ken, mushrooms and cream

and garlic on tomato

garlic sauteed in browned butter with toasted walnuts 175.00

and confit of tomato in olive oil

ed into fried cones with fresh tomato, cucumber, cumin, cinnamon, parsley and lemon juice

salty sweet pork served with caramelized apples and vinegar

, zucchini, mushrooms, asparagus, local broccoli rabe and 2 extra large eggs

wberry fig conserve and chicken liver pate on croustade

go pickle, red onions, haw flakes, cilantro, arugula and lettuce - pile them on leaves and roll it up like a nga nga - betel nut chew

pork, cabbage, green beans, bean sprouts, carrots, arranque bean curd, fried seaweed noodles, roasted peanuts, fresh cilantro leaves -

pork bits and langka dressing 300.00

nated onions, baby French green beans, potatoes, arugula, tomato, hard boiled egg and mustard dalandan dressing

ixed greens, tomato, caramelized pineapple, crisp shallots and mango cilantro vinaigrette

icken stock - no dairy

oms, bacon and brown rice

een papayas and pepper leaves

arty broth with cabbage

icken, ham, shitake, woodear mushrooms, pancit molo, lomi and sotanghon noodles

lantina and house salad

beef tongue in tomatoes, garlic, olives, mushrooms with shaved edam cheese and house salad

zarella and smoked tinapa

and garlic braised pork belly, roasted peanuts, sweet mustard leaf confit and fresh cilantro leaves

zarella and smoked tinapa

olives, caramelized onions and olive oil

baby asparagus, tinapa cream - with onions, leeks, milk and cream

s and garlic, toasted pinenuts, basil, olive oil and Davao goat's chevre

te wine, seafood broth, tomatoes and chorizos

, black olives, sardines, tomatoes, olive oil and seared blue marlin chunks

tripe, pork hocks, beef shanks, bacon, chorizo de bilbao, paprika and chickpeas - garbanzos

es, mushrooms, green olives

mango pickles, roasted pepper omelette on garlic rice

special extra virgin olive oil and herb mix, served with sauteed mushrooms and roasted potatoes

ry, onions, carrots, tomatoes, shitake mushrooms, fresh bay leaves with rosemary potatoes

n tomato, rum, peppers, olives and potatoes

and garlic with beef tripe, tail and meat served with bagoong shrimp paste

tatoes, carrots and peas with a flaky crisco crust

rry, Spanish paprika, green olives, extra virgin olive oil, herbs and roasted peppers

tagalog beefsteak style with soya sauce, onions, native lemon (calamansi), black pepper, with fried saba bananas, sauteed cabbage and onions

s, raisins, potatoes, pork and tomatoes on garlic rice

n smoked bacon with sauteed vegetables on garlic rice

scallop, fish, mussels, squid, potato and gratineed cheese sourdough crumbs

fish and fish roulade with lemon (a logical faux paella negra)

ean sofrito sauce in olive oil

iver with soya sauce brown vinegar, garlic and black pepper

nted shrimp paste (alamang bagoong) and tomatoes

ine, hoisin and garlic

cooked, deboned and fried in crisp cubes

nd toasted bread

de - served with a spinach, apple, raisin, pinenut and garlic rice with scrambled eggs

ive oil, garlic, paprika, and garbanzos

, bacon, four kinds of sausages and potatoes - a tribute to the place where Rizal finished writing the Noli Me Tangere. Good for 3

e oil with marinated chicken, pork, prawns, mussels, fish, chorizos and peas

caramelized sugar

a creme and fresh mangoes

curd

ous rice flavored with coconut, pumpkin and purple yam

eak coconut) strips and mousseline cream

fig compote

capuno, and coco jam

uapple and red cherries

la, salted egg and coco jam

e with their special spices and red chili peppers (siling labuyo) with cinnamon creme anglaise and caramelized fig compote. Please allow 25 minutes.

namon, butter, with a coconut and oatmeal crumble

olate mousse, caramel cheese and candied orange confit

pastille, dark chocolate mousse and ganache

ta, jalea, goat's milk leche flan, candied kamias, saba, guava, quezo de bola, fresh pastillas and ube (purple yam) ice cream

) and calamansi marmalade

goat's milk served with toasted ensaimada

ars, cookies and candy. Actual selection may vary depending on the seasons.

uffle cake with Belgian white chocolate and almond pastille, dark chocolate mousse and ganache

.00 Sarsi Light 75.00 Sprite 70.00 Sprite Zero 75.00

ginger and citrus water

e de menthe

triple sec

n, creme de menthe and bay leaf gin infusion

and milk

ck pepper infusion

d kahlua

e

and fizz

infusion, absinthe and calamansi stuffed with nata de coco

uttersworth, creme de cacao, cinnamon and vanilla vodka infusion

y fruity with no oak Serving Per Glass 250.00 Botttle 1,300.00

sely fruity Serving Per Glass 275.00 Bottle 1,600.00

es, deep ruby color, acidic, with a strong blackberry and blackcurrant aroma Serving Per Glass 350.00 Bottle 2,000.00

20% Merlot, elegant, expressive, full of character, strong oak finish Serving Per Glass 350.00 Bottle 2,000.00

ry, plum and a tobacco nose, deep purple color with a long oak finish Serving Per Glass 450.00 Bottle 2,600.00

pes, scents of jasmine, rose, musk and oranges, dry, refreshing and aromatic Serving Per Glass 250.00 Bottle 1,500.00

s, peach, yellow plums and grapefruit-strangely good with binagoongan! Serving Per Glass 250.00 Bottle 1,500.00

Soda (2oz.) 360.00

cks (2oz.) 200.00 With Tonic (2oz.) 280.00

cks (2oz.) 200.00 With Tonic (2oz.) 280.00

Soda (2oz.) 450.00