Manila Marriott Meeting Packages

Total Page:16

File Type:pdf, Size:1020Kb

Manila Marriott Meeting Packages Manila Marriott Meeting Packages Executive half day meeting Package 1-Morning break/set lunch – Php 2,450++ per person Package 2-Morning break/buffet lunch – Php 2,700++ per person Package 3-Morning break/buffet at Marriott Café Restaurant – Php 2,950++ per person Maximum 100 guests based on available outlet space on the day of the event. Executive full day meeting Package 1-Morning break/set lunch/afternoon break – Php 2,900++ per person Package 2-Morning break/buffet lunch/afternoon break – Php 3,100++ per person Package 3-Morning break/buffet at Marriott Café Restaurant/Afternoon break – Php 3,400++ per person Maximum 100 guests based on available outlet space on the day of the event. Meeting Benefits 4 Hour Meeting room –half day executive package 8 hour Meeting room-full day executive package Meeting Office Supply Kit Mints AV technician support Basic sound system with 2 microphones WIFI internet access for 2 Conference Red Coat Direct meeting assistant Conference meeting pads and pens Whiteboards, flipcharts, markers, eraser Choice of 3 food selections per coffee break Free flow –coffee, hot tea One round of house blend iced tea during lunch Prices are subject to VAT & 10% service charge. Rates are subject to change without prior notice = Meeting Room Morning and Afternoon Break Out Selections Sweet Mini Blueberry Danish Pastries Apple Danish Chocolate Brownie Granola with Yoghurt Raspberry Red Velvet Cup Cake Apple Crumble Muffin Mini Chocolate Tartlets Mini Fruit Tartlets Bread and Butter Pudding Ginger Crème Brûlée Banana Bread French Apple Tart Lemon Meringue Cupcake Chocolate Mint Slice Mini Custard Doughnuts Cinnamon, Raisin Scroll Lemon Scroll Apricot Danish Chocolate Chip Muffin Mini Banana Muffin Mixed Fresh Fruit JAVA+ COOKIES Chocolate Walnut Cashew Cinnamon White Strawberry Cookie Chocolate Cookie Oatmeal Cookie Pistachio Cookie Chocolate Praline Cookie Savory Curry Chicken Puff Peppered Beef Pastrami, Sweet Siew Mai Mustard, Sour Dough Soon Kueh (vegetarian) Shaved Ham, Cheese, Tomato, Goat Cheese, Sun-Dried Tomato Ciabatta Bread Tartlet Smoked Turkey Breast, Apple Smoked Salmon, Chive Cream Chutney, Bruschetta Cheese Quiche Spicy Salami, Cheese, Mini Kaiser Spinach, Onion Quiche Bread Vegetable Spring Rolls (vegetarian) Chicken Sate, Peanut Sauce Cheese, Potato Croquette Black Pepper Chicken Pie (vegetarian) Chicken Popcorn, Garlic Dip Focaccia Bread, Roast Vegetables Warm Mushroom Cheesecake Curry Egg Salad, Herb Cream Chicken Wings Cheese, Rye Bread Mini Beef Sliders, Cheddar Cheese Roast Beef, Horseradish, Pickles, Mini Pizza, Beef, Mushroom Baguette Prices are subject to VAT & 10% service charge. Rates are subject to change without prior notice Meeting Package Buffets Western Buffet One Salad Bar Green Oak lettuce, Red Oak Lettuce, Ice Berg Lettuce, Romaine Lettuce, Baby Rocket Salad Tomato, Cucumber, Sweet Corn, Bell Peppers, Grilled Eggplant, Grilled Zucchini Bacon Bits, Olives, Crispy Shallots and Garlic, Parmesan Cheese, Croutons Balsamic Vinaigrette, Italian Dressing, French Dressing, Thousand Island Dressing, Blue Cheese Dressing, Marinated Feta Cheese Potato Salad, Crisp Bacon Poached Seafood Salad, Vermicelli Noodles, Thai Dressing Tomato and Mozzarella, Pesto Soup Roasted Tomato Soup with Basil Pesto With Freshly Baked Breads and Butter Selection Hot Cajun Spiced Chicken Breast with Pumpkin and Cherry Tomatoes Beef Lasagna with Pesto Dressing Pan-fried Snapper Fillet with Wok Fried Spinach with Orange-Coriander Cream Stewed E-fu Noodles with Black Mushroom and Egg Sauce Chinese Stir Fried Beef with Black Pepper Steamed White Rice French Pastries Opera Slice Vanilla Cream Mille Fueille Individual