Provenciano

Papaitan

Popular “Ilocano” bitter and sour soup with beef innards.

Lola Nanie's Sotanghon

Chicken soup with vermicelli noodles and thin slices of bitter gourd or ampalaya.

Molo ni Lolo

A mix of Spanish and Chinese dumplings in chicken broth, originally from Molo, a famous town in the province of Iloilo.

Batcho-chay

Soup with pork slices, misua noodles and pechay.

Mongo ni Manong

Sautéed native mongo beans in light broth, shrimp, tinapa flakes, Crispy longanisa bits and malungay leaves.

Provenciano Ensalada

Steamed kamote tops, okra, grilled eggplant, green mango, sliced tomatoes, salted egg and turnip with shrimp paste and bagoong isda.

Chinoy Pako

Fiddlehead fern, salted egg, cherry tomato, shallots, and ripe mango topped with Fried wantons, served with calamansi and Palawan honey vinaigrette.

Ensaladang Mangga

Green mango, tomato, and onions, served with Provenciano shrimp paste.

Lechon Kawali at Alamang

Crispy fried pork belly sautéed in Provenciano shrimp paste, topped with green mango relish.

Kadyos ng Iloilo

An Ilonggo specialty dish made from pigeon peas, pork belly, and green jack fruit, flavored with souring agent “batuan”.

Crispy Pata

A classic Pinoy favorite – pork knuckles, deep fried to perfection, served with Provenciano sauce and house Atchara.

Tinumis

A famous dish from Central Luzon, similar to Dinuguan or pork blood stew, flavored with sour tamarind blossoms.

Humba

(Hu-mot nga baboy) A Special Visayan pork dish like adobo slowly braised on soy sauce, fermented beans, and banana blossoms.

Hardinera

A famous meatloaf dish that originated in Quezon Province, made of diced pork, pineapple, raisin, peppers, eggs and more... steamed traditionally in a llanera or a mould. Similar to "Everlasting" dish from Rizal.

Menudo

Paksiw na Litson Liempo

Litson liempo simmered in classic litson liver sauce, topped with fried banana.

Bicol Express

Famous Bicol dish of pork, sili fingers, siling labuyo, simmered in coconut cream. Very Spicy!

Tortang Giniling na Baboy

Fritata like dish of sautéed seasoned ground pork and bell pepper pan fried with egg.

Ginataang Tinola

A simple Filipino dish wherein chicken is sautéed in garlic, onion, and ginger then stewed in coconut milk add with green papaya and chili leaves.

Piniritong Kinulob na Manok

Steamed and deep fried chicken wrapped in banana served with house made pork liver sauce ( lechon sauce).

Pininyahang Manok

Succulent chicken and pineapple pieces cooked in rich coconut cream... a Bicolano specialty.

Binakol na Manok

Bacolod’s native chicken soup with lemon grass and coconut meat.

Kaldereta sa Barrio

Filipino - Spanish beef stew slowly simmered in rich tomato puree, soy sauce, chicken liver and Edam cheese (queso de bola).

Tadyang ni Enteng

Twice cooked beef ribs in a Provenciano marinade, served with garlic sauce and soy vinegar dip.

Kare-Kare

Kare-kare is an all time Filipino favorite dish with oxtail and tripe slowly stewed in a rich peanut and toasted ground rice sauce topped with vegetables, served with a variety of Provenciano shrimp paste.

Bistek ni Nanay

Mother’s best - thinly sliced beef, pan seared in calamansi juice and soy sauce, served with a bed of sliced potatoes then topped with onion rings.

Bulalong Tagaytay

Beef shanks in broth with assorted vegetables.

Kansi

“Ilonggo” style Bulalo with langka and batuan as souring agent.

Potchero ala Provenciano

Beef shank and marrow in light tomato broth with spanish chorizo, beans, saba, kamote, cabbage, served with grilled eggplant relish and house sofrito sauce.

Daing na Bangus at Ensalada

Milkfish that is marinated in a mixture composed of vinegar, crushed peppercorn, garlic, and salt with mango relish.

Sugpong Bataan

Fresh prawns simmered in coconut cream and crab fat cooked the Bataan way.

Sugpo sa Alavar

Fresh prawns cooked in the famous Zamboanga sauce "Alavar", a delicious secret blend of smoked coconut cream and spices.

Pinalutong na Hito, Mustasa at Balaw-balaw

Kapampangan’s pride - crispy fried cat fish served with fresh mustard leaves and “balaw-balaw” (fermented shrimp).

Sinanglay

Grilled Tilapia wrapped in pechay leaves, simmered in vinegar coconut milk and lemon grass.

Sinaing na Tulingan ng Batangas

Slow cooked salted mackerel wrapped in banana leaves and simmered in dried kamias rendered pork fat, onions, ginger and garlic.

Escabecheng Lapu-Lapu

A Spanish version of fried grouper flavored with sweet and sour sauce, julienned carrots, onions, peppers, turnips and pineapple slices.

Pesang Lapu-Lapu

Grouper fish in light broth, with assorted vegetables – served with sautéed miso paste and tomato sofrito sauce.

Pinasingaw na Isda

(Lapu–Lapu). Choices: Fiesta (Steamed fish topped with mayonnaise, minced carrots, onions, salted egg, pineapple and pickle relish) / Mabuhay (Lapu–Lapu, Steamed fish topped with julienne ginger and leeks in Provenciano special sauce)

Ginataang Paltat

Hito.

Cocidong Lapu-Lapu

Bicolano-style of Sinabawang Isda, its simple yet delicious! simply cooked in water alongside aromatics such as ginger, garlic, and shallots together with tomatoes and calamansi.

