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Events

$70 Kamayan Dinner:  a connection of the past and present
Sep
29
6:00 PM18:00

$70 Kamayan Dinner: a connection of the past and present

The word "kamayan" derives from the word "kamay," meaning “hand.” It is a celebration with the whole family — or even the whole village — getting together to share a meal using their hands. It is a communal meal where a spread of rice and different "ulam" are presented on banana leaves. The different  main dishes showcase the freshest of the region where the meal is prepared.

PINOY HERITAGE believes there’s no better way to build community than to eat together, with no reservations!

Kevin Diedrich of Pacific Cocktail Haven will be mixing up a special cocktail for the night!

 

Menu

Chika chika happy hour

Enjoy a choice between a special house cocktail or virgin cocktail. Go "chika-chika" (chat) with the folks around and meet new people.

Laing profiterole

A pâte à  choux filled with Laing passed around during cocktail hour

Salmon Kinilaw

Salmon kinilaw (ceviche) are marinated in preserve calamansi dressing along with cherries and other goodness. It is placed on top of fried taro chips. served during the chika chika  hour

Sinigang broth

Start off with Sinigang - a pork based soup soured with tamarind.  This will surely get the appetite going for the feast.

Four hour smoked chicken

Inspired by lechon manok (charcoal roasted chicken), our chicken is marinated in garlic, soy sauce, and Sprite for two days, then smoked for 4 hours.

It is finished with a ladle of smoking hot oil to create a delicious, golden skin!

Lechon pork belly

Lechon: Traditionally a spit-roasted whole hog, marinated with lemongrass, garlic, black pepper and bay leaves; we braise our marinated pork belly, then fry until crispy.

Mechado

A braised beef dish originating from Spain, cooked in tomato sauce with carrot and potato; finished with calamansi, a floral citrus native to the Philippines, and seasoned with soy sauce.

PEI mussels

Steamed in coconut milk and Lambanog ( coconut spirit ) finished with Palapa Maguindanao - A condiment of taosted fresh coconut, garlic, shallots, ginger and turmeric.

Petrale sole

Whole petrale sole dusted with rice flour and fried for 15 minutes to create a super crispy fish. You can almost eat the whole thing even the bones!! Sourced locally in San Francisco.

Shrimp skewers

It is grilled head on so you can sup up the head and enjoy the rest

Farmer's market specials

Dependent on what we find in the farmer's market, Here are a few items:

Summer Squash

Roasted Brentwood corn

K & J Grilled peaches with lemongrass oil

Steamed California rice

Charred cabbage wedge

Roasted cauliflower

Heirloom Tomatoes

 

Ice candy

Stone fruit flavored popsicles

 

 

View Event →
Eight Course Summer Tasting Menu
Oct
6
6:00 PM18:00

Eight Course Summer Tasting Menu

We are very excited about summer in the Bay Area, it means stone fruits, Brentwood corn and beautiful heirloom tomatoes; this menu plays with all of the the summer bounty has to offer. They intertwine with our most favorite Filipino inspired dishes that we grew up enjoying.

 

$65 per person, 8 Course Tasting Menu

 

Sisig Terrine on Biscocho

To open up your palate for dinner, head cheese that is prepared in the style of sisig is served on a savory biscocho. Flavors of grilled pig’s head and chicken liver balanced out with caramelized onions and pickled mustard seeds.

 

Lambanog Cured Salmon

A version of kinilaw (ceviche), sashimi grade Salmon is cured in Lambanog -a distilled coconut spirit / moonshine. Served with cucumber juice that has been seasoned with spiced vinegar and calamansi. A delicious refreshing start.

 

Crispy Octopus with Tortang Talong

A match up of sea and land, tender octopus is fried until crispy and paired with tortang talong (eggplant omelette) stuffed with summer market vegetables and glazed with salted duck egg.

 

Savory Corn Maja Blanca with Smoked Duck

To celebrate the corn season, it takes center stage with coconut milk in a savory maja blanca (custard). It is accentuated with a warm smoked duck salad with toasted corn, peppers, pickled blueberries and epazote.

 

Beef Morcon Roulade with Roasted Heirloom Tomato Sauce

A Filipino version of beef roulade, Flank steak is sliced very thin and stuffed with summer squash, beans, cheese and lap cheong (chinese sausage) . It is finished with a roasted heirloom tomato sauce and potato.

 

Halo Halo

It makes no goddamn sense at all. I love it. - Anthony Bourdain. Halo halo stands are common in every corner in the Philippines. This shaved ice dessert is inspired by using fresh market ingredients such as sweetened shelling beans and summer fruits.

 

"Jollibee" Fried Peach Mango Pie

Every Filipinos' nostalgic dessert. Fried pie filled with peach and mango jam.

 

Brown Butter Popcorn Polvoron

Popcorn is blended into a powder and pressed with brown butter and milk to create a delicate bite.

View Event →
ANINA POP-UP
Oct
12
2:00 PM14:00

ANINA POP-UP

Come and Join us at Anina for their amazing punch bowl and beautiful patio.

We'll be grilling some of your favorite Filipino BBQ, small plates and many other more. 

 

Menu

Steamed Bun | Grilled Pork Belly, Pickles, Cilantro $5

Vegetable Lumpia | Pinakurat Vinegar Gel $8

Chicken Inasal Skewer | Marinated Cucumber $9

Fried Chicken Wings| Patis-Mansi, Pickled Jalapeno, Sesame Seeds $10

Smoked Baby Back Ribs | Tomato Sarsa, Banana BBQ Sauce $12

Sisig Fried Rice | Pork, Poached Egg, Chicharron, Pickled Onion $12

Pork and Shrimp Dumpling | Coconut Turmeric, Bagoong, Bokchoy $12

Carioca "Rice Donuts" | Coconut Caramel, Passion Fruit Curd $6

View Event →
ANINA POP-UP
Oct
19
2:00 PM14:00

ANINA POP-UP

Come and Join us at Anina for their amazing punch bowl and beautiful patio.

We'll be grilling some of your favorite Filipino BBQ, small plates and many other more. 

