Spaghetti with meat sauce. 380

Fish nuggets served with fries. 380

Small ham and cheese pizza. 380

Tender fried chicken strips. 380

SPAGHETTI, LINGUINE, SEASHELL, OR PENNE

With your choice of Amatriciana, Bolognese, Marinara, or Creamy Carbonara.   580

SPAGHETTI AGLIO, OLIO, E PEPERONCINO

One bite and this will be your new favorite pasta! Garlic, chili, finely-diced bell peppers, and pesto.   580

With chicken, mushrooms, and pancetta, for a satisfyingly decadent taste.   580

FETTUCCINE ALFREDO

With prosciutto slivers in a thick, creamy, buttery sauce.   580

Try our newest Home-Made Icre Cream flavor! 305 cals, 19 grams net carbs.  320

SUGAR-FREE

Smooth, creamy, and indistinguishable from a fine ice cream made with full cream, but made with the oil of our national treasure, the coconut. 260 cals, 9 grams net carbs.  320

VEGAN FRIENDLY | NON-DAIRY | SUGAR-FREE

Honor the Gods of Chocolate with this megalithic dessert. Listed as one of the best desserts in a book published by Inquirer Lifestyle. 281 cals, 19grams net carbs.  320

SUGAR-FREE | GLUTEN-FREE | VEGAN

HALO-HALO SUNDAE

Halo-Halo: the term means "mixed up" and this is a mixture of Filipino fruit preserves and custard. The Favorite Filipino dessert, and we make it even better. All ice cream instead of shaved ice.  380

It's creamier than bibingka. Fluffier than cheesecake. More intense than soufflé.   320

HOME-MADE ICE CREAM

Peanut Butter Chocolate, Mango, Vanilla, Strawberry, Jackfruit, Ube and Coffee Chocolate Chip . Made by us with 100% Whole Cream. Doused in a bit of espresso upon request.  220.  Extra Large,  380

A classic baked cheesecake, with blueberry preserves.   380

BANANA SPLIT

With chocolate, vanilla, and strawberry ice cream.   380

The Filipino Flavor that's conquering the world, ube (wrongly called Purple Yam by some) tastes deliciously familiar but isn't quite like anything you've ever had before. A Must-Try for visitors, and for Filipinos who want to finally taste an ube cake Done Right, like everything in Plantation Bay.   380

A kind of moon cake, much better than what the Chinese make out of mung beans. 180 for 3, suitable for sharing by the timid who just want a taste.  

So thick we can't give you a straw. Must try for visitors! The world's most memorable shake.

FRUITY FIBROUS FINISH

A light personal meal-ender. Ask for the Chef's Combination or a single type of fruit. Generally, these would include mango, watermelon, Fuji apple, native banana, dwarf sweet pineapple, pomelo, papaya, and guava (but not all of them on any given day). Pitted Medjool dates (about 4), California prunes (about 6), and Filipino fruit salad always available.   260

THE WORLD´S BEST KARE-KARE**

(Serves 2-3, or for sharing) Traditional oxtail stewed in peanut sauce, absolutely the meatiest, most flavorful anywhere. With a distinctive flavor, Kare-Kare is somewhat like Italian osso bucco, but richer and more collagenous.   1,480

PLUM-SAUCE PORK PAO**

(Serves 2-3, or for sharing) Melt-in-your-mouth slow-braised pork belly, Peking-style plum sauce, and "roll your own" Pao buns.   1,480

CRISPY PATA**

(Serves 2-4, or for sharing) Whole foreleg of pork simmered long hours, hung dry overnight, then deep-fried. Not as crispy as German Haxe, but the meat is better-tasting (— in our opinion; if you want higher certainty, order our Twice-Fried Pork Belly).   1,480

A Filipino sharing dish, rice noodles flavored with a seafood reduction sauce and crushed chicharron. Caution: most foreigners don't like this taste.   880