Desserts in Glass Cappuccino Chocolate Mousse Black Forest Truffle Cakes Chocolate Almond Cake Apricot Cheese Cake Pies and Tarts Chocolate Truffle Tart Lemon Meringue Pie Fresh Seasonal Fruits Prices are subject to VAT & 10% service charge. Rates are subject to change without prior notice Meeting Package Buffets Western Buffet One Salad Bar Green Oak lettuce, Red Oak Lettuce, Ice Berg Lettuce, Romaine Lettuce, Baby Rocket Salad Tomato, Cucumber, Sweet Corn, Bell Peppers, Grilled Eggplant, Grilled Zucchini Bacon Bits, Olives, Crispy Shallots and Garlic, Parmesan Cheese, Croutons Balsamic Vinaigrette, Italian Dressing, French Dressing, Thousand Island Dressing, Blue Cheese Dressing, Marinated Feta Cheese Potato Salad, Crisp Bacon Poached Seafood Salad, Vermicelli Noodles, Thai Dressing Tomato and Mozzarella, Pesto Soup Roasted Tomato Soup with Basil Pesto With Freshly Baked Breads and Butter Selection Hot Cajun Spiced Chicken Breast with Pumpkin and Cherry Tomatoes Beef Lasagna with Pesto Dressing Pan-fried Snapper Fillet with Wok Fried Spinach with Orange-Coriander Cream Stewed E-fu Noodles with Black Mushroom and Egg Sauce Chinese Stir Fried Beef with Black Pepper Steamed White Rice French Pastries Opera Slice Vanilla Cream Mille Fueille Individual Desserts in Glass Cappuccino Chocolate Mousse Black Forest Truffle Cakes Chocolate Almond Cake Apricot Cheese Cake Pies and Tarts Chocolate Truffle Tart Lemon Meringue Pie Fresh Seasonal Fruits Prices are subject to VAT & 10% service charge. Rates are subject to change without prior notice Western Buffet Two Salad Bar Green Oak Lettuce, Red Oak Lettuce, Ice Berg Lettuce, Romaine Lettuce, Baby Rocket Salad Tomato, Cucumber, Sweet Corn, Bell Peppers, Grilled Eggplant, Grilled Zucchini Bacon Bits, Olives, Crispy Shallots and Garlic, Parmesan Cheese, Croutons Balsamic Vinaigrette, Italian Dressing, French Dressing, Thousand Island Dressing, Blue Cheese Dressing, Marinated Feta Cheese Grilled Pork Neck Salad with Chili Dressing Baby Chat Potato Salad with Whole Grain Mustard Dressing Steamed Prawn Salad with Cilantro Dressing Soup Hot and Sour Sichuan Soup With Freshly Baked Breads and Butter Selection Hot Food Vegetable Lasagne Pan Seared Sole Fish with Eggplant and Tomato Confit and Herb Butter Slow Braised Beef on Mushroom Ragout and Sautéed Bell Peppers Grilled Chicken Breast with Soft Polenta Stir Fried Singapore Noodles with Shrimps Steamed Rice French Pastries Trilogy of Chocolate Brownie Slices Strawberry Cream Roulade Individual Desserts in Glass Raspberry Bavarian Cream Yoghurt Panna Cotta Rum and Mint Jelly Vanilla Sauce Cakes Apple Upside Down Cake Baileys Cream Cheesecake Pies and Tarts Coconut Pandan Tart Pecan Maple Syrup Tart Fresh Seasonal Fruits Prices are subject to VAT & 10% service charge. Rates are subject to change without prior notice Western Buffet Three Salad Bar Green Oak Lettuce, Red Oak Lettuce, Ice Berg Lettuce, Romaine Lettuce, Baby Rocket Salad Tomato, Cucumber, Sweet Corn, Bell Peppers, Grilled Eggplant, Grilled Zucchini Bacon Bits, Olives, Crispy Shallots and Garlic, Parmesan Cheese, Croutons Balsamic Vinaigrette, Italian Dressing, French Dressing, Thousand Island Dressing, Blue Cheese Dressing, Marinated Feta Cheese Cajun Spiced Prawns with Avocado and Lime Salad Seared Tuna with Mixed Bean Salad and Pesto Dressing Beef Teriyaki with Pickled Cucumber Salad Soup Lobster Bisque with Crab Meat and Sauce Rouille Crouton With Freshly Baked Bread and Butter Selection Hot Seared Salmon with Roasted Sweet Potato and Green Bean Salad Burgundy Beef Pie Stir-Fried Prawn with Green Asparagus Coconut Curry Chicken with Potato Braised Bean Curd with Assorted Mushrooms Steamed White Rice French Pastries Raspberry Swiss Roll Napoleon Slice Individual Desserts in Glass