 

Menu

Steamed Bun | Grilled Pork Belly, Pickles, Cilantro $5

Vegetable Lumpia | Pinakurat Vinegar Gel $8

Chicken Inasal Skewer | Marinated Cucumber $9

Fried Chicken Wings| Patis-Mansi, Pickled Jalapeno, Sesame Seeds $10

Smoked Baby Back Ribs | Tomato Sarsa, Banana BBQ Sauce $12

Sisig Fried Rice | Pork, Poached Egg, Chicharron, Pickled Onion $12

Pork and Shrimp Dumpling | Coconut Turmeric, Bagoong, Bokchoy $12

Carioca "Rice Donuts" | Coconut Caramel, Passion Fruit Curd $6

View Event →
$75 Kamayan Dinner:  a connection of the past and present
Oct
27
6:00 PM18:00

$75 Kamayan Dinner: a connection of the past and present

The word "kamayan" derives from the word "kamay," meaning “hand.” It is a celebration with the whole family — or even the whole village — getting together to share a meal using their hands. It is a communal meal where a spread of rice and different "ulam" are presented on banana leaves. The different  main dishes showcase the freshest of the region where the meal is prepared.

PINOY HERITAGE believes there’s no better way to build community than to eat together, with no reservations!

Justin Goo of Future Bars will be mixing up a special cocktail for the night!

 

Menu

Chika chika happy hour

Enjoy a choice between a special house cocktail or virgin cocktail. Go "chika-chika" (chat) with the folks around and meet new people.

Laing profiterole

A pâte à  choux filled with Laing passed around during cocktail hour

Salmon Kinilaw

Salmon kinilaw (ceviche) are marinated in preserve calamansi dressing along with cherries and other goodness. It is placed on top of fried taro chips. served during the chika chika  hour

Sinigang broth

Start off with Sinigang - a pork based soup soured with tamarind.  This will surely get the appetite going for the feast.

Four hour smoked chicken

Inspired by lechon manok (charcoal roasted chicken), our chicken is marinated in garlic, soy sauce, and Sprite for two days, then smoked for 4 hours.

It is finished with a ladle of smoking hot oil to create a delicious, golden skin!

Lechon pork belly

Lechon: Traditionally a spit-roasted whole hog, marinated with lemongrass, garlic, black pepper and bay leaves; we braise our marinated pork belly, then fry until crispy.

Mechado

A braised beef dish originating from Spain, cooked in tomato sauce with carrot and potato; finished with calamansi, a floral citrus native to the Philippines, and seasoned with soy sauce.

PEI mussels

Steamed in coconut milk and Lambanog ( coconut spirit ) finished with Palapa Maguindanao - A condiment of taosted fresh coconut, garlic, shallots, ginger and turmeric.

Petrale sole

Whole petrale sole dusted with rice flour and fried for 15 minutes to create a super crispy fish. You can almost eat the whole thing even the bones!! Sourced locally in San Francisco.

Shrimp skewers

It is grilled head on so you can sup up the head and enjoy the rest

Farmer's market specials

Dependent on what we find in the farmer's market, Here are a few items:

Summer Squash

Roasted Brentwood corn

K & J Grilled peaches with lemongrass oil

Steamed California rice

Charred cabbage wedge

Roasted cauliflower

Heirloom Tomatoes

 

Ice candy

Stone fruit flavored popsicles

 

 

View Event →

Eight Course Summer Tasting Menu
Sep
22
6:00 PM18:00

Eight Course Summer Tasting Menu

We are very excited about summer in the Bay Area, it means stone fruits, Brentwood corn and beautiful heirloom tomatoes; this menu plays with all of the the summer bounty has to offer. They intertwine with our most favorite Filipino inspired dishes that we grew up enjoying.

 

$65 per person, 8 Course Tasting Menu

 

Sisig Terrine on Biscocho

To open up your palate for dinner, head cheese that is prepared in the style of sisig is served on a savory biscocho. Flavors of grilled pig’s head and chicken liver balanced out with caramelized onions and pickled mustard seeds.

 

Lambanog Cured Salmon

A version of kinilaw (ceviche), sashimi grade Salmon is cured in Lambanog -a distilled coconut spirit / moonshine. Served with cucumber juice that has been seasoned with spiced vinegar and calamansi. A delicious refreshing start.

 

Crispy Octopus with Tortang Talong

A match up of sea and land, tender octopus is fried until crispy and paired with tortang talong (eggplant omelette) stuffed with summer market vegetables and glazed with salted duck egg.

 

Savory Corn Maja Blanca with Smoked Duck

To celebrate the corn season, it takes center stage with coconut milk in a savory maja blanca (custard). It is accentuated with a warm smoked duck salad with toasted corn, peppers, pickled blueberries and epazote.

 

Beef Morcon Roulade with Roasted Heirloom Tomato Sauce

A Filipino version of beef roulade, Flank steak is sliced very thin and stuffed with summer squash, beans, cheese and lap cheong (chinese sausage) . It is finished with a roasted heirloom tomato sauce and potato.

 

Halo Halo

It makes no goddamn sense at all. I love it. - Anthony Bourdain. Halo halo stands are common in every corner in the Philippines. This shaved ice dessert is inspired by using fresh market ingredients such as sweetened shelling beans and summer fruits.

 

"Jollibee" Fried Peach Mango Pie

Every Filipinos' nostalgic dessert. Fried pie filled with peach and mango jam.

 

Brown Butter Popcorn Polvoron

Popcorn is blended into a powder and pressed with brown butter and milk to create a delicate bite.

View Event →
ANINA POP-UP
Sep
20
2:00 PM14:00

ANINA POP-UP

Come and Join us at Anina for their amazing punch bowl and beautiful patio.

We'll be grilling some of your favorite Filipino BBQ, small plates and many other more. 

 

Menu

Steamed Bun | Grilled Pork Belly, Pickles, Cilantro $5

Vegetable Lumpia | Pinakurat Vinegar Gel $8

Chicken Inasal Skewer | Marinated Cucumber $9

Fried Chicken Wings| Patis-Mansi, Pickled Jalapeno, Sesame Seeds $10

Smoked Baby Back Ribs | Tomato Sarsa, Banana BBQ Sauce $12

Sisig Fried Rice | Pork, Poached Egg, Chicharron, Pickled Onion $12

Pork and Shrimp Dumpling | Coconut Turmeric, Bagoong, Bokchoy $12

Carioca "Rice Donuts" | Coconut Caramel, Passion Fruit Curd $6

View Event →
Eight Course Summer Tasting Menu
Sep
15
6:00 PM18:00

Eight Course Summer Tasting Menu

We are very excited about summer in the Bay Area, it means stone fruits, Brentwood corn and beautiful heirloom tomatoes; this menu plays with all of the the summer bounty has to offer. They intertwine with our most favorite Filipino inspired dishes that we grew up enjoying.

 

$65 per person, 8 Course Tasting Menu

 

Sisig Terrine on Biscocho

To open up your palate for dinner, head cheese that is prepared in the style of sisig is served on a savory biscocho. Flavors of grilled pig’s head and chicken liver balanced out with caramelized onions and pickled mustard seeds.

