CREATE YOUR OWN MENU

• Nachos with Salsa Dip

• Bruschettas Al Funghi

• Bruschetta with eggplant, roasted peppers and feta

• Cured Salmon blini with fresh dill

• Caramelized Onion and Cheddar Cheese Canape

• Braised Pork Ssam with Kimchi and Hoisin

• Spinach and white cheese fried ravioli with marinara sauce

• Tomato Confit and Cheese Crostini

• Spicy tuna nachos

• Adobo flakes and mango salsa on pan de sal bruschetta

• Crostini with ratatouille

• Fried chili relleno

• Cheese and chorizo croquettes

• Cheese and roasted pepper quesadilla

• Baked baby potatoes with sour cream and bacon

• Mini thai fish cakes

• Frito misto with lemon - wasabi aioli

• Taro and banana chips with hummus

SOUP

• Squash Soup

• Roasted Corn

• Broccoli and cheese

• Corn Nido Soup

• Potato and Leek Soup

• Clam Chowder Soup

• Prawn Tomato Bisque

• 3 kinds Wild Mushrooms Soup

• Minestrone

• Tomato Lentil and Cous Cous

• Barley, Taro and Minced Beef Soup

• Classic Thick Maki soup

PASTA

• Chicken, wild mushrooms and Fettucine in cream

• Baked Penne Rigate pasta with Basil Napolitana sauce

• Eggplant parmigiana with angel hair aglio olio

• Penne Rigate with Spinach, Bacon and cream

• Mussels in cream and white wine

• Chicken parmigiana on pomodoro pasta

• Linguine with Seafood Marinara Sauce

• Penne Rigate with Puttanesca Sauce

VEGETABLES

• Roasted Root Vegetables Gratin

• Classic Chinese style Chopsuey

• In Season Buttered or Brown Buttered Vegetables

• In Season Vegetables in Oriental Sauce

​​

SALAD

​

• Tagaytay Salad Greens with Italian Vinaigrette or Citrus Vinaigrette or Ranch Dressing

• Barbeque chicken salad

• Watermelon and feta with citrus dressing

• Charred Caesar salad or classic Caesar salad

• Tuna Nicoise Salad

• Filipino Inspired Caprese salad with suha and kesong puti

• Asian Salad with Oriental Dressing

• Grilled Vegetables Salad with Balsamic Vinaigrette Dressing and Feta

PORK

• Country Roast Pork with Red Wine or Calvados Sauce

• Herbed Pork Chops with Sauce Diane

• Pork Satay with Peanut Sauce and Cucumber Salad

• Twice Cooked Pork Belly with Mango-Cilantro Salsa or Mango-Kafir Salsa

• Braised Pork Belly (western style)

• Braised Pork Belly (hong ma / Taiwanese style)

• Glazed Pork Oriental with Carrot and Jicama Relish

• Pork Tenderloin Salpicao with Grilled Vegetables and Mash Potatoes

• Korean Pork Bibimbap

• Oriental Pork Chops with 2 kinds mushroom and Rice Wine Sauce

• Barnyard Baby Back Ribs with Buttered Japanese Corn, Beans and Classic Ribs Sauce (depends on availability)

BEEF / LAMB

• Roast Beef in Mushroom Sauce, Cabernet Sauce or Port Wine Sauce, served with roast baby potatoes

• BBQ BEEF (slow cooked) with mexican Corn salsa

• Beef kofta with spiced yogurt and cous cous

• Beef Morcon au Jus

• Callos served with crusty bread

• Osso Bucco

• Braised Red Wine Infused Beef Kaldereta

• Braised Korean Sesame Beef

• Slow Roasted US Beef with Classic Mushroom Gravy

-Lamb upgrade, plus 60 per head-

• Braised Lamb in red wine with Lentils

​​

-Beef upgrade, plus 60 per head-

• Slow Cooked Beef Belly (Shortplate) in Red Wine Sauce, served with roast baby potatoes

-Beef upgrade, plus 150 per head-

• Tenderloin Steak with seared baby potatoes or hand cut fries

Sauces of: red wine sauce, ponzu and truffle butter or classic mushroom pepper sauce

CHICKEN

• Japanese Cordon Bleu, rolled chicken with Cream cheese and leeks

• Classic Cordon Bleu

• Baked Chicken Parmigiana

• Grilled chicken with spiced yogurt and cous cous

• Country Roast Chicken w/ Rosemary Marbled Potatoes and Country Gravy

• Supreme of chicken with basil and cream sauce

• Classic Chinese Stuffed Chicken (Pat po kwe) with shitake sauce

• Chicken satay with peanut sauce and cucumber salad

• Shanghai style Kung Pao Chicken

• Chicken Pastel w/ mushrooms and vienna sausage

• Chicken, Sausage and Potato Gratin

• Baked Chicken Sambal

• Herbed Spatchcock au jus with Roasted Vegetables

• Moroccan chicken stew

FISH / SEAFOOD

• Crisp Fish Fillet with salsa and coconut cream

• Herb Crusted Dory w/ Honey Mustard Sauce or sweet soy glaze

• Crisp Fish Fillet with Savory Asian Relish

• Pan-Seared Fillet of Fish with Lemon Dill Sauce

• Baked Fish Fillet with Spinach and white wine cream sauce

• Thai fish cakes

• Fish Fillet with taosi and Tofu

• Red snapper in Pineapple Sweet and Sour sauce

-Fish upgrade, plus 180 per head-

• Seared then baked pink Salmon with roasted root vegetables

• Baked shrimp and salmon with mashed potatoes

• Whole salmon in lemon - white wine sauce

​​

-Fish upgrade, plus 280 per head-

• Chilean Sea Bass with Salsa and miso-soy

• Crusted Sea Bass with mashed potatoes and sweet soy glaze

• Seabass and mussels in lemon - white wine sauce

-Seafood upgrade, plus 65 per head-

• Cereal Prawns with lemon – wasabi aioli or classic lemon aioli

• Baby prawns with salsa and prawn tomato jus reduction

-Seafood upgrade, plus 200 per head-

• Baked Tiger prawns in soy – garlic- leek, seasonal petchay

• Grilled Tiger Prawns with garlic – parsley butter or tarragon butter