1st Course

Okro Soup - African gumbo with shrimp, lump crab, okra, stewed beef, and fresh herbs. Served with a side of Ugali fufu (corn puff)

Paired with Rickety Bridge Sauvignon Blanc

2nd Course

Peri Peri marinated chicken skewers – chicken marinated in our Hot for Harissa EVOO, red onion, red pepper, jalapeno peppers, fresh garlic, basil, and oregano, and finished in TTOV's Coconut White Balsamic.

Paired with Rickety Bridge Chenin Blanc

3rd Course

Boboti – savory African custard with onions, garlic, middle eastern herbs, fresh apples, raisins, TTOV's Fruit Chutney, TTOV's Butter EVOO and a touch of Worcestershire sauce.

Paired with Rickety Bridge Pinotage

4th Course

South African Pumpkin fritters with caramel sauce

Paired with Rickety Bridge Noble Late Harvest Dessert Wine