Sam & Jeanne Restaurant Menu in Metro Manila

TENDERED AND MARINATED NATIVE "DUMALAGA" CHICKEN IN ANNATTO BASTING OIL GRILLED TO PERFECTION

WELL MARINATED, CRISPY LIGHT CHICKEN WITH HOMEMADE CRISPY POTATOES.

JUICY SOUTHERN STYLECHAR-GRILLED CHICKEN WITH CHICKEN OIL AND SPECIAL VINEGAR SAUCE

RICE WRAPPED IN BANANA LEAVES

RICE IN SQUID INK SAUCE AND CITRUS MAYO

CLASSIC FRIED RICE IN TOSTED GARLIC

RICE IN HOMEMADE BAGOONG SAUCE

A WELL-BALANCED TOASTY PEANUT-SAUCED VEGETABLE DISH WITH OUR HOMEMADE BAGOONG ALAMANG

THIN SLICE OF WINGED BEANS IN COCONUT CRAB ALIGUE

A MODERN TOUCH ON THE BELOVED ILOCANO CLASSIC, SEASONAL PAKBET VEGETABLES ARE PAIRED WITH A SMOOTH BED OF CREAMY MASHED PUMPKIN, ADDING NATURAL SWEETNESS AND DEPTH. THIS DISH IS ELEVATED WITH "ETAG", THE CORDILLERAN CURED PORK.

SPICY-SAVORY BICOLANO DISH MADE FROM TARO LEAVES AND COCONUT MILK , SLOW COOKED FOR 6 HOURS TOPPED WITH PRAWNS, LECHON KAWALI, CHICHARON, AND CRISPY CRABLETS

HOME STYLE AND LONG SIMMERED MUNG BEANS TOPPED WITH PRAWNS, CHICHARON, LECHON KAWALI, AND CRICPY CRABLETS

For reference: A refreshing, fizzy beverage with a hint of sweetness and a royal touch.

For reference: Sweet, carbonated drink with a rich flavor and refreshing fizz.

For reference: Refreshing water.

For reference: A sugar-free carbonated beverage with a bold cola flavor and zero calories.

LIGHT AND SILKY FOLDED OVER PLUMP OYSTERS,ONIONS AND HERBS - A REFINED BALANCE OF SEA SWEETNESS AND COMFORT

CRISPY BEER-BATTERED WITH TWO FLAVOURED SAUCES & THIN SLICES OF CALAMANSI

CREAMY & CHEESY LIGHT-CRUSTED TALABA WITH CRISPY GARLIC TOPPINGS

DAILY HARVESTED FRESH OYSTERS FROM HAGONOY BULACAN.COMES WITH KILAWIN DRESSING AND CHILI-GARLIC OIL

A CLASSIC TINOLA DISH WITH THE CHOICE OF MUSSELS

A CLASSIC FILIPINO SOUP MADE FROM DAGUPAN BONELESS BANGUS THAT USES RIPE GUAVA AS SOURING AGENT

A TRADITIONAL CORDILLERAN DISH ELEVATED FOR MODERN TASTES, TENDERED NATIVE CHICKEN IS SIMMERED WITH THE SMOKY, SAVORY FLAVORS OF ETAG ( CURED PORK ) AND KINIING ( SMOKED PORK ) , CREATING A DEEPLY AROMATIC AND RUSTIC STEW. EACH BITE CELEBRATES THE HERITAGE OF THGE HIGHLANDS, MARRYING TEXTURE, SMOKINESS AND HEARTY FILIPINO FLAVORS.

LONG SIMMERED AND TENDER BEEF SHANKS WITH RICH BONE MARROW

TAMARIND SOUP IN PINOY MISO PASTE WITH CRISPY SALMON BELLY

ONE OF THE MOST REQUESTED FILIPINO-SOUP USING "DUMALAGA" OR YOUNG NATIVE CHICKEN AS MEAT THEN SIMMERED FOR SEVERAL HOURS WITH TAMARIND FRUIT AND LEAVES AS SOURING AGENT.

Hot or Iced

Hot or Iced

Hot or iced

For reference: Rich, concentrated coffee served in a small cup, perfect for a quick energy boost.

CRISPY FRIED MALOLOS SUMAN COATED WITH MILK AND SUGAR , SERVED WITH PINIPIG, RIPE MANGO, VANILLA ICE CREAM AND MUSCOVADO SYRUP.

EXPERIENCE THE 7 FLAVORS OF TURON - SEVEN LAYERS OF SWEET SURPRISES, SERVED WITH SMOOTH KESONG PUTI GATAS NG KALABAW GELATO AND CARAMELIZED MUSCOVADO SYRUP

RICH BAKED BURNT CHEESECAKE WITH HOLIDAY FLAVORS

AN HEIRLOOM REINVENTION OF PUTO BUMBONG CRAFTED FROM BALITANAW RICE, KNWN FOR ITS DEEP PURPLE HUE AND NUTTY AROMA. ROLLED INTO TENDER BITE-SIZED BALLS, BATHED IN CREAMY GATA, DRIZZLED WITH MUSCOVADO STRUP, AND CROWNED WITH KESONG PUTI-GATAS NG KALABAW GELATO. A NOSTALGIC FILIPINO FAVORITE TURNED ELEGANT DESSERT EXPERIENCE.

