Appetizer:
Sweet paprika, raisins, pine nuts, timbales over a sweet red pepper sauce

Salad:
Mango, honeydew mint salad in a vanilla bean, ginger and lemon grass syrup

Entrée:
Marinated eggplant, pumpkin, pear and almond tagine over sweet potato saffron couscous

Dessert:
An eight inch tall carob mint strawberry cake of raw almonds and walnuts, layered with macadamia nut frosting and doused with carob fudge

Drinks:
Fresh pomegranate and orange blossom water cooler

Sun tea made of herbal Rooibos green tea, spiced with fresh spearmint leaves, orange blossoms, cinnamon sticks and anise seeds