have had the great opportunity of living out a life of intense passions that are a harmonious convergence of five senses that have formed, in humility, the man I am today. Captured through my camera lenses, lights and shadows composed beautiful visuals of life around me. With each touch of my piano keys arose the harmony of grand musical pieces Iinterpreted since childhood. My palate discovered the subtle sensations of the marvelous textures in sauces, creams and unforgettable desserts baked by my mother even as I was enthralled by the distinct flavors and aromas of each wine my father taught me to savor with discernment. These intense sensations formed the core of a harmonious matrix inspired by the great poets like Shakespeare or the accomplished Dr. Gregorio Marañón as well as the great masters of the kitchen the likes of Zyriab, Escoffier, the Marquesa de Parabere and most specially, my mother.

A life’s journey, as experienced through the acute, passionate awareness of these five senses, taught me to be open and welcoming to that which is new while being sensitive and reverent to the sounds, the tastes, the aromas, the imagery and the feeling in Fine Arts and Natural Sciences. This is how I grew up and lived: with a real passion for the special beauty present in all that is true and authentic as succinctly expressed by the romantic French poet:

“Rien n’est beau que le vrai” (Nothing is beautiful but the true) Nicolas Boileau Paris, 1636-1711

The Art of food is not so much in the hands of the cook as it is in his creative mind and instinct that recognizes, selects and combines ingredients within a profound philosophy of harmony.

This is how unforgettable aromas and flavors are born. When cooking skills and inspiration transform into passion, cooking finds its name as an art form - the Art of relishing harmonious sensations arising from exquisite food and elegant wines. COLD APPETIZERS

FRESH OYSTERS SHUCKED AS YOU ORDER (8 pcs.) P 550 Served with our delicate lightly spiced lemon homemade Worcester sauce Additional piece: P 110

J C LA CATEDRAL® FINEST WHITE ASPARAGUS OF NAVARRA (4 pcs.) P 850 The “Rolls Royce” of white asparagus with a thrilling hint of banana confit vinaigrette

BASQUE PIQUILLO PEPPERS STUFFED WITH TUNA BELLY (4 pcs.) P 410 Bound with our luscious anchovy-wasabi mayonnaise Additional piece: P 110

NOS ENCANTA GALICIA (6 pcs.) P 480 Fresh Oysters poached in Galician marinade with aged Sherry vinegar, garlic slivers, Pimentón de la Vera and fresh organic spices Additional piece: P 85

SUSPIROS DE SANTOÑA (5 pcs.) P 410 Slices of farm-fresh tomatoes, dressed with Spanish balsamic vinaigrette topped with tuna belly flakes and our homemade anchovy mayonnaise Additional piece: P 90

JAMÓN SERRANO DE TERUEL per 100g P 610 Carved upon order

JAMÓN "IBÉRICO" per 100g P 775 Carved upon order

JAMÓN IBÉRICO-BELLOTA GRAN RESERVA per 100g P 950 Carved upon order

J C TERRY’S BEST IBÉRICO BELLOTA PLATTER (140g) P 1390 A unique Ibérico-Bellota combination of Lomo Doblado, Jamón, Chorizo, and Salchichón

SPANISH REGIONAL COLD CUT SELECTION (160g) P 590 Cabeza de Lomo, Jamón de Teruel D.O., Fuet and Chorizo de Pamplona

EUROPEAN CHEESE AND COLD CUT PLATTER (240g) P 840 Jamón de Teruel, Chorizo Pamplona, Fuet, Manchego, Stilton & Brie de Meaux or Cambozola

WARM APPETIZERS

• AL AJILLO SPECIALTIES •

GAMBAS AL AJILLO P 545 The sizzling, spicy and garlicky Spanish favorite, cooked in extra virgin olive oil

ANGULAS AL AJILLO P 680 Sizzling surimi Elver eels sautéed in our traditional blend of extra virgin olive oil, fried garlic and cayenne peppers

ARTICHOKES AND JAMÓN AL AJILLO P 590 Melt-in-your-mouth hearts of artichoke sautéed in garlic and garnished with Jamón Serrano shavings. (Seasonal)

