Menu

5 pieces. Golden fried dough stuffed with shredded chicken.

Fried and flavored with soy sauce, vinegar and garlic.

Deep fried squid served with Patio's special sauce.

Crispy shrimp served with Patio Sognature Garlic Sauce.

Fried seasoned pork ruffles served with soy vinegar sauce.

Pork, shrimp and vegetable spring rolls wrapped and deep fried.

Cabbage, green beans, carrots, sprouts with tofu sauteed wrapped and fried.

A combination of chicharon bulaklak, camaron rebosado, lumpianitas and calamares fritos.

Duck egg, simmered in gravy.

Oxtail, tripe, eggplant and green beans.

Tender beef short-ribs in rich tomato sauce with bell peppers and olive. Contains nuts.

Thinly sliced beef rib-eye marinated and seared.

Rib eye marinated in soy sauce and lemon sauteed with onions, topped with potato fries.

Beef shank stewed in tomato sauce with vegetables, chorizo de bilbao and banana plantains.

Twice cooked crispy beef short ribs with vinegar dipping sauce.

Beef tongue slowly cooked in mushroom cream sauce.

Tripe, tendons and chorizo in tomato sauce with olives and bell peppers.

Ground beef and pork with raisins, garbanzos, carrots, potatoes, bell pepper and peas served with egg and fried plantains.

Cubed tenderloin sauteed in garlic, Worcestershire and soy sauce served sizzling.

Twice cooked beef short ribs marinated in patios special sauce.

Beef shanks, chorizo, banana plantains, white beans and green leafy vegetables.

Fried diced pork over eggplant topped with mango and tomato salad.

Pork shank fried to a golden crisp and served with vinegar soy sauce.

Pork belly cutlets twice cooked and served with lechon sauce.

Diced pork with onions, jalapeno and egg in a creamy lemon soy sauce.

Stewed pork belly in rich tomato sauce simmered with potatoes, bell pepper and carrots.

"Naked" minced longaniza with onions and jalapeno topped with fried egg.

Grilled marinated thinly sliced pork belly strips.

Pork blood stew topped with crispy pork lechon.

Fried pork shank crispy pasta with peanut sauce, vegetables and shrimp paste.

Caramelized, simmered in soy sauce, vinegar and garlic sauce.

String beans and squash with shrimp, pork sauteed in coconut milk and crab paste.

Fresh vegetable crepe topped with a sweet golden sauce, peanuts and garlic.

Kangkong leaves with pork blanced in vinegar, soy sauce and garlic.

Kangkong leaves sauteed with chorizo and topped with crispy tofu.

Eggplant, bitter melon, okra, string beans and squash sauteed with pork and shrimp paste.

Sauteed bitter melon slices mixed with scrambled eggs and shrimp.

Grilled eggplant with scrambled egg, ground beef, ground pork, raisins and carrots.

Naked eggplant with mango, tomato and salted egg ensalada.

Vegetables in egg wrapper with golden sauce.

Eggplant with eggs and minced mushrooms. Vegetarian.

Eggplant, green beans and bok choy cooked in thick peanut sauce. Vegetarian.

Fried diced tofu with onions and jalapeno in a creamy sisig sauce

Sauteed string beans with minced Philippine sausage.

Shredded taro leaves in thick coconut milk.

Vegetable medley with pork and shrimp sauteed in coconut cream and shrimp paste.

Serves 4-6 persons. The classic Spanish arborio rice dish infused with saffron treads and cooked to order with chorizo de bilbao, mussels, scallop, shrimp and chicken.

Must be attached to full order of soup. No solo orders.

For any soup or vegetable dish only. Must have soup or vegetable order.