May 5 – Special Menu Combines Regional Dishes and Drinks

Cinco de Mayo has become an excuse to throw back shots of industrial tequila and drink slushy margaritas but this year, Two Chefs and a Table are fighting back the tide with a menu that spans classic national dishes like Sopa Azteca to moles of Oaxaca and seafood of the coasts. They’re combined with a variety of regional cocktails and drinks for an immersion in the tastes of Mexico.
Though Two Chefs and a Table is very much a collaborative kitchen, the Cinco de Mayo menu being offered Wednesday May 5th is very much a labour of love for Alan Bosomworth whose Mexican heritage has led to a deep passion for the cuisines of Mexico. The cost for the Cinco de Mayo dinner is $65 per person, not including tax and gratuity.
Two Chefs and a Table is located at 305 Alexander Street in Railtown. For more information or to book your table, call 778-233-1303 or email them at info@twochefsandatable.com. Reservations are recommended.

Two Chefs and a Table Cinco de Mayo Menu
Amuse
Sopa azteca – chicken, pasilla chili, fresh avocado
Serrved w/Tequila Caesar: tequila blanco with pickled serrano, horseradish, and sea salt

First course
White shrimp escabeche – guajillo salsa
Served w/ Top shelf margarita: tequila blanco, lime sorbet,

Second course
Duck carnitas – fresh corn tortillas, salsa fresca, crema fresca, cilantro
Served w/Watermelon oro punch

Third course
Pork tenderloin – braised black beans, molé negro
Served w/Negra Modelo

Entrée
Polderside chicken – corn & black bean tamale, agave braised carrots, adobo sauce
OR/
Veracruz grilled pacific snapper — Tomato, chili, peppers, garlic, rice and sautéed rajas
Served w/Vinicolo la cetto petit syrah

Dessert
Mexican chocolate pot de crème – vanilla bean whip, fried plantain chips
OR/ Churros with dolce de leche ice cream
Served w/Aha reposado 1921