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Chef Geter Atienza - Modern Filipino
starters
BBQ Pork Skewer “Inihaw“ 12
Toasted Garlic, Chives
Baked Mussels “Tahong“ 15
Garlic Butter, Manchego, Parsley
Beyond Egg Rolls “Lumpia“ (Vegan) 16
Jicama, Carrot, Cilantro, Sweet Chile Sauce
Marinated Tuna “Kinilaw“ 22
Coconut, Ginger, Chiles, Red Onion, Cucumber, Calamansi, Rice Cracker
Seaweed Salad “Damong-Dagat“ (Vegan) 16
Wakame, Heirloom Greens, Mango, Tomatoes, Red Onion, Coconut
Lamb Ribs “Adobo“ 22
Soy Sauce, Rice Wine Vinegar, Laurel Leaves, Black Peppercorn
entrees
Oxtail Crepinette “Kare- Kare“ 38
Eggplant, Long Beans, Bok Choy, Peanut
Rice Noodles “Pancit Bihon“ (Vegan) 25
Forest Mushrooms, Sugar Snap Peas, Carrots, Sweet Peppers, Grilled Lemon
Steelhead Trout “Sinigang“ 28
Tamarind Broth, Cherry Tomatoes, Radish, Shishito Pepper, Bloomsdale Spinach, Espelette
Grilled Pork Belly “Liempo“ 29
Pickled Vegetables, Bib Lettuce, Spiced Vinegar
Big Shrimp “Hipon at Laing“ 36
Collard Greens, Coconut Milk, Ginger, Lemongrass
Steak and Gravy “ Karne at Sarsa “ 42
Herb Roasted New York Strip, Forest Mushroom Gravy
Sides
Garlic Fried Rice “Sinangag“ (Vegan) 5
Steamed Jasmine Rice with Lemongrass “Kanin“ (Vegan) 4
Filipino Style Braised Lentils “Munggo“ 9
Shishito Peppers 9
Calamansi Dressing
Desserts
Flan “Leche Flan“ 14
Caramel, Fennel Flowers
Chia Seed Pudding “Ginata“ (Vegan) 14
Taro Root, Yam, Jackfruit, Mango Pearls, Coconut Milk
Corn Shaved Ice “Mais Con Yelo“ 14
Vanilla and Sweet Cream Braised Corn, Vanilla Bean Gelato, Toasted Rice