 

Lambanog Cured Salmon

A version of kinilaw (ceviche), sashimi grade Salmon is cured in Lambanog -a distilled coconut spirit / moonshine. Served with cucumber juice that has been seasoned with spiced vinegar and calamansi. A delicious refreshing start.

 

Crispy Octopus with Tortang Talong

A match up of sea and land, tender octopus is fried until crispy and paired with tortang talong (eggplant omelette) stuffed with summer market vegetables and glazed with salted duck egg.

 

Savory Corn Maja Blanca with Smoked Duck

To celebrate the corn season, it takes center stage with coconut milk in a savory maja blanca (custard). It is accentuated with a warm smoked duck salad with toasted corn, peppers, pickled blueberries and epazote.

 

Beef Morcon Roulade with Roasted Heirloom Tomato Sauce

A Filipino version of beef roulade, Flank steak is sliced very thin and stuffed with summer squash, beans, cheese and lap cheong (chinese sausage) . It is finished with a roasted heirloom tomato sauce and potato.

 

Halo Halo

It makes no goddamn sense at all. I love it. - Anthony Bourdain. Halo halo stands are common in every corner in the Philippines. This shaved ice dessert is inspired by using fresh market ingredients such as sweetened shelling beans and summer fruits.

 

"Jollibee" Fried Peach Mango Pie

Every Filipinos' nostalgic dessert. Fried pie filled with peach and mango jam.

 

Brown Butter Popcorn Polvoron

Popcorn is blended into a powder and pressed with brown butter and milk to create a delicate bite.

View Event →
ANINA POP-UP
Sep
13
2:00 PM14:00

ANINA POP-UP

Come and Join us at Anina for their amazing punch bowl and beautiful patio.

We'll be grilling some of your favorite Filipino BBQ, small plates and many other more. 

 

Menu

Steamed Bun | Grilled Pork Belly, Pickles, Cilantro $5

Vegetable Lumpia | Pinakurat Vinegar Gel $8

Chicken Inasal Skewer | Marinated Cucumber $9

Grilled Flatbread | Longganisa Sausage, Grilled Figs, Arugula $10

Fried Empanada | Lamb Adobo, Kale, Pickled Shallots $10

Fried Chicken Wings| Patis-Mansi, Pickled Jalapeno, Sesame Seeds $10

Smoked Baby Back Ribs | Tomato Sarsa, Banana BBQ Sauce $12

Sisig Fried Rice | Pork, Poached Egg, Chicharron, Pickled Onion $12

Pork and Shrimp Dumpling | Coconut Turmeric, Bagoong, Bokchoy $12

Carioca "Rice Donuts" | Coconut Caramel, Passion Fruit Curd $6

View Event →
PCH Thirsty Thursday
Sep
6
5:00 PM17:00

PCH Thirsty Thursday

 

Come hungry and savor your Filipino favorite bites with us with PCH's cocktails

Menu

Steamed Bun | Grilled Pork Belly, Pickles, Cilantro $5

Balut Trio | Beer Battered, Mousse, Broth $7

Vegetable Lumpia | Pinakurat Vinegar Gel $8

Fried Anchovy Toast| KJ Peaches, Heirloom Tomato, Tinapa Sarsa $8

Grilled Figs | Longganisa sausage Vinaigrette, Arugula $9

Crispy Empanada | Lamb Adobo, Pickled Onion, Market Greens  $10

Fried Chicken Wings| Patis-Mansi, Pickled Jalapeno, Sesame Seeds $10

Smoked Baby Back Ribs | Tomato Sarsa, Banana BBQ Sauce $12

Sisig Fried Rice | Pork, Poached Egg, Chicharron, Pickled Onion $12

Pork and Shrimp Dumpling | Peanut Sauce, XO Bagoong, Tatsoi, Cilantro $12

Grilled Salmon Head| Smashed Cucumber, Jimmy Nardelo Peppers $15

Carioca "Rice Donuts" | Coconut Caramel, Passion Fruit Curd $6

View Event →
Eight Course Summer Tasting Menu
Sep
1
6:00 PM18:00

Eight Course Summer Tasting Menu

We are very excited about summer in the Bay Area, it means stone fruits, Brentwood corn and beautiful heirloom tomatoes; this menu plays with all of the the summer bounty has to offer. They intertwine with our most favorite Filipino inspired dishes that we grew up enjoying.

 

$65 per person, 8 Course Tasting Menu

 

Sisig Terrine on Biscocho

To open up your palate for dinner, head cheese that is prepared in the style of sisig is served on a savory biscocho. Flavors of grilled pig’s head and chicken liver balanced out with caramelized onions and pickled mustard seeds.

 

Lambanog Cured Salmon

A version of kinilaw (ceviche), sashimi grade Salmon is cured in Lambanog -a distilled coconut spirit / moonshine. Served with cucumber juice that has been seasoned with spiced vinegar and calamansi. A delicious refreshing start.

 

Crispy Octopus with Tortang Talong

A match up of sea and land, tender octopus is fried until crispy and paired with tortang talong (eggplant omelette) stuffed with summer market vegetables and glazed with salted duck egg.

 

Savory Corn Maja Blanca with Smoked Duck

To celebrate the corn season, it takes center stage with coconut milk in a savory maja blanca (custard). It is accentuated with a warm smoked duck salad with toasted corn, peppers, pickled blueberries and epazote.

 

Beef Morcon Roulade with Roasted Heirloom Tomato Sauce

A Filipino version of beef roulade, Flank steak is sliced very thin and stuffed with summer squash, beans, cheese and lap cheong (chinese sausage) . It is finished with a roasted heirloom tomato sauce and potato.

 

Halo Halo

It makes no goddamn sense at all. I love it. - Anthony Bourdain. Halo halo stands are common in every corner in the Philippines. This shaved ice dessert is inspired by using fresh market ingredients such as sweetened shelling beans and summer fruits.

 

"Jollibee" Fried Peach Mango Pie

Every Filipinos' nostalgic dessert. Fried pie filled with peach and mango jam.

 

Brown Butter Popcorn Polvoron

Popcorn is blended into a powder and pressed with brown butter and milk to create a delicate bite.

View Event →
ANINA POP-UP
Aug
31
2:00 PM14:00

ANINA POP-UP

Come and Join us at Anina for their amazing punch bowl and beautiful patio.

We'll be grilling some of your favorite Filipino BBQ, small plates and many other more. 

