•COLD APPETIZERS (PICA-PICAS FRIOS)•

FRESH OYSTERS SHUCKED AS YOU ORDER (8 pcs.) P550
Served with our delicate, lightly spiced lemon homemade Worcester sauce
Additional piece: P110

LA CATEDRAL® FINEST ASPARAGUS FROM NAVARRA (4 pcs.) P850
The “Rolls Royce” of white asparagus with a thrilling hint of banana confit vinaigrette

BASQUE PIQUILLO PEPPERS STUFFED WITH TUNA BELLY (4 pcs.) P410
Bound with our luscious anchovy-wasabi mayonnaise
Additional piece P110

NOS ENCANTA GALICIA (6 pcs.) P 480
Fresh oysters poached in a Galician marinade with aged Sherry vinegar
garlic slivers, Pimentón de La Vera and fresh organic spices
Additional Piece: P85

SUSPIROS DE SANTOÑA (5 pcs.) P410
Slices of farm-fresh tomatoes, dressed with Spanish balsamic vinaigrette
topped with tuna belly flakes and our homemade anchovy mayonnaise
Additional Piece: P90

JAMÓN DE TERUEL D.O. GRAN RESERVA (100g) P610
Carved upon order

JAMÓN IBÉRICO (100g) P775
Carved upon order

JAMÓN IBÉRICO-BELLOTA GRAN RESERVA (80g) P950
Carved upon order

TERRY’S BEST IBÉRICO-BELLOTA PLATTER (140g) P1390
A unique Ibérico-Bellota combination of Lomo Doblado, Jamón, Chorizo and Salchichón

SPANISH REGIONAL COLD CUT SELECTION (160g) P590
Jamón de Teruel D.O., Cabeza de Lomo, Fuet de Girona and Chorizo de Pamplona

EUROPEAN CHEESE AND COLD CUT PLATTER (240g) P 840
Manchego, Stilton & Brie de Meaux or Cambozola
Jamón de Teruel, Chorizo Pamplona, Fuet,

•WARM APPETIZERS (PICA-PICAS CALIENTES)•

AL AJILLO SPECIALTIES

GAMBAS AL AJILLO P545
The sizzling, spicy and garlicky Spanish favorite, cooked in extra virgin olive oil

ANGULAS AL AJILLO P680
Sizzling surimi Elver eels sautéed in our traditional blend
of extra virgin olive oil, fried garlic and cayenne peppers

ARTICHOKES AND JAMÓN AL AJILLO P590
Melt-in-your-mouth hearts of artichoke sautéed in garlic
and garnished with Jamón Serrano shavings. (Seasonal)

MUSHROOMS AND JAMÓN AL AJILLO P325
Organic Shiitake mushrooms sautéed in garlic
and garnished with Jamón Serrano shavings

ALMEJAS A LA MARINERA P 340
Fresh clams cooked in a harmonious combination of dry Sherry,
Pimentón de La Vera, garlic and extra virgin olive oil

SPECIALTY CROQUETTES
Served in 6 pcs. Additional Piece: P 60

SEAFOOD BÉCHAMEL CROQUETTES P 320
The freshest selection of crustaceans cooked in a unique Port-based béchamel

JAMÓN SERRANO AND CHICKEN CROQUETTES P 320
Crisp-tender Jamón Serrano and chicken béchamel croquettes

CROQUETAS DE COCIDO P 320
Our Cocido meats are the stars of this delightful béchamel creation
A beguiling béchamel croquette creation made of three exceptional

THREE CHEESE BÉCHAMEL CROQUETTES P 320
European cheeses – Manchego, Emmental and Gorgonzola

COCHINILLO CONFIT CROQUETTES P 320
Fresh oysters lovingly wrapped in the original “Tempora” batter first brought to Japan by the Jesuits.
A daring culinary concept. Only at Terry’s!