MUSHROOMS AND JAMÓN AL AJILLO P 325 Organic Shiitake mushrooms sautéed in garlic and garnished with Jamón Serrano shavings

ALMEJAS A LA MARINERA P 340 Fresh clams cooked in a harmonious combination of dry Sherry, Pimentón de La Vera, garlic and extra virgin olive oil

MUST TRY

JC JC‘S SIGNATURE DISHES • SPECIALTY CROQUETTES • Served in 6 pcs. Additional piece: P 60

SEAFOOD BÉCHAMEL CROQUETTES P 320 The freshest selection of crustaceans cooked in a unique Port-based béchamel

JAMÓN SERRANO AND CHICKEN CROQUETTES P 320 Crisp-tender Jamón Serrano and chicken béchamel croquettes

CROQUETAS DE COCIDO P 320 Our Cocido meats are the players of this delightful béchamel creation

THREE CHEESE BÉCHAMEL CROQUETTES P 320 A beguiling béchamel croquette creation made of three exceptional European cheeses - Manchego, Emmental and Gorgonzola

J C COCHINILLO CONFIT CROQUETTES P 320 A daring culinary concept. Only at Terry’s!

• SPECIALTY PINCHOS AND TAPAS •

“TEMPURIZED” AKLAN OYSTERS (6 pcs.) P 550 Fresh oysters lovingly wrapped in the original "Tempora" batter first brought to Japan by the Jesuits Additional piece: P 110

GALICIAN PULPO SPECIALTY P 520 Slices of pulpo showered with La Catedral® premium olive oil and Pimentón de La Vera sprinkled with rock salt as marked by Galician tradition

CRUNCHY CALAMARES P 320 We are bringing back our Andalusian Squid Rings, now served with Terry's exclusive squid ink Alioli dip

TAWILIS ADOBADOS P 320 Freshwater herring from Taal Lake, marinated in the traditional fish adobo from Cádiz deep fried in extra virgin olive oil

CRISPY BACALAO P 420 Crunchy, flaky bits of codfish, crowned with a dollop of our delicious Alioli sauce

CHORIZO TERRY ON PIGGY BACK P 320 Terry's famous homemade chorizo, flambéed with Sherry brandy

PINCHOS DE CHORIZO ALEJANDRO® (6 pcs.) P 680 The all-time Rioja red sausage cooked in a hearty Tempranillo wine sauce served with "Patatas Riojanas"

ASTURIAS IS A WORLD OF TASTE (4 pcs.) P 395 The legendary Asturian Cabrales Cheese has inspired this creation. This unique duet of Piquillo pepper and Cabrales béchamel, crowned with a Chistorra-Balsamic Vinaigrette, turns our tribute to Asturias into a remarkable marriage of flavors and textures Additional piece: P 105

MANCHEGO DUMPLINGS (4 pcs.) P 395 Fresh Manchego cheese and Vic salami tucked into crunchy wonton pockets Additional piece: P 105

ASTURIAN CACHOPITOS P 395 (THE ASTURIAN VERSION OF FLAMENQUIN) Crispy rolled strips of Black Angus, Jamón Serrano, Piquillo pepper and melted fresh Manchego cheese. Served with Salsa Brava and shoestring potatoes GOOD FOR TWO SPANISH OMELETTES Our Spanish omelettes come in two sizes: Single & Good for two

J C HUEVOS DE OBISPO P 490 Organic eggs on a bed of La Catedral® habitas (baby broad beans) sautéed with Jamón Ibérico from Extremadura

TORTILLA ESPAÑOLA P 140 / P 240 Plain hearty potato omelette enjoyed any time of the day

ASTURIANA P 180 / P 330 One-of-a-kind omelette made unforgettable by the creamy Cabrales cheese béchamel

RIOJANA P 240 / P 420 A distinctive omelette stuffed with a delightful combination of slow cooked onion, potatoes and roasted Piquillo sautéed with Chorizo Alejandro® from Rioja

JABUGUEÑA P 240 / P 450 The Chorizo Ibérico-Bellota from Spain gives the master’s touch to this singular Andalusian omelette

SALADS

TERRY’S CAESAR SALAD P 255 / P 360 Romaine lettuce tossed with our velvety garlic-anchovy cream, topped with Parmesan shavings, homemade croutons and oven-baked Jamón Serrano crisps

