 |
| |
Dinner |
|
|
| Appetizers |
| Squash soup
with crab dumplings
(Calabaza puree with coconut milk & ginger soup)
| $ 9.00 |
|
Amy's spring roll
w/ achara (pickled green papaya relish)
(Grandmother's recipe of deep fried spring roll with cabbage,
stringbeans, tofu, pork, shrimp) |
$ 8.50 |
|
Lumpia Shanghai
with pineapple sweet & sour sauce
(Deep fried spring rolls with pork, carrots, mushrooms &
jicama) |
$8.50 |
|
Manila clams
with blackbeans, leeks & shitake mushrooms |
$ 10.50 |
|
| Beef tapa salad
(thinly sliced air-dried beef marinated in soy, kalamansi &
garlic)
| $ 9.50 |
|
Fresh lumpia
with tamarind and peanut sauce
(Napa cabbage, beansprouts, jicama, leeks & mushrooms in
fresh purple yam wrapper) |
$ 9.50 |
|
| Goat curry
with fresh rice pancakes, chutney & plantain
| $ 11.50 |
|
| Main Courses |
|
| Chicken adobo
(braised in rice vinegar, soy, bayleaves, garlic & chilies)
| $ 18.50 |
|
| Striped bass with hijiki
crust
(panfried filet of bass topped with seaweed, leek & miso
crust)
| $ 19.50 |
|
| Salt roasted duck
with mango & tomatillo chutney and cellophane noodles
| $ 21.50 |
|
| Lamb shank
braised in coconut milk, lemongrass, kaffir lime & galangal
| $ 20.50 |
|
| Grilled oxtail kare-kare
with bagoong (fermented shrimp paste)
(Oxtail braised in tomatoes & ground peanuts with long beans
& eggplant)
| $ 19.50 |
|
| Asian Grill &
BBQ |
|
| Romy's spareribs
with mashed taro & sweet potatoes
(marinated in garlic, soy and ricewine & spice-rub; then
slow cooked in Chinese smokehouse)
| $ 19.50 |
|
| Chicken inasal
(Visayan style barbecue marinated in kalamansi, garlic and achuete)
| $ 18.50 |
|
| Grilled
trout relleno stuffed with mushrooms, jicama &
leeks in banana leaves
| $ 19.50 |
|
| Noodles & Rice |
|
| Laksa with
shrimp & udon
(Malaysian curry sauce of coconut milk, lemongrass, curry leaves,
chilies)
| $ 19.50 |
|
| Spicy rice noodles with
tofu, sesame seeds, shiitake mushrooms & watercress
| $ 17.50 |
|
| Cellophane noodles
with beansprouts, mushroom, bok choy,
snowpeas & lotus root
| $ 17.50 |
|
|
Black rice paella
with crab, scallops, shrimp & Manila clams
(with green Thai curry, bottleneck gourd, loofah, mushrooms,
eggplant) |
$ 19.50 |
Asian style brunch & merienda (in between meal snacks) are
served on Saturdays & Sundays, 11 am – 4:30 pm. Philippine
brunch specialties include tocino (achuete-cured pork), tapa
(air-dried beef), pancit luglug, suman (steamed sticky rice
wrapped in banana leaves), halo-halo and bibingka (Philippine
rice pancakes topped with gouda & French feta cheese.) |
