• February 8, 2019
    11:00 am - 2:00 pm

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Pomegranate Lemonade
Beet Borani served with Toasted Pita
Turkish Yogurt Soup with Chickpeas, Rice and Mint
Mediterranean Chicken Saute’ over Toasted Israeli Couscous
Poached Pears in White Wine with Dried Apricots and Chocolate Sauce