CaiXa Menu

Bacon wrapped tenderloin served with gravy

Crackling pork bagnet served with fermented fish paste

Beef tapa Filipino style

Chicken wings with sweet and spice buttery sauce

Sisig served two ways – crispy and/or wet.

deep fried crispy chicken skin served with vinegar

deep fried large pork intestines served with vinegar

Pan fried Spanish sausages with caramelized onions

Crispy Pata served in tapas portion. Good for 2-3. Served two ways.

Beef Tenderloin cubes sautéed in garlic and olive oil

Lightly breaded and fried potatoes with vigan longanisa

Oven Roasted Corn Tortillas topped with ground beef, cheese and white onions and served with fresh tomato salsa

Local ribeye steak in tapas portion

Tender squid rings, breaded and golden fried served with tartar sauce

Fresh fish marinated in vinegar, chili and ginger

Baby Squid sautéed in garlic and olive oil

Baby prawns sautéed in garlic and olive oil

Gindara/Cod cubes sauteed in garlic and olive oil

Tinapa spring roll served with Fermented vinegar from Ilocos region

Baby Eel sautéed in garlic and olive oil and served with toast

Small Dulong fish dip marinated in olive oil and served with toast

Steamed asparagus with poached eggs and truffle oil

Mushrooms sautéed in butter with garlic

Mexican pancake with cheese and garlic served with fresh tomato salsa

Cheese Spring rolls with green peppers served with fresh tomato salsa

deep fried Idaho potatoes drizzled with sea salt and truffle oil

Organic mesclun salad with Bleu d’ Auvegne Crumbled, Glazed Watlnuts, Dried Currants & Cranberries with Rasberry Vinaigrette, Drizzled with Basil Oil

deconstructed interpretation of the classic crisp romaine lettuce salad served with crispy maple bacon, parmesan cheese, anchovy and garlic dressing

Creamy mushroom soup

Creamy brandy flambé soup of shrimp, served with a crusty baguette bread

Beef stew with cheese and green olives

Ox tripe stewed in rich tomato sauce with potatoes, chickpeas, Spanish sausage and olives served with a choice of garlic or plain rice

Beef short ribs with cumin

Asturiana beans casserole with blood sausages, chorizo and bacon

Angus ribeye steak served with fresh tomato, fries with an Argentinean chimichuri sauce or sprayed with truffle oil Good for 2-3 people.

Ox tripe and tail in a peanut stew served with bagoong

Ox tongue steak in a rich and buttery mushroom sauce served with green olives

Whole Crispy Pata served with traditional Filipino sauce - served two ways.

Beef short ribs Adobo served with rice

Corned Beef Brisket served with boiled potatoes and cabbages. Served with English mustard

Baked Bangus Bellydrizzled with fried garlic

Roasted Chilean Sea Bass served with steamed vegetables

Oven steamed Salmon in a foil with butter lemon and capers

Grilled King Prawns

Chorizo rice served with fried egg

Bagoong rice served with bagnet and fried eggplant

Traditional black paella with seafood toppings

Rich custard base topped with a contrasting layer of hard caramel served with Vanilla ice cream