SPECIALTY PINCHOS AND TAPAS

“TEMPURIZED” Aklan OYSTERS (6 pcs.) P 550
Served with our distinctive Alí-Alioli sauce
Additional Piece: P 110

GALICIAN PULPO SPECIALTY P 520
Slices of pulpo showered with La Catedral® premium olive oil and Pimentón de La Vera
sprinkled with rock salt as marked by Galician tradition
We are bringing back our Andalusian Squid Rings, now served

CRUNCHY CALAMARES P 320
with Terry’s exclusive squid ink Alioli dip

TAWILIS ADOBADOS P 320
Freshwater herring from Taal Lake, marinated in the traditional fish adobo
from Cádiz deep fried in extra virgin olive oil

CRISPY BACALAO P 420
Crunchy flaky bits of codfish crowned with a dollop of our delicious Alioli sauce

CHORIZO TERRY ON PIGGY BACK P 320
Terry’s famous homemade chorizo, flambéed with Sherry brandy

PINCHOS DE CHORIZO ALEJANDRO® (6 pcs.) P 680
The all-time Rioja red sausage cooked in a hearty Tempranillo wine sauce
served with “Patatas Riojanas”

ASTURIAS IS A WORLD OF TASTE (4 pcs.) P395
The legendary Asturian Cabrales Cheese has inspired this Creation. A unique duet of Piquillo pepper
and Cabrales Béchamel, crowned with a Chistorra-Balsamic Vinaigrette, turns our tribute into our
Asturias into a remarkable marriage of flavors and textures
Additional piece P105

MANCHEGO DUMPLINGS (4 pcs.) P 395
Fresh Manchego cheese and Vic salami tucked into wonton pockets
Additional Piece P105

ASTURIAN CACHOPITOS P395
(THE ASTURIAN VERSION OF FLAMENQUIN)
Crispy rolled strips of Black Angus, Jamón de Teruel, roasted Piquillo peppers and melted
Manchego cheese. Served with Salsa Brava and shoestring potatoes
Good for two

•SPANISH OMELETTES (TORTILLAS)•

Our Spanish omelettes come in two sizes: Single & Good for two

HUEVOS DE OBISPO P 490
Organic eggs on a bed of La Catedral® habitas (baby broad beans)
sautéed with Jamón Ibérico from Extremadura

TORTILLA ESPAÑOLA P140 / P240
Hearty potato omelette enjoyed any time of the day

TORTILLA ASTURIANA P180 / P330
One-of-a-kind omelette made unforgettable by the
creamy Cabrales cheese béchamel

RIOJANA P240 / P420
A distinctive omelette stuffed with a delightful combination of slow cooked onion,
potatoes and roasted Piquillo sautéed with Chorizo Alejandro® from Rioja

JABUGUEÑA P240 / P450
The Chorizo Ibérico-Bellota from Spain gives the master’s touch
to this singular Andalusian omelette

•SALADS (ENSALADAS)•

TERRY’S CAESAR SALAD P255 / P360
Romaine lettuce tossed with our velvety garlic-anchovy cream,
topped with Parmesan shavings, homemade croutons
and oven-baked Jamón Serrano crisps

SOFT SHELL CRAB AND GREENS P325
Pan-seared soft-shell crab on a bed of romaine lettuce julienne
and wild arugula, tossed with Dijon-balsamic vinaigrette. (Seasonal)

GREEN GARDEN TREATS P250 / P360
Fresh greens, tomatoes, cucumber, chickpeas, corn, hard-boiled egg
and nuts tossed with our flavorful Sherry-balsamic vinaigrette
and showered with Parmesan shavings

THE KING’S RANSOM STILTON SALAD P300 / P450
Grilled shrimps, English farmhouse Stilton cheese, Rioja smoked pancetta,
Pomelo and organic greens and nuts, are harmonized to perfection
by our Stilton Balsamic Vinaigrette

•CREAMS AND SOUPS (SOPAS & CREMAS)•

THE ELEGANT OYSTER SOUP P390
A unique melange of freshly shucked oysters and baby artichokes
enriched with fresh sage and julienned vegetables

ALL-TIME COCIDO SOUP P295
A hearty clear fideo (capellini) soup enriched with chicken
and hard-boiled quail eggs with a touch of organic mint leaves

CODFISH BOUILLABAISE P325
This French Sheperd’s flavorful soup was inspired by the renowned
Chef Pierre Reboul from Aix-en-Provence, France

PUMPKIN SOUP P230
This Terry’s classic is a singular blend of roasted pumpkin and saffron cream,
created by the Spanish Clarissian nuns in the 16th century.

