black pepper and almond crackers

Brazil nut cheese balls herbed with thyme and oregano

Salad:
Fresh fig salad with organic baby greens and honey-miso-vinaigrette

Entrée:
Macadamia nut cream Ravioli placed delicately on a rich red sauce, laced with Brazil-walnut pesto served with garlic broscetta

Dessert:
A sweet wrap filled with Black Berry-Walnut compote topped with three different ice creams

Rooibos sun green tea pistachio, Hazelnut Vanilla bean and Raspberry Sherbet

Drinks:
Organic Rooibos Red sun tea
Organic Red Wine