Our menu is designed to be shared with the people at the table. The menu includes snacks (pulutan), smaller plates (salo salo) and large entrees (la mesa).

Updated: September, 2019. Subject to Change.

Dinner Menu

Wednesday to Saturday

Pulutan (snacks)

BBQ Stick grilled pork shoulder, banana ketchup BBQ sauce

Lumpiang Shanghai  ground pork, carrots, onions, soy vinegar   

Chicharron  pork skin, kesong puti, scallions  

Binagoongan pig tails, green mango, bagoong

Salo Salo (shareable small plates)

Pancit egg noodle, Taiwanese sausage, leeks, carrots, soft egg, dried shrimp, calamansi butter

Ukoy sweet potato, shrimp, cilantro, bell peppers, palm vinegar
Pinakbet eggplant, string beans, okra, squash, pork belly, shrimp paste

Inasal na Manok chicken thigh, shishito, calamansi, annatto, cipollini

Adobong Gulay snow pea leaves, adobo jus, garlic

Ginataan na Maiz summer vegetables, coconut-corn tumeric broth


La Mesa (large entrees served with a side of white rice)

Escabeche whole fried red snapper, ginger, longhots, sugar cane vinegar    

Lechon Pork Belly mustard greens, mang tomas