 

Menu 

Steamed Bun | Grilled Pork Belly, Pickles, Cilantro $5

Vegetable Lumpia | Pinakurat Vinegar Gel $8

Fried brussel sprouts | Coconut Sauce, Patis-Mansi, Peanuts $7

Beef Satti Skewer | Heart, Summer Squash, Peanut  $9

Fried Empanada | Lamb Adobo, Arugula, $10

Fried Chicken Wings| Patis-Mansi, Pickled Jalapeno, Sesame Seeds $10

Smoked Baby Back Ribs | Tomato Sarsa, Banana BBQ Sauce $12

Sisig Fried Rice | Pork, Poached Egg, Chicharron, Pickled Onion $12

Pork and Shrimp Dumpling | coconut turmeric,  Bagoong, bokchoy $12

Carioca "Rice Donuts" | Coconut Caramel, Passion Fruit Curd $6

View Event →
Cochon Heritage Fire
Aug
26
to Aug 27

Cochon Heritage Fire

A must-do whole-animal, live-fire culinary experience. Heritage Fire is a decadent food and wine event featuring 3,500+ pounds of fire-kissed meat roasted en plein air by 50+ top chefs. Inspired by global grilling traditions, chefs build their own fires and roast everything from whole lamb, goats, pigs and ducks, dry-aged beef to foie gras, sturgeon, clams, and heirloom vegetables in a beautiful vineyard setting. A decadent event featuring endless helpings of artisan cheeses, charcuterie, free-flow boutique wines from around the globe, micro brews, and more. Join us and support of heritage breed farming and the eating of many delicious species of animals. A portion of all sales will benefit our sister charity Piggy Bank.

General Admission is our signature three-hour experience filled with culinary wonderment! Feast on culinary creations and enjoy endless rounds of beverages. Splurge on the VIP area and get an extra hour of extravagance. Get up close to the chefs and farmers who made it all happen, without waiting in line. Chefs will serve special premium dishes during VIP, and our guests will sip allocated wines and spirits that don’t last the entire event.

View Event →
$70 Kamayan Dinner:  a connection of the past and present
Aug
25
6:00 PM18:00

$70 Kamayan Dinner: a connection of the past and present

The word "kamayan" derives from the word "kamay," meaning “hand.” It is a celebration with the whole family — or even the whole village — getting together to share a meal using their hands. It is a communal meal where a spread of rice and different "ulam" are presented on banana leaves. The different  main dishes showcase the freshest of the region where the meal is prepared.

PINOY HERITAGE believes there’s no better way to build community than to eat together, with no reservations!

 

Menu

Chika chika happy hour

Enjoy a choice between a special house cocktail or virgin cocktail. Go "chika-chika" (chat) with the folks around and meet new people.

Laing profiterole

A pâte à  choux filled with Laing passed around during cocktail hour

Salmon Kinilaw

Salmon kinilaw (ceviche) are marinated in preserve calamansi dressing along with cherries and other goodness. It is placed on top of fried taro chips. served during the chika chika  hour

Sinigang broth

Start off with Sinigang - a pork based soup soured with tamarind.  This will surely get the appetite going for the feast.

Four hour smoked chicken

Inspired by lechon manok (charcoal roasted chicken), our chicken is marinated in garlic, soy sauce, and Sprite for two days, then smoked for 4 hours.

It is finished with a ladle of smoking hot oil to create a delicious, golden skin!

Lechon pork belly

Lechon: Traditionally a spit-roasted whole hog, marinated with lemongrass, garlic, black pepper and bay leaves; we braise our marinated pork belly, then fry until crispy.

Mechado

A braised beef dish originating from Spain, cooked in tomato sauce with carrot and potato; finished with calamansi, a floral citrus native to the Philippines, and seasoned with soy sauce.

PEI mussels

Steamed in coconut milk and Lambanog ( coconut spirit ) finished with Palapa Maguindanao - A condiment of taosted fresh coconut, garlic, shallots, ginger and turmeric.

Petrale sole

Whole petrale sole dusted with rice flour and fried for 15 minutes to create a super crispy fish. You can almost eat the whole thing even the bones!! Sourced locally in San Francisco.

Shrimp skewers

It is grilled head on so you can sup up the head and enjoy the rest

Farmer's market specials

Dependent on what we find in the farmer's market, Here are a few items:

Summer Squash

Roasted Brentwood corn

K & J Grilled peaches with lemongrass oil

Steamed California rice

Charred cabbage wedge

Roasted cauliflower

Heirloom Tomatoes

 

Ice candy

Stone fruit flavored popsicles

 

 

View Event →
ANINA POP-UP
Aug
24
2:00 PM14:00

ANINA POP-UP

Come and Join us at Anina for their amazing punch bowl and beautiful patio.

We'll be grilling some of your favorite Filipino BBQ, small plates and many other more. 

 

Menu

Steamed Bun | Grilled Pork Belly, Pickles, Cilantro $5

Vegetable Lumpia | Pinakurat Vinegar Gel $8

Fried brussel sprouts | Coconut Sauce, Patis-Mansi, Peanuts $7

Chicken Inasal Skewer | Marinated Cucumber $9

Grilled Flatbread | figs, Longganisa sausage vinaigrette, Arugula $10

Fried Chicken Wings| Patis-Mansi, Pickled Jalapeno, Sesame Seeds $10

Grilled Salmon Head | Sweet Peppers, Smashed cucumbers $12

Smoked Baby Back Ribs | Tomato Sarsa, Banana BBQ Sauce $12

Sisig Fried Rice | Pork, Poached Egg, Chicharron, Pickled Onion $12

Pork and Shrimp Dumpling | coconut turmeric,  Bagoong, bokchoy $12

Carioca "Rice Donuts" | Coconut Caramel, Passion Fruit Curd $6

View Event →
Eight Course Summer Tasting Menu
Aug
18
6:00 PM18:00

Eight Course Summer Tasting Menu

We are very excited about summer in the Bay Area, it means stone fruits, Brentwood corn and beautiful heirloom tomatoes; this menu plays with all of the the summer bounty has to offer. They intertwine with our most favorite Filipino inspired dishes that we grew up enjoying.

 

$65 per person, 8 Course Tasting Menu

 

Sisig Terrine on Biscocho

To open up your palate for dinner, head cheese that is prepared in the style of sisig is served on a savory biscocho. Flavors of grilled pig’s head and chicken liver balanced out with caramelized onions and pickled mustard seeds.

 

Lambanog Cured Salmon

A version of kinilaw (ceviche), sashimi grade Salmon is cured in Lambanog -a distilled coconut spirit / moonshine. Served with cucumber juice that has been seasoned with spiced vinegar and calamansi. A delicious refreshing start.