TENDER GRILLED US BEEF BELLY WITH GARLIC CONFIT AND OUR SIGNATURE SAUCE

SLOW COOKED TENDER LENGUA SIZZLING IN BROWN SAUCE AND OLIVES

HACIENDA STYLE BEEF CALDERETAA

A TRIO SUCCULENT SMOKY AND FLAVORFUL FILIPINO-STYLE GRILLED PORK FEATURING 3 KINDS OF PORK-LIEMPO, LOMO, AND KASIM. GRILLED OVER CHARCOAL FOR THE AUTHENTIC AROMA SERVED WITH ATSARANG ILOCO AND VINEGAR DIP.

A COMBINATION OF TWO FILIPINO COMFORT FOOD. CRISPY OVEN-BAKED LECHON BELLY IN SAVORY PEANUT SAUCE SERVED WITH OUR HOMEMADE BAGOONG ALAMANG

HOMEMADE BAGOONG GUISADO TEAMS UP WITH OUR LECHON KAWALI

CRUNCHY ON THE OUTSIDE, TENDER AND MOIST ON THE INSIDE.TOPPED WITH TOASTED GARLIC AND SERVED WITH SPECIAL VINEGAR AND ATCHARA

For reference: A refreshing blend of tangy green mangoes, milk, and ice, perfect for hot days.

For reference: A creamy, refreshing drink made with ripe mangoes blended to perfection.

For reference: Refreshing blend of sweet watermelon and creamy texture, perfect for hot summer days.

A UNIQUE SURPRISE IN EVERY BITE!! OUR BALUT SURPRISE FEATURES A WHOLE BALUT WRAPPED IN A FLAKY, GOLDEN PIE CRUST. PERFECT AS AN ADVENTUROUS APPETIZER FOR DARING FOOD LOVERS

PREMIUM BLUFIN TUNA OFF THE SIZZLING PLATE, GLAZED IN OUR CHEF-CRAFTED SISIG GASTRIQUE.FINISHED WITH FRESH ONION,SPRING OINIO AND CHILI

CHOPPED SIZZLING PORK FACE & EARS IN VINEGARED CHILI & OINIONS

SMOKED MILKFISH, CHEDDAR CHEESE, & WHOLE GREEN PEPPERS IN A CRISPY WRAPPER.SERVED WITH TROPICAL SALSA & CITRUS MAYO.

A REFINED TAKE ON THE BELOVED FILIPINO STREET SNACK, MADE FROM GROUND PORK COMBINED WITH SHRIMP, WRAPPED IN CRISPY BEAN CURD SHEETS AND FRIED TO GOLDEN PERFECTION. CRUNCHY ON THE OUTSIDE, JUICY AND FLAVORFUL WITHIN..

CRISPY, AIRY PORK CRACKLINGS MADE WITH THE TRADITIONAL "PALUTIK" TECHNIQUE OF NUEVA ECIJA, WHERE PORK SKIN PATIENTLY RENDERED AND WHIPPED UNTIL IT PUFFS INTO GOLDEN, LIGHT-AS-CLOUDS CRISPS.

OUR FIRE-GRILLED SISIG LIEMPO FEATURES TENDER AND SMOKY PORK BELLY, CHOPPED AND TOSSED WITH A SPECIAL SAUCE THE WRAPPED IN RICE PAPER AND DEEP-FRIED TO GOLDEN PERFECTION.

CRISPY FRIED PORK FLOWER FAT WITH SPECIAL PAOMBONG VINEGAR & ATCHARA

THIN AND CRISPY VEGETABLE FRITTERS LOADED WITH CALAMARES, SHRIMPS, AND CRABLETS SERVED WITH OUR SPECIAL SINAMAK VINEGAR

BAKED MUSSELS WITH BECHAMEL BULACAN KESONG PUTI,CRISPY GARLIC AND FRESH PARSLEY !!!

INSPIRED BY THE SOUTH WITH OUR STYLE OF NOODLES

A FUSION OF ITALIAN CLASSIC AND CORDILLERAN TRADITION-CREAMY PINOY STYLE CARBONARA PASTA MADE RICHER WITH SMOKY, EARTHY FLAVORS OF IFUGAO KINIING. TOSSED WITH ALDENTE NOODLES, FRESH CREAM AND PARMESAN , THIS DISH MARRIES COMFORT AND HERITAGE IN EVERY BITE.

RICE NOODLES SMOTHERED IN A RICH CRAB ROE SAUCE, LAYERED WITH SUCCULENT SEAFOOD AND CRISP TOPPINGS

CRISPY FRIED PINOY EGG NOODLE DISH IN A SAVORY SAUCE, TOPPED WITH CRISPY LECHON KAWALI

A NOODLE DISH WITH A STORY INSPIRED BY JOSE RIZAL'S EL FILIBUSTERISMO, EL FILI PANCIT LANG-LANG FEATURES SOTANGHON NOODLES WITH VEGETABLES, SHREDDED CHICKEN, TOASED IN A RICH SIGNATURE SAUCE.EACH BITE CELEBRATES FILIPINO CULTURE AND LITERARY HERITAGE."

CRISPY BATTERED PRAWNS TOSSED IN A RICH AND FRAGRANT SALTED EGG SAUCE AND FRESH CURRY LEAVES

CRISPY BONELESS DAING NA BANGUS TOPPED WITH HOMEMADE CHILI-GARLIC SAUCE

BONELESS DAING NA BANGUS CRUSTED WITH CHEESE AND SERVED WITH CRAB FAT SAUCE

A MOUTHWATERING DISH OF BATANGAS MADE FROM FRESH TULINGAN, PORK LIEMPO, AND DRIED KAMYAS AND SLOW-COOKED FOR 6 HOURS, TOPPED WITH CRISPY PORK FLOSS

STRAIGHT-UP CHAR-GRILLED PRAWNS IN CRAB FAT SAUCE