•PICA-PICAS FRIOS (COLD APPETIZERS)•

FRESH OYSTERS SHUCKED AS YOU ORDER (8 pcs.) P 770
Served with our delicate, lightly spiced homemade lemonWorcester sauce
Additional piece: P125

FINEST WHITE ASPARAGUS OF NAVARRA (4 pcs.) P 995
The “Rolls Royce” of white asparagus with your choice of homemade Alioli sauce or Dijon Mayonnaise

BASQUE PIQUILLOS STUFFED WITH TUNA BELLY (4 pcs.) P 630
Swathed with our luscious anchovy mayonnaise
Additional piece P160

SUSPIROS DE SANTOÑA (5 pcs.) P 620
Slices of farm-fresh tomatoes, dressed with Spanish balsamic vinaigrette
topped with tuna belly flakes and our homemade anchovy mayonnaise
Additional Piece: P160

JAMÓN “IBÉRICO” 24 MONTHS (per 100g) P 995
Carved upon order

JAMÓN IBÉRICO-BELLOTA MONTARAZ® 36 MONTHS (per 100g) P 1,235

IBÉRICO BELLOTA PLATTER (140g) P 1,795
A unique Ibérico-Bellota combination of Lomo Doblado, Jamón, Chorizo, and Salchichón

SPANISH REGIONAL COLD CUT SELECTION (160g) P 820
Cabeza de Lomo, Jamón de Teruel D.O., Fuet and Chorizo de Pamplona

EUROPEAN CHEESE AND COLD CUT PLATTER (240g) P 1,235
Jamón de Teruel, Chorizo Pamplona, Fuet, Manchego, Stilton & Brie de Meaux or Cambozola

BREAD BASKET AND RICE
Bread (Baguette or Ciabatta) P 75
Rice (Garlic or Steamed) P 75

•PICA-PICAS CALIENTES (WARM APPETIZERS)•

• AL AJILLO SPECIALTIES •

GAMBAS AL AJILLO P 780
The sizzling, spicy and garlicky Spanish favorite, cooked in extra virgin olive oil

ANGULAS AL AJILLO P 895
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 780
Melt-in-your-mouth hearts of artichoke sautéed in garlic
and garnished with Jamón Serrano shavings. (Seasonal)

MUSHROOMS AND JAMÓN AL AJILLO P 500
Organic Shiitake mushrooms sautéed in garlic
and garnished with Jamón Serrano shavings

ALMEJAS A LA MARINERA P 520
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)  P 775
Infused with lemon zest crowned with melted
“La Corrala” and sprinkled with Parmesan
Additional piece:P135

• SPECIALTY CROQUETTES •

Served in 6 pcs. Additional Piece: P 70

GAMBAS & SCALLOPS BÉCHAMEL CROQUETTES P 480
The freshest selection of crustaceans cooked in a unique Port-based béchamel

JAMÓN IBÉRICO AND CHICKEN CROQUETTES P 480
Crisp-tender Jamón Montaraz® and chicken béchamel croquettes

CINCO JOTAS® BÉCHAMEL CROQUETTES P 480
Béchamel croquettes filled with Jamón Ibérico Cinco Jotas®

THREE CHEESE BÉCHAMEL CROQUETTES P 480
A béchamel croquettes creation made of the three exceptional
European cheeses – Manchego, Emmental and Gorgonzola

SUPER COCHINILLO CONFIT CROQUETTES P 480
A creative and lovely culinary concept. Only at Terry’s!

• SPECIALTY PINCHOS AND TAPAS •

“TEMPURIZED” OYSTERS (6 pcs.) P 780
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 130

GALICIAN STYLE PULPO P 720
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 445
Crunchy Andalusian style squid rings, served with
Terry’s exclusive squid ink Alioli dip

TAWILIS ADOBADOS P 445
Freshwater herring from Taal Lake, marinated in the traditional fish adobo
from Cádiz deep fried in extra virgin olive oil

CRISPY BACALAO P 555
Crunchy, flaky bits of codfish crowned with a dollop of our delicious Alioli sauce

CHORIZO TERRY ON PIGGY BACK P 475
Terry’s famous homemade chorizo, flambéed with Sherry brandy

PINCHOS DE CHORIZO ALEJANDRO® (8 pcs.) P 895
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 555
An amazing combination of Piquillo peppers and Cabrales béchamel,
bathed with chopped Chistorra de Pamplona bathed with a distinctive Balsamic sauce.
Additional Piece P 140

