Terry's Selection Menu - Pasong Tamo, Makati City

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(02) 897-8088

Appetizers

Pica-Picas

Fresh Oysters: ₱550.00; 8 pcs., shucked as you order served with their lightly spicy lemon Worcester Brunoise

Pimientos del Piquillo: ₱340.00; Rellenos de Gribiche de Bacalao y Cangrejo. 6 pcs., piquillo pepper stuffed with codfish and crab gribiche, blanketed with their special capsicum foam

European Cheese and Cold Cut Platter: ₱860.00; Jamon Serrano, chorizo Pamplona, Fuet, Manchego, Brie de Meaux and goat's Soignon white, served with your choice of grilled bread

Foie Gras de Canard Truffe: ₱840.00; Au Xeres Pedro Ximenez. Duck foie gras confit with slices of black truffle and sweet, fragrant Pedro Ximenez sherry, served with your choice of grilled bread

Iberico Bellota Platter: ₱1800.00; 150g. Joselito jamon, chorizo and vela de lomo from acom-fed Iberian pigs, served with your choice of grilled bread

Berenjenas de Almagro en Salsa Alejandrina: ₱340.00; 4 pcs., small, round eggplants pickled in a sharp vinegar and fresh herb sauce. Bathed in a timeless Alexandrine sauce, this dish dates back to the ancient Roman city of Italica in Seville, Spain

Susprisos de Santona: ₱390.00; 5 pcs., slices of farm-fresh tomatoes, dressed with Spanish sherry vinaigrette, topped with tuna belly flakes and their homemade anchovy mayonnaise

Warm

Bread options: Ciabatta, Herb Focaccia, Whole Wheat - Php55.00, Large - Php95.00

Ostras Gratinadas a la Crema de Espinacas: ₱560.00; Queso de Oveja y Parmesano. Oven-baked oysters coated with their finest spinach, La Corrala and Parmesan remoulade

Gambas al Ajillo: ₱420.00; The classic, sizzling, spicy and garlicky Spanish favorite, cooked in Arteoliva olive oil. Served with grilled bread

Almejas a la Marinera: ₱260.00; Fresh clams cooked in a harmonious combination of dry sherry, pimenton de la Vera, garlic and Arteolive olive oil. Served with grilled bread

Angulas al Ajillo: ₱590.00; Sizzling surimi baby eels sauteed in their traditional blend of Arteoliva olive oil, fried garlic and guindilla peppers. Served with your choice of grilled bread

Tawilis Adobados: ₱220.00; Freshwater herring from Taal Lake, marinated in an adobo mix from the south of Spain and deep-fried in Arteoliva olive oil

Camino de Santiago: ₱340.00; A Vol-Au-Vent embracing scallops and Cecina de Leon in a subtle Villeroy cream. Just as the scallop-shell is the icon of The Way to Santiago, Cecina de Leon is a symbolic vigorous heifer ham which for centuries fed and uplifted the pilgrims spirits during the last leg of their journey to embrace the Apostle Santiago at his Galicia Shrine

Crispy Bacalao: ₱380.00; Crunchy, flaky bites of codfish, crowned with a dollop of their signature alioli sauce

Tuna Belly Tempura: ₱280.00; Crispy, deep-fried tuna belly flakes dipped in the old and original Tempora - Lenten in Latin batter brought to Japan by the Jesuit priests during the 16th and 17th century. Served with a creamy dip made of baby artichokes, celery, capers and Mahon cheese from the Spanish Balear Islands

Champiñones al Ajillo con Jamon Serrano: ₱245.00; Fresh mushrooms sauteed with garlic and jamon Serrano

Alcachofas al Ajillo con Jamon Serrano: ₱490.00; Melt-in-your-mouth hearts of artichoke sauteed in garlic and garnished with jamon Serrano shavings

Cazuela de Pollo al Ajillo del Bierzo: ₱280.00; Sizzling chunks of Brazilian chicken, Piquillo pepper strips, garlic-scented diced potatoes, and slivers of garlic, all sauteed in Arteoliva olive oil

Duck for the Gods: ₱340.00; 6 pcs., sticks of duck confit, dipped in Villeroy roux and deep-fried in Arteoliva olive oil

Croquetas de Vieiras y Langostinos: ₱280.00; En Bechamel al Oporto. 6 pcs., prawns and diver scallops bathed in a unique Port wine bechamel-a distinctive and unforgettable seafood croquette

Croquetas de Jamon Serrano y Pollo: ₱250.00; 6 pcs., they proud of their crisp-tender jamon Serrano and chicken bechamel croquettes. One of their best sellers!

