| ENSELADANG UBOD |
$6.00 |
Hearts of palm and kangkong salad tossed with a mango vinegrette and a sweet tamarind purée |
| LUMPIANG SHANGHAI |
$8.00 |
Seasoned pork with shrimp wrapped in a crispy crepe. |
| LUMPIANG GULAY |
$7.00 |
Medley of vegetables wrapped in a crispy crepe. |
| UKOY |
$7.00 |
Crispy shrimp fritters accented with bean sprouts, julienned carrots, kabocha squash and taro root. |
| PAN DE SAL AT PATE |
$6.00 |
Filipino version of the dinner roll and chicken pâté. |
| INIHAW NA BABOY |
$8.00 |
Grilled marinated pork skewers served with achara. |
| KILAWIN NA ISDA |
$9.00 |
Fresh fish marinated in sugar cane vinegar, ginger, and garlic with accents of coconut milk, cucumber, tomato, and lemon. |
| PANCIT |
$13.00 |
Special noodle dish of the day. |
| GUINATAANG LANGKA |
$13.00 |
Young jackfruit with diced pork simmered in spicy coconut milk. |
| PINAKBET |
$13.00 |
Eggplant, tomato, kabocha squash and okra sautéed with diced pork and shrimp paste. |
| GUISADONG SITAO |
$13.00 |
Tender string-beans sautéed with diced pork and shrimp paste. |
| GUINATAANG KALABASA AT HIPON |
$15.00 |
kabocha squash, string-beans and prawns simmered in coconut milk. |
| AFRITADA |
$15.00 |
Chicken braised in tomato sauce with French baby carrots, fingerling potatoes, soy, vinegar and red pepper. |
| CHICKEN ADOBO |
$14.00 |
Chicken simmered with coconut milk, garlic, soy, vinegar, crushed red pepper, and bay leaf. |
| PORK ADOBO |
$14.00 |
Pork simmered with garlic, soy, vinegar, crushed red pepper and bay leaf. |
| LECHON SA KAWALE |
$15.00 |
Roasted succulent Niman Ranch pork belly served with a house-made sweet and savory sauce. |
| SISIG NA BABOY |
$16.00 |
Marinated diced pork with cherry tomato, jalapeno pepper and red onion relish. |
| SINIGANG NA BABOY |
$16.00 |
Pork, string-beans, hearts of banana and kangkong in a tangy tamarind broth. |
| KARE KARE |
$17.00 |
Tender beef simmered in a peanut sauce with string-beans, eggplant, bok choy and hearts of banana. (Tripe added upon request) |
| BISTEK |
$17.00 |
Niman Ranch rib-eye sautéed with onion, garlic, soy and fresh lemon juice. |
| MECHADO |
$15.00 |
Braised beef with fingerling potatoes, French baby carrots, peas and bell peppers stewed in a tomato sauce. |
| TINAPANG BANGUS |
$20.00 |
Pan-seared smoked milkfish with salted egg relish and vinegar-garlic dipping sauce. |
| SISIG NA BANGUS |
$21.00 |
Flaked marinated milkfish with cherry tomato, jalapeno pepper and red onion relish. |
| GARLIC RICE |
$3.00 - $5.00 |
|
| WHITE STEAMED RICE |
$3.00 - $5.00 |
|
| ACHARA |
$3.00 |
|
| TURON |
$8.00 |
Philippine saba bananas layered with jackfruit wrapped in a crispy crepe served with a rum anglaise and vanilla-bean ice cream. |
| HALO HALO |
$8.00 |
Toppings of red mung bean, sliced jackfruit, ube, young coconut, and flan served over crushed ice, sweet cream and ube ice cream. |
| LECHE FLAN |
$8.00 |
Classic Filipino style vanilla custard. |
| RICE PUDDING |
$8.00 |
Warm coconut basil rice pudding with diced Manila mango and mango ice cream accented with vanilla salt. |
| SORBET |
$8.00 |
Seasonal housemade sorbet. |
