I have had the great opportunity of living out a life of intense passions that are a harmonious convergence of five senses that have formed, in humility, the man I am today. Captured through my camera lenses, lights and shadows composed beautiful visuals of life around me. With each touch of my piano keys arose the harmony of grand musical pieces interpreted since childhood. My palate discovered the subtle sensations of the marvelous textures in sauces, creams and unforgettable desserts baked by my mother even as I was enthralled by the distinct flavors and aromas of each wine my father taught me to savor with discernment. These intense sensations formed the core of a harmonious matrix inspired by the great poets like Shakespeare or the accomplished Dr. Gregorio Marañón as well as the great masters of the kitchen the likes of Zyriab, Escoffier, the Marquesa de Parabere and most specially, my mother.
A life’s journey, as experienced through the acute, passionate awareness of these five senses, taught me to be open and welcoming to that which is new while being sensitive and reverent to the sounds, the tastes, the aromas, the imagery and the feeling in Fine Arts and Natural Sciences. This is how I grew up and lived: with a real passion for the special beauty present in all that is true and authentic as succinctly expressed by the romantic French poet:
“Rien n’est beau que le vrai”
(Nothing is beautiful but the true)
Nicolas Boileau
Paris, 1636-1711
This is how unforgettable aromas and flavors are born. When cooking skills and inspiration transform into passion, cooking finds its name as an art form - the Art of relishing harmonious sensations arising from exquisite food and elegant wines.
FRESH OYSTERS SHUCKED AS YOU ORDER (8 pcs.) P 650
Served with our delicate, lightly spiced lemon homemade Worcester sauce
Additional piece: P110
FINEST ASPARAGUS FROM NAVARRA (4 pcs.) P 850
The “Rolls Royce” of white asparagus with your choice of our Alioli sauce or Dijon Mayonnaise
BASQUE PIQUILLO STUFFED WITH TUNA BELLY (4 pcs.) P 545
Bound with our luscious anchovy mayonnaise
Additional piece P140
SUSPIROS DE SANTOÑA (5 pcs.) P 520
Slices of farm-fresh tomatoes, dressed with Spanish balsamic vinaigrette
topped with tuna belly flakes and our homemade anchovy mayonnaise
Additional Piece: P140
JAMÓN “IBÉRICO” 24 MONTHS (per 100g) P 850
Carved upon order
JAMÓN IBÉRICO-BELLOTA MONTARAZ® 36 MONTHS (per 100g) P 995
IBÉRICO BELLOTA PLATTER (140g) P 1,495
A unique Ibérico-Bellota combination of Lomo Doblado, Jamón, Chorizo, and Salchichón
SPANISH REGIONAL COLD CUT SELECTION (160g) P 690
Cabeza de Lomo, Jamón de Teruel D.O., Fuet and Chorizo de Pamplona
EUROPEAN CHEESE AND COLD CUT PLATTER (240g) P 840
Jamón de Teruel, Chorizo Pamplona, Fuet, Manchego, Stilton & Brie de Meaux or Cambozola
BREAD BASKET AND RICE
Bread (Baguette or Ciabatta) P 60
Rice (Garlic or Steamed) P 60
GAMBAS AL AJILLO P 645
The sizzling, spicy and garlicky Spanish favorite, cooked in extra virgin olive oil
ANGULAS AL AJILLO P 785
Sizzling surimi Elver eels sautéed in our traditional blend
of extra virgin olive oil, fried garlic and cayenne peppers
ARTICHOKES AND JAMÓN AL AJILLO P 680
Melt-in-your-mouth hearts of artichoke sautéed in garlic
and garnished with Jamón Serrano shavings. (Seasonal)
MUSHROOMS AND JAMÓN AL AJILLO P 395
Organic Shiitake mushrooms sautéed in garlic
and garnished with Jamón Serrano shavings
ALMEJAS A LA MARINERA P 410
Fresh clams cooked in a harmonious combination of dry Sherry,
Pimentón de La Vera, garlic and extra virgin olive oil
OVEN BAKED OYSTERS (6 pcs)
Infused with lemon zest crowned with melted
“La Corrala” and sprinkled with Parmesan
Additional piece:P120
Served in 6 pcs. Additional Piece: P 70
GAMBAS & SCALLOPS BÉCHAMEL CROQUETTES P 395
The freshest selection of crustaceans cooked in a unique Port-based béchamel
JAMÓN IBÉRICO AND CHICKEN CROQUETTES P 395
Crisp-tender Jamón Montaraz® and chicken béchamel croquettes
CINCO JOTAS® BÉCHAMEL CROQUETTES P 395
Béchamel croquettes filled with Jamón Ibérico Cinco Jotas®
THREE CHEESE BÉCHAMEL CROQUETTES P 385
A béchamel croquettes creation made of the three exceptional
European cheeses – Manchego, Emmental and Gorgonzola
SUPER COCHINILLO CONFIT CROQUETTES P 395
A creative and lovely culinary concept. Only at Terry’s!