 

Crispy Octopus with Tortang Talong

A match up of sea and land, tender octopus is fried until crispy and paired with tortang talong (eggplant omelette) stuffed with summer market vegetables and glazed with salted duck egg.

 

Savory Corn Maja Blanca with Smoked Duck

To celebrate the corn season, it takes center stage with coconut milk in a savory maja blanca (custard). It is accentuated with a warm smoked duck salad with toasted corn, peppers, pickled blueberries and epazote.

 

Beef Morcon Roulade with Roasted Heirloom Tomato Sauce

A Filipino version of beef roulade, Flank steak is sliced very thin and stuffed with summer squash, beans, cheese and lap cheong (chinese sausage) . It is finished with a roasted heirloom tomato sauce and potato.

 

Halo Halo

It makes no goddamn sense at all. I love it. - Anthony Bourdain. Halo halo stands are common in every corner in the Philippines. This shaved ice dessert is inspired by using fresh market ingredients such as sweetened shelling beans and summer fruits.

 

"Jollibee" Fried Peach Mango Pie

Every Filipinos' nostalgic dessert. Fried pie filled with peach and mango jam.

 

Brown Butter Popcorn Polvoron

Popcorn is blended into a powder and pressed with brown butter and milk to create a delicate bite.

View Event →
Eight Course Summer Tasting Menu
Aug
11
6:00 PM18:00

Eight Course Summer Tasting Menu

We are very excited about summer in the Bay Area, it means stone fruits, Brentwood corn and beautiful heirloom tomatoes; this menu plays with all of the the summer bounty has to offer. They intertwine with our most favorite Filipino inspired dishes that we grew up enjoying.

 

$65 per person, 8 Course Tasting Menu

 

Sisig Terrine on Biscocho

To open up your palate for dinner, head cheese that is prepared in the style of sisig is served on a savory biscocho. Flavors of grilled pig’s head and chicken liver balanced out with caramelized onions and pickled mustard seeds.

 

Lambanog Cured Salmon

A version of kinilaw (ceviche), sashimi grade Salmon is cured in Lambanog -a distilled coconut spirit / moonshine. Served with cucumber juice that has been seasoned with spiced vinegar and calamansi. A delicious refreshing start.

 

Crispy Octopus with Tortang Talong

A match up of sea and land, tender octopus is fried until crispy and paired with tortang talong (eggplant omelette) stuffed with summer market vegetables and glazed with salted duck egg.

 

Savory Corn Maja Blanca with Smoked Duck

To celebrate the corn season, it takes center stage with coconut milk in a savory maja blanca (custard). It is accentuated with a warm smoked duck salad with toasted corn, peppers, pickled blueberries and epazote.

 

Beef Morcon Roulade with Roasted Heirloom Tomato Sauce

A Filipino version of beef roulade, Flank steak is sliced very thin and stuffed with summer squash, beans, cheese and lap cheong (chinese sausage) . It is finished with a roasted heirloom tomato sauce and potato.

 

Halo Halo

It makes no goddamn sense at all. I love it. - Anthony Bourdain. Halo halo stands are common in every corner in the Philippines. This shaved ice dessert is inspired by using fresh market ingredients such as sweetened shelling beans and summer fruits.

 

"Jollibee" Fried Peach Mango Pie

Every Filipinos' nostalgic dessert. Fried pie filled with peach and mango jam.

 

Brown Butter Popcorn Polvoron

Popcorn is blended into a powder and pressed with brown butter and milk to create a delicate bite.

View Event →
Eight Course Summer Tasting Menu
Aug
4
6:00 PM18:00

Eight Course Summer Tasting Menu

We are very excited about summer in the Bay Area, it means stone fruits, Brentwood corn and beautiful heirloom tomatoes; this menu plays with all of the the summer bounty has to offer. They intertwine with our most favorite Filipino inspired dishes that we grew up enjoying.

 

$65 per person, 8 Course Tasting Menu

 

Sisig Terrine on Biscocho

To open up your palate for dinner, head cheese that is prepared in the style of sisig is served on a savory biscocho. Flavors of grilled pig’s head and chicken liver balanced out with caramelized onions and pickled mustard seeds.

 

Lambanog Cured Salmon

A version of kinilaw (ceviche), sashimi grade Salmon is cured in Lambanog -a distilled coconut spirit / moonshine. Served with cucumber juice that has been seasoned with spiced vinegar and calamansi. A delicious refreshing start.

 

Crispy Octopus with Tortang Talong

A match up of sea and land, tender octopus is fried until crispy and paired with tortang talong (eggplant omelette) stuffed with summer market vegetables and glazed with salted duck egg.

 

Savory Corn Maja Blanca with Smoked Duck

To celebrate the corn season, it takes center stage with coconut milk in a savory maja blanca (custard). It is accentuated with a warm smoked duck salad with toasted corn, peppers, pickled blueberries and epazote.

 

Beef Morcon Roulade with Roasted Heirloom Tomato Sauce

A Filipino version of beef roulade, Flank steak is sliced very thin and stuffed with summer squash, beans, cheese and lap cheong (chinese sausage) . It is finished with a roasted heirloom tomato sauce and potato.

 

Halo Halo

It makes no goddamn sense at all. I love it. - Anthony Bourdain. Halo halo stands are common in every corner in the Philippines. This shaved ice dessert is inspired by using fresh market ingredients such as sweetened shelling beans and summer fruits.

 

"Jollibee" Fried Peach Mango Pie

Every Filipinos' nostalgic dessert. Fried pie filled with peach and mango jam.

 

Brown Butter Popcorn Polvoron

Popcorn is blended into a powder and pressed with brown butter and milk to create a delicate bite.

View Event →
ANINA POP-UP
Aug
3
2:00 PM14:00

ANINA POP-UP

Come and Join us at Anina for their amazing punch bowl and beautiful patio.

We'll be grilling some of your favorite Filipino BBQ, small plates and many other more. 

