The ever-changing Four-Course Exploration Menu, offered Monday through Friday, is the chef’s way of exploring cuisines of a variety of geographical destinations, cultures, and traditions. Such varieties include Ireland, Armenia, Mexico, Rome, Bologna, as well as some whimsical yet elevated executions of the traditions of State Fair, Supper Clubs, and Tailgate food.
“Philippines” Exploration Menu 49.
Conceptualized by Chef :: Jimmy Cababa
Inihaw na Pusit :: Grilled Squid and Garlic Rice, Pickled Vegetables, Calamansi Oil
Sinigang :: Tamarind Braised Beef Broth with Seared Eggplant and Radish Greens, Watermelon Vinaigrette
Batangas Lomi :: Seared Swordfish with Long Beans and Jalapenos, Marinated Pork and Chicken Livers, Soy Glaze
Halo-Halo :: Sweetened Condensed Milk Pound Cake with Coconut Granita and Banana Chips, Ube Ice Cream