MANCHEGO DUMPLINGS (4 pcs.) P 545
Fresh Manchego cheese and Ibérico salami tucked into wonton pockets
Additional Piece P 130

ASTURIAN CACHOPITOS P 545
(THE ASTURIAN VERSION OF FLAMENQUIN)
Crispy rolled strips of Black Angus, Jamón Serrano, Piquillo peppers and melted
Manchego cheese. Served with Brava sauce and shoestring fries

•TORTILLAS (SPANISH OMELETTES)•

TORTILLA ESPAÑOLA P 220 / P 360
Plain hearty potato omelette enjoyed any time of the day

TORTILLA CINCO JOTAS P 325 / P 615
One-of-a-kind omelette made unforgettable by the Cinco Jotas®
Jamón Ibérico béchamel

RIOJANA P 305 / P 580
A distinctive omelette stuffed with a delightful combination of slow cooked onion,
potatoes and roasted Piquillo sautéed with Chorizo Alejandro® from Rioja

JABUGUEÑA P 305 / P 580
The Chorizo Ibérico-Bellota from Spain gives the master’s touch
to this singular Andalusian omelette

•ENSALADAS (SALADS)•

TERRY’S CAESAR SALAD P 335 / P 485
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 485
Pan-seared soft-shell crab on a bed of romaine lettuce julienne
and wild arugula, tossed with Dijon-balsamic vinaigrette.

GREEN GARDEN TREATS P 360 / P 485
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 420 / P 595
Grilled shrimps, English farmhouse Stilton cheese, Rioja smoked pancetta,
pomelo and organic greens and nuts, are harmonized to perfection
by our Stilton-Balsamic Vinaigrette

•SOPAS y CREMAS (SPECIALTY SOUPS)•

THE ELEGANT OYSTER SOUP P 545
A unique melange of freshly shucked oysters and baby artichokes
enriched with fresh sage and julienned vegetables

ALL-TIME COCIDO MADRILEÑO SOUP P 490
A hearty clear fideo (capellini) soup enriched with chicken
and hard-boiled quail eggs with a touch of organic mint leaves

SHEPHERD CODFISH BOUILLABAISE P 490
This French sheperd’s flavorful soup was inspired by the renowned
Chef Pierre Reboul from Aix-en-Provence, France

PUMPKIN SOUP P 490
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 385
A heart–warming fresh tomato cream with a subtle touch of fresh basil

OUR CLASSIC ONION AND GRUYÈRE SOUP P 475
A truly sumptuous expression of the classic onion soup
topped with melted Gruyère cheese

•PASTA CREATIONS•

MANCINI® PASTA OPTIONS: SPAGHETTI, FUSILLI AND PENNE RIGATE

GNOCCHI IN GORGONZOLA SAUCE P 535

Homemade potato pasta shells in creamy Gorgonzola
and wild mushroom sauce, garnished with prosciutto crisps

BOLOGNA MÍA! P 535
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 620
Shrimps with garlic on Mancini® Spaghetti spread with Italian parsley,
Parmesan shavings and Ríofrío Alma de Caviar

MEDITERRANEAN THRILLS P 540
Pasta Mancini® 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 540
Pasta Mancini® 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 760
Pasta Mancini® Pasta lavished with a splendid combination of shrimps,
diver’s scallop and squid rings in a Gruyère-Emmental Newburg sauce

•SPANISH RICE CREATIONS•

SPECIALTY RISOTTOS AND PAELLAS (Preparation time: 25 mins)

DINUGUAN RISOTTO P 670
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 P1,675
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 (Seasonal)  P 720
A delicious, crisped soft-shell crab on seafood cheese risotto.

TERRY’S SEAFOOD PAELLA P 1,380
Good for two
A luscious combination of Valencia rice, shrimps, tuna belly, pulpo,
stuffed baby squid, and Visayan clams

BLACK PAELLA P 1,380
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 1,380
Good for two
An original recipe from Siete Puertas Restaurant in Barcelona combining
saffron-based broth with shrimps, squid rings, pork, chicken, Butifarra and Spanish Chorizo

•SEAFOOD CREATIONS •

STUFFED SQUID IN SHRIMP CONFIT SAUCE (4pcs) P 525
Filled with Jamón Serrano, ground pork loin and vegetables

CATCH OF THE DAY P 555
Pan-seared fish fillet served with diced potatoes lightly tossed in a warm fresh herb Alioli sauce

THE PERFECT SALMON P 595
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 1,090
Good for two
The freshest soft-shell crab, gambas, clams, fish fillet and squid rings
stewed in a garlic, onion and pimentón creation

