PRAWN & LOBSTER BISQUE
(perfumed with star anise)

CHICKEN BINAKOL
(with young coconut juice & shavings)

CAPRESE SALAD
(ripe tomatoes, buffalo mozzarella cheese, marinated olives and basil in balsamic dressing)

SPINACH SALAD
(sautéed wild mushrooms, caramelized onions, bacon, goat cheese tossed in warm vinaigrette)

KINILAW - PINOY CEVICHE
(native deep-sea fish souses with calamansi and light spices)

WOK-SEARED GAMBAS
(in tomato sauce, garlic & fresh chili or roasted garlic and lemon)

SMOKED SALMON
(with cream cheese and pesto)

QUATTRO FORMAGGIO
(mozzarella, gorgonzonla, cheddar & feta)

MARGHERITA
(mozzarella, tomato, basil & olive oil)

JAMBALAYA
(spicy new orleans style penne with chicken ham sausage and prawns)

FRUTTI DI MARE
(poached seafood in your choice of sauce, cream or tomato)

POMODORO
(penne with tomato, onion and garlic)

SEARED FILLET OF LAPU-LAPU
(on creamed spaghetti of vegetables with papaya-mango salsa)

FISH 'N CHIPS
(deep-sea fish fillet deep-fried in beer batter served with home fries and tartare)

CHAR-GRILLED NEW ZEALAND LAMB CUTLETS
(with rosemary jus)

HERB ROASTED HALF CHICKEN
(with ratatouille, provence style)

BANGERS & MASH
(grilled sausages with mashed potatoes and onion gravy)

THAI CURRY
(either red or green, served  with white rice)

INDIAN CURRY
(madras style, medium or wild, with rice)

VEGETARIAN MEE GORENG

LAPU-LAPU ESCABECHE
with white rice

TEMPURA OF PRAWNS & VEGETABLES, RICE

MARINATED CHICKEN BAKED IN PANDAN LEAVES
w/ white rice

NASI GORENG
with chicken satays

CHEF'S SPECIAL

FOIE GRAS D'OIE
(hazelnut-crusted grilled goose liver mixed greens and passion fruit coulis)

MAGRET DE CANARD
(seared duck breast with orange & grand-marnier jus, grilled tomato & gratin dauphinoise

OSTRICH STEAK
(tender herb-marinated ostrich steak, mustard-green peppercorn sauce, grilled vegetables polenta

SEA BASS
( oven-baked tapenade-crusted seabass sauce choron and saffron risotto)

LAMB SHANK
(rosemary & cumin slow-braised lamb shank with lentils, cannelini beans and couscous)