Menu 1

1 King Prawns Creole, 1 Choco Almond Cheesecake

Menu 2

1 Spanish Garlic Chicken, 1 Heart of Palm with Mango and Shrimp, 2 Rice

Menu 3

1 Lengua Estufada, 1 Banana-Chocolate Volcano

Menu 4

1 Paella Valenciana, 1 Beef Caldereta

Baked Cheesy Spinach

Creamy spinach, banana blossom, mushrooms and cheese dip topped with roasted garlic and grated Parmesan cheese

Beef Salpicao

Tender beef morsels sauteed in garlic and olive oil

Callos

Stewed tripe, tomato, chorizo and chickpeas, served with bread

Fried Chorizos

Spanish style sausages fried in olive oil

Gambas

Spanish-style shrimps sauteed with garlic in olive oil

Kesong Puti Caprese

Soft Laguna cheese with tomatoes and fresh basil pesto; this dish was first served at Prego, an art deco Italian restaurant creasted by Larry Cruz in the 80's

Lumpiang Sariwa

Traditional julienned fresh vegetables in a crepe wrapper topped with a special sauce and chopped peanuts

Teriyaki Mushroom and Tofu Kebab (Vegetarians Choice )

Fresh shitake and button mushrooms with tofu, grilled and coated with teriyaki sauce

Empanaditas

Mini savory pies filled with spinach and pine nuts | 15 mins | 4 pcs | 1 person

La Mancha

Creamy garlic soup with bacon, chorizo and ham

Sabaw ng Halaan at Buko

Fresh clams and coconut soup with chili leaves

Soup of the day

Caesar

Crunchy romaine lettuce, bacon and croutons, served with thick anchovy dressing

Ensaladang Pilipino

A salad of local vegetables; Chayote and string bean tops, bitter gourd, tomatoes and okra with trips of green mango; served with a choice of three dressings

Heart of Palm with Mango and Shrimps

Crunchy fresh "ubod" julienne with boiled shrimps and ripe mango, tossed in vinaigrette

Spring Salad

Vegetables, assorted greens and balsamic vinaigrette

Beef Caldereta

Filipino style beef stew

Black Pata

Stewed pork leg in soy sauce, cinnamon, sugar and Chinese spices, served with steamed buns

Bulalo

This hearty beef shank and bone marrow in bouillon and vegetables is a take from Café Adriatico's Bulalo ni Lolo

Calamares en su Tinta

Squid stewed Spanish-style, in its ink

Camp Gourmet Hickory Spare Ribs

Finger-licking recipe from the Malate's LJC Camp Gourmet Restaurant with French fries or steamed rice

Costillas de Ternera Gisada

A must try at Lorenzo's Way! Tender braised beed short ribs in wine sauce with vegetables and olives

King Prawns Creole Hollandaise

Prawns with Creole and Hollandaise sauce; served with buttered risoni and vegetables

Lengua Estufada

Tender beef tongue simmered in a wine sauce with mushrooms and olives, served with rice

Lola Isings Adobo

This adobo comes with pork that has been cooked till dry and crispy and served with lots of slow-cooked garlic for maximum enjoyment. Many people talk about twice-cooked adobo; this is not far from that, except that the dry and crispy pork is still fork-tender

Rosemary Chicken

A signature dish of Larry's Café & Bar; pan fried boneless chicken with rosemary-tomato sauce and buttered vegetables

Spaghetti with Pancetta

Creamy pasta mae with Italian Pancetta

Spanish Garlic Chicken

Lorenzo's Way's boned chicken baked with garlic aloves and olive oil in an earthen pot

Sweet Chili mango Tilapia

Fried boneless tilapia with green and ripe mango strips and chili sauce

Sugpo sa Aligue

Pan-fried prawns coated with creamy crab fat sauce

Abes Chicken Supreme

Chicken stuffed with chorizo, galapong rice, chestnuts and raisins

Binukadkad na Pla-Pla

A Bistro Remedios original; butterflied tilapia fish served with "balo-balo" or Kapampangan fermented rice, and fresh mustard leaves

KKK

Short for Kare-Kare Klab, it is oxtail, tripe and vegetables in a peanut-flavored sauce, served with shrimp paste

Knockout Knuckles

Those who go for the traditional Crispy Pata, invetibaly got hooked on this version that was first developed at Ang Hang Restaurant on Pasay Road.

Paella Marinara

Assorted seafood with vegetables

Paella Negra

Squid paella made dark with its ink

Paella Valenciana

Seafood and meat done the classic Spanish way

Adobong Puso ng Saging at Gambas

Fresh banana heart stewed in vinegar and soy with shrimps, and topped with crisp chicharon

Bamboo Rice

Fried rice with bamboo shoots, shrimps, chicken and wood ear mushrooms

Dilis-cious Rice

Steamed rice topped with crisp fried dilis

Kangkong Lechon

Sauteed water spinach with fermented yellow beans, topped with lechon kawali

Pinakbet Magalang

Sauteed vegetables with shrimp paste

Garlic Rice

Fried rice with garlic

Steamed Rice

Banana-Chocolate Volcano

Baby Bundt chocolate cake topped with roasted bananas and smothered with chocolate ganache, drizzled with coffee crème sauce

Gigil Tart

Fresh coconut meat and salted egg in a custard tartellete, drizzled with jaggery syrup

Tenderloin Steak with Grapes

Dinuguang Pata with Chicharon