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Specialty of the House Sinigang Na Corned Beef

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Specialty of the House Sinigang Na Corned Beef SPECIALTY OF THE HOUSE SINIGANG NA CORNED BEEF | 595 “You’ve got to try it to believe it!” Corned beef short plate and boneless beef shanks in tamarind broth with native vegetables PICA – PICA DUCK PANCAKES | 195 4pcs Peking pancakes filled with strips of native duck slow-cooked in beer, rhum vinegar, soy sauce and muscovado sugar FRIED KESONG PUTI | 295 Native white cheese, breaded and deep-fried until golden brown. Served with sweet chili guava sauce and garlic dip ORGANIC SISIG | 180 enderized chopped organic pork face tossed in onions and soy- vinegar-calamansi sauce CRISPY DRUNKEN SHRIMPS | 320 Sentro’s version of “nilasing na hipon” fried to crispy crunchiness FRIED SQUID WITH TOASTED GARLIC | 395 Lightly fried squid tossed in salt, sugar, browned garlic, dried mango and a little chili SIZZLING TOFU | 260 Diced tofu in a special soy sauce and mayonnaise dressing. Parang sisig pero tofu! FRESH SMOKED FISH SPRING ROLLS | 280 Fresh lumpia of tinapang bangus, salted eggs, mustasa, onions and tomato MACAU CHORIZO AND CHEESE TIDBITS | 240 Mini spring rolls filled with Macau chorizo, shallots and keso de bola SENTRO SIGNATURE DISHES RATED GG | 295 Galunggong fillets fried in garlic oil and topped with browned garlic CATFISH SENTRO STYLE | 370 Fillets of catfish glazed with ponzu sauce CRISPY PORK RIBS | 550 Deep-fried baby back ribs drizzled with mayonnaise and served with guava dip. LAMB CALDERETA | 550 Boneless lamb shoulder stewed in tomato sauce, with peppers, carrots and spices. Canbe mild or spicy FILIPINO FAVORITES SOTANGHON GUISADO | 320 Stir-fried glass noodles with cabbage, carrots, Baguio beans, chicken, pork and shrimp BONELESS CRISPY TROTTER | 620 Deboned crispy pata. LECHON KAWALI | 390 Pork belly fried crisp with house-made lechon sauce KARE-KARE | 550 The quintessential Filipino stew of ground peanuts, oxtail, oxfeet, tripe and native vegetables PANCIT PALABOK | 360 Plump rice noodles topped with flavorful shrimp head sauce made from scratch, complete with all our favorite toppings: shrimp, chicharon, tinapa flakes & hard- boiled egg VEGETABLES AND SALADS AMPALAYA W/ EGG | 150 Sauteed bitter melon on an egg, crepe, topped with salted duck egg TOFU STEAK TOCHO | 120 Fried tofu tossed in sesame oil and topped with sweet- sour sauce made with tausi, fermented tofu, onions and tomatoes BEEF TAPA SALAD | 180 Green ice lettuce, tuyo vinaigrette, air-dried beef tapa, onions and tomatoes STIR-FRIED AMPALAYA & MALUNGGAY | 270 Thinly sliced bitter melon Cooked with garlic, onions, Chicken, pork and shrimp ADOBONG KANGKONG | 120 Water spinach cooked in garlic, vinegar and soy sauce CAMOTE CUPS | 240 4pcs Carved sweet potato filled With stir-fried cabbage, Baguio beans and carrots GREEN MANGO SALAD | 220 Green mangoes, tomatoes, onions, cucumber and salted duck egg, topped with fried fish brittle, muscovado-soy dressing and bagoong NAKED LUMPIA WITH VIETNAMESE CREPE | 270 Our version of lumpiang hubad! Cabbage, string beans, tofu, shrimp, chicken and pork TOMATO-KESONG PUTI SALAD | 320 Salad tomatoes, deep-fried white cheese and lettuce in tomato- Philippine anchovy dressing VEGETABLE SPRING ROLLS | 260 Deep-fried spring rolls stuffed with Baguio beans, cabbage, carrots, sweet potato, onions and squash A LA SENTRO STIR-FRIED CHICKEN AND TOFU | 290 Diced boneless chicken meat, fried tofu, spring onions, sili leaves and oyster sauce FISH, TOFU AND EGGPLANT TORTA | 270 Eggplant torta filled with flaked bangus, and tofu BEEF RIBS BINAGOONGAN | 390 Beef short ribs and beef shoulder browned and stewed until tender with garlicky bagoong LENGUA WITH MUSHROOMS SALPICAO | 550 Tender-to-the-bite ox tongue lightly fried in olive oil and topped with garlicky mushrooms SUGAR-FREE HUMBA | 360 Pork belly stewed in soy sauce, rhum, vinegar, fermented black beans and coco sap sweetener TILAPIA FILLETS IN COCONUT MILK | 270 Flavored with garlic, ginger and coconut milk on a bed of malunggay TOCHONG BANGUS | 250 Boneless bangus stewed in sweet-sour sauce made with cane vinegar, fermented black soy beans, soybean cake, tomatoes, and onions SINIGANG NA FISH OF THE DAY IN TAMARIND AND GUAVA BROTH | 200 per 100g Fresh whole fish in tamarind and guava broth and camote tops IBA’T IBANG ADOBO CHICKEN AND PORK ADOBO | 390 The adobo that everyone was introduced to: with soy sauce, garlic, vinegar and crushed peppercorns GARLICKY ADOBO | 390 A mixture of pork and beef, stewed with annatto seeds and sauteed with lots of toasted garlic CHICKEN ADOBO SA GATA | 380 Still retains the vinegar- garlic-peppercorn balance but thickened with coconut milk CATFISH ADOBO FLAKES | 360 Hito cooked adobo-style with native garlic and yellow ginger then fried until crisp INIHAW (GRILLED) FISH OF THE DAY PANDAN | 200 per 100g Whole fish stuffed with sauteed onions, tomatoes, miso and malunggay, tied with pandan GRILLED CHICKEN BARBECUE | 450 Grilled boneless chicken leg marinated in our very own barbecue concoction INIHAW NA BABOY | 270 Freshly grilled pork belly GRILLED SQUID | 430 Marinated in calamansi and soy sauce GRILLED EGGPLANT WITH BAGOONG GUISADO | 180 With smoky flavor and soft texture, it’s great side dish for grilled fish or pork. Served with shrimps paste RICE VEGETARIAN RED RICE | 180 Red organic rice-stir-fried with Baguio beans, garlic, cabbage, carrots, celery, onions and chickpeas SEAFOOD BAGOONG RICE | 530 Topped with grilled squid, Garlic shrimps, hito flakes, and, green mango strips, If brown rice or red rice, Add 45 SENTRO BAGOONG RICE | 350 Topped with omelette strips, Macau chorizo, air- dried beef tapa, chicharon, and green mango strips, If brown rice or red rice, Add 45 .
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