Strawberry Truffle Chocolate Cream Brûlée Cakes Blueberry Cheese Cake Chocolate and Praline Cake Pies and Tarts Strawberry Tart Apple Crumble Fresh Seasonal Fruits Prices are subject to VAT & 10% service charge. Rates are subject to change without prior notice Manila Buffet One Appetizers/Salads Sariwang Letsugas (Freshly Pick Mix Greens with Thousand Island dressing, Local Vinaigrette and Sweet Soy and Calamansi Dressing) Sugba at Kilaw (Grilled Pork Belly with Lapu Lapu Ceviche) Pritong Kangkong (Deep Fried Water Spinach Served with Chili Mayo Dip) Escabeche (Fried Fish Marinated in Bell Peppers, Carrots, Red Onion and Vinegar) Ampalaya at Dilis (Bitter Gourd and Spiced Native Anchovies Salad) Manga at Bagoong (Green Mango Salad with Shrimp Paste) Samut Saring Atsara (Variation of Pickled Papaya, Spicy Pickle Radish and Sweet Pickle Vegetable) Sabaw (Soups) Sabaw ng Halaan (Clear Clam Soup with Papaya) Pangunahing Ulam (Main Dish) Patatim (Soy Boiled Pork Knuckle with Banana Blossom) Apritadang Manok (Stewed Chicken with Potato, Tomato, Bell Peppers and Carrots) Laing (Freshly Pick Taro Leaf Cooked in Coconut Milk) Pancit HabHab (Stir Fried Local Noodles with Pork, Shrimp and Boiled Egg) Adobong Kanin (Fried Rice Flavored with Local Seasoning) Prices are subject to VAT & 10% service charge. Rates are subject to change without prior notice Desserts Hinornong Kamoteng Kahoy (Baked Cassava Cake) Suman (Glutinous Rice Cake Cooked in Coconut Milk) Leche Flan (Caramel Custard) Buko Pandan (Pandan Jelly with Coconut Syrup) Sariwang Prutas (Mix Fresh Fruits) Prices are subject to VAT & 10% service charge. Rates are subject to change without prior notice Manila Buffet Two Appetizers/Salads Sariwang Letsugas (Freshly Pick Mix Greens with Thousand Island dressing, Local Vinaigrette and Sweet Soy and Calamansi Dressing) Lumpiang Tinapa at Gulay (Fresh Crepe Filled with Smoke Fish, Green Mango, Onion, Tomato, Carrots, and Peppers with Sweet- Spicy Dip) Chicharong Balat ng Manok (Crispy Fried Chicken Crackling with Chili, Garlic and Vinegar Sauce) Kilawing Tanigue (Ceviche of Spanish
Recommended publications
  • FAO-RAP 2014. Policy Measures for Micro, Small and Medium Food Processing Enterprises in the Asian
    Cover photographs: Top left: Hiroyuki Konuma Top right: Zulkarnaen Syrilokesywara Bottom left: Roby Hartono Putro Bottom right: Norbert Ambagan RAP PUBLICATION 2014/27 Policy measures for micro, small and medium food processing enterprises in the Asian region FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS REGIONAL OFFICE FOR ASIA AND THE PACIFIC Bangkok, 2014 i The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations (FAO) concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. The mention of specific companies or products of manufacturers, whether or not these have been patented, does not imply that these have been endorsed or recommended by FAO in preference to others of a similar nature that are not mentioned. The views expressed in this information product are those of the author(s) and do not necessarily reflect the views or policies of FAO. ISBN 978-92-5-108682-7 © FAO, 2015 FAO encourages the use, reproduction and dissemination of material in this information product. Except where otherwise indicated, material may be copied, downloaded and printed for private study, research and teaching purposes, or for use in non-commercial products or services, provided that appropriate acknowledgement of FAO as the source and copyright holder is given and that FAO’s endorsement of users’ views, products or services is not implied in any way. All requests for translation and adaptation rights, and for resale and other commercial use rights should be made via www.fao.org/contact-us/licence-request or addressed to [email protected].