 

Menu 

Steamed Bun | Grilled Pork Belly, Pickles, Cilantro $5

Vegetable Lumpia | Pinakurat Vinegar Gel $8

Fried Cauliflower | Coconut Sauce, Patis-Mansi, Peanuts $7

Crispy Empanada | Lamb Adobo, Pickled Onion, Market Greens  $9

Chicken Inasal Skewer | Marinated Cucumber $9

Fried Chicken Wings| Patis-Mansi, Pickled Jalapeno, Sesame Seeds $10

Smoked Baby Back Ribs | Tomato Sarsa, Banana BBQ Sauce $12

Sisig Fried Rice | Pork, Poached Egg, Chicharron, Pickled Onion $12

Beef Kare-Kare Dumpling | Peanut Sauce, XO Bagoong, Tatsoi, Cilantro $12

Carioca "Rice Donuts" | Coconut Caramel, Passion Fruit Curd $6

View Event →
PCH Thursdays
Aug
2
5:00 PM17:00

PCH Thursdays

Come and join us as Kevin Diedrich shake up some amazing cocktails paired with Filipino Food by Chef Francis and Chef Danica Aviles

Menu

Steamed Bun | Grilled Pork Belly, Pickles, Cilantro $5

Balut Trio | Beer Battered, Mousse, Broth $5

Vegetable Lumpia | Pinakurat Vinegar Gel $8

Fried Cauliflower | Coconut Sauce, Patis-Mansi, Peanuts $7

Crispy Empanada | Lamb Adobo, Pickled Onion, Market1 Greens  $9

Chicken Inasal Skewer | Marinated Cucumber $9

Fried Chicken Wings| Patis-Mansi, Pickled Jalapeno, Sesame Seeds $10

Smoked Baby Back Ribs | Tomato Sarsa, Banana BBQ Sauce $12

Sisig Fried Rice | Pork, Poached Egg, Chicharron, Pickled Onion $12

Beef Kare-Kare Dumpling | Peanut Sauce, XO Bagoong, Tatsoi, Cilantro $12

Carioca "Rice Donuts" | Coconut Caramel, Passion Fruit Curd $6

View Event →
$70 Kamayan Dinner:  a connection of the past and present
Jul
28
6:00 PM18:00

$70 Kamayan Dinner: a connection of the past and present

The word "kamayan" derives from the word "kamay," meaning “hand.” It is a celebration with the whole family — or even the whole village — getting together to share a meal using their hands. It is a communal meal where a spread of rice and different "ulam" are presented on banana leaves. The different  main dishes showcase the freshest of the region where the meal is prepared.

PINOY HERITAGE believes there’s no better way to build community than to eat together, with no reservations!

 

Menu

Chika chika happy hour

Enjoy a choice between a special house cocktail or virgin cocktail. Go "chika-chika" (chat) with the folks around and meet new people.

Laing profiterole

A pâte à  choux filled with Laing passed around during cocktail hour

Salmon Kinilaw

Salmon kinilaw (ceviche) are marinated in preserve calamansi dressing along with cherries and other goodness. It is placed on top of fried taro chips. served during the chika chika  hour

Sinigang broth

Start off with Sinigang - a pork based soup soured with tamarind.  This will surely get the appetite going for the feast.

Four hour smoked chicken

Inspired by lechon manok (charcoal roasted chicken), our chicken is marinated in garlic, soy sauce, and Sprite for two days, then smoked for 4 hours.

It is finished with a ladle of smoking hot oil to create a delicious, golden skin!

Lechon pork belly

Lechon: Traditionally a spit-roasted whole hog, marinated with lemongrass, garlic, black pepper and bay leaves; we braise our marinated pork belly, then fry until crispy.

Mechado

A braised beef dish originating from Spain, cooked in tomato sauce with carrot and potato; finished with calamansi, a floral citrus native to the Philippines, and seasoned with soy sauce.

PEI mussels

Steamed in coconut milk and Lambanog ( coconut spirit ) finished with Palapa Maguindanao - A condiment of taosted fresh coconut, garlic, shallots, ginger and turmeric.

Petrale sole

Whole petrale sole dusted with rice flour and fried for 15 minutes to create a super crispy fish. You can almost eat the whole thing even the bones!! Sourced locally in San Francisco.

Shrimp skewers

It is grilled head on so you can sup up the head and enjoy the rest

Farmer's market specials

Dependent on what we find in the farmer's market, Here are a few items:

Summer Squash

Roasted Brentwood corn

K & J Grilled peaches with lemongrass oil

Steamed California rice

Charred cabbage wedge

Roasted cauliflower

Heirloom Tomatoes

 

Ice candy

Stone fruit flavored popsicles

 

 

View Event →
Eight Course Summer Tasting Menu
Jul
21
6:00 PM18:00

Eight Course Summer Tasting Menu

We are very excited about summer in the Bay Area, it means stone fruits, Brentwood corn and beautiful heirloom tomatoes; this menu plays with all of the the summer bounty has to offer. They intertwine with our most favorite Filipino inspired dishes that we grew up enjoying.

 

$65 per person, 8 Course Tasting Menu

 

Sisig Terrine on Biscocho

To open up your palate for dinner, head cheese that is prepared in the style of sisig is served on a savory biscocho. Flavors of grilled pig’s head and chicken liver balanced out with caramelized onions and pickled mustard seeds.

 

Lambanog Cured Salmon

A version of kinilaw (ceviche), sashimi grade Salmon is cured in Lambanog -a distilled coconut spirit / moonshine. Served with cucumber juice that has been seasoned with spiced vinegar and calamansi. A delicious refreshing start.

 

Crispy Octopus with Tortang Talong

A match up of sea and land, tender octopus is fried until crispy and paired with tortang talong (eggplant omelette) stuffed with summer market vegetables and glazed with salted duck egg.

 

Savory Corn Maja Blanca with Smoked Duck

To celebrate the corn season, it takes center stage with coconut milk in a savory maja blanca (custard). It is accentuated with a warm smoked duck salad with toasted corn, peppers, pickled blueberries and epazote.

 

Beef Morcon Roulade with Roasted Heirloom Tomato Sauce

A Filipino version of beef roulade, Flank steak is sliced very thin and stuffed with summer squash, beans, cheese and lap cheong (chinese sausage) . It is finished with a roasted heirloom tomato sauce and potato.

 

Halo Halo

It makes no goddamn sense at all. I love it. - Anthony Bourdain. Halo halo stands are common in every corner in the Philippines. This shaved ice dessert is inspired by using fresh market ingredients such as sweetened shelling beans and summer fruits.

 

"Jollibee" Fried Peach Mango Pie

Every Filipinos' nostalgic dessert. Fried pie filled with peach and mango jam.

 

Brown Butter Popcorn Polvoron

Popcorn is blended into a powder and pressed with brown butter and milk to create a delicate bite.

View Event →
ANINA POP-UP
Jul
20
2:00 PM14:00

ANINA POP-UP

Come and Join us at Anina for their amazing punch bowl and beautiful patio.

We'll be grilling some of your favorite Filipino BBQ, small plates and many other more. 

