Little Bucharest Bistro

—Meat balls with spicy chipotle cream sauce (roasted tomatoes, garlic, chile chipotle) greens.

Crispy tortilla stuffed with black beans and hard-boiled egg, topped with shredded chicken in tangy escabeche.

Fresh corn tamales drizzled with roasted chilaca cream, under a crust of two cheeses.

Crisp little tortillas piled with lime-marinated Kampachi, manzanillo olives, tomato, serrano and cilantro.

Caesar salad of young organic lettuces with cilantro, tortilla strips and dry Jack cheese, in lime dressing.

Woodland mushrooms corn quesadillas, cheese, serrano peppers, epazote, arbol salsa. Pickled veggies.

Crispy chicken taquitos with homemade green tomatillo salsa, cream, and fresh cheese

Ceasar Salad of young organic lettuces with cilantro, tortilla strips and dry Jack cheese, in lime dressing

Garlic-marinated “dry-pack” jumbo sea scallops in rustic sauce of homemade sour cream, pumpkin seed “butter”, chile serrano and cilantro; served with roasted zucchini.

Succulent Maple leaf duck breast in creamy-chipotle, served with Mexican rice. Guerrero

Fresh Florida pink shrimp with tangy cactus, garlicky potatoes, grilled green onions and spicy red chile guajillo sauce

Sugar River Farm Rack of lamb with spicy salsa borracha (pasilla chiles, beer, tequila, roasted garlic) and cheesy chilaquiles (tortilla casserole) .

Vegetarian poblano peppers roasted, stuffed with woodland mushrooms, homemade hominy, chihuahua cheese, zucchini, red onions and fresh thyme served with roasted creamy tomatillo sauce.

Grilled ABF chicken breast served in red mole “Teloloapense” Geno’s hometown served with Mexican rice

-Sugar River Farm Rack of lamb with mole negro sauce (pasilla chiles, chihuacle pepper, roasted garlic) 28 other ingredient served with Yukon gold mashed potatoes. Oaxaca Specialty

Vegetarian Enchiladas Just made tortillas rolled with woodland mushrooms, roasted vegetables, cheese, served with roasted creamy tomatillo sauce.

Classic preparation of Veracruz style seafood rice, lobster broth, shrimp, scallops, fish, PEI mussels, classic Mexican rice, and lime wedge

Grilled ABF chicken breast served in red peanut sauce Geno's hometown served with Mexican rice

Classic Puebla-style enchilada homemade heirloom corn tortillas, grilled chicken, red mole, cheese, Mexican rice

Guacamole Table-Side

Charros

Salsa Habanera

Plátanos con Crema

Side of Guacamole

The classic green mole which gets its color from an assortment of herbs and seeds. From central and southern Mexico, this is a complex sauce made from tomatillos, cilantro, epazote and pumpkinseeds. One of the sublest, most elegant dishes on the menu.

The classic green mole which gets its color from an assortment of herbs and seeds. From central and southern Mexico, this is a complex sauce made from tomatillos, cilantro, epazote and pumpkinseeds. One of the sublest, most elegant dishes on the menu.

Literally meaning, "tablecloth Stainer, " it is a deep, rich red in color. Among its ingredients are chile ancho and chorizo sausage, as well as plantains, pineapple, and sweet potato, which give it a well-rounded, lighter flavor that is sweeter and fruitier.

Literally meaning, "tablecloth Stainer, " it is a deep, rich red in color. Among its ingredients are chile ancho and chorizo sausage, as well as plantains, pineapple, and sweet potato, which give it a well-rounded, lighter flavor that is sweeter and fruitier.

The traditional fiesta dish of Mexico. Every area has its own version, the most famous being the one from Puebla, mole poblano, is a very dark, strong-tasting version with a considerable amount of anise added. Ours is a lighter version typical of many other regions, espeially Oaxaca. It is made of chiles ancho, guajillo, (all dried) , 32 ingredients: many herbs and spices, tomatoes, tomatillos, plantains, sesame seeds, peanuts, pumpkin seeds and a little Mexican chocolate. Everything is finely ground, so that the sauce is smooth.

The traditional fiesta dish of Mexico. Every area has its own version, the most famous being the one from Puebla, mole poblano, is a very dark, strong-tasting version with a considerable amount of anise added. Ours is a lighter version typical of many other regions, espeially Oaxaca. It is made of chiles ancho, guajillo, (all dried) , 32 ingredients: many herbs and spices, tomatoes, tomatillos, plantains, sesame seeds, peanuts, pumpkin seeds and a little Mexican chocolate. Everything is finely ground, so that the sauce is smooth.

The king of moles, it is spicy, sweet and almost black in color. Having over 28 ingredients, including chile chihuacle, mulatos, pasilla and a variety of seeds, spicies and nuts, which contribute to its thickness, it has a well-rounded intense and earthy flavor. The toasting and charring of the seeds and ingredients is essential to its dark color and rich taste.

The king of moles, it is spicy, sweet and almost black in color. Having over 28 ingredients, including chile chihuacle, mulatos, pasilla and a variety of seeds, spicies and nuts, which contribute to its thickness, it has a well-rounded intense and earthy flavor. The toasting and charring of the seeds and ingredients is essential to its dark color and rich taste.

Chocolate cake and flan impossible cake drizzled with chocolate sauce

Warm double chocolate flourless tamal, baked to order. Topped with vanilla bean icecream

Crispy stuffed lace donuts, dreged with cinnamon-sugar, served with chocolate sauce