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.
Margaritas and Bruno’s signature guacamole with corn tortilla chips
Cappuccino de espinacas, with coconut milk foam
Tamales (sweet corn or spicy exotic mushrooms)
Oaxacan Black Mole with braised chicken (or tofu)
Aroz a la Mexicana
Green beens with sesame dressing
Orange mousse with mezcal