Circa 1900 reveals new menu - Weekend

Circa 1900 reveals new menu

AFTER an interesting year of serving innovative cuisine in a turn-of-the-century ambiance, Circa 1900 continues to create and update its menu that features international cuisine while still paying homage to Filipino culinary heritage by drawing influences through the use of local ingredients.

Check out Circa 1900’s new ala carte offerings. (CONTRIBUTED PHOTOS)
Check out Circa 1900’s new ala carte offerings. (CONTRIBUTED PHOTOS)

Long-standing favourites have been retained, including Crispy Wild Mushroom Ravioli, Grilled Salmon with Red Onion Marmalade & Dill Tarragon Beurre Blanc and the famous Crunchy Slow Roast Pork Belly with Apple Fennel Compote. New options include Herb Baked Water Buffalo Cheese (from Bohol) with Prosciutto & Italian Bread, Slow Braised Lengua Pot Pie with Spanish Chorizo & Camote and Crumbed Chicken Pollo Rollo Filled with Spinach, Raisins, Cashews & Manchengo Cheese with Quinoa, Cous Cous & Flaxseeds.

Platter of happiness with Brie, Gorgonzola Dolce, Swiss Emmental and Buffalo Cheese Served with Mango Iba Chili Jam
Platter of happiness with Brie, Gorgonzola Dolce, Swiss Emmental and Buffalo Cheese Served with Mango Iba Chili Jam
Spinach Parpadelle with Prosciutto, Peas & Fresh Organic Herbs & Tomato Olive Oil
Spinach Parpadelle with Prosciutto, Peas & Fresh Organic Herbs & Tomato Olive Oil

Come and try the new menu of Circa 1900. Circa 1900 opens its doors everyday from 11 a.m. to 12 midnight For reservations and inquiries, please call (032) 2396265 or email info.circa1900@gmail.com.

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