    [Show full text]
  • Fermented Foods Fermented Foods
    FERMENTED FOODS Fermented foods are among the oldest processed foods and have been eaten in almost all countries for millennia. They include fermented cereal products, alcoholic drinks, fermented dairy products and soybean products among many others. Details of the production of individual fermented foods are given in the following Technical Briefs: • Dairy ppproducts:products: Cheese making ; Ricotta Cheese Making ; Soured Milk and Yoghurt ; Yoghurt Incubator • Fruit and vegetable products: Gundruk (Pickled Leafy Vegetable) Banana Beer ; Grape Wine ; Toddy and Palm Wine ; Tofu and Soymilk Production ; Dry Salted Lime Pickle ; Dry Salted Pickled Cucumbers ; Green Mango Pickle ; Lime Pickle (Brined) ; Pickled Papaya ; Pickled Vegetables ; Fruit Vinegar ; Pineapple Peel Vinegar ; Coffee Processing . • Meat and fffishfish productsproducts: Fresh and Cured Sausages. This technical brief gives an overview of food fermentations and examples of fermented foods that are not included in the other technical briefs. Types of food fermentations Fermentations rely on the controlled action of selected micro-organisms to change the quality of foods. Some fermentations are due to a single type of micro-organism (e.g. wines and beers fermented by a yeast named ‘ Saccharomyces cerevisiae’ ), but many fermentations involve complex mixtures of micro-organisms or sequences of different micro-organisms. Fermented foods are preserved by the production of acids or alcohol by micro-organisms, and for some foods this may be supplemented by other methods (e.g. pasteurisation, baking, smoking or chilling). The subtle flavours and aromas, or modified textures produced by fermentations cannot be achieved by other methods of processing. These changes make fermentation one of the best methods to increase the value of raw materials.
    [Show full text]
  • Microorganisms in Fermented Foods and Beverages
    Chapter 1 Microorganisms in Fermented Foods and Beverages Jyoti Prakash Tamang, Namrata Thapa, Buddhiman Tamang, Arun Rai, and Rajen Chettri Contents 1.1 Introduction ....................................................................................................................... 2 1.1.1 History of Fermented Foods ................................................................................... 3 1.1.2 History of Alcoholic Drinks ................................................................................... 4 1.2 Protocol for Studying Fermented Foods ............................................................................. 5 1.3 Microorganisms ................................................................................................................. 6 1.3.1 Isolation by Culture-Dependent and Culture-Independent Methods...................... 8 1.3.2 Identification: Phenotypic and Biochemical ............................................................ 8 1.3.3 Identification: Genotypic or Molecular ................................................................... 9 1.4 Main Types of Microorganisms in Global Food Fermentation ..........................................10 1.4.1 Bacteria ..................................................................................................................10 1.4.1.1 Lactic Acid Bacteria .................................................................................11 1.4.1.2 Non-Lactic Acid Bacteria .........................................................................11
    [Show full text]
  • Ethnic Markets in the American Retail Landscape: African