Croquetas de Tres Quesos: ₱250.00; 6 pcs., a beguiling three-cheese croquette creation made of three exceptional European cheeses

Manchego Dumplings: ₱360.00; 4 pcs., fresh Manchego cheese and Vic salami tucked into crunchy wonton pockets

Piquillo Peppers Symphony: ₱390.00; 4 pcs., piquillo peppers stuffed with a silky cabrales and chorizo Iberico cream, then brushed with their signature Chistorra vinaigrette

Chorizo on Piggy Back: ₱280.00; Their famous chorizo, flambeed with sherry brandy

Flamenquin Andaluz: ₱340.00; Rolls of breaded sirloin, jamon Serrano and melted raclette cheese, crisp-fried in Arteoliva olive oil

Terry's Way to Cassolette d'Escargots: ₱460.00; Escargots cooked in a hearty sauce, inspired by an old family recipe shared and enjoyed since childhood by JC de Terry in Cadiz, Spain

Spanish Omelets

Nuestras Tortillas. Good for two

Tortilla Española. Solo con Patatas: ₱220.00; Heartily filled potato omelet enjoyed at any time of the day

Austriana. Rellena de Bechamel al Cabrales: ₱260.00; Oozing with a creamy Cabrales cheese bechamel, this omelet is simply unforgettable

Jabugueña. Con Patats y Chorizo de Jabugo: ₱360.00; With red sausage made from Jabugo Iberian pork

Paisana. Con Patatas y Verduras: ₱260.00; A delicious way to bring everyday veggies together

Ilongga. Con Refrito de Arroz y Chorizo: ₱260.00; A unique blend of free-range eggs and Spanish chorizo sauteed with garlic rice. Only at Terry’s

Salads

Nuestras Ensaladas

Crab and Greens: ₱280.00; Pan-seared soft shell crab on a bed of romaine lettuce julienne and baby arugula, tossed with a Dijon mustard-balsamic vinaigrette

Tiger Prawn and Crab Celeriac in Wasabi Remoulade: ₱340.00; Grilled prawn, crab claw meat and vegetable julienne bound together with their unique wasabi remoulade

Ensalada Cesar: ₱220.00 - 325.00; Created in 1984 in their home in Mexico, this take on the famous salad features Reggiano shavings, jamon Serrano crisps, homemade croutons and their velvety garlic-anchovy dressing; Serving choices: Regular(₱220.00), Large(₱325.00)

Alegrias de la Huerta: ₱220.00 - 325.00; A mix of fresh greens, tomatoes, cucumbers, chickpeas, corn kernels, chopped hard-boiled eggs and roasted pine nuts dressed with a Sherry balsamic vinaigrette and sprinkled with Reggiano shavings; Serving choices: Regular(₱220.00), Large(₱325.00)

Broths, Creams and Soups

Sopas y Cremas

Gazpacho Andaluz: ₱140.00; The world-famous cold tomato soup from Andalusia

Crema de Calabaza al Azafran: ₱160.00; A singular blend of pumpkin and saffron, created by the Spanish Clarisse nuns in the 16th century

Crema de Tomate a la Albahaca Fresca: ₱160.00; A hearty cream of tomato with a subtle, aromatic touch of fresh basil

Castellana al Ajo: ₱225.00; Poached free-range egg, jamon Serrano shavings, and slices of fried bread are a perfect complement to this fragrant garlic soup

Suprema de Cebolla: ₱270.00; A truly sumptuous expression of the classic onion soup, crowned with melted French Comte cheese gratin

Shepherd's Bouillabaisse: ₱440.00; In the olden days, the only way for mountain shepherds to enjoy a bouillabaisse was by using salt-cured codfish, as fresh fish was unavailable. This distinctive codfish bouillabaisse recipe was inspired by the renowned Chef Pierre Reboul from Aix-en- Provence, France. Good for two

A Duck Soup is Born: ₱290.00; Delicately sliced pieces of homemade duck confit, potatoes, carrots and chives are patiently simmered in duck broth. A delightful Terry's creation

Vegetable Entrees

Nuestras Verduras

Piquillos a la Crema de Alcachofas: ₱390.00; 4 pcs., piquillo peppers stuffed with a silky cream made of artichoke hearts and garlic crumbs, topped with red capsicum sauce and sprinkled with crumbled goat's milk cheese