Beef cubes sautéed in garlic and served on a hot cast-iron platter, which will smoke. Best ordered when wearing clothes ready for the laundry.   780

BRAISED OX TONGUE*

A Mediterranean recipe, tenderized tongue with olive and mushroom flavoring.   720

Marinated beef grilled with sesame seed sauce.   780

Lightly-curried chicken with pilaf rice.   580

MILLIONAIRE´S BEEFSTEAK*

U.S. beef, lightly grilled then sautéed in soy sauce with caramelized onions.  780

A milder and (slightly) healthier version of the Philippines' tangy tamarind soup. Sour, salty, and generally only for Filipinos and the daring.  720

TWICE-FRIED PORK BELLY*

When French cooks make pork-belly dishes, they're "daring". When Filipino cooks make a far-better pork-belly dish, they're "greasy". This is a Plantation Bay original — if you like pork, call us greasy but don't leave without trying this dish.   680

One of our owners used to travel frequently to this part of the world. Here's a sampler of dishes found in and around the West Indies — Colombian chicharron, Cuban sautéed beef, fried plantains, refried black beans, sunnyside fried egg, and Jamaican fried rice.   780

GRILLED NORWEGIAN SALMON*

Cooked "rare", with a delicate texture and a far-better taste than "well-done" salmon.   780

Pan-fried milkfish (the fatty belly portion) in garlic butter. A Filipino standard. Mostly deboned, but be careful anyway.   680

Lightly-breaded pan-fried fish in Plantation Bay's own salsa.   780

ORANGE-CHILI PRAWNS**

(Serves 2, or for sharing) Reverse-engineered from a Pekingese dish, this is one of the best seafood dishes ever — crunchy and flavorful.   1380

CANTONESE WONTON SOUP An ideal light meal or hearty snack.

Chicken broth with fried pork-and-shrimp dumplings.   580

LAKSA ^{An ideal light meal or hearty snack.}

Spicy Malaysian coconut soup with shrimps.   580

The reason Koreans are among the world's slimmest people.   680

Barbecued chicken on a stake.   580

An individual-sized portion of a traditional Cebu broth, with beef, vegetables, and banana.   620

CHEF´S SALAD

Julienne of ham, chicken, cheese, and sliced egg on lettuce.   520

GREEK SALAD

Tomatoes, raw onion, cucumber, olives, and feta cheese.   520

Apples, walnuts, and deli-style chicken salad.   520

With mushroom gravy. Acclaimed by many vegetarian guests.   480

With garlic on shredded lettuce.   480

With chili, garlic, and a dash of soy sauce, on shredded lettuce.   480

Cooked over a live flame, and then seasoned with pesto and olive oil.   480

Curried red lentil stew.   480

GAMBAS AL AJILLO

A Basque specialty and favorite Filipino sharing dish, spicy shrimp coddled in chorizo oil.   680

Deep-fried chicken-wing drumettes in a perfect chili sauce.   520

Not from Shanghai as far as we know, Filipino pork-and-shrimp-filled spring rolls.   520

The best on earth — crunchy, greasy, caloric, and fantastic with beer.   420

With toasted sausage bits and Plantation Bay's own Chef Lee's Salsa.   420

ROUND-THE-WORLD BURGERS

Basic American or Cheeseburger with fries.   720

CROQUE WHATEVER

First we started with a grilled ham-and-cheese. Then we thought we´d use the French name (Croque Monsieur) so we could charge more. Then someone said that most people have trouble pronouncing "Monsieur". So we added a fried egg to qualify it as "Croque Madame". But not everyone wants the egg.   480

PARISIAN SANDWICH #5

If you ever bought a ham-and-cheese on baguette in France, this is as close as you'll get to that taste in Asia. But we had to use different ingredients — not jambon de Paris but Italian prosciutto di Parma, not Comté but Swiss Emmenthal.   480

COMTEMPORARY CLUB

The iconic sandwich re-engineered! Won't fall apart in your hands, and delicious to the last mouthful.   480