    ETHNIC MARKETS IN THE AMERICAN RETAIL LANDSCAPE: AFRICAN MARKETS IN COLUMBUS, CLEVELAND, CINCINNATI, AND AKRON, OHIO A dissertation submitted to Kent State University in partial fulfillment of the requirements for the degree of Doctor of Philosophy by Hyiamang Safo Odoom December 2012 Dissertation written by Hyiamang Safo Odoom B.A., University of Ghana,Ghana, 1980 M.S., University of Cape Coast, Ghana, 1991 Ph.D., Kent State University, 2012 Approved by ___________________________, Chair, Doctoral Dissertation Committee David H. Kaplan, Ph.D. ___________________________, Members, Doctoral Dissertation Committee Milton E. Harvey, Ph.D. ___________________________, Sarah Smiley, Ph.D. ___________________________, Steven Brown, Ph.D. ___________________________, Polycarp Ikuenobe, Ph.D. Accepted by ___________________________, Chair, Department of Geography Mandy Munro-Stasiuk, Ph.D. ___________________________, Dean, College of Arts and Sciences Timothy S. Moerland, Ph.D. ii TABLE OF CONTENTS LIST OF FIGURES ......................................................................................................... viii LIST OF TABLES ...............................................................................................................x ACKNOWLEDGMENTS ................................................................................................ xi CHAPTER ONE: THE AFRICAN MARKET/GROCERY STORE .................................1 Introduction…………………….……………………………….………………….1 What is a Market/African Market? ..........................................................................1
    [Show full text]
  • Healthy Chocolate Banana Bread
    Healthy Chocolate Banana Bread If you are a fan of chocolate banana bread then this healthy chocolate banana bread is going to blow you away. Banana bread is one of my all time favorite baked goods, so this recipe has literally made my dreams come true. A healthy chocolate banana bread recipe that you can eat on the regular with zero regret. If you’ve ever seen the movie Matilda then you are no doubt familiar with the scene of Bruce eating the “infamous chocolate cake”. Most people that I have talked with are absolutely repulsed by this scene, as he helplessly stuffs the cake into his mouth. Not my sister and I. In fact every time we watched it, we craved a gooey chocolate cake so badly. Now whenever we see a chocolate cake that looks incredible we reference the “Matilda cake”. Something is clearly wrong with us, we’re fully aware LOL. There is just something about the moist, gooey appearance of that cake that gets me.You can say it’s been a life dream of mine to create what I would think would be a healthy version of this cake, and you guys I’ve finally done it. I’ve created a healthy matilda cake, but in bread form! All jokes aside this healthy chocolate banana bread is what dreams are made of. It literally melts in your mouth. The hardest part about making this recipe is that you need to make this bread a day in advance, or at least wait a good 4-5 hours before eating the bread.
    [Show full text]
  • WOW-Day Cookbook How This Book Came to Be
    WOW-Day cookbook How this book came to be Admittedly, I was a bit nervous when I clicked on „send“ to email important for the children is to have a place where someone cares 60 Waldorf institutions around the world an invitation to send me a for them. Some schools represented in this book are able to provide recipe for a collaborative cookbook. I was excited and nervous at the their children with a small snack or a warm lunch. A good meal not same time. Are they going to write back? Was my description clear? only fills the stomach, it also makes it possible to learn and grow up And all those different languages ... in a healthy manner. This not only feeds the children, but also gives a healthy foundation for learning and growing up. Often, however, With great pleasure I received the first answer from a Waldorf such an offer can only be realized through donations. school in Greece: “Thank you so much for the invitation. The staff of teachers is already discussing which recipe to submit.” Then, another On many photos in this book, you can see how people come together response from Brazil: „We are proud to be able to participate in such to cook. One can see how much appreciation they experience as part a project.“ Recipes from Haiti, South Africa, and many other countries of a community and how much joy they have in working with their followed. hands. And with that we have reached the purpose of the book: to unite people from all over the world.
