Appetizer:
Pomegranate glazed eggplant rolls stuffed with Brazil feta

Salad:
A bed of red lettuce with fresh cucumbers, onions, tomatoes, and spiced olives, topped with crumbled cheese and oregano, resting in rich olive and oil and lemon juice

Soup:
Lemon wild rice and fennel soup

Entrée:
Traditional meza plate- dolmas with a cucumber-mint almond yogurt sauce, sun-dried tomato and basil hummus, black olive paste, and chickpea and cumin-spiced falafel placed on fresh parsley taboule

Served with raw flat bread

Dessert:
Dried apricots covered in honey glaze with fresh cardamom atop sweet macadamia ricotta cheese

Drinks:
Organic honey red wine and Tiger's Milk made from organic Rooibos suntea, anise, and raw almond milk