To start off, the create-your-own salad tops the list with freshly harvested dill, oxalis, lettuce, aragula, and nasturtium topped with eggs, mangoes, cucumbers, jackfruits, pineapples, grated parmesan, crispy broad beans, edible flowers in season, among others, drizzled with Sonya’s secret salad dressing of extra olive oil and balsamic vinegar, a salad condiment made from a reduction of cooked grape juice. All salad greens are harvested from Sonya’s very own green house where they grow different herbs and vegetables, such as chive, onion, parsley, tarragon, red clover, kangkong, and pansit-pansitan.
Freshly baked whole wheat sesame bread with a wide array of homemade dips and toppings, such as anchovies, basil pesto, white cheese, mushroom pate, black olive tapinade, bruschetta tomato toppings, and fresh green peppercorns soaked in olive oil, also came together with the green salad.
The pasta, which was served next, was irresistible because it was served with three choices of sauces: ratatouille, sun dried tomatoes, and chicken cream with mangoes, not to mention the toppings, such as shiitake mushrooms, sun dried tomatoes, bruschetta tomatoes, and fried salmon bellies.
For dessert, we had glazed sweet potatoes, slices of chocolate cake, and banana rolls with sesames and jackfruits.
For beverages, we had hot tarragon tea and freshly squeezed dalandan juice, which we found to be more flavorsome than the processed ones.
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