    [Show full text]
  • Advancedaudioblogs3#1 Peruviancuisine:Lacomida Peruana
    LESSON NOTES Advanced Audio Blog S3 #1 Peruvian Cuisine: La Comida Peruana CONTENTS 2 Dialogue - Spanish 4 Vocabulary 4 Sample Sentences 5 Cultural Insight # 1 COPYRIGHT © 2020 INNOVATIVE LANGUAGE LEARNING. ALL RIGHTS RESERVED. DIALOGUE - SPANISH MAIN 1. Hola a todos! 2. Alguno ya tuvo la oportunidad de degustar algún plato típico peruano? 3. La comida peruana es una de las cocinas más diversas del mundo, incluso han llegado a decir que la cocina peruana compite con cocinas de alto nivel como la francesa y china. 4. La comida peruana es de gran diversidad gracias al aporte de diversas culturas como la española, italiana, francesa, china, japonesa, entre otras, originando de esta manera una fusión exquisita de distintos ingredientes y sabores que dieron lugar a distintos platos de comida peruana. 5. A este aporte multicultural a la cocina peruana, se suman la diversidad geográfica del país (el Perú posee 84 de las 104 zonas climáticas de la tierra) permitiendo el cultivo de gran variedad de frutas y verduras durante todo el año. 6. Asimismo el Perú tiene la bendición de limitar con el Océano Pacífico, permitiendo a los peruanos el consumo de diversos platos basados en pescados y mariscos. 7. La comida peruana ha venido obteniendo un reconocimiento internacional principalmente a partir de los años 90 gracias al trabajo de muchos chefs que se encargaron de difundir la comida peruana en el mundo y desde entonces cada vez más gente se rinde ante la exquisita cocina peruana. 8. En el año 2006, Lima, la capital del Perú, fue declarada capital gastronómica de América durante la Cuarta Cumbre Internacional de Gastronomía Madrid Fusión 2006.
    [Show full text]
  • Revised Araling Sagisag Kultura Oct 27.Indd
    ARALING SAGISAG KULTURA Grade 7 Lesson Exemplar sa Filipino Pang-uri at Prosidyural na Pagpapahayag Dendelut ng mga Itawes ni RODEL B. GUZMAN 152 ARALING SAGISAG KULTURA Paksa: Pang-uri at Prosidyural na Pagpapahayag Mga Tiyak na Aralin: Unang Araw - Mga Anyo ng Pang-uri Ikalawang Araw - Mga Antas ng Pang-uri Ikatlong Araw - Mga Salitang Deskriptibo Ikaapat na Araw - Pagkilala sa mga Pang-uri sa Teksto Sagisag Kultura: Dendelut Sabjek: Filipino Baitang 7 Sesyon: 4 na araw LAYUNIN UNANG ARAW Pangkalahatang Layunin Naipapaliwanag ang mga anyo ng pang-uri. Mga Tiyak na Layunin • Natutukoy ang mga salitang deskriptibo o naglalarawan sa loob ng isang teksto. • Napaghahambing ang iba’t ibang anyo ng mga salitang naglalarawan. • Nakagagawa ng maikling sulating mayroong mga salitang naglalarawan. IKALAWANG ARAW Pangkalahatang Layunin Nakikilala ang kaantasan ng pang-uri. Mga Tiyak na Layunin • Nailalarawan ang dendelut batay sa video documentation. • Natutukoy ang mga salitang naglalarawan ayon sa antas ng pang-uri. • Naipapaliwanag ang mga tuntunin sa paggamit ng mga antas ng pang-uri. ARALING SAGISAG KULTURA 153 IKATLONG ARAW Pangkalahatang Layunin Nakabubuo ng awiting may pang-uri at malikhaing sayaw batay sa awit. Mga Tiyak na Layunin • Napapaliwanag ang awiting “Kankanen Festival Song” • Nakabubuo ng awit na may pang-uri. • Nakabubuo ng malikhaing sayaw batay sa awitin. IKAAPAT NA ARAW Pangkalahatang Layunin Natutukoy ang iba’t ibang pang-uri sa tekstong babasahin. Mga Tiyak na Layunin • Nasusuri ang tekstong binasa • Natutukoy ang iba’t ibang pang-uring nasa katutubong termino • Nakasusulat ng isang tekstong mayroong mga pang-uri. Mga Sanggunian Mga Indibidwal na Informant • Teresita Bulan Cauan • Magdalena Balmores Guzman • Maria Gammad Soriano • Maria Bulan Soriano • Rommelito de Guzman Aklat Santiago, Alfonso O.
