Sold-out in 2010, dinner service extended to three days in 2011
Two Chefs and a Table are pleased to announce the return of our Cinco de Mayo feast for a second great year. Thanks to last year’s quick sell out, we’re going to be offering the menu for three nights starting on Cinco de Mayo itself and finishing on Saturday May 7th.
This year’s menu again features five courses of regional Mexican dishes made with local ingredients and combined with complimentary drinks true to the spirit of Cinco de Mayo. From Molotes which are a traditional holiday food in Oaxaca to Chiles en Nogada a Pueblan favourite to Pozolé, the traditional soup which is found throughout Central Mexico and whose recipe dates to pre-Columbian times. Like everything made at Two Chefs and a Table, the ingredients being used in our Cinco de Mayo feast are locally-sourced from our favourite farms like Polderside, Pemberton Meadows and Sloping Hills whenever possible to ensure utmost freshness and quality.
The range of drinks to accompany the course ranges from our favourite Mexican beers to tequila-based cocktails and even a delicious Petite Syrah from L.A. Cetto, one of Mexico’s leading wineries, to accompany the main course.
The cost for the Cinco de Mayo dinner is $75 per person, not including tax and gratuity and reservations are recommended for this popular event. 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 info@twochefsandatable.com.
Cinco de Mayo Menu
Amuse Bouche
Tiger Prawn Ceviche: lime juice, avocado, fresh prawn
Served with/Champagne Cocktail: El Jimador Blanco tequila, lime sorbet, champagne
First Course
Pozolé: braised pork jowl soup
Served with/Negro Modelo beer
Second Course
Molotes: hand rolled masa harina filled with shredded pork, salsa verde
Served with/Batanga: Cazadorés Reposado tequila, lime juice, Mexican cola
Third Course:
Chilis en Nogada: Poblano chili stuffed w/Polderside chicken, raisins, garlic, onion & cilantro, creamy walnut sauce, pomegranate seeds
Served with/Agavé Stormy: Cazadorés Reposado tequila, lime juice, agavé syrup, ginger beer
Entrée – choice of
Achiote marinated Sloping Hills pork tenderloin, pipian verde, jicama & guava salad
or/
Grilled marinated Pemberton Meadows skirt steak: grilled nopales, mole rojo, esquites
Served with/L.A. Cetto Petite Syrah 2009 (Baja, Mexico)
Dessert
Cinnamon fried plantains, unbaked mango cheesecake
Served with/Don Julio Anejo tequila