SOFT SHELL CRAB AND GREENS P 325 Pan-seared soft-shell crab on a bed of romaine lettuce julienne and wild arugula, tossed with Dijon-balsamic vinaigrette. (Seasonal)

GREEN GARDEN TREATS P 250 / P 360 Fresh greens, tomatoes, cucumber, chickpeas, corn, hard-boiled egg and nuts tossed with our flavorful Sherry-balsamic vinaigrette and showered with Parmesan shavings

J JCC THE KING’S RANSOM STILTON SALAD P 300 / P 450 Grilled shrimps, English farmhouse Stilton cheese, Rioja smoked pancetta, pomelo and organic greens and nuts, are harmonized to perfection by our Stilton-Balsamic Vinaigrette CREAMS AND SOUPS

J JCC THE ELEGANT OYSTER SOUP P 390 A unique melange of freshly shucked oysters and baby artichokes enriched with fresh sage and julienned vegetables

ALL-TIME COCIDO SOUP P 295 A hearty clear fideo (capellini) soup enriched with chicken and hard-boiled quail eggs with a touch of organic mint leaves

CODFISH BOUILLABAISE P 325 This French Sheperd’s flavorful soup was inspired by the renowned Chef Pierre Reboul from Aix-en-Provence, France

PUMPKIN SOUP P 230 This Terry’s classic is a singular blend of roasted pumpkin and saffron cream, created by the Spanish Clarissian nuns in the 16th century.

TOMATO AND BASIL SOUP P 230 A heart–warming fresh tomato cream with a subtle touch of fresh basil

OUR CLASSIC ONION AND GRUYÈRE SOUP P 320 A truly sumptuous expression of the classic onion soup topped with melted Gruyère cheese

PASTA

MANCINI® PREMIUM PASTA OPTIONS: CHITARRA, SPAGHETTI, FUSILLI AND PENNE RIGATE

GNOCCHI IN GORGONZOLA SAUCE P 395 Homemade potato pasta shells in creamy Gorgonzola and wild mushroom sauce, garnished with prosciutto crisps

BOLOGNA MÍA! P 395 Prosciutto, pancetta, ground beef, chopped pork and duck liver are gracefully married in a tomato, basil and wine reduction, laid on a bed of our exclusive Mancini® Fusilli

AGLIO E ÓLEO. A MANCINI PASTA DELICACY P 460 Shrimps with garlic on Mancini® Spaghetti spread with Italian parsley, Parmesan shavings and Ríofrío Alma de Caviar

MEDITERRANEAN THRILLS P 395 Mancini® Pasta enhanced with best Mediterranean culinary symbols: goat’s milk cheese, olives, capers, roasted garlic slivers, extra virgin olive oil, roasted pine nuts and fresh Italian parsley

MAR Y TIERRA P 385 Mancini® Pasta tossed in a light cream-based Parmesan sauce with Norwegian salmon and organic Shiitake mushrooms sprinkled with oven-baked prosciutto crisps

J JCC ANGEL’S NEST P 555 Mancini® Pasta lavished with a splendid combination of shrimps, diver’s scallop and squid in a Gruyère-Emmental Newburg sauce RISOTTOS AND PAELLAS Preparation time: 25 minutes

DINUGUAN RISOTTO P 520 A Filipino-Spanish risotto made of pork meat and black sausage enriched with Basque chili peppers and a gentle touch of sherry vinegar. A trendy fusion recipe created by JC Terry on the occasion of the first Madrid-Fusión-Manila in May 2015. GOOD FOR TWO

J JCC CAPRICHO ESPAÑOL P 1200 A Terry’s risotto creation. Calasparra Bomba rice, Jamón Ibérico, shrimps, scallops, Manchego cheese, Arteoliva Olive Oil and La Guita Sherry are superbly married in delicate consonance. GOOD FOR TWO

SOFT-SHELL CRAB RISOTTO P 495 A delicious crisped soft-shell crab on seafood cheese risotto. (Seasonal)