    [Show full text]
  • Sands Menu1d Reprice-View Only
    BREA K FAST (served from 6am to 2pm) TAPA 430 SAND CHICKEN KIEV 430 Beef tenderloin in our special tapa marinade. Crispy boneless chicken breast stued Served with breakfast rice and your choices of egg. with garlic-herb butter. Served with ultimate mashed potato and steamed vegetables SWEET SPICY TUYO 290 Classic dried salty fish in our own sweet and THREE EGG OMELETS 290 spicy sauce, Served with fried eggplant, Served with hash brown and toast breakfast rice and your choice of egg ARROZ CALDO 290 DAING NA BANGUS 360 Rice porridge with tender chicken breast fillets, Pan-seared Bangus fillets with garlic lemon butter, hard boiled egg and famous adobo flakes Served with breakfast rice and your choice of egg DISCOVERY WAFFLES 290 Flavored with malunggay (moringa leaf) and pumpkin. Daing na Bangus Served with butter, jam and syrup CHAMPORADO “DAKOLATE” 290 Malagos dark chocolate and milk champorado Served with crispy dried palad fish SANDS LONGGANISA 370 2 pcs longganisa skewer served with breakfast rice and your choice of egg SANDS “CHINITO” 370 Crispy boneless chicken coated in a tocino glaze Served with breakfast rice and your choice of egg SANDS CHICKEN SALPICAO 370 Tender pieces of chicken breast marinated in our signature salpicao sauce, sautéed with mushroom. Served with breakfast rice and your choice of egg Rates are subject to prevailing government taxes and service charge SANDS OF THE PHILIPPINES PAMPAGANA PINAKBET 470 Filipino vegetable stew with shrimp, TOKWA’T BABOY 260 homemade bagoong and crispy pork bits Fried tofu, soy marinated pork belly, pig ears and fresh chili KILAWIN NA TANIGUE 390 Sinamak vinegar marinated kingfish with ginger, cucumber and red onion BABY CALAMARES 390 Seasoned with spices and aromatics, fried until crisp served with garlic aioli Pinakbet BAGNET 370 LAING 290 Crispy air dried pork belly with kamatis, Taro leaves in a sweet coconut cream, ginger, lemongrass , and chili.
    [Show full text]
  • National City / 619-477-7071
    Appete National City / 619-477-7071 Crispy Chicken Wings - Marinated and seasoned, crispy fried chicken wings. Available in Plain, Spicy, Garlic, or Sweet & Spicy. Siomai - Juicy pork dumplings steamed to perfection and served with soy sauce and lemon. Siomai Lumpiang Shanghai - Crispy mini springrolls filled with diced pork, shrimp and spices. Complemented with our signature sweet and sour sauce. Tokwa’t Baboy - Fried tofu mixed with cirspy lechon bits and served with a garlic vingar sauce. Appetizer Sampler - Delicious combination of lumpia shanghai, Lumpia Shanghai chicken empanaditas, and siomai. Calamari - Crispy-friend squid, served with our garlic and vinegar sauce. Soups Bulalo Soup - A hearty beef shank soup with green beans, napa cabbage, potatoes, and sliced carrots. Appetizer Sampler Tinolang Manok - Chicken, chayote, and bok choy simmered in a savory ginger broth. Pork Sinigang - Sour soup made with pork spare ribs and tamarind. Bangus Sinigang - Sour soup made with boneless milkfish and tamarind. Shrimp Sinigang - Sour soup made with shrimp and tamarind. Bulalo Extra shrimp available. Veggie Sinigang - Pork broth with assorted vegetables. Rce Steamed Rice Tinolang Manok Sinangang - Garlic friend rice, a Filipino favorite. Adobo Fried Rice - Fried rice with scrambled egg and diced chicken adobo. Binagoongan Fried Rice - Egg ans rice wok friend with bagoong (shrimp paste). Rice Medley * - Rice topped with mangoes, tomatoes, diced lechon kawali, egg, and drizzled with a special spicy sauce. Rice Medley Adobo or Bagoong fried rice available. Arroz Caldo - Steaming rice porridge with chicken strips topped with green onions and friend garlic. Garlic Fried Rice *We serve Rice Medley with raw eggs on top.
