SOUP Classic French Onion Soup 295 Pumpkin with Chestnut 195 Vegetable Barley with Fresh Herbs 245 Three-Mushroom Soup with White Truffle Oil 215 Roasted Tomato Soup 215 topped with ricotta cheese and baby arugula
SALAD Caesar Salad 320 romaine lettuce, picnic bacon, herb croutons, parmesan shavings, and egg with caesar dressing Pan-Fried Foie Gras with Honey Cranberry Sauce 725 Watermelon and Goat Cheese with Almonds 295 Mixed Greens with Parmesan Crisp, Tropical Fruits, and Parma Ham 425 Lump Crab Meat Salad with Caviar and Lettuce Heart 450 Burrata with Tomato in Lemon Pepper Vinaigrette 950
Fresh Mozzarella with Tomato 300 with parma ham add 150 Fresh Mozzarella and Tomato with Anchovy 325 Spicy Tuna Salad 395 with tropical fruits in light sesame dressing
APPETIZER Housemade Goose Liver Pâté 595 Crispy Lechon Kawali 375 Sautéed Baby Squid with Housemade Chorizo 350 Cheese Platter 595 an assortment of cheeses, with fruits and nuts
SANDWICH Three-Cheese with Tomato and Basil 435 Roast Beef with Caramelized Onions and Mushrooms 575 served with housemade fries Forest Ham, Cheese, and Figs Panini 495 served with housemade fries U.S. Angus Burger with Cheese, Sautéed Mushrooms, and Crispy Bacon 695 served with housemade fries with foie gras add 275 Angulas 450 baby eel in olive oil and garlic Prawns and Vermicelli wrapped in Rice Paper 250 with peanut hoisin dip
PIZZA Bacon Rockefeller with Spinach 495 Three-Mushroom Pizza with Goat Cheese and Caramelized Onions 595 Italian Sausage 475 Roast Beef with Caramelized Onions and Mushrooms 575 served with housemade fries Forest Ham, Cheese, and Figs Panini 495 served with housemade fries
PASTA choice of spaghetti or rigatoni add 75 for quinoa Uni with Prawns 495 Carbonara with Truffle Oil and Poached Egg 495 Housemade Puttanesca with Tuyo Fillets 395 Spanish Sardines with Sun-Dried Tomatoes, Fennel, and Pistachio in Olive Oil 425 Mac and Cheese 450 good for sharing All-Meat 475 sausage, salami, frankfurters, and mushroom in basil pesto Angulas 525 pasta with baby eel sautéed in olive oil and garlic Penne with Prawns in Fresh Tomato and Mozzarella 495 Maine Lobster Pasta 1450
ENTRÉE Prawns Kare-Kare 850 served with white rice, native vegetables, and tamarind shrimp paste U.S. Angus Rib-Eye Beef Salpicao 875 served with steak rice and sautéed vegetables Seafood Sinigang 725 salmon and prawn stew with country vegetables, tamarind, and watermelon served with white rice Pan-Fried Sea Bass in Lemon Caviar Butter Sauce and Tomato Jam 895 with foie gras add 275 Lobster Thermidore with Fresh Linguini Pasta in Salted Egg Sauce 1450 Lasagna 650 housemade pasta with angus beef bolognese, italian sausage, and mornay sauce
Chef Florabel s Award-Winning Adobo served with garlic rice and vegetable spring rolls 525 Grilled Tiger Prawns in XO Sauce with barley rice 850
Roasted Organic Spring Chicken 795 with mushroom truffle rice U.S. Angus Prime Rib-Eye 12 oz served with steak rice, roasted potatoes, garlic mushrooms, and vegetables of the day choice of mushroom peppercorn, port wine, or herb butter sauce 1850 with bone marrow 2200
U.S. Angus Beef Steak Tagalog with Fried Eggplant 1025 Barbecued Baby Back Ribs 875 with creamed corn, caesar salad, and twice-baked potatoes Sea Bass Miso with Bokchoy served with vegetable barley rice 950 Seared Halibut with Shrimp Gambas and Saffron Rice 895
Grilled Lamb Chops with Vegetable Ratatouille 1395 Seared Halibut with Haricot Vert, Mushrooms, and Picnic Bacon in Pommery Mustard Sauce 850
Braised U.S. Angus Beef Short Ribs with Figs 750 with foie gras add 275 Lechon Kawali with Taro Leaves 495
Watermelon and Goat Cheese Salad with Almonds 295 VEGETARIAN MENU Asparagus with Poached Eggs and Parmesan 350 drizzled with white truffle oil Burrata with Tomato in Lemon Pepper Vinaigrette 950 Grilled Mushroom, Aubergine, and Pepper Salad in Aged Balsamic Vinaigrette 335 Vegetable Barley Soup with Fresh Herbs 245 Fresh Linguine Pasta with Garlic Zucchini, Sun-Dried Tomatoes, and Basil Pesto 595 Mushroom, Artichoke, Olive, and Feta Cheese Pizza 500 Vegetable Kebab with Cranberry and Walnut Couscous 795 Spaghetti with Sage Butter, Cherry Tomatoes, and Fresh Mozzarella 565 Three-Grain Risotto with Vegetables and Mushrooms 650
COFFEE Café Americano 140 Decaffeinated 140 Café Mocha 160 Cappuccino 165 Ristretto 150 Irish Coffee 275 Affogato 195 Café Latte 165 Flat White 165 HOT CHOCOLATE 150 Queso de Bola Cheesecake 295 Light and savory sweet baked cheesecake, served with queso de bola crisp and vanilla sauce TEA 150 per pot PLEASE ASK YOUR SERVER FOR AVAILABLE FLAVORS.
Macadamia Sans Rival 325 Crunchy and buttery layers of macadamia meringue and buttercream served with polvorón crumbs, white chocolate shavings and mint cress
Warm Pecan Pie 325 Served with whipped cream and orange zest Warm Molten Chocolate 275 Served à la mode
Valrhona Chocolate Tartlet with Mango Chutney 335 Dark chocolate ganache swirled with sea salt on a chocolate pie crust, topped off with cocoa nib tuile and gold leaves, served with fresh mango chutney and streusel
COOKIES AND CREAM CHOCOLATE MUD PIE Chocolate Mud Pie 320 Two scoops of dark chocolate fudge ice cream, rocky road cookie, chocolate shards, graham crumbs, and chocolate sauce topped with chocolate-dipped cherries and cream Cookies and Cream 335 Madagascar vanilla ice cream, triple chocolate cookie, crushed graham, and vanilla sauce topped with white chocolate shards and cream Ice Cream PER SCOOP 185 Salted Caramel Dark Chocolate Madagascar Vanilla Strawberry
Chocnut Torte 245 Milk chocolate mousse, topped with chocnut and caramel popcorn, served with dark chocolate sauce and berry coulis Crêpe Cake 275
Frozen Brazo de Mercedes 225 Layers of bruléed frozen meringue, mantecado ice cream, housemade custard and graham crust, served with crushed granola and caramel syrup Fresh Fruits Platter fruits in season 375