TOMATO AND BASIL SOUP P230
A heart–warming fresh tomato cream with a subtle touch of fresh basil

OUR CLASSIC ONION AND GRUYÈRE SOUP P320
A truly sumptuous expression of the classic onion soup
topped with melted Gruyère cheese

•PASTA (PASTA)•

MANCINI® PASTA OPTIONS: CHITARRA, SPAGHETTI, FUSILLI AND PENNE RIGATE

GNOCCHI IN GORGONZOLA SAUCE P395
Homemade potato pasta shells in creamy Gorgonzola
and wild mushroom sauce, garnished with prosciutto crisps

BOLOGNA MÍA! P395
Prosciutto, pancetta, ground beef, chopped pork and duck liver are gracefully
married in a tomato, basil and wine reduction, laid on a bed of our exclusive Mancini® Fusilli

AGLIO E ÓLEO. A MANCINI PASTA DELICACY P460
Shrimps with garlic on Mancini® Spaghetti spread with Italian parsley,
Parmesan shavings and Ríofrío Alma de Caviar

MEDITERRANEAN THRILLS P395
Mancini® Pasta enhanced with best Mediterranean culinary symbols: goat’s milk cheese, olives, capers,
roasted garlic slivers, extra virgin olive oil, roasted pine nuts and fresh Italian parsley

MAR Y TIERRA P385
Mancini® Pasta tossed in a light cream-based Parmesan sauce with Norwegian salmon
and organic Shiitake mushrooms sprinkled with oven-baked prosciutto crisps

ANGEL’S NEST P555
Mancini® Pasta lavished with a splendid combination of shrimps,
diver’s scallop and squid in a Gruyère-Emmental Newburg sauce

•Risottos & Paellas•

RISOTTOS AND PAELLAS (ARROCES & PAELLAS)

Preparation time: 25 mins.

DINUGUAN RISOTTO P520
A Filipino-Spanish risotto made of pork meat and black sausage enriched with Basque
chili peppers and a gentle touch of sherry vinegar. A trendy fusion recipe created
by JC Terry on the occasion of the first Madrid-Fusión-Manila in May 2015.
Good for two

CAPRICHO ESPAÑOL P1,200
A Terry’s risotto creation. Calasparra Bomba rice, Jamón Ibérico, shrimps, scallops,
Manchego cheese, Arteoliva Olive Oil and La Guita Sherry are
superbly married in delicate consonance.
Good for two

SOFT-SHELL CRAB RISOTTO P495
A delicious crisped soft-shell crab on seafood cheese risotto. (Seasonal)

TERRY’S SEAFOOD PAELLA P980
A luscious combination of Valencia rice, shrimps, tuna belly, pulpo,
wild mushrooms and Visayan clams

BLACK PAELLA P890
Valencia rice cooked in our famous squid ink, seafood and vegetable broth,
made rich with shrimps, squid rings and clams. Served with Alioli sauce

SUPER PAELLA PARELLADA P890
An original recipe from Siete Puertas Restaurant in Barcelona combining
saffron-based broth with seafood, pork, chicken and Spanish chorizo

•SEAFOOD (PESCADOS & MARISCOS)•

STUFFED BABY SQUID IN SEA URCHIN CAVIAR SAUCE P 410
Filled with Jamón Serrano, minced pork and vegetable brunoise

CATCH OF THE DAY P410
Pan-seared fish fillet served with diced potatoes lightly tossed in a warm fresh herb Alioli sauce

THE PERFECT SALMON P520
Pan seared fresh Norwegian salmon served with a distinguished sauce made of
Spanish Cava, smoked salmon, organic dill and Dijon whole grain Mustard