“TEMPURIZED” OYSTERS (6 pcs.) P 650
Fresh oysters lovingly wrapped in the original “Tempora” batter first brought
to Japan by the Jesuit priests during the 16th century. “Tempora” in Latin means “food for Lent”
Additional Piece: P 115
GALICIAN STYLE PULPO P 595
Slices of pulpo showered with our premium olive oil crowned with
Pimentón de La Vera sprinkled with rock salt as marked by Galician tradition
CRUNCHY CALAMARES P 395
Crunchy Andalusian style squid rings, served with
Terry’s exclusive squid ink Alioli dip
TAWILIS ADOBADOS P 375
Freshwater herring from Taal Lake, marinated in the traditional fish adobo
from Cádiz deep fried in extra virgin olive oil
CRISPY BACALAO P 475
Crunchy, flaky bits of codfish crowned with a dollop of our delicious Alioli sauce
CHORIZO TERRY ON PIGGY BACK P 395
Terry’s famous homemade chorizo, flambéed with Sherry brandy
PINCHOS DE CHORIZO ALEJANDRO® (8 pcs.) P 760
Unique pinchos of Rioja Chorizo cooked in a
delightful Rioja wine reduction then laid on a bed of “Patatas Riojanas”
STUFFED ASTURIAS PIQUILLO PEPPERS (4 pcs.) P 475
An amazing combination of Piquillo peppers and Cabrales béchamel,
bathed with chopped Chistorra de Pamplona bathed with a distinctive Balsamic sauce.
MANCHEGO DUMPLINGS (4 pcs.) P 445
Fresh Manchego cheese and Ibérico salami tucked into wonton pockets
Additional Piece P 115
ASTURIAN CACHOPITOS P 465
(THE ASTURIAN VERSION OF FLAMENQUIN)
Crispy rolled strips of Black Angus, Jamón Serrano, Piquillo peppers and melted
fresh cheese. Served with Brava sauce and shoestring fries
TORTILLA ESPAÑOLA P 195 / P 320
Plain hearty potato omelette enjoyed any time of the day
TORTILLA CINCO JOTAS P 290 / P 545
One-of-a-kind omelette made unforgettable by the Cinco Jotas®
Jamón Ibérico béchamel
RIOJANA P 270 / P 515
A distinctive omelette stuffed with a delightful combination of slow cooked onion,
potatoes and roasted Piquillo sautéed with Chorizo Alejandro® from Rioja
JABUGUEÑA P 270 / P 515
The Chorizo Ibérico-Bellota from Spain gives the master’s touch
to this singular Andalusian omelette
TERRY’S CAESAR SALAD P 285 / P 395
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 (Seasonal) P 395
Pan-seared soft-shell crab on a bed of romaine lettuce julienne
and wild arugula, tossed with Dijon-balsamic vinaigrette.
