Fish fingers served with fries.  290

Spaghetti with meat sauce. 290

Small ham and cheese pizza. 290

Tender fried chicken strips. 290

Sticky, gooey, and chewy. 290

Magnifico! Garlic, chili, and bell peppers in pesto.  480

With prosciutto slivers.   480

Bolognese, Seafood Marinara, or Carbonara sauce.  480

Oozing with oil, but oh so satisfying!   480

Filipinos make numerous variations on the “Asian noodles” theme. This is ours - piquant, garlicky, with an interplay of many Filipino flavors.   480

Rich chocolate cake in chocolate and strawberry sauce.   200

A classic baked cheesecake, with blueberry preserves.   220

With chocolate, vanilla, and strawberry ice cream.   280

Assorted fresh fruits.   280

Peanut butter chocolate, mango, vanilla, strawberry, jackfruit. Made by us with 100% Whole Cream.   280

Rich, smooth, and velvety. Made from the "Best Mangoes on Earth".  200

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.  200

Cebu's specialty beef casserole with boiled corn, banana, and bamboo shoots.  750

U.S. beef, lightly grilled then sauteed in soy sauce with caramelized onions.  620

A milder version of the Philippines´ tangy pork and tamarind soup. Oily, sour, and salty. Only for Filipinos and the adventurous. For most persons, good for two.  560

Traditional Filipino Chicken soup.  480

Pan-fried milkfish in garlic-butter.  480

Philippine onion-and-noodle soup topped with “chicharon” and pork liver.  380

Claimed by some to reduce digestible starches by 50% without any change in flavor.   100 for 3 cups

Sweet and succulent!  620

Traditional ox-tail stew in peanut sauce, absolutely the meatiest, most flavorful anywhere (enough for two persons, except that you will want more, no matter what).   750

In olive oil, basil, and other seasonings.   680

On a bed of creamed spinach. A great choice for dieting.   520

With spicy salsa.   520

With lemon butter sauce.   420

An Asian favorite!   540

With garlic on shredded lettuce.  420

Fried tofu cubes with garlic and chili, on shredded lettuce.   420

With mushroom-soya sauce.   420

With mushroom sauce. Acclaimed by many vegetarian guests.   420

With pesto and olive oil.   420

Curried red lentil stew with spinach.   420

Filled with spinach and cream cheese, on tomato concassé.   420

Korean rice dish topped with mixed meat and vegetables.  620

Pork in plum and hoisin sauce.   520

A fine choice for people watching their calories, and really delicious too!   390

With olive-mushroom sauce.   620

Beef cubes sautéed in garlic.   680

Marinated beef grilled with sesame seed sauce.   620

(220gms.)
A top-quality, well-marbled steak from grain-fattened cattle. Better than most steaks you would pay over $100 for in the US! Recommended: Medium   2,200

Made on the spot with anchovy, egg yolk, olive oil, garlic, bacon bits, and parmesan cheese with grilled chicken breast.   620

Julienne of ham, chicken, cheese, and sliced egg on lettuce.   380

The robust flavors of the Mediterranean - tomatoes, onion, cucumber, olives, and feta cheese.   380

Eggplant, sliced tomatoes, basil, olive oil, balsamic vinegar, and mozzarella.  380

Try our twist on this New York invention – apples, walnuts, chicken salad.   380

Grilled chicken strips with peanut sauce.   350

Shrimps, pork, cabbage, bean sprouts, and coriander fried in rice paper.   350

Great for sharing – deep-fried chicken lollipops drizzled with perfect sweet chili sauce.   350

A Basque specialty and favorite Filipino sharing dish, spicy shrimp coddled in chorizo oil.   450

A powerhouse cast of 6-oz. grilled beef burger, cheese, and a choice of bacon, mushroom, or fried egg.  520

No fancy toppings, just a BIG, thick, juicy burger patty as it’s supposed to be done.   680

On home-made focaccia bread.   480

Chicken, egg, tomato, bacon, lettuce.   420

With nachos.   420

Mozzarella, lots of pesto, and fresh tomato.   420

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. Therefore... (But whatever you call it, it´s better than anything you´ll find in Paris. And that´s no load of crock.)   420

Clam chowder, but lighter.   180

Organic grain and slow-simmered beef with a medley of garden produce.   180

The French invented this soup, but we made it better, with generous amounts of Jamon Serrano and unhurried simmering.   180

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.   180

Garam masala flavoring and garbanzos instead of lentils make for a thick, fiber-rich vegetarian dish that diners of all culinary persuasions will appreciate.   180

Slightly hot. Slightly sour. And, only in Plantation Bay, slow-cooked with roast pig trimmings, for a unique take on this traditional China favorite.   180

A 3:2 quinoa-rice mix yields a guilt-free soup with all the flavor of the classic Filipino Arroz Caldo, plus more super-nutrients from quinoa grown in the Andes Mountains of South America.  180

A 19th-century Englishman’s idea of what an Indian chicken-and-vegetable soup would be, if Indian cuisine had soup. Stewed apples add complexity and mystery, while a half-serving of spinach makes you feel virtuous.   180

Chicken broth with hand-folded pork-and-shrimp dumplings. This and all the following soups are good for a moderate meal for one, or a big snack.  380