If you’re attending the farewell dinner Travelife Magazine is hosting in honor of two well-loved ambassadors this week, this is what you’ll be having. Come hungry.
Starters
Liver adobo pate and Mango brule
with Aubergine crisp
Tuna Kinilaw with ginger mayonnaise
Chicken inasal shawarma with cilantro glaze
served with
Pan de sal and monay
Honey and peppercorn, roasted pimiento, and parsley butter
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Salad
Salted fish salad with calamansi vinaigrette
Main Entrees
Salmon pochero falafel and bok choy
&
Lamb Caldereta with mint jelly
Roasted potatoes and carrots
or
Chicken Pochero
Falafel
Falafel
Bok Choy
& mushroom and tofu caldereta
Roasted potatoes, broccoli, and carrots
Dessert
Banana Cue and cashew streudel
with peach and coco syrup
and vanilla ice cream
and vanilla ice cream
Petit Four
Goat’s cheese turon
with truffle honey
or
Shiitake turon
with truffle honey
Coffee & Tea
Kapeng Barako and Salabat