TERRY’S SEAFOOD PAELLA P 980 A luscious combination of Valencia rice, shrimps, tuna belly, pulpo, stuffed baby squid, and Visayan clams

BLACK PAELLA P 890 Valencia rice cooked in our famous squid ink, seafood and vegetable broth, made rich with shrimps, squid rings and clams. Served with Alioli sauce

SUPER PAELLA PARELLADA P 890 An original recipe from Siete Puertas Restaurant in Barcelona combining saffron-based broth with seafood, pork, chicken and Spanish chorizo

SEAFOOD

STUFFED BABY SQUID IN SEA URCHIN CAVIAR SAUCE P 410 Filled with Jamón Serrano, minced pork and vegetable brunoise

CATCH OF THE DAY P 410 Pan-seared fish fillet served with diced potatoes lightly tossed in a warm fresh herb Alioli sauce

J JCC THE PERFECT SALMON P 520 Pan seared fresh Norwegian salmon served with a distinguished sauce made of Spanish Cava, smoked salmon, organic dill and Dijon whole grain mustard

SEAFOOD CALDERETA P 890 The freshest soft-shell crab, gambas, clams, fish fillet and squid rings stewed in a garlic, onion and pimentón concoction. GOOD FOR TWO

BACALAO AL PIL-PIL P 720 As this Icelandic codfish is slowly sautéed with garlic slivers in extra virgin olive oil, its juices emulsify into a delicate viscous sauce

A SEAFOOD CURRY SYMPHONY P 520 A harmonious creation of scallop, shrimps, squid rings and clams in a light curry cream on a bed of Basmati rice OUR CLASSIC STEWS

SEGOVIAN JUMBO BEANS WITH PULPO AND CLAMS P 520 The traditional way of cooking La Granja beans from Segovia, with octopus and clams and a delicate touch of Spanish saffron

FABADA ASTURIANA P 420 Spain’s famed bean casserole, cooked with smoked Chorizo and Morcilla from Asturias, Jamón Serrano, pork belly and Spanish saffron

J JCC PORK PATA WITH GARBANZOS IN MENUDO SAUCE P 460 A sole culinary inspiration and a friendly tribute from JC Terry to Chef Mayte Commodore, a Madrid icon on Heritage Cuisine

COCIDO MADRILEÑO P 825 Madrid’s quintessential stew which brings together Terry’s best Chorizo and Morcilla Ibérico-bellota, beef shank, pork belly, chicken, Andalusian chickpeas and fresh vegetables all thoroughly simmered to perfection in a flavorful beef broth GOOD FOR TWO

CALLOS A LA ANDALUZA P 395 Our unique ox tripe stew enriched with Chorizo Terry, chickpeas and Jamón Serrano

BELUGA LENTILS CÁDIZ STYLE P 380 Slowly cooked with Chorizo, Morcilla, Jamón Ibérico, together with smoked Alejandro® cured Pancetta. JC Terry’s homage to his culinary roots

WE LOVE IBÉRICO P 950 Experience the singular flavors and textures of this Carrillera (cheek) and Secreto Ibérico marriage, patiently simmered in a luscious Tempranillo and Portobello mushroom sauce

LA CALDERETA DE SIEMPRE P 630 A traditional goat stew rich in roasted and sundried red peppers, onion, garlic, fresh herbs, white wine, and the magic contribution of Pimentón de La Vera. Caldereta is the most emblematic symbol of Extremaduran cuisine

RABO DE TORO EN CHILINDRÓN P 830 Slowly stewed ox tail with Jamón de Teruel, fresh and sundried vegetables and Rioja wine. The term “Chilindrón” has its origins in the regions of Aragón and Rioja in Northern Spain

MOLLEJAS DE TERNERA EN SALSA DE MOSTAZA Y JEREZ P 590 Veal sweetbreads cooked in demi-glace, Oloroso Sherry, Dijon mustard and light cream sauce

LENGUA A LA SEVILLANA P 640 Ox tongue cooked in a subtle dry Sherry wine sauce with mushrooms and Manzanilla olives from Andalusia POULTRY AND MEAT

THE ORIGINAL BONE-IN PRIME BLACK ANGUS “RIBEYE” STEAK (400 g) P 2,100 The USDA bone-in ribeye, is originally, as the name implies, the center best portion of the rib steak with its bone in. We serve it with steakhouse fries, head of garlic confit, and our flavorful steak sauce

