Lorenzo's Way Menu

Dinuguang Pata With Chicharon

Boned pork leg meat and blood simmered in vinegar and lemongrass then tossed with freshly cooked pork crackling; served with puto (rice cake)

Calamares En Su Tinta

Squid stewed Spanish-style, in its ink

Coco Loco Prawns

Ang hangs exotic tropical dish of sautéed prawns with lemon grass & coconut milk

Rosemary Chicken

A signature dish of Larry's Café & Bar; pan fried boneless chicken with rosemary-tomato sauce and buttered vegetables

Camp Gourmet Hickory Ribs

For reference: Tender, smoky ribs glazed with a rich barbecue sauce, served with flavorful sides.

Pochero Especial

A Dish Of Spanish Roots With A Filipino Twist; Served With Chorizo, Saba Bananas, And Vegetables

Lola Isings Adobo

This adobo comes with pork that has been cooked till dry and crispy and served with lots of slow-cooked garlic for maximum enjoyment. Many people talk about twice-cooked adobo; this is not far from that, except that the dry and crispy pork is still fork-tender

Beef Caldereta

Filipino style beef stew

Spanish Garlic Chicken

Lorenzo's Way's boned chicken baked with garlic aloves and olive oil in an earthen pot

Sugpo Sa Aligue

Pan-fried prawns coated with creamy crab fat sauce

Solo

A must try at Lorenzo's Way! Tender braised beed short ribs in wine sauce with vegetables and olives

Binukadkad Na Pla Pla

A Bistro Remedios original; butterflied tilapia fish served with "balo-balo" or Kapampangan fermented rice, and fresh mustard leaves

Lengua Estufada

Tender beef tongue simmered in a wine sauce with mushrooms and olives, served with rice

For Sharing

This hearty beef shank and bone marrow in bouillon and vegetables is a take from Café Adriatico's Bulalo ni Lolo; “There is no reason why Bulalo should not be cooked and served with vegetables. While some people may swear by the plain buto-buto that roadside bulalohan's serve, Lolo's version is a prettier sight” (Larry Cruz).

Seafood Espanola

A medley of sole fillet, clams, shrimps, quail eggs & asparagus in a creamy seafood broth

KKK (Kare-Kare Klub)

Another most celebrated main entrée in the LJC Restaurants was the Kare-Kare at Bistro Burgos. It was a radical departure from the hodge-podge kare-kare in clay pot. The Bistro Burgos version had the chopped oxtail neatly arranged with the vegetables on a platter and the sauce in a separate bowl. The dish spawned the “Kare-Kare Klub” of journalists, bankers, artists, public relations practitioners who met every Thursday and swore by the Kare-Kare and even had a banner that read “KKK forever!”.

Paella Marinara

Assorted seafood with vegetables

Paella Valenciana

Seafood & meat done the classic Spanish way, a popular dish from mil novicientos 1900 an LJC brand that served Spanish themed dishes

Paella Negra

Squid paella cooked in its ink

Onion Soup Gratineé

Larrys style onion soup with gruyere & crusty bread au gratin

La Mancha

Creamy garlic soup with bacon, chorizo and ham

Bamboo Rice

Fried rice with bamboo shoots, shrimps, chicken and wood ear mushrooms

Dilis-Cious Rice

Steamed rice topped with crisp fried dilis

Gambas

Shrimps sauteed in olive oil & garlic

Beef Salpicao

Tender beef morsels sauteed in garlic & olive oil

Fried Chorizos

Spanish style sausages fried in olive oil

Crispy Baby Squid

A bistro remedios favorite, baby squid fried crisp, served with sweet chili sauce

Callos

Stewed tripe, tomato, chorizo & chickpeas, first offered in 1981 at LJC upscale solana restaurant

Caesar

Crunchy romaine lettuce, bacon and croutons, served with thick anchovy dressing

Ensaladang Pilipino

A salad of local vegetables; Chayote and string bean tops, bitter gourd, tomatoes and okra with trips of green mango; served with a choice of three dressings

Gising-Gising

From bistro Remedios minced stalks of kangkong cooked with shrimps, spiced with small chilies & simmered in coconut cream

Pinakbet Magalang

Sauteed vegetables with shrimp paste

Vegetables Au Gratin

A baked medley of garden vegetables in a light cream sauce. Topped with cheddar cheese

Kangkong Lechon

Sauteed water spinach with fermented yellow beans, topped with lechon kawali