Chilean Razor Clams, diced onions and small-acreage potatoes, and a quick sautéing in bacon drippings, come together to create as good a soup as they ever made in Rhode Island.   220

Organic grain and slow-simmered beef with a medley of garden produce.   220

CHICKEN SOUP WITH BOLIVIAN QUINOA

A guilt-free soup with all the flavors of the classic Filipino Arroz Caldo.   220

Simmered ham-bone and thick purée of peas.   220

Slightly hot. Slightly sour. Flavored with roast pork trimmings.   220

A vegetarian (but not vegan) soup alternative, a little bit better than Campbell's.  220

Coast to Coast Salad

With mango and orange dressing.   380

Plantation Bay Style Crispy Calamari Rings

Quick-fried squid rings with wasabi mayonnaise.   580

Gyoza

Griddle-seared Japanese dumplings.   580

Pan-roasted, garlic-ful prawns.   580

Baja Boat

Seafood grill.   880

Topped with shrimps and mixed vegetables.   780

Sizzling Tangigue

With teriyaki sauce and onions.   780

Malaysian Fish and Prawns

Curried and slightly sweet.   780

Choose any (2) two maki rolls.   1260

*All complemented with a Sesame Oil Spray and a Spritz of Secret Ingredients, or House-Blend Banana Ketchup for hot dog.

Sizzling Polynesian Spareribs

With chili and plum sauce.   880

Bicol Express

Succulent pork and crunchy vegetables, slow-cooked in a medium-spicy coconut-milk sauce.   680

The No. 1 choice for children.   620

Our version of this popular Filipino dish, made without soy sauce according to a family recipe. Single-person meal *550, Sharing size (2.5 times larger) .   **1200

Mixed seafood/meat fried rice.   680

With salted dried fish, egg, and vegetables.   280

Rich and savory!   280

An Anglicized mis-rendering of Yangzhou (region) Chow Fan, and it didn't even really come from there. We haven't found any other restaurant in the Philippines that understands how this is actually supposed to taste, but the correct taste was popularized in Hong Kong, and is unmistakable.   280

*Sukiyaki Fiji

Plantation Bay-style, with your choice of glass or ramen noodles.   920

Slightly spicy, stir-fried with seafood.   720

Japanese stir-fried noodles, with a hint of teriyaki sauce.   720

Similar to Cantonese style, but the noodles are soft and flavorful.   680

Miso Shiru

Miso soup with leeks.   220

Cream of Asparagus

Freshly-made.   280

Buckwheat noodles with pork and vegetables.   380

Braised oxtail stew - sinful!   880

On teppanyaki vegetables.   780

Breaded pork with rice.   680

Hot and Sour. Spicy Miso. Shiitake (with less noddles/carbs).   720

Grilled chicken skewer.   520

Slow-cooked striploin.   780

Crispy, sweet, and spicy Korean Fried Chicken.   620

Boneless chicken with curry and special spices.   680

In a rich, moderately-spicy curry.   780

Grilled Mixed Vegetables (309 calories)

Grilled mixed vegetables with olive oil, oregano, basil, garlic, and onion   380

Kimchi

Home-made in Plantation Bay; matured for 14 days. Probiotic-rich!   380

Pickled unripe papaya. Fermented in-house, Probiotic-rich!   380

So thick we can't give you a straw. Must try for visitors! The world's most memorable shake.

A kind of moon cake, much better than what the Chinese make out of mung beans.   180

Rich, dense, delightful.   380

Flaming Alaska Resurrection

Featuring our home-made ice creams Ube in Palermo and Jackfruit in Fiji, coated in thick meringue and flamed at your table. Both are MUST-TRY!   380

Milk, dark, and white mousses.   380

Multi-layered dessert of angels and devil's food cake, peanut butter mousse, and chocolate ganache.   380

One of the most delicious desserts we have ever offered, regardless of the ingredients. And it's only 78 calories and 4.8 grams net carbs.  380