Alboronias de Cadiz: ₱220.00; This Arab vegetable casserole was born in Cadiz, Spain in the 9th century. It is rolled in a delicate crepe and bathed with a velvety shrimp and vegetable cream

Artichauts Sauce Bearnaise: ₱360.00; Artichokes poached in Arteoliva olive oil and bathed with a fresh tarragon Bearnaise

Seafood

Pescados y Mariscos

Soft Shell Crab on Cheese and Crab Meat Risotto: ₱430.00; Crisped soft shell crab partnered with a hearty crab and cheese risotto

Curry Doux de Fruits de Mer: ₱480.00; Diced fish loin, diver scallops, shrimps, squid rings and clams —all poached in a light curry cream, and laid on a bed of basmati rice flecked with fresh oregano and parsley

Sea Bass Medallions: ₱350.00; Pan-seared sea bass - barramundi served with a side of confit potatoes lightly tossed in a warm, fresh herb alioli

Fish Loin in Caper-Meuniere Sauce: ₱350.00; A tangy lemon and butter sauce with capers enhances the subtle texture and flavor of this fish delicacy

Medallion de Bacalao a la Vizcaina de Piquillos: ₱690.00; Codfish loin, slowly simmered in their distinctive Piquillo-Vizcaina sauce

Bacalao al Pil-Pil: ₱630.00; As this tender Icelandic codfish fillet is slowly sauteed with garlic slivers in Arteoliva olive oil, its juices expertly emulsify into a delicate sauce

Rice and Pasta

Arroces y Pastas

Super-Paella Parellada: ₱690.00; This original recipe from Barcelona is one of their most appreciated entrees. Squid, shrimp, chicken, pork loin, paella sausage, green peas, mushrooms, chorizo, and roasted red pepper all come together to make this dish particularly special. Please give them an allowance of 30 min. to prepare

Paella Negra: ₱720.00; The authentic black Paella prepared with Spanish squid ink, laced with seafood and served with their signature alioli sauce. Please give them an allowance of 30 min. to prepare

Chistorrado: ₱690.00; Chistorra de Pamplona and rice are cooked in a luscious sauce of red capsicum, Piquillo peppers and melted cheese. Found nowhere else in the world. Please give them an allowance of 30 min. to prepare

Arroz Bomba con Costillas: ₱790.00; Spare ribs and fresh vegetable stew, together with their Valencia Bomba rice and jamon Serrano, are the distinctive flavors of this savory risotto. Please give them an allowance of 30 min. to prepare.

Gnocchi al Gorgonzola con Prosciutto y Porcini: ₱380.00; The traditional potato pasta shells in a creamy Gorgonzola and wild mushroom sauce, garnished with prosciutto crisps

Spagheti Mare Nostrum: ₱320.00; Mare Nostrum - the ancient name of the Mediterranean Sea, inspires this light pasta dish that combines some of the best Mediterranean culinary symbols: goat's milk cheese, olives, capers, crispy garlic slivers and Arteoliva olive oil - and a sprinkling of toasted pine nuts and parsley

Fettuccine Mar y Tierra: ₱350.00; Fettuccine tossed in a light cream-based sauce with Parmesan cheese, smoked Norwegian salmon and organic shiitake mushrooms

Tagliatelle del Pescatore: ₱460.00; A savory squid ink cream weaves its way through tagliatelle pasta, topped with a luscious Italian seafood ragout

Terry's Garlic Rice

Sauteed in Arteoliva Olive Oil: ₱80.00

Steamed Rice: ₱60.00

Fowl and Meat Entrees

Aves y Carnes

USDA Prime Black Angus Rib Eye Steak: ₱1980.00; 14oz., tender, premium meat served with their take on German farmer’s steakhouse fries

Centro de Solomillo al Estilo de Oporto: ₱1630.00; USDA Prime Black Angus tenderloin is bathed in aged Port wine sauce and dusted with crispy garlic slivers. Basmati rice sauteed with crisp-fried chickpeas and fresh herbs, make for a unique and delicious accompaniment

Fillet Mignon a la Crema de Cabrales: ₱1630.00; USDA Prime Black Angus tenderloin sauced with a silky Cabrales cream. A classic marriage of beef and cheese from Asturias, Spain, served with their savory Salardaise potatoes

Chuleta de Cerdo a la Milanesa: ₱320.00; Brazilian prime pork chop Milanese style, served with German farmer’s steakhouse fries and Salsa Brava

Pollo en Pepitoria: ₱320.00; Brazilian Chicken thigh in an elegant saffron-based Pepitoria sauce, the oldest and most classic way of cooking fowl in Spain and France. Served with a subtle bomba rice pilaf showered with fresh herb leaves