SEAFOOD CALDERETA P890
The freshest crab, gambas, clams, fish fillet and squid rings
stewed in a garlic, onion and pimentón concoction
Good for two

BACALAO AL PIL-PIL P720
As this Icelandic codfish is slowly sautéed with garlic slivers in extra virgin olive oil,
its juices emulsify into a delicate viscous sauce

A SEAFOOD CURRY SYMPHONY P520
A harmonious creation of scallop, shrimps, squid rings and clams
in a light curry cream on a bed of Basmati rice

•OUR CLASSIC STEWS (ESPECIALIDADES)•

SEGOVIAN JUMBO BEANS WITH PULPO AND CLAMS P520
The traditional way of cooking La Granja beans from Segovia,
with octopus and clams and a delicate touch of Spanish saffron

FABADA ASTURIANA P420
Spain’s famed bean casserole, cooked with smoked Chorizo and
Morcilla from Asturias, Jamón Serrano, pork belly and Spanish saffron

PORK PATA WITH GARBANZOS IN MENUDO SAUCE P460
A sole culinary inspiration and a friendly tribute from JC Terry
to Chef Mayte Commodore, a Madrid icon on Heritage Cuisine

COCIDO MADRILEÑO P825
Madrid’s quintessential stew which brings together Terry’s best Chorizo and
Morcilla Ibérico-bellota, beef shank, pork belly, chicken, Andalusian chickpeas and
fresh vegetables all thoroughly simmered to perfection in a flavorful beef broth
Good for two

CALLOS A LA ANDALUZA P395
Our unique ox tripe stew enriched with Chorizo Terry,
chickpeas and Jamón Serrano

BELUGA LENTILS CÁDIZ STYLE. P380
Slowly cooked with Chorizo, Morcilla, Jamón Ibérico, together with smoked
Alejandro® cured Pancetta. JC Terry’s homage to his culinary roots

WE LOVE IBÉRICO P950
Experience the singular flavors and textures of this Carrillera (cheek) and
Secreto Ibérico marriage, patiently simmered in a luscious Tempranillo and
Portobello mushroom sauce

LA CALDERETA DE SIEMPRE P 630
A traditional goat stew rich in roasted and sundried red peppers, onion, garlic, fresh herbs,
white wine, and the magic contribution of Pimentón de La Vera.
Caldereta is the most emblematic symbol of Extremaduran cuisine

RABO DE TORO EN CHILINDRÓN P 830
Slowly stewed ox tail with Jamón de Teruel, fresh and sundried vegetables and Rioja wine.
The term “Chilindrón” has its origins in the regions of Aragón and Rioja in Northern Spain

MOLLEJAS DE TERNERA EN SALSA DE MOSTAZA Y JEREZ P 590
Veal sweetbreads cooked in demi-glace, Oloroso Sherry,
Dijon mustard and light cream sauce

LENGUA A LA SEVILLANA P640
Ox tongue cooked in a subtle dry Sherry wine sauce with mushrooms
and Manzanilla olives from Andalusia

•POULTRY AND MEAT (CARNES & AVES)•

THE ORIGINAL BONE-IN PRIME BLACK ANGUS “RIBEYE” STEAK (400g) P2,100
The USDA Bone-in “Ribeye” was originally, as the name implies, the center best portion of the
rib steak, with its bone in. We serve it with steakhouse fries, head of garlic confit
and our flavorful Steak Sauce

TERRY’S SPECIAL BLACK ANGUS STEAK (1 kg) P3,990
Spanish-style bone-in steak (chuletón) served with Rioja wine sauce
accompanied with steakhouse fries and roasted Piquillo peppers.
Good for four persons. Requires 6-hour advanced order

USDA PRIME BLACK ANGUS RIB EYE STEAK (400g) P2,100
Carefully selected premium Black Angus meat served with steakhouse fries,
head of garlic confit and our flavorful steak sauce

SALMIS DE CANARD ARMAGNAC STYLE P720
Roasted duck breast on a scrumptious duck liver, wild mushroom,
and prune risotto infused with our exclusive Armagnac Samalens