GREEN GARDEN TREATS P 285 / P395
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 P 345 / P 495
Grilled shrimps, English farmhouse Stilton cheese, Rioja smoked pancetta,
Pomelo and organic greens and nuts, are harmonized to perfection
by our Stilton-Balsamic Vinaigrette
THE ELEGANT OYSTER SOUP P 445
A unique melange of freshly shucked oysters and baby artichokes
enriched with fresh sage and julienned vegetables
ALL-TIME COCIDO MADRILEÑO SOUP P 395
A hearty clear fideo (capellini) soup enriched with chicken
and hard-boiled quail eggs with a touch of organic mint leaves
CODFISH BOUILLABAISE P 395
This French Sheperd’s flavorful soup was inspired by the renowned
Chef Pierre Reboul from Aix-en-Provence, France
PUMPKIN SOUP P 325
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 P 310
A heart–warming fresh tomato cream with a subtle touch of fresh basil
OUR CLASSIC ONION AND GRUYÈRE SOUP P 395
A truly sumptuous expression of the classic onion soup
topped with melted Gruyère cheese
MANCINI® PASTA OPTIONS: CHITARRA, SPAGHETTI, FUSILLI AND PENNE RIGATE
GNOCCHI IN GORGONZOLA SAUCE P 445
Homemade potato pasta shells in creamy Gorgonzola
and wild mushroom sauce, garnished with prosciutto crisps
BOLOGNA MÍA! P 455
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 P 515
Shrimps with garlic on Mancini® Spaghetti spread with Italian parsley,
Parmesan shavings and Ríofrío Alma de Caviar
MEDITERRANEAN THRILLS P 435
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 P 435
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 P 615
Mancini® Pasta lavished with a splendid combination of shrimps,
diver’s scallop and squid in a Gruyère-Emmental Newburg sauce
SPECIALTY RISOTTOS AND PAELLAS
Preparation time: 25 mins.
DINUGUAN RISOTTO P 585
Good for two
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.
CAPRICHO ESPAÑOL P1,400
Good for two
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.
OUR RICH DISH SIGNATURE
SOFT-SHELL CRAB RISOTTO P 585 (Seasonal)
A delicious crisped soft-shell crab on seafood cheese risotto.
TERRY’S SEAFOOD PAELLA P 1,195
Good for two
A luscious combination of Valencia rice, shrimps, tuna belly, pulpo,
wild mushrooms and Visayan clams
BLACK PAELLA P 1,100
Good for two
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 P 1,100
Good for two
An original recipe from Siete Puertas Restaurant in Barcelona combining
saffron-based broth with seafood, pork, chicken and Spanish chorizo
STUFFED BABY SQUID IN SHRIMP CONFIT SAUCE (4pcs) P 425
Filled with Jamón Serrano, ground pork loin and vegetables
CATCH OF THE DAY P 460
Pan-seared fish fillet served with diced potatoes lightly tossed in a warm fresh herb Alioli sauce
THE PERFECT SALMON P 585
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 P 920
Good for two
The freshest soft-shell crab, gambas, clams, fish fillet and squid rings
stewed in a garlic, onion and pimentón concoction
BACALAO AL PIL-PIL P 795
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 P 580
A harmonious creation of fish fillet, scallop, shrimps, squid rings and clams
in a luscious curry cream served with sauteéd Indian Basmati rice
THE MOST LOVED SPANISH CLASSICS
FABADA ASTURIANA P 495
Spain’s famed bean casserole, cooked with special chorizo and Morcilla imported from
Asturias, Jamón Serrano, pork belly and a graceful touch of Spanish saffron
PORK PATA WITH GARBANZOS IN MENUDO SAUCE P495
A sole culinary inspiration and a friendly tribute from JC Terry
to Chef Mayte Commodore, a Madrid icon on heritage cuisine
COCIDO MADRILEÑO P 975
Good for sharing
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
CALLOS A LA ANDALUZA P 445
Our unique ox tripe stew enriched with Chorizo Terry,
chickpeas and Jamón Serrano
IBÉRICO LENTIL STEW P425
Beluga Lentils, Jamón Ibérico chorizo and morcilla, together with cured pancetta Iberica all cooked to perfection. This is JC Terry’s homage to his Andalusian roots
TERRY’S CALDERETA P 745
Good for sharing
The genuine Spanish and most emblematic goat stew from the Extramadura region.
Made with the finest ingredients imported from that unique culinary region.
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
VEAL SWEETBREADS TERRY’S VERSION P 590
An exquisite Spanish and French veal culinary masterpiece cooked in a scrumptious white wine
and Dijon mustard sauce served with pine nut-pilaf rice and shoestring fries.
LENGUA A LA SEVILLANA P 725
Ox tongue cooked in a delicate dry La Guita® Sherry sauce rich with mushrooms
and shallots confit and best Manzanilla olives from Seville, Spain
MEAT SPECIALTIES FROM AROUND THE WORLD
14-OUNCE WAGYU NEW YORK STRIP (400g) P 2,800
The Center-Cut Wagyu New York Strip, aged for a minimum of 35 days,
it is one of the most popular steaks. Its intense marbling and
aging process combine for spectacular richness and flavor
TERRY’S SPECIAL BLACK ANGUS STEAK (1 kg) P 3,990
Good for four people. Requires 6-hour advanced order
Spanish-style bone-in steak (chuletón) served with Rioja wine sauce
accompanied with steakhouse fries and roasted Piquillo peppers.
