The Park's Finest Menu

adobong langka at mushroom sa gata. jackfruit and mushrooms stewed in a vegan version of mama leah's coconut adobo sauce [gf, vegan]

adobong baka sa gata (beef adobo with coconut) - sixteen-hour smoked chuck roast - cubed, and stewed in coconut cream, vinegar, chili, and patis (fish sauce) [gf, contains fish sauce]

a half pound of tender, seasoned-crusted sirloin beef, cut deli-thin and paired with our horseradish crema [tri-tip - gf] [horseradish crema - gf, contains dairy]

a pound of sixteen-hour slow-roasted pork shoulder confit [gf]

seasoned, slow-smoked st. louis pork ribs and rib tips [gf]

smoked, sliced spicy sausages with sweet filipino longanisa [gf]

seasoned roasted half chicken [gf]

a warm bowl of long grain jasmine rice is our starch base to extend and enhance the rich flavors of our meats, stews, and sauces [gf, vegan]

our original approach to an american classic where cornmeal is combined with rice flour and coconut milk then baked on a banana leaf to evoke flavors of a rice cake native to the philippines [vegetarian, contains dairy]

macaroni with a creamy gouda mac sauce topped with cheddar, toasted parmesan, and panko bread crumbs [vegetarian, contains dairy]

a salute to echo park's raza roots - seasoned corn off the cob served with butter, mayo, freshly grated parmesan cheese, topped with cayenne pepper [gf, vegetarian, contains dairy]

a pan-finished dish using olive oil and our seasoning blend to draw out the natural sugars in a mix of italian squash, yellow squash, and bell peppers [gf, vegan]

buko pandan (coconut) flan by creme caramel la

ube (purple yam) flan by creme caramel la