



This menu is inspired by some of my mom's recipes along with a trip I took to the Bicol Province in the Philippines. Bicol is located at the Southeast part of the nation’s capital. The Bicolano cuisine is primarily noted for the prominent use of chili peppers and coconut milk in the dishes. This meal will be reminiscent of some of the flavors and dishes that remind me of my mom's cooking and my time spent in Bicol.
The Filipino version of egg rolls. We'll be serving the following flavor with a spiced coconut vinegar dipping sauce: - Chicken Shanghai- with ground chicken and julienned vegetables.

Mix greens, radishes, cherry tomatoes, toasted pili nuts, fried shallots, coconut/garlic croutons

Braised Bamboo Shoots in coconut milk, ginger, garlic, watercress. Chicken chicharon.

Butternut squash, ginger, garlic coconut cream, bagoong (salted shrimp paste), pickled serrano, and sauteed chard.

Seasoned and slow-roasted pork sauteed with assorted chli peppers, lemongrass, bagoong (salted shrimp paste), onions, and garlic.

Saba banana fritters battered in rice flour and eggs. Served with vanilla bean ice cream and topped with toasted coconut and crushed pili nuts.