 

Menu:

Steamed Bun | Grilled Pork Belly, Pickles, Cilantro 

Vegetable Lumpia | Pinakurat Vinegar Gel 

Fried Empanada | Lamb Adobo, Pickled Onion, Mustard Greens  

Fried Chicken Wings| Patis-Mansi, Pickled Jalapeno, Sesame Seeds 

Shrimp Kinilaw | Avocado Puree, Mango, Taro Chips 

Smoked Baby Back Ribs | Tomato Sarsa, Banana BBQ Sauce 

Sisig Fried Rice | Pork, Poached Egg, Chicharron, Pickled Onion 

Beef Dumpling | Peanut Sauce, XO Bagoong, Yu Choi,Cilantro 

Grilled Salmon Head/Tail/belly | Tomato, Kale Salad, Radish, Pickled Onion 

Carioca "Rice Donuts" | Coconut Caramel, Passion Fruit Curd 

View Event →
Chef Hawker Centre Festival: Tasting Menu
Jul
19
7:00 PM19:00

Chef Hawker Centre Festival: Tasting Menu

Part of Thursday Nights at the Asian Art Museum.

Experience an Asian night market at the museum produced by “Top Chef” contestant Tu David Phu. Phu has been creating these Chef’s Hawker Centre pop-ups, which he calls “platforms to celebrate Asian American culture through food,” around the country as a way to bring people together and find commonalities. For this pop-up, we’re coming together for a night filled with bold creative, cuisine by Bay Area chefs, innovative beverages and music by guest DJs Anne-Mary Pham and Jonathan Reyes. Your ticket includes unlimited access to food booths and two drink tickets to try specially crafted cocktails by guest mixologists Kevin Diedrich of Pacific Cocktail Haven and Jack Daniels Cocktail Champ Adam Brogan.

Participating chefs include Francis Ang (Pinoy Heritage), Jason Angeles (Frozen Kuhsterd), Reem Assil (Reem's), Richgail Enriquez (AstigVegan), Mariko Grady (Aedan Fermented), Deuki Hong (Sunday at the Museum), Shawn Naputi (Prubechu), Jake Rosenbush (Hardwood Bar & Smokery), Hanif Sadr (Komaaj) and Nite Yun (Nyum Bai). More to come!

Kevin will be creating a cocktail sponsored by SKYY Vodka and Adam's drink will featured Jack Daniel's Tennessee Whiskey. Sip on these specialty cocktails, take a photo in the photobooth, and listen to music all night.

$65 members; $85 general; $125 VIP access

VIP access includes early entry at 6 p.m. as well as a special bite crafted by Phu, and a wine bar sponsored by Silver Oak Cellars. Limited tickets available for the VIP lounge.

The Asian Art Museum’s Tasting Menu series is made possible with lead support from Kaiser Permanente. Thursday Nights are supported by Nordstrom. Additional support is provided by The Hearst Foundations, Dodge & Cox, and The Joseph & Mercedes McMicking Foundation.

View Event →
Eight Course Summer Tasting Menu
Jul
14
6:00 PM18:00

Eight Course Summer Tasting Menu

We are very excited about summer in the Bay Area, it means stone fruits, Brentwood corn and beautiful heirloom tomatoes; this menu plays with all of the the summer bounty has to offer. They intertwine with our most favorite Filipino inspired dishes that we grew up enjoying.

 

$65 per person, 8 Course Tasting Menu

 

Sisig Terrine on Biscocho

To open up your palate for dinner, head cheese that is prepared in the style of sisig is served on a savory biscocho. Flavors of grilled pig’s head and chicken liver balanced out with caramelized onions and pickled mustard seeds.

 

Lambanog Cured Salmon

A version of kinilaw (ceviche), sashimi grade Salmon is cured in Lambanog -a distilled coconut spirit / moonshine. Served with cucumber juice that has been seasoned with spiced vinegar and calamansi. A delicious refreshing start.

 

Crispy Octopus with Tortang Talong

A match up of sea and land, tender octopus is fried until crispy and paired with tortang talong (eggplant omelette) stuffed with summer market vegetables and glazed with salted duck egg.

 

Savory Corn Maja Blanca with Smoked Duck

To celebrate the corn season, it takes center stage with coconut milk in a savory maja blanca (custard). It is accentuated with a warm smoked duck salad with toasted corn, peppers, pickled blueberries and epazote.

 

Beef Morcon Roulade with Roasted Heirloom Tomato Sauce

A Filipino version of beef roulade, Flank steak is sliced very thin and stuffed with summer squash, beans, cheese and lap cheong (chinese sausage) . It is finished with a roasted heirloom tomato sauce and potato.

 

Halo Halo

It makes no goddamn sense at all. I love it. - Anthony Bourdain. Halo halo stands are common in every corner in the Philippines. This shaved ice dessert is inspired by using fresh market ingredients such as sweetened shelling beans and summer fruits.

 

"Jollibee" Fried Peach Mango Pie

Every Filipinos' nostalgic dessert. Fried pie filled with peach and mango jam.

 

Brown Butter Popcorn Polvoron

Popcorn is blended into a powder and pressed with brown butter and milk to create a delicate bite.

View Event →
PCH Thursday
Jul
12
5:00 PM17:00

PCH Thursday

Come and join us as Kevin Diedrich shake up some amazing cocktails paired with Filipino Food by Chef Francis and Chef Danica Aviles

Menu 

Steamed Bun | Grilled Pork Belly, Pickles, Cilantro $5

Balut |Beer Battered, Mousse, Fried  Yolk Puree, Pickled Onion $5

Vegetable Lumpia | Pinakurat vinegar Gel $7

Fried Brussels Sprouts | Salted Egg Aioli, Patis-Mansi, Peanut, Thai Basil $7

Fried Chicken Wings| Patis-Mansi, Pickled Jalapeno, Sesame Seeds $10

Pork and Shrimp Dumpling | Coconut Turmeric, XO Bagoong, Gailan $12

Smoked Baby Back Ribs | Tomato Sarsa, Banana BBQ Sauce $12

Sisig Fried Rice | Pork, Poached Egg, Chicharron, Pickled Onion $12

Grilled Salmon Head/Tail | Tomato, Kale, Radish, Pickled Onion $15

Carioca "Rice Donuts" | Coconut Caramel, Passion Fruit Curd $6

 

View Event →
Lamb Jam
Jul
5
2:30 PM14:30

Lamb Jam

Come eat, sip, play and explore at this epic gastronomic experience and culinary competition that brings together more than a dozen ofSan Francisco's most talented chefs to vie for the title of Lamb Jam Champion, and celebrate the 80,000 family operated farms and ranches raising lamb across the nation.

The best Bay Area chefs duke it out while you get to be the judge at this epic gastronomic experience and culinary competition.