TERRY’S SPECIAL BLACK ANGUS STEAK (1 kg) P3,990 Spanish-style bone-in steak (chuletón) served with Rioja wine sauce accompanied with steakhouse fries and roasted Piquillo peppers. GOOD FOR FOUR PERSONS. REQUIRES 6-HOUR ADVANCED ORDER

USDA PRIME BLACK ANGUS RIB EYE STEAK (400 g) P 2,100 Carefully selected premium Black Angus meat served with steakhouse fries, head of garlic confit, and our flavorful steak sauce

SALMIS DE CANARD ARMAGNAC STYLE P 720 Roasted duck breast on a scrumptious duck liver, wild mushroom, and prune risotto infused with our exclusive Armagnac - Samalens

CHULETILLAS DE CORDERO P 575 Premium New Zealand lamb cutlets on a bed of grilled Piquillo peppers and garlic-infused mashed potatoes and roasted vegetables drizzled with a distinctive Ribera del Duero wine reduction

“SAN JACOBO” DE LOMO IBÉRICO A LA CREMA DEL CASAR P 525 Ibérico loin stuffed with Jamón Ibérico Montaraz and Torta del Casar cheese wrapped in a coat of crispy bread crumbs, served with steak fries and our enjoyable Brava sauce

DUCK CONFIT P 825 Crisp duck leg confit served with French Malbec sauce and Salardaise potatoes. A classic of the French Perigord region

CHICKEN PEPITORIA P 380 Imported chicken thigh in an elegant saffron-based sauce served with rice pilaf and shoestring potatoes

COQ AU VIN P 410 This traditional Burgundy chicken specialty is enriched with roasted pork belly cubes and shallots bathed in a Pinot Noir sauce

ALBÓNDIGAS IN IBÉRICO CHORIZO SAUCE P 420 Pork, beef and chicken meatballs cooked in a Chorizo Ibérico sauce, set on a bed of buttered rice and topped with shoestring potatoes

BLACK ANGUS SALPICAO P 995 Tender chunks of USDA Prime Black Angus rib eye and garlic slivers sautéed in extra virgin olive oil and bathed in our very own Salpicao sauce. Served with steamed or garlic rice

J C SÚPER-COCHINILLO CONFIT P 1,650 This one-of-a-kind suckling pig confit creation served with an arroz Bomba risotto, caramelized shallots and Calanda peaches drizzled with muscobado syrup. SPARKLING

MASACHS CAROLINA Brut Nature P 895 MASACHS Brut Reserva Magnum P 1,790 CAVA ONDARRE SELECCIÓN MILLENNIUM BRUT "Gruppo Olarra" P 1,055

RED

OTOÑAL Red "Grupo Olarra" 2014 P 390 CERRO AÑÓN Crianza Grupo Olarra 2012 P 585 MARCO REAL GRENACHE RESERVE SINGLE VINEYARD "Grupo La Navarra" 2012 P 700 LA VENDIMIA "Grupo Álvaro Palacios" 2014 P 690 MARQUÉS DE CÁCERES Crianza 2011 P 695 VETUS D.O. Toro 2008 P 735 CHIANTI CLASSICO GEOGRÁFICO 2011 P 930 MERLOT The Triangle "Sileni" 2012 P 935 MARQUÉS DE CÁCERES Reserva 2010 P 1,285 MARCO REAL SEÑORÍO DE ANDIÓN "Grupo La Navarra" P 2,055

WHITE

MARQUÉS DE CÁCERES White Dry and Fruity 2014 P 495 SAUVIGNON BLANC "The Straits" Estate Selection "Sileni" 2013 P 720 TXACOLÍ Txomín Etxaniz 2014 P 750 CHARDONNAY "Simonsig" 2010 P 790

ROSE

OTOÑAL Rosé Grupo Olarra 2014 P 390 MARQUÉS DE CÁCERES Rosé Dry and Fruity 2014 P 525

HALF BOTTLE

MARQUÉS DE CÁCERES Crianza 2011 Half Bottle P 370