- Gambas al Ajillo
baby shrimps cooked in olive oil, garlic & finger chili.
- Norwegian Smoked Salmon
rich and flavourful deep sea smoked fish with relishes and dill sauce.
- Baked Oyster Aurore
with spinach, tomatoes & cheese, flavoured with pernod.
- Fried Spanish Chorizo
slices of authentic sausages sauteed in garlic.
- Calamares a la Romana
deep fried fresh squid rings, lightly coated w/ batter.
- Garlic chicken Wings
chili wings coated with golden brown garlic on a bed of crisp naan bread.
- French Onion
sauteed onion traditionally served with cheese and croutons.
- Sopa de Mariscos
creamy seafood medley flavoured with saffron.
- Corn & Crabmeat
mild thick oriental style soup.
- Clam Chowder
American style clam thick broth with vegetables. Per
- Clear Chicken Asparagus
a flavourful chicken soup with asparagus.
- Puree of Spinach
creamy spinach soup w/ pesto French bread.
- Caesar Salad
everybody's favourite with Annabel's special dressing. Per
- Tuna Waldorf
chunks of tuna with celery, apple and cashewnuts, with mayosour cream dressing
- Chef's New Salad
flakes of smoked chicken breast, fried ox tongue strip, cheese, harm and egg with mixed greens
- Crab and Mango
with tangy dressing on a bed of greens
- Certified US Black Angus Rib Eye
served with soup, salad, potato & mushroom sauce. Per
- Surf 'N Turf
combination of grilled tenderloin and tiger orawns
- Steak Au Poivre
marbling Australian Wagyu with triple bacon banana and blanched green asparagus with cream pepper sauce
- Solomillo de Cebon
slices of grilled beeftenderloin served with Caesarsalad
- Beef Oscar
double fillet of beef, topped with sauteed asparagus spears, crabmeat & hollandaise sauce
- Baby Back Ribs
charcoal grilled marinated baby back ribs. Per
perfectly grilled beef served with potato & mushroom sauce
- Estofado de Lengua
slow cooked braised ox tongue with champignon
- Lengua Financiera
ox-tongue sauteed in olives, ham and chicken liver
- Beef Stroganoff
tenderloin tips in red wine sauce on fettuccine noodles
- Callos Andaluz
braised ox tripe in tomato sauce with chorizo
- Corned Beef Plate
homemade cured beef with cabbage and boiled potato
- Pan Grill Pork
marinated tender pork with baked apple and mustard gherkin sauce, served with rice nori croquette
- Pollo Parmigiana
grilled strips of chicken on buttered noodles, with tomato concasse and cheese
- Garlic Chicken Supreme
honey cured steamed fried chicken with garlic tamarind sauce
- Paella Marinera (for 2)
Spanish rice dish with mixed seafoods. Per
- Paella Valenciana (for 2)
delightful Spanish fiesta with meat, chicken and seafoods
- Norwegian Salmon
- Blue Marlin
- Blackened Gindara
- Prawns Thermidore
chunks of fresh prawns topped with cheese au gratin
- Prawns Pernod
tiger prawns sauteed with anise flavoured liqueur on a bed of potato escallop drizzled with pesto oil
- Prawns and Broccoli
Oriental quick stir-fry scented with sesame oil
- Seafood Creole
mixed seafood stew scented with sesame oil
- Fish Fillet Figaro
white fish fillet topped with herbed tomato concasse and hollandaise sauce
- Fish Steak Fricassee
Pan grill cobbler topped with mushroom tapenade on prune pumpkin sauce
- Fish 'N Chips
battered fish fillet and homemade potato fries served with spicy basii dip
- Mango Jubilee
mango blended with grand marniere, and creamy vanilla ice cream. Per
- Knickerbocker Glory
smooth vanilla ice cream, fruits and jelly
- Banana in Paradise
flambéed slices of banana with bits of prunes on dollop of creamy vanilla ice cream.
- Cream Brulee
- Fresh Fruit Salad
- Fresh Fruit Bowl
- Crispy Pata
Boneless leg of pork with onion skin, cucumber salad and baked whole apple glaze.
- Corned Beef Kare Kare
Marinated tender beef brisket in brine with peanut sauce and served with bagoong.
Diced of tanguige fillet marinated in ginger, calamansi, coconut milk, chilli and top with pork crisp.
- Lechon Kawali
Belly of pork fry into crisp with kang-kong sambal and pickled papaya
- Soup Buntot
Oxtail and vegetable soup topped with brown shallot.
- Chicken Inasal
Classical Pilipino charcoal grilled chicken barbecue baste with soya calamansi.
A slow cooked fish fillet in sauteed tomato and seasoning.
Fresh garden vegetable saute in garlic and flavoured with fermented shrimp topped with bulacan chicharon.
Cold tapioca in coconut milk and molasses.
- Toron and Freezy
Plantain banana with caramelized lumpia wrapper Serve with trio of ice cream.