Coq Au Vin: ₱370.00; The traditional way to cook chicken in Burgundy, France-with lardons, and shallots in Pinot Noir

Callos a la Andaluza: ₱795.00; Traditional Spanish ox tripe stew, with chickpeas, chorizo and jamon Serrano

Terry's Specialties

The Elegant Oyster Soup: ₱280.00; A melange of fresh oysters, wild mushrooms and baby artichokes, enlivened with fresh herbs and fricasseed vegetables

Angel's Nest: ₱460.00; Linguini pasta lavished with a splendid diver scallop Newberg sauce, then finished with a sprinkle of Swiss Gruyere shavings and crisped Italian parsley leaves

Capricho Español Risotto as an Art Form: ₱1100.00; Arroz Bomba, jamon Joselito Gran Reserva, prawns, diver scallops, Manchego cheese, Piquillo pepper, dry Sherry, pimenton de La Vera, saffron and other fine herbs, are masterfully conducted and harmonized by exceptional Spanish olive oil. These ingredients superbly fuse, in delicate consonance, into an unforgettable combination of flavors and aromas - a true feast for the senses!

Fabada Asturiana: ₱340.00; Spain's famed bean casserole, cooked with chorizo, Asturian smoked black sausage, jamon Serrano, lardons and a final touch of Spanish saffron

Cocido Madrileño: ₱690.00; Madrid's singular stew, which brings together chorizo and black sausage from the Jabugo mountains, plus beef, chicken, belly of pork, chickpeas, potatoes, carrots and cabbage - all simmered to perfection in their flavorful beef broth

Albondigas en Salsa de Chorizo de Jabugo: ₱340.00; Pork, beef and chicken meatballs cooked in a sauce of chorizo Jabugo, set on a bed of buttered rice and topped with homemade shoestring potatoes

Lengua a la Sevillana: ₱490.00; Ox tongue cooked in a subtle dry Sherry wine sauce with mushrooms and Manzanilla olives from Andalusia

Rabo de Toro en Chilindron de Rioja: ₱580.00; The term chilindron has its origins in the provinces of Aragon and Rioja in Northern Spain. The distinctive characteristics of this dish are rooted in the flavors released by slowly stewing ox tail with jamon Serrano, fresh and sun-dried vegetables and red Rioja wine

Chuletillas de Cordero y Piquillos a la Crema de: ₱580.00; Baby lamb cutlets accompanied by Piquillo peppers, stuffed with a refined concoction of Asturian smoked black sausage. A distinctive Ribera del Duero red wine reduction is a most pleasurable complement to this delectable marriage of Spanish flavors

Duck Confit with Pinot Noir Sauce: ₱795.00; Crusty duck leg confit, served with a red berry-shallots and Pinot Noir sauce. Salardaise potatoes sauteed with fine herbs bind flavors and fragrances of this all-time delicacy

Tenderloin Rossini with Truffled Foie Gras Confit: ₱1900.00; 200g., their signature selection of USDA Prime Black Angus tenderloin, topped with their homemade truffled foie gras and coated with a truffle-Muscat-Armagnac sauce. Inspired by a classic French recipe created during the 18th century for the famous opera composer Gioacchino Rossini, agourmand a l'epoque', this signature dish blurs the lines between exquisite food and pure art. Served with their special three-vegetable ratatouille confit

Chuleton Vasco: ₱1750.00; With the Bone In, the way it shoul be. 400g., succulent USDA Prime rib eye grilled to your liking, garnished with a luscious fusion of fricasseed Spanish Piquillo peppers and French Salardaise potatoes. Perhaps the best steak in Manila!

Cochifrito de Segovia: ₱1200.00; Crispy chunks of cochinillo shoulder, sauteed in goose lard. Served on a bed of Segovian white beans showered with fine fresh herbs. Only at Terry’s

Super-Cochinillo Confit al Melocoton de Calanda y: ₱1600.00; They are proud to share with you their unique suckling pig confit creation. Served with an Arroz Bomba risotto, caramelized onions and Calanda peaches drizzled with rich Muscobado syrup. The only one of its kind. Good for two

Nuestros Bocadillos

Their gourmet sandwiches

Simple Sultan: ₱195.00; Inspired by classic Middle Eastern flavors, this yummy (and super healthy) sandwich brings together creamy hummus, grilled eggplant and nutty, fresh arugula