    [Show full text]
  • Crisostomo-Main Menu.Pdf
    APPETIZERS Protacio’s Pride 345 Baked New Zealand mussels with garlic and cheese Bagumbayan Lechon 295 Lechon kawali chips with liver sauce and spicy vinegar dip Kinilaw ni Custodio 295 Kinilaw na tuna with gata HOUSE SPECIAL KIDS LOVE IT! ALL PRICES ARE 12% VAT INCLUSIVE AND SUBJECTIVE TO 10% SERVICE CHARGE Tinapa ni Tiburcio 200 310 Smoked milkfish with salted egg Caracol Ginataang kuhol with kangkong wrapped in crispy lumpia wrapper Tarsilo Squid al Jillo 310 Sautéed baby squid in olive oil with chili and garlic HOUSE SPECIAL KIDS LOVE IT! ALL PRICES ARE 12% VAT INCLUSIVE AND SUBJECTIVE TO 10% SERVICE CHARGE Calamares ni Tales 325 Fried baby squid with garlic mayo dip and sweet chili sauce Mang Pablo 385 Crispy beef tapa Paulita 175 Mangga at singkamas with bagoong Macaraig 255 Bituka ng manok AVAILABLE IN CLASSIC OR SPICY Bolas de Fuego 255 Deep-fried fish and squid balls with garlic vinegar, sweet chili, and fish ball sauce HOUSE SPECIAL KIDS LOVE IT! ALL PRICES ARE 12% VAT INCLUSIVE AND SUBJECTIVE TO 10% SERVICE CHARGE Lourdes 275 Deep-fried baby crabs SEASONAL Sinuglaw Tarsilo 335 Kinilaw na tuna with grilled liempo Lucas 375 Chicharon bulaklak at balat ng baboy SIZZLING Joaquin 625 Tender beef bulalo with mushroom gravy Sisig Linares 250 Classic sizzling pork sisig WITH EGG 285 Victoria 450 Setas Salpicao 225 Sizzling salmon belly with sampalok sauce Sizzling button mushroom sautéed in garlic and olive oil KIDS LOVE IT! ALL PRICES ARE 12% VAT INCLUSIVE AND SUBJECTIVE TO 10% SERVICE CHARGE Carriedo 385 Sautéed shrimp gambas cooked
    [Show full text]
  • Kapeng Barako Coffee Liqueur
    what’s inside? R&D Notes: Farm repurposed into novel products > 4 Cacao: Food of the gods turned into wine > 6 Kapeng Barako Coffee Liqueur: Keeping the spirit of Batangas Coffee > 8 Sweet success from Queen Pineapple vinegar >12 Maize Silky Sip: Your diuretic juice fix >14 Ice cream cone made from Adlay >16 Kapis chips: A nutritious finger food from the sea >18 Goat meat on-the-go >20 Feeding your skin with coffee >22 SalOkra: Wonder-duo for health and wellness >26 This magazine is copyrighted by the Department of Agriculture-Bureau of Agricultural Research. No parts of this publication may be reproduced and distributed without the permission from the management and proper attributions from its original source. BAR R&D Digest is the official quarterly publication of the Department of Agriculture-Bureau of Agricultural Research (DA-BAR). A staff bureau of DA, it PRODUCTION TEAM was established to lead and coordinate the agriculture and fisheries research and development (R&D) in the country. Specifically, BAR is tasked to consolidate, Editor and Layout: Rita T. dela Cruz strengthen, and develop the R&D system to improve its effectiveness and efficiency Consulting Editors: Julia A. Lapitan and Victoriano B. Guiam by ensuring customer satisfaction and continous improvement through work Writers: excellence, teamwork and networking, accountability and innovation. Daryl Lou A. Battad, Rita T. dela Cruz, Leoveliza C. Fontanil, Ephraim John J. Gestupa, Rena S. Hermoso, Victoriano B. Guiam, and This publication contains articles on the latest technologies, research results, Patrick Raymund A. Lesaca updates, and breakthroughs in agriculture and fisheries R&D based from the studies Print Manager: Ricardo G.
    [Show full text]