PRIME BLACK ANGUS RIB EYE STEAK (400g) P 2,300
Carefully selected premium Black Angus meat served with steakhouse fries,
head of garlic confit and our flavorful steak sauce
BLACK ANGUS SALPICAO P 995
ender 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
CHULETILLAS DE CORDERO P 690
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
LAMB SHANK IN CHILINDRÓN SAUCE P 695
Chilindrón is a Spanish lamb dish from the Rioja and Aragón regions cooked in
a hearty sauce made of roasted red peppers, shallots, paprika and
Jamón Serrano enriched with famous Tempranillo wine
SÚPER-COCHINILLO CONFIT P 1,850
This one-of-a-kind suckling pig confit creation served with an arroz Bomba risotto,
caramelized shallots and Calanda peaches drizzled with muscobado syrup.
DUCK CONFIT P 895
Crisp duck leg confit served with French Malbec sauce and Salardaise potatoes.
A classic of the French Perigord region
CHICKEN PEPITORIA P 475
Imported chicken thigh in an elegant saffron-based sauce
served with rice pilaf and shoestring potatoes
COQ AU VIN P 475
This traditional Burgundy chicken specialty is enriched with roasted pork belly
cubes and shallots bathed in a Pinot Noir sauce
SAN JACOBO // SCHNITZEL // CORDON BLEU P 615
The all-time Spanish, French and Austrian meat dish made of pounded pork wrapped
around a slice of Jamón Ibérico Bellota and Manchego cheese filling, crispy breaded and
deep fried in our best olive oil. Served with your choice of tossed greens or Chef fries
ALBÓNDIGAS IN IBÉRICO CHORIZO SAUCE P 420
Pork, beef and chicken meatballs cooked in a Chorizo Ibérico sauce, set on
a bed of buttered rice and topped with shoestring potatoes
MESS P 390
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 P 370
Pepper salami and imported Mozzarella cheese, melted on a layer of tomatoes
DON QUIJOTE P 390
The ultimate Spanish “bocadillo”, with Manchego cheese and jamón Serrano,
extra virgin olive oil and freshly marinated crushed tomatoes
DON PEPITO P 360
Grilled USDA Angus beef on a layer of Piquillo peppers, extra virgin olive oil,
Dijon mustard, tomato and lettuce
HAPPY TURKEY P 390
Smoked turkey ham, Emmental cheese, tomato and lettuce with our special homemade dressing
CHIXMOSA P 390
Grilled chicken marinated in our flavorful pine-cut pesto, topped with Edam and
Parmesan cheese, tomato, lettuce and our homemade dressing
DOWN THE RIVER P 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 | Foccacia | Baguette
FLAN DE LA ABUELA P 150
Another unique from JC’s mother’s collection
TOCINO DE CIELO P 150
You simply have to try this silky treat from heaven!
CRÈME BRULÉE P 170
A more tropical version of the French classic, set on a layer of mango
MARQUESA DE CHOCOLATE P 240
Sprinkled with almond praliné, this chocolate marquise is another delicious
variation on a decadent theme. Pure bliss!
TARTA IMPERIAL RUSA P 250
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 P 295
A marriage of crunchy Spanish peach, Pedro Ximénez Sabayon and Blanxart chocolate ganache
PICATOSTES CON CHOCOLATE P 275
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 P 125
Pasong Tamo
729-7906 to 07 • 844-1816 • (0905) 303-3211
2297 BCS Prime Bldg., Pasong Tamo Extension, Makati City
Ortigas
638-5725 • 636-3513 • (0905) 613-8290
Lower Ground, The Podium, 18 ADB Drive, Ortigas
Salcedo Village
889-3194 • 889-3198 • (0917) 740-9277
G/F One Lafayette Square 132 L.P. Leviste corner Sedeno Streets, Makati City
Head Office
551-0438 • (0927) 951-8346
Unit 104, Bldg. 1, OPVI Centre 2295 Pasong Tamo Extension 1231 Makati City, Philippines
For private dining and functions, please contact us at marketing@terryselection.com