Mess: ₱295.00; Their 1st sandwich is a combination of pepper salami, smoked pork ham, Tomme de Savoie cheese, tomato and lettuce with their special homemade dressing

Crazy Mozzarella: ₱280.00; German pepper salami and imported mozzarella cheese melted on a layer of tomatoes

Don Quijote: ₱345.00; The ultimate Spanish bocadillo, with Manchego cheese, jamon Serrano, extra-virgin olive oil and freshly marinated crushed tomatoes

Joselito Special: ₱650.00; The ultimate treat! Joselito Gran Reserva Iberico Bellota ham, extra-virgin olive oil and freshly marinated crushed tomatoes

Salamissimo: ₱325.00; Flavorful European salami and Emmental cheese, tomato, lettuce and a special French dressing

Choriqueso: ₱325.00; Spicy chorizo Salamanca and Tomme de Savoie cheese, tomato, lettuce and their special homemade dressing

Pamplonada: ₱290.00; A mouth watering combination of the well-known chorizo Pamplona, Piquillo peppers and La Corrala cheese

Don Pepito: ₱300.00; Grilled U.S. Angus beef on a layer of Piquillo peppers, extra-virgin olive oil and Dijon mustard, tomato and lettuce

Blue Heaven: ₱370.00; Oozing melted Gorgonzola Excellenza and grilled U.S. Angus beef

Tipsy Pig: ₱225.00; Pork loin marinated in a special pimenton and sherry blend, over ricotta cheese

Happy Turkey: ₱270.00; Smoked turkey ham, Emmental cheese, tomato and lettuce with their special homemade dressing

Chixmosa: ₱350.00; Grilled chicken marinated in their flavorful pine-nut pesto, topped with Edam and Parmesan cheese, tomato, lettuce and their homemade dressing

Down River: ₱310.00; Smoked salmon on a spread of Dijon mustard, capers and balsamic vinegar, with tomato and lettuce

Under the Sea: ₱295.00; A creamy, spicy blend of Spanish sardines in tomato sauce and pickled gherkins, on a layer of melted mozzarella, with fresh tomato and lettuce

Postres

Desserts

Flan de La Abuela: ₱95.00; Another unique recipe from abuela Carmen's collection. At home, this is still the most requested desert by close friends who join their table

Tocino de Cielo: ₱110.00; It could be said that this truly divine butter from heaven is a close relative of the flan, though richer and sweeter. Still, a description won't do. You simply have to try it!

Creme Brulee - Segundo Piso: ₱125.00; A more tropical version of the French classic, set on layer of mango

Mousse de Chocolate: ₱160.00; A rich simple dessert. It's all about fine chocolate and seductive texture. Regular or sugar free

Marquesa de Chocolate: ₱175.00; Sprinkled with almond praline, this chocolate marquise is another delicious variation on a decadent theme. Pure bliss! Regular or sugar free

Old Style Maja Blanca: ₱95.00; This is a corn free version of the classic Filipino coconut delicacy

Tarta Imperial Rusa: ₱160.00; 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 they popularly known as Sans Rival

Melocoton en Almibar: ₱130.00; Spanish peach halves in light syrup

Picatostes con Chocolate: ₱195.00; Perfect for merienda! Their version of churros, made with portions of French bread. Picatostes are 1st 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: ₱95.00

Bebidas

Drinks

Wine by the Glass: ₱160.00; Red, White or Rose

Sangria en Jarra: ₱550.00; Pitcher

Beer: ₱75.00; Local

Softdrinks: ₱60.00

Fruit Juices: ₱60.00

Flavored Iced Tea: ₱35.00

Fresh Lemonade: ₱50.00

Bottled Water: ₱50.00

Perrier: ₱85.00

Espresso: ₱65.00

Espresso Doble: ₱120.00

Espresso Cortado: ₱70.00

Cafe con Leche: ₱75.00

Cafe Americano: ₱65.00

Cappuccino: ₱75.00

Teas and Infusions: ₱60.00

Chocolate Caliente: ₱110.00; Regular or Sugar Free

Last updated on 7/17/2010. Prices are subject to change without prior notice.

Categories

Makati, Spanish, Accepts Credit Card
Telephone Nos.

(02) 844-1816
Website

No info, tell us if you know.
Business Hours
Opens from 10:00 am - 10:00 pm today.
- Su, M, T, W, Th, F, Sa: 10:00 am - 10:00 pm
Estimated Budget

~P500.00/meal
Delivery

No
Payment Methods

Cash, Visa, Mastercard, Amex, JCB

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Terry's Selection, Pasong Tamo