CHULETILLAS DE CORDERO P575
Premium New Zealand lamb cutlets on a bed of grilled Piquillo peppers
and garlic-infused mashed potatoes and roasted vegetables drizzled
with a distinctive Ribera del Duero wine reduction

“SAN JACOBO” DE LOMO IBÉRICO A LA CREMA DEL CASAR P525
Ibérico loin stuffed with Jamón Ibérico Montaraz and Torta del Casar cheese
wrapped in a coat of crispy bread crumbs, served with steak fries and
our enjoyable Brava sauce

DUCK CONFIT P825
Crisp duck leg confit served with French Malbec sauce and Salardaise potatoes.
A classic of the French Perigord region

CHICKEN PEPITORIA P380
Imported chicken thigh in an elegant saffron-based sauce
served with rice pilaf and shoestring potatoes

COQ AU VIN P410
This traditional Burgundy chicken specialty is enriched with roasted pork belly
cubes and shallots bathed in a Pinot Noir sauce

ALBÓNDIGAS IN IBÉRICO CHORIZO SAUCE P420
Pork, beef and chicken meatballs cooked in a Chorizo Ibérico sauce, set on
a bed of buttered rice and topped with shoestring potatoes

BLACK ANGUS SALPICAO P995
Tender chunks of USDA Prime Black Angus Rib Eye and garlic slivers
sautéed in extra virgin olive oil and bathed in our very own Salpicao sauce.
Served with steamed or garlic rice

SÚPER-COCHINILLO CONFIT P1,650
This one-of-a-kind suckling pig confit creation served with an arroz Bomba risotto,
caramelized shallots and Calanda peaches drizzled with muscobado syrup.

•Sandwiches•

Mess 370
Terry’s first sandwich is a combination of pepper salami, smoked pork ham,
Tomme de Savoie cheese, tomato and lettuce with our special homemade dressing

Crazy Mozzarella 340
Pepper salami and imported Mozzarella cheese, melted on a layer of tomatoes

Don Quijote 370
The ultimate Spanish “bocadillo”, with Manchego cheese and jamón Serrano, 
extra virgin olive oil and freshly marinated crushed tomatoes

Don Pepito 320
Grilled USDA Angus beef on a layer of Piquillo peppers, extra virgin olive oil,
Dijon mustard, tomato and lettuce

Happy Turkey 350
Smoked turkey ham, Emmental cheese, tomato and lettuce with our special homemade dressing

Chixmosa 370
Grilled chicken marinated in our flavorful pine-cut pesto, topped with Edam and 
Parmesan cheese, tomato, lettuce and our homemade dressing

Down the River 370
Norwegian smoked salmon on a delicious spread of Dijon mustard, shallots,
hard- boiled egg and capers cream, drizzled with lemon juice and covered
with tomato and lettuce

All sandwiches are served with chips and our homemade dip.

Bread Choices: Ciabatta | Herb Foccacia

White | Whole Wheat | Multi-grain

•Desserts•

Flan de la Abuela 125
Another unique from JC’s mother’s collection

Tocino de Cielo 125
You simply have to try this silky treat from heaven!

Crème Brulée 145
A more tropical version of the French classic, set on a layer of mango

Marquesa de Chocolate 210
Sprinkled with almond praliné, this chocolate marquise is another delicious 
variation on a decadent theme. Pure bliss!

Tarta Imperial Rusa 210
The original Russian tart served during imperial banquets. In the Philippines, 
where almonds and cognac were not available decades ago, this exceptional 
dessert was adapted into what we popularly know as Sans Rival

Peach & Chocolate Symphony 330
A marriage of crunchy Spanish peach, Pedro Ximénez Sabayon and Blanxart chocolate ganache

Picatostes con Chocolate 250
Terry’s version of churros, made with portions of French bread. Picatostes are
first dipped in milk and sweet Sherry, then golden-fried and sprinkled with
sugar and cinnamon. Served with a cup of hot chocolate for you to dunk 
the afternoon away!

Order of Picatostes 115