Chicken and pork adobo, salted egg and tomatoes served with plain or fried rice

Sliced pork belly tendered Café Inggo style, double fried and served with pickled papaya

Double fried pork belly simmered in tamarind juice mixed with backyard vegetables

Our depiction of oxtail stewed in roasted peanuts, ground sticky rice, served with “ginataang bagoong alamang”

Oxtail seared in spicy fresh tomato sauce

Barbecued ‘tadyang’ served with spinach timbale and home-baked macaroni that’s beyond heavenly!

Beef shank in soy sauce and lemon juice served with green onions and potatoes

Mediterranean vegetables with salmon and prawn

Rock grouper fillet simmered in lemon grass and fresh coconut water, served in its original coconut shell

Fresh Roxas-farmed tiger prawns, stewed in fresh coconut milk and cooked over low fire

A house specialty of freshly ground top round of beef mixed with chicken, green peas, pickles and eggs, oven-roasted with fresh brown sauce

Slow-cooked tripe in fresh tomatoes, beef slices, boneless pork knuckle, and Spanish chorizo, mixed with garbanzos and capsicums

A Filipino dish of beef with Spanish influence, marinated in EVOO, sautéed and topped with roasted garlic and paprika. It comes with mashed potatoes and buttered vegetables.

A rich Spanish bean stew from the Asturian region, a favorite of the Spanish Dominicans once assigned in the Santuario del Santo Cristo in San Juan del Monte.

A traditional Spanish fish deep fried, then stewed in tomato sauce and finally baked and topped with potatoes and peppers

Aged, class three Angus Sirloin with potatoes and home made Rioja, infused garlic and mushroom sauce served with steamed vegetables

Freshly ground Angus beef in potatoes, raisins and red & green capsicums topped with fried plantain slices and sunny-side-up eggs

Fresh buttered fillet of sturgeon fish fried golden brown and served with steamed vegetables and rice

Bread-less leg quarters sautéed and fried, served with rice and steamed vegetables

Roulade of beef a la Inggo stuffed with herbs and spices, stewed in fresh and sweet tomatoes

A seafood pie baked with Idaho potatoes, fresh cream and fresh mozzarella cheese

Freshly grounded top sirloin of beef mixed with our house blend spices cooked in fresh tomato sauce

Spaghetti with baked salmon and prawns, topped with fresh tomato and pesto sauce

Café Inggo’s carbonara pottage

Cooked with beef shanks, prawns and chunky chicken

Sautéed thick egg noodles with garden vegetables, pork, beef and house seasoning

Grilled boneless chicken in thick Asian glass noodles (japchae) mixed with Asian vegetables

Grade A ground Angus beef served with coral greens, Baguio tomatoes, onions and pickles

Chicken breast boiled in special marinade mixed with organic mayo and served in multi-grain slices

A triple-decker of ham and Jacks with Dijon mustard

Baked wheat bread stuffed with farmer’s ham, roast chicken breast and cheese

Steamed beef franks Chicago style, with jerkins, chili con carne and topped with jacks cheese and assorted condiments

A trio of jack, gruyer and mozzarella, filled oversized loaf and served with nachos

Avocado, mantecado and ube ice cream, with almonds and strawberry purée topped with cherries and a whole “lakatan”.A glorious mix!

Rice “masa” baked and topped with slices of salted egg and carabao cheese

Glutinous rice (Pirurutong) steam baked in bamboo tubes served with fresh ground coconut strands, cheese and butter

A classic “Arroz Caldo” with deep fried bagnet and fried Hong Kong tofu.

Steamed rice cakes floured with muscovado, coconut and Tsokolate eh’

Boiled pureed sticky rice stuffed with ‘Guimaras ripe mangoes, smothered with caramel, rolled in freshly grated coconut and sesame sugar

Sweet potatoes, Plantain bananas, jackfruit, Sago, Upland sticky rice simmered in fresh coconut cream (serves two)

Macapuno, jackfruit, bananas and cooked blue sweet potato, finely grated ice and showered with fresh milk

Choice of NewYork, strawberry, cherry, raspberry, blueberry and chocolate

A yuletide season fave with wine infused honey sauce topped with fruits and dried nuts (slice is served with condiments)

Rum soaked cake that is buttery, best with Café Inggo’s double espresso

Inspired by ‘Chocolat’ the movie, soft and oozing with ganache and glaze

Soft feathery texture slices with rich creamy taste of ‘Davao Cavendish’ moulded in our secret mixture (slice is served a la mode)

A fresh strawberry puree-filled Chiffon cake

Crusty and fruity Angel cake

Café inggo’s specialty of mixed fresh bread, cream and eggs, freshly baked with custard or chocolate cream.

An Austrian confection, when sliced, reveals a whirlpool of thin sheets of dough filled Granny Apples, served with ice cream and caramel sauce

Duck eggs and Carabao milk baked in the oven, covered with burnt muscovado

A thin pancake stuffed with the famous “guimaras mangoes” baked and served with caramel and cream

Please ask our service staff for the available longganisa variety for the day.

Thin slices of beef sirloin marinated in coconut vinegar and garlic

Home-cured organic pork

Farm-raised milkfish from Dagupan deboned and marinated in sukang Paombong (crafted vinegar)

Pilchards from the Mediterranean, salted and simmered in fresh tomatoes and extra virgin olive oil

A St. Patrick’s traditional favorite, brisket of beef cured and sautéed in garlic and onion

Ham, poached egg, spinach and croissant

A creamy thick concoction of pure cacao from Batangas served with Bulacan kesong puti and pan de sal

Trio of fluffy ‘flapjacks’ served with crispy bacon or country sausage

Three eggs mixture smothered with assorted French cheese served fluffy and firm

The Puritans say their oatmeal is served with fresh fruits and dried first grade nuts…so do we

Malagkit’ rice from Cabanatuan boiled in fresh Spanish tablea served with fried danggit

Coke, Coke Zero, Sprite, Royal Tru Orange, Rootbeer

Strawberry, Mixed Berries

Pineapple, Orange, Apple, Calamansi Honey