BACALAO AL PIL-PIL P 945
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 MASTERPIECE P 665
A harmonious creation of fish fillet, scallop, shrimps, squid rings and clams
in a luscious curry cream served with sauteéd Indian Basmati rice

•TERRY’S SPECIALTIES•

THE MOST LOVED SPANISH CLASSICS

FABADA ASTURIANA P 595
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  P595
A sole culinary inspiration and a friendly tribute from JC Terry
to Chef Mayte Commodore, a Madrid icon on heritage cuisine

COCIDO MADRILEÑO P 1,115
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 555
Our unique ox tripe stew enriched with chorizo Terry,
Andalusian chickpeas and Jamón Serrano

IBÉRICO LENTIL STEW  P 555
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 885
Good for sharing
The genuine Spanish and most emblematic goat stew from the Extramadura region,
made from the finest ingredients imported from unique culinary region of Extremadura

RABO DE TORO EN CHILINDRÓN P 980
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

LENGUA A LA SEVILLANA P 850
Ox tongue cooked in a delicate dry La Guita® Sherry sauce rich in mushrooms
shallots confit and the best Manzanilla olives from Seville, Spain

TERRY’S MEAT MARKET P 3,080
An ensemble of four succulent meats: black Angus tenderloin, organic chicken breast, lamb steak and lamb cutlet –
all gilled to perfection and topped with “Española” sauce. Served with steak potatoes and piquillo pepper salad

•MEATS AND POULTRY•

MEAT SPECIALTIES FROM AROUND THE WORLD

14-OUNCE WAGYU NEW YORK STRIP (400g) P 3,260
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 (1kg) P 4,470
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 2,790
Carefully selected premium Black Angus meat served with steakhouse fries,
garlic confit, and our flavorful steak sauce

BLACK ANGUS SALPICAO P 1,235
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

CHULETILLAS DE CORDERO P 995
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 895 
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

SÚPER-COCHINILLO CONFIT P 2,125
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 1,115
Crisp duck leg confit served with French Malbec sauce and Salardaise potatoes.
A classic of the French Perigord region

CHICKEN PEPITORIA P 555
Imported chicken thigh in an elegant saffron-based sauce
served with rice pilaf and shoestring fries

COQ AU VIN P 585
This traditional Burgundy chicken specialty is enriched with roasted pork belly and caramelized shallots,
served with full bodied red wine sauce and shoestring fries

SAN JACOBO // SCHNITZEL // CORDON BLEU P 725
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 555
Pork, beef and chicken meatballs cooked in a Chorizo Ibérico sauce, set on
a bed of buttered rice and topped with shoestring fries

•SANDWICHES•

MESS P 495
Terry’s very first sandwich is a combination of pepper salami, smoked pork ham,
Tomme de Savoie cheese, tomato and lettuce with our special homemade dressing

DON QUIJOTE P 495
The ultimate Spanish “bocadillo”, with Manchego cheese and jamón Serrano,
extra virgin olive oil and freshly marinated crushed tomatoes

CHIXMOSA P 495
Grilled chicken marinated in our flavorful pine-cut pesto, topped with Edam and
Parmesan cheese, tomato, lettuce and our homemade dressing

THE TASTE OF NORWAY P 450
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

TUNA & ANCHOVY DELIGHT P 450
A unique preparation of tuna with anchovy mayonnaise on whole wheat loaf, served with diced hydroponic tomatoes,
crisp romaine lettuce, and pickled gherkins for subtle crunch

*All sandwiches are served with chips and our homemade dip.
*Bread Choices: Ciabatta | Foccacia | Baguette

•DESSERTS•

FLAN DE LA ABUELA P 215
Another unique delight from JC’s mother’s collection

TOCINO DE CIELO P 215
You simply have to try this silky treat from heaven!

CRÈME BRULÉE P 245
A more tropical version of the French classic, set on a layer of mango

MARQUESA DE CHOCOLATE P 315
Sprinkled with almond praliné, this chocolate marquise is another delicious
variation on a decadent theme. Pure bliss!

TARTA IMPERIAL RUSA P 325
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 335
A marriage of crunchy Spanish peach, Pedro Ximénez Sabayon and Blanxart chocolate ganache

PICATOSTES CON CHOCOLATE P 370
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!

PICATOSTES (EXTRA ORDER) P 180

MANTECADO HELADO P 320
Tahittan vanilla ice cream with a touch of honey caramel ice cream crowned with candied pumpkin pulp threads