Menu for Wednesday, April 2
Easter is Sunday, April 20. Submit your catering order now!
Note: Some items on daily menu may be subject to change without notice.
- tinolang manok (chicken ginger soup)
- okoy (seafood fritter)
- tortang talong (fried eggplant)
- lechon kawali (fried pork belly cubes)
- pork inihaw (grilled pork belly)
- chicken and pork barbecue (grilled, on a 10-inch skewer)
- fried fish
- grilled fish
- lumpiang shanghai (ground pork, egg, celery, onion, carrot, fried in spring roll wrapper)
- vegetable spring roll
- fried rice
- pork empanada
- siopao (steamed bun with chicken or pork filling)
- beef caldereta (potato, carrot, tomato sauce, olives, ...)
- chicken adobo (soy sauce, garlic, bay leaves, ...)
- tokwa at baboy (pork, tofu, veggies, ...)
- giniling (ground pork) with quail eggs
- pork igado
- paksiw na bangus (milkfish)
- bam-e (egg noodles with chicken, veggies)
- pancit bihon (rice noodles, pork, shrimp, veggies, ...)
- palabok ("yellow noodles" with toppings - sliced boiled egg, scallion, ground pork rind)
- bok choy with ground pork
- pakbet (okra, eggplant, ampalaya, kalabasa, pork, shrimp paste, ...)
- desserts: turon (plantain), maruya, sapin-sapin, biko, cassava cake, halo-halo, ube de turon (turon with purple yam flavoring)