Pinaksiw na Bangus

Paksiw na Bangus is a comfort food to most Filipino. This dish is made with Bangus (Milk Fish) simmered in vinegar, garlic, onions, ginger and with vegetables like eggplant, bitter Melon.

Sinigang na Hipon

Prawns in tamarind broth with taro, radish, eggplant, string beans and water spinach (kangkong).

Sinampalukang Manok

Native chicken - slowly cooked in tamarind blossom with radish, water spinach (kangkong) and banana heart.

Sinigang sa Miso

Fish in fermented soya paste broth with string beans, radish and mustard leaves.

Sinigang na Ulo at Tiyan ng Salmon

Rich, buttry salmon head and belly complemented by the sourness of tamarind and ginger-flavored clear broth and kangkong, radish,eggplant and okra.

Bulanglang sa Bayabas

Milk fish in guava puree with string beans, okra and sweet potato tops.

Sinigang na Baboy

Pork belly in tamarind broth with pureed taro, radish, string beans and water spinach (kangkong) leaves.

Sinigang na Tadyang

Beef short ribs in tamarind puree broth, with taro, string beans, eggplant and kangkong.

Adobong Balut

Filipino duck egg sautéed in butter, garlic, soy and vinegar seasoning.

Adobong Bicolano

Chicken and pork simmered in coconut cream and lemongrass lightly spiced.

Adobong Kalding

An Ilocano version of tender goat meat cooked using the popular Filipino Adobo style in plenty of soy sauce and vinegar.

Batangueno

Beef adobo with garlic, turmeric and atchuete oil.

Adobong Pusit

Baby squid sautéed in garlic and soy sauce, vinegar and kinchay.

Adobong Manok sa Atay

Classic chicken adobo in liver puree sauce.

Adobong Hito

Adobong Hito is not only delicious and nutritious, The moist and succulent catfish is pan- fried until crisp and simmered in tangy and savory vinegar and soy sauce mixture.

Tortang Poqui-Poqui

Ilocano side dish of grilled eggplant, tomato, onions, cooked well-done, pan-fried with egg.

Kilawing Puso ng Saging sa Gata

Sautéed banana heart - simmered in vinegar, coconut cream and atchuete oil.

Lumpiang Sariwa

Fresh heart of palm - sautéed and rolled in homemade crepe served, with soy and minced peanut sauce.

Laing ni Ateng

Bicolano style simmered semi dried taro leaves in rich coconut cream with pork and spiced with chili.

Diningding

Vegetables simmered in fish paste, topped with grilled fish.

Gising Gising

Kangkong and pork slices sautéed in coconut cream – topped with crispy dilis.

Ampalaya Guisado

Stir fry slices of bitter gourd with shrimp, onion, tomatoes and egg.

Tortang Ampalaya

Thinly sliced bitter gourd sauté in tomato and onion, cooked fried with egg.

Pinakbet

Tagalog Vegetables sautéed in Bagoong Alamang.

Relyenong Talong

Tortang talong, also known as eggplant omelette, is an omelette or fritter from Filipino cuisine made by pan-frying grilled whole eggplants dipped in an egg.

Ginataang Hipon, Sitaw, at Kalabasa

Ginataang Hipon, Sitaw, at Kalabasa is a delicious shrimp and vegetable dish that you should try. Ginataan refers to any dish cooked in coconut milk.

McArthur's Rice

Garlic fried rice with crab fat (aligue) and smoked fish flakes (tinapa)... “I shall return for more!".

Sinangag sa Kalkag

Fried rice mixed with fried dried anchovies, topped with scrambled egg.

Pindang “ Tapa” Rice

Beef sundried “ tapa” flakes mix in garlic fried rice, topped with tomatoes, spring onions and sunny side up egg.

Bagoong Rice at Okoy

Longganisa Rice

Pancit Bihon ng Provenciano

Pancit Pusit ng Cavite

Bam-I Provenciano

Palabok

Pancit Puti

Arroz Caldo

Serving: Good for 2 persons

Tokwa't Lechon Bocaue

Puto Bumbong

Bibingka

Dinuguan at Puto

Guinumis

A delightful concoction of crushed ice with tapioca, gelatine, and toasted rice crispies, sweetened with coconut milk.

Palitaw sa Latik

Glutinous rice boiled and simmered in sugar palm syrup with coconut cream and coconut curd (latik).

Leche Flan

Custard dessert made with eggs and milk topped with soft caramel.

Sorbetes ng Bataan

Filipino ice cream (choice of yam, corn, jackfruit or coconut) served with Pili tart.

Ube, Halaya, Macapuno at Pinipig

Homemade Ube halaya or purple yam jam topped with shredded macapuno and toasted rice crispies (pinipig). Servings: Good for 3-4 persons

Turon sa Sikwate

Fried wrapped banana slices served with Davao’s Tsokolate dip made from Malago’s premium chocolate.

Halo-halo

Palitaw sa Niyog at Linga

Glutinous rice (sticky rice) with lye water wrapped in soft banana leaves.

Inasal na Manok

Sinugbang Bangus

Pinaputok na Tilapia

Sago’t Gulaman

House Blend Iced Teauhb

Servings: Glass / Bottomless / Tanglad

Fresh Fruit Juices / Shakes

Choices: Watermelon / Melon / Lychee / Dalandan / Cucumber / Mango / Carrots / Orange

Hot Drinks

Choices: Hot Tea (Twinings) / Brewed Coffee (Kalinga Blend)

Beer

Choices: San Migh Light / Pale Pilsen

Bottled Wine

Choices: Red Wine / White Wine