MAIN EVENT - $75
Local chefs compete while you have fun, vote and eat! Bartenders, winemakers, brewers, and culinary artisans of all sorts will be on hand to create an unforgettable gastronomic experience. You never know what may pop up: demos, sweet treats and more— there are plenty of surprises in store.

VIP EXPERIENCE - $125
Score yourself a VIP ticket for the ultimate Lamb Jam experience. In addition to the main event, you’ll be treated to a VIP hour prior to the Main Event featuring oysters & caviar, exclusive dishes and more!

Chefs will be divided into 4 Global Flavor categories.
ASIAN
August1Five | Piccino | Pinoy Heritage | 


LATIN
Alaro Craft Brewery | Salt House 


MEDITERRANEAN
Epic Steak | 


MIDDLE EASTERN
City Counter | ThirstyBear Organic Brewery | TRACE | Ritu Indian Soul Food

 

 

 

View Event →
$70 Kamayan Dinner:  a connection of the past and present
Jun
30
6:00 PM18:00

$70 Kamayan Dinner: a connection of the past and present

The word "kamayan" derives from the word "kamay," meaning “hand.” It is a celebration with the whole family — or even the whole village — getting together to share a meal using their hands. It is a communal meal where a spread of rice and different "ulam" are presented on banana leaves. The different  main dishes showcase the freshest of the region where the meal is prepared.

PINOY HERITAGE believes there’s no better way to build community than to eat together, with no reservations!

 

Menu

Chika chika happy hour

Enjoy a choice between a special house cocktail or virgin cocktail. Go "chika-chika" (chat) with the folks around and meet new people.

Laing profiterole

A pâte à  choux filled with Laing passed around during cocktail hour

Salmon Kinilaw

Salmon kinilaw (ceviche) are marinated in preserve calamansi dressing along with cherries and other goodness. It is placed on top of fried taro chips. served during the chika chika  hour

Sinigang broth

Start off with Sinigang - a pork based soup soured with tamarind.  This will surely get the appetite going for the feast.

Four hour smoked chicken

Inspired by lechon manok (charcoal roasted chicken), our chicken is marinated in garlic, soy sauce, and Sprite for two days, then smoked for 4 hours.

It is finished with a ladle of smoking hot oil to create a delicious, golden skin!

Lechon pork belly

Lechon: Traditionally a spit-roasted whole hog, marinated with lemongrass, garlic, black pepper and bay leaves; we braise our marinated pork belly, then fry until crispy.

Mechado

A braised beef dish originating from Spain, cooked in tomato sauce with carrot and potato; finished with calamansi, a floral citrus native to the Philippines, and seasoned with soy sauce.

PEI mussels

Steamed in coconut milk and Lambanog ( coconut spirit ) finished with Palapa Maguindanao - A condiment of taosted fresh coconut, garlic, shallots, ginger and turmeric.

Petrale sole

Whole petrale sole dusted with rice flour and fried for 15 minutes to create a super crispy fish. You can almost eat the whole thing even the bones!! Sourced locally in San Francisco.

Shrimp skewers

It is grilled head on so you can sup up the head and enjoy the rest

Farmer's market specials

Dependent on what we find in the farmer's market, Here are a few items:

Summer Squash

Roasted Brentwood corn

K & J Grilled peaches with lemongrass oil

Steamed California rice

Charred cabbage wedge

Roasted cauliflower

Heirloom Tomatoes

 

Ice candy

Stone fruit flavored popsicles

 

 

View Event →
$39 Five Course Filipino Brunch "Umagahan"
Jun
30
1:00 PM13:00

$39 Five Course Filipino Brunch "Umagahan"

Five Course Filipino Brunch "Umagahan" $35 per person

 

We are offering a complimentary cup/ glass of coffee or mimosa to start your meal.

 

Avocado Toast | Mango, Tinapa Sarsa, Crispy Garlic

A toast with a little more love. Seeded bread topped with fresh mangoes, crispy garlic, smoked fish tinapa sarsa that is made with mint, cilantro and other fresh herbs.

 

Fresh Buckwheat Lumpia | Dungeness Crab Sauce, Asparagus, Peas, Peanuts

Buckwheat crepe filled with farmer's market Asparagus, spring peas, Dungeness crab sauce and Szechuan roasted peanuts

 

Longganisa Sausage Sopas |Stuffed Noodles, Chicken Veloute, Fennel

Sopas is a Filipino version of everybody's comfort food - Chicken noodle soup. We made our own noodles, stuffed it with our home made Filipino sausage, then added some fennel, heirloom carrots and finished chicken veloute ( a rich flavorful broth)

 

Beef steak Silog | Seared Egg, Crispy rice, fried onion

Pan seared rice cake topped with thinly sliced marbled beef that is marinated in soy sauce and calamansi, crispy fried onion and seared egg. This is definitely one of our favorites.

 

Calamansi Coffee Cake

We get our calamansi from Chef Francis grandma's backyard. Made into a citrus jam, we fold this marmalade into our coffee cake and baked. It gives the pastry a bittersweet and aromatic flavor

View Event →
$39 Five Course Filipino Brunch "Umagahan"
Jun
23
1:00 PM13:00

$39 Five Course Filipino Brunch "Umagahan"

Five Course Filipino Brunch "Umagahan" $35 per person

 

We are offering a complimentary cup/ glass of coffee or mimosa to start your meal.

 

Avocado Toast | Mango, Tinapa Sarsa, Crispy Garlic

A toast with a little more love. Seeded bread topped with fresh mangoes, crispy garlic, smoked fish tinapa sarsa that is made with mint, cilantro and other fresh herbs.

 

Fresh Buckwheat Lumpia | Dungeness Crab Sauce, Asparagus, Peas, Peanuts

Buckwheat crepe filled with farmer's market Asparagus, spring peas, Dungeness crab sauce and Szechuan roasted peanuts

 

Longganisa Sausage Sopas |Stuffed Noodles, Chicken Veloute, Fennel

Sopas is a Filipino version of everybody's comfort food - Chicken noodle soup. We made our own noodles, stuffed it with our home made Filipino sausage, then added some fennel, heirloom carrots and finished chicken veloute ( a rich flavorful broth)

 

Beef steak Silog | Seared Egg, Crispy rice, fried onion

Pan seared rice cake topped with thinly sliced marbled beef that is marinated in soy sauce and calamansi, crispy fried onion and seared egg. This is definitely one of our favorites.

 

Calamansi Coffee Cake

We get our calamansi from Chef Francis grandma's backyard. Made into a citrus jam, we fold this marmalade into our coffee cake and baked. It gives the pastry a bittersweet and aromatic flavor

View Event →