Peanut Butter Chocolate, Vanilla, Mango, Strawberry, Ube, Jackfruit, Coffee Chocolate Chip.  220

Fruity Fibrous Finish

A light personal meal-ender. Ask for the Chef's Combination or a single type of fruit. Generally, these would include mango, water melon, Fuji apple, native banana, dwarf sweet pineapple, pomelo, papaya, and guava(but not all of them on any given day). Medjool dates (about 4), California prunes (about 6), and Filipino fruit salad always available.   260

World's Best Crepes Samurai

Filled with mangoes and smothered with vanilla cream - can be shared by four.   480

The name means "Marry Me Tonight!", which is how you'll feel if someone serves you this by candlelight. Italian in spirit if not in history, Sposami Stasera-especially this Plantation Bay house version - is almost sure to put a smile on your face and a flame in your lover`s loins.  720

The Korean staple married to prime US beef, rich and flavorful.  720

GRILLED MUSHROOMS

With garlic, parsley, and bread crumbs.   580

HOME-MADE FRENCH FRIES

Just perfect, with a deep, rich potato flavor and light, crunchy interior.   580

Crispy fried, with raspberry vinaigrette sauce.   580

Eggplant, sliced tomatoes, pesto sauce, olive oil, and mozzarella.   580

Crusted in herbs and Parmesan.   580

Raw, with capers and honey balsamic reduction.   580

With creamy minced filling.   580

FRIED GARLIC RICE

Cooked in beef fat. Deadly.   580

ENSALADA TROPICANA

Crispy greens, pumpkin seeds, fresh mango cubes, and balsamic-pesto sauce.   580

ENSALADA ITALIANA

Refreshing salad greens, aromatic herbs, extra virgin olive oil, and lemon dressing.   580

FILIPINIZED SPAGHETTI BOLOGNESE

Rich and Meaty.

MACCHERONI AI TRE FORMAGGI

Tube pasta with three cheeses (Parmesan, Pecorino, and Gorgonzola).

A kind of moon cake, much better than what the Chinese make out of mung beans.   180

Rich, dense, delightful.   380

So thick we can't give you a straw. Must try for visitors! The world's most memorable shake.

Flaming Alaska Resurrection

Featuring our home-made ice creams Ube in Palermo and Jackfruit in Fiji, coated in thick meringue and flamed at your table. Both are MUST-TRY!  380

Mango Jubilee

Fresh Mango coddled in butter with home-made vanilla ice cream and macadamia nuts.   380

A plate of the freshest fruits.   380

Smooth and creamy, it's amore at first bite!   380

Chef Gerard's take on this worldwide favorite. The cup looks good enough to eat, and it is! Good for two.   420

Vanilla, Mango, Jackfruit, Peanut Butter Chocolate, Strawberry, Ube, Coffee Chocolate Chip. Doused in a bit of espresso upon request.   220. Extra Large, 380

Nuclear Kagoshima Wagyu

Trust us. Charbroiled Very, Very Well-Done. The outside is crispy. The inside explodes on your tongue. Standard portion 120 grams, enough for most Asians when combined with rice, fries, or salad. Half-portion 60 grams, suggested as an "I'm Worth It!" add-on to another steak, or in combination with a half-order of pasta. (Plantation Bay's normal food guarantee does not apply to this item. Once you order it, you're committed.)   3000/1600

A top-quality, well-marbled steak from grain-fattened cattle, grilled over a real flame. About as good an American steak as you'll find anywhere.   2800

Recommended: Medium

The New York Cut is not as fatty or tender as rib-eye, but has a more robust flavor. The first choice of many steak-o-philes.   2600

Recommended: Medium

With a more subtle flavor than rib-eye or striploin, tenderloin has very little visible fat. Pan-fried, with an almost-black crust and a juicy interior.   2600

Recommended: Medium

Flame-finished to smoky perfection.   750

A classic chop cooked Medium (slight pinkness may be visible), just as in Spain or Italy.   850