Organic Salad mix served with a fresh made Appricotte / Dates and Lime Vinaigrette and garnished with Golden Beets and Granny smith Apples
Second Course
Kamoko
Local Sweet Potatoes Soup garnished with Hemp Seeds
Main Course
Kagai
Black Lentils made with Crimini Mushrooms, Celery, Fennel of Florence, Eggplant spiced with Berbere and fresh Rosemary, Holy Basil and Parsley; served with Millet and raw Lucianto Kale rubbed with a fresh made Tamarind, Honey and Avocado rubb
Dessert
Maganjo
A cobbler made with Plantains, Fresh Mangos, Organic Raisins, organic Apples, Tamarind, Nutmeg, Cinnamon and Organic evaporated Cane Sugar
Drink
Mutitu
A floral drink made with Hibiscus flowers, Ginger, Chamomile, Holly Basil and fresh Mint and sweetened with Organic evaporated cane sugar