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Carnes

Meats

Lengua Sevillana Stewed ox-tongue with mushroom & olives in rich sherry brown sauce		P500
Callos a la Madrileña Stewed ox-tripe in rich tomato sauce		P420
Tuhod y Batoc (Estofado Catalana) Stewed ox-kneecap & chuck with brown sauce, mushroom, green & red pepper		P420
Rabo de Toro Cordobesa Braised ox-tail		P550
Caldereta de Cabrito Stewed goat in spicy sauce		P440
Caldereta de Vaca Stewed beef in spicy sauce		P420
Costillas de Vaca Beef ribs in red wine sauce		P440
Cochinillo Asado Oven roasted suckling pig		P875
Chuletas de Cordero Grilled lamb chop served with aioli sauce & mint jelly		P680
Solomillo a la Pobre Our classic grilled beef tenderloin with olive oil garlic sauce		P620
Escalopines a la Pobre Thinly sliced tenderloin in olive oil garlic sauce		P620
Salpicado de Solomillo Tenderloin chunks with olive oil, garlic & brown sauce		P590
Solomillo a la Alba Alba’s steak flambé with mushroom sauce		P620
Solomillo a la Pimienta Peppered steak with roasted capsicums in a spicy tomato sauce		P650
Chuleton de Avila Grilled rib-eye (U.S. Black Angus)		P1,200

– House Specialty

– Kid Friendly

– Vegetarian * Prices herein are subject to change without prior notice.

Food Menu

Food Menu

Our very own Solomillo a la Pobre

Today, practically every restaurant has "Steak a la Pobre" on its menu, a delicious concoction of tenderloin fillet and toasted garlic chips. Many people think that it has always been around and is universally known version of steak. The fact is that Steak a la Pobre is unknown outside of the Philippines; it is actually one of the many dishes invented by Señor Alba! "A la Pobre" derives its name, according to Señor Alba, from the way the side garnish of potatoes are cooked: "Fried in just a little olive oil, with just a little bit of garlic -- muy pobre."