menu

saturday 11/17/2012 (williamsburg)

OUR END OF SEASON SPECIAL

arroz caldo – filipino rice porridge w/ sweet rice & your choice of either pork, chicken, or tofu. served w/ kabocha squash, mushrooms, fried garlic, shallots, & chiccharon.

adobo platters – your choice of meat/tofu. served with garlic brown rice, pickled seasonal atchara and optional 1 hour poached egg

pan de sal sliders – your choice of meat/tofu. served in a warm pan de sal (filipino rolls) topped with our seasonal atchara.

choose your adobo!

classic chicken – free range chicken slow braised in locally brewed soy sauce, organic vinegar with garlic, black pepper and bay leaf. Served with a adobo jus.

pork belly – heritage breed pork belly brined for 72 hours then slow braised in locally brewed soy sauce, organic vinegar with garlic, black pepper and bay leaf. Served with a adobo jus.

tofu steak – grilled crusted organic tofu and braised shitake mushrooms braised in a locally brewed soy sauce, organic vinegar, star anise, ginger. Served with a mushroom jus.

Advertisements