First Served | Appetizer
- Andres Poke
Hawaiian style tuna ceviche in soy-sesame dressing and Sriracha mayonnaise.
- Buffalo Balls
Chicken meatballs in spicy buffalo sauce served with blue cheese sauce.
- Portobello Mushroom Duxelles
Truffled fresh portobello mushroom spread served with toasts.
- Sausage Platter
Mix of Hungarian, cervelat and schueblig sausages served with mustard and sauerkraut.
- Surf And Turf Tapas
A trio of tenderloin, salpicado, gambas and herbed skillet potatoes.
- Yakuza Chicken
Japanese style marinated crunchy chicken fillet with katsu sauce.
A Toss Up | Salad
- Asian Beef Salad
Mesclun greens with beef strips, pomelo, bell peppers, onions, carrots and tortilla crisps in a light Asian vinaigrette
- Classic Caesar Salad
Romaine lettuce tossed in Caesar dressing, bacon, croutons, grated parmesan cheese and shaved grana padano.
- Goat Cheese Salad
Baked goat cheese on arugula salad with basil vinaigrette and walnuts.
- Mesclun Salad
Mesclun greens with peaches, speck, cherry tomatoes, feta cheese and walnuts in raspberry vinaigrette.
- Watermelon and Feta Roquette
Arugula with watermelon, feta, and walnuts in balsamic vinaigrette.
Quite a Stir | Soup
- Cream of Mushroom Soup
Rich creamy blend of portobello and shiitake mushrooms topped with spring onion, crisps, and truffle oil.
- Tomato Tortilla Soup
Roasted tomato and aromatic vegetable soup topped with fried tortilla crisps.
- Ulang Bisque
Fresh water prawn bisque served with crostinis
The Meat of It | Entree
- Beer Battered Fish and Chips
Beer battered fish fillets with potato wedges, malt vinegar and garlic sauce and a green chili finger to add an extra kick.
- Chimichurri Chicken
Chicken fillets with chimichurri sauce (mixed herbs), grana padano, served with mashed potatoes or rice pilaf.
- Duck Confit
French duck leg and thigh slowly cooked in goose fat served on a bed of mashed potatoes, onion and garlic confit.
- Ginger Chicken
- Grilled Salmon Steak
Grilled salmon steak, mango salsa, couscous pilaf, buttered asparagus
- Guava Pork Adobo
Pork stewed in guava adobo served with rice pilaf.
- House Cured Corned Beef
House cured US angus corned beef with cabbage, potatoes, carrots and pommery mustard-horseradish sauce served with its cooking broth and rice.
- Lamb Paella
Lamb paella served with grilled lamb brochette.
- Pork Schnitzel
Pork schnitzel, steak fries, arugula, fresh thyme, lemon vinaigrette
- Saranggani Bay Apahap
Grilled whole apahap (local seabass) with French green beans and mango tomato salsa.
- Tenderloin Steak with Blue Cheese
US angus beef tenderloin on a bed of spinach and garlic mashed potatoes with blue cheese sauce.
- Wild Ulang Thermidor
Baked wild ulang (fresh water prawns) on black ink seafood risotto with grana padano slivers.
Bacon, onion, creme fraiche with nutmeg.
- Mushroom and Swiss
Fresh button mushrooms, Swiss cheese, onions, creme fraiche.
English and Italian garlic sausages, with onions, Swiss Cheese, creme fraiche, shredded basil.
- Shrimp and Anchovies
Shrimps, anchovies, onions, arugula, creme fraiche, garlic oil.
- Speck (German Prosciutto)
Speck (German Prosciutto) onions, creme fraiche, arugula, lemon oil.
Sourdough | Pizza
Tomato sauce, mozzarella, anchovies, capers, basil.
- Four Cheese
Cream sauce, mozzarella, fontina, gorgonzola, goat cheese.
- Goat Cheese
Cream sauce, goat cheese, arugula, walnuts, honey.
- Salume Calabrese
Tomato sauce, mozzarella, basil, Salume calabrese.
- Spinach & Gorgonzola
Cream sauce, spinach, gorgonzola.
Pulling Strings | Pasta
- Chicken Pesto Cream
Conchiglie with chicken chunks in pesto cream sauce topped with shaved grana padano.
- Clam Vodka
Conchiglie with Manila clams in vodka tomato cream sauce with shaved grana padano.
- Lasagna Maison
House-made fresh lasagna layered with ground beef, bechamel and tomato sauce baked au gratin.
- Linguine with Truffled Cream Sauce
Linguine with truffled cream sauce, portobello mushrooms with shaved grana padano.
- Sisig Spaghetti
Spaghetti with pork sisig and light cream sauce topped with chicharon (slightly spicy, heat maybe adjusted).
- Spaghettini al Chorizo Pomodoro
Angel hair pasta in chorizo pomodoro sauce topped with shaved grana padano.
- Three-Mushroom and Spinach Cannelloni
Cannelloni stuffed with truffled creamy portobello, shiitake & button mushroom, spinach and cheese served on a bed of pomodoro sauce.
Fully Stacked | Sandwich
- 1/2 pound Angus Burger
Half-pound US angus beef patty, lettuce, tomato, spicy garlic sauce and mayo mustard.
- Brioche Croque Ma Duck
Croque Monsieur topped with duck egg.
- Brioche Croque Madame
Croque Monsieur topped with egg.
- Brioche Croque Monsieur
French ham on brioche loaves with cheese gratin served with potato wedges.
- Corned Beef
Our rendition of the classic, home-made angus corned beef, Swiss cheese, sauerkraut, mustard with spicy garlic sauce or garlic sauce.
- Grilled Chicken
Grilled rosemary chicken breasts, steamed asparagus, horseradish mustard, shredded lettuce, indulge without the bulge.
- Grilled Vegetables
It's vegetable but it's big! Piled grilled herbed zucchini, eggplant, bell peppers and roasted garlic, feta cheese with garlic sauce.
- Kani Sandwich
A fun and flavorful slabwich with kani, mango, cucumber, egg, lettuce, and wasabi.
- Philly Cheesesteak
Beef, American cheese, onions, bell peppers and mushrooms.
Perfect Pairs | Sides
- Mashed Potato
- Onion Rings
- Potato Chips
- Rice Pilaf
- Skillet Potatoes
- Steamed Rice
Tout Sweet | Desserts
- Banana Blueberry Crepe
Freshly made crepe with banana and blueberry syrup.
- Banana NutellaCrepe
Freshly made crepe with bananas and nutella topped with chocolate syrup.
- Flourless Chocolate Cake
Flourless chocolate cake, served fresh from the oven.
- Mango and Condensed Milk Crepe
Freshly made crepe with mangoes, condensed milk.
Apple walnut loaf served with toffee syrup.
Energy Boosters | Beverages
- Distilled Water
- Fruity Iced Tea
- Local Sodas