5 May 2010

Cinco de Mayo! The theme was very definitely Mexican, but not strictly so. This menu was a labor of love; the mole takes about 10 hours to prepare and the tamales were prepared over two days.

Aperitif:
Margaritas and Bruno’s signature guacamole with corn tortilla chips

1st starter:
Cappuccino de espinacas, with coconut milk foam

2nd starter:
Tamales (sweet corn or spicy exotic mushrooms)
Chipotle prawns

Main:
Oaxacan Black Mole with braised chicken (or tofu)
Aroz a la Mexicana
Green beens with sesame dressing

Pudding:
Orange mousse with mezcal

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