A typical Ilocano meal: double fried pork belly. Padas bagoong and tomato relish. Accompanied with sinigang
Cheese Lumpia Straws
Crisp rolls filled with carabao cheese, smoked fish and basil.
Lemony Chicken Nuggets
Golden fried chicken pieces with a honey-lemon dipping sauce.
Herbed Cheese Caprese (V)
Goat cheese baked with cherry tomatoes and basil leaves. Served with warm Camote bread.
De-boned chicken stuffed with ground pork, chicken liver, bacon, ox-tongue and a variety of vegetables. Poached and served cold with aspic and fresh green salad.
French Fries (V)
Double fried potato sticks - crisp on the outside and soft inside.
Cream of squash soup with peppercorn.
Forest Steam Soup
Fresh shiitake mushrooms and water cress in clear broth.
Soup for breakfast or merienda on rainy days: pork tenderloin, spleen, brain, in soup stock with miswa. A Tagalog tradition and recipe of Cafe friend Pepot Ilagan.
Chicken soup with coconut meat and juice flavored with lemon grass and ginger.
Carabao Cheese Salad
Carabao cheese coated in bread crumbs and sesame seeds then deep fried in butter and placed on a bed of garden greens.
Warm Shiitake Salad
Grilled Shiitake Mushrooms and watercress. Served with our classic Upland Vinaigrette.
Crisp, fried tofu cubes on watercress with peanut sauce.
Thai Beef Salad
Seared minute steak and salad greens with Thai dressing - a sweet, salty, sour, spicy, and slightly bitter sauce.
Black squid ink noodles with mildly hot fish roe sauce.
Fresh tomato sauce with basil-pili pesto.
Pasta a la Carbonara
Home-cured bacon, eggs, cream and fresh pasta.
Deborah's Dish (V)
Shiitake mushroom cream sauce and Cafe-made spinach pasta.
A thick slice of tender beef loin wrapped in Ruins bacon. Served with a choice of fries or rice.
Tia Olympia's Fresh Lumpia (V)
A crepe roll of julienned vegetables and tofu sauteed with garlic; with a sweet soy-based sauce and chopped peanuts.
Tortang Tagalog (V)
An omelet of grilled eggplant stuffed with carabao cottage cheese.
Beef stew cooked with rattan fruits and fresh vegetables.
A typical Ilocano meal: double fried pork belly accompanied by padas bagoong and tomato relish.
Mama Jean's Bamboo Bowl
Steamed chicken, bacon, shiitake mushrooms and bamboo shoots.
Fish fillet cubes cooked in coconut cream.
Long Life Tofu Pouches (V)
Mushrooms stuffed tofu pockets braised in brown sauce.
The Traditional Cordillera chicken soup for healing. Contains etag, or smoked salted pork. Served with mountain rice.
A rich and saucey presentation of chicken, button mushrooms, celery and chicken liver in cream, over buttered rice.
Ginataang Langka at Pako (V)
Green jackfruit and fiddlehead fern cooked in coconut cream, and tinapa flakes toppings.
B. L. T.
Bacon, lettuce and tomatoes in kamote bread.
Tender grilled beef sandwiched in bolillos bun served with guacamole and onions caramelized in tapuey.
Ole Nick's Open Face Tuna Sandwich
Nick Joaquin's instructions to the cook: Butter the bread, spread flaked tuna evenly over the buttered surface, dip, in a beaten egg and fry in MORE butter. This is our take.
A slice of galantine with fresh watercress and tomatoes in kamote bun.
Served with your choice of Kalabasa Soup or Green Salad. All orders come with French Fries.
Ernie's Camote Bread
A Cafe by the Ruins favorite, this bread has highland sweet potatoes, milk and molasses.
Pan de Sal
The traditional Filipino bread. You have the choice of our regular or whole wheat variation.
Green-flecked bread with basil leaves. A savory bread, good when dipped in olive oil.
Flat Italian bread with herbs and garlic.
Mexican crusty loaf.
Your choice of bread and an accompanying spread.
Scones a.k.a. Biscuits
Buttery and crumbly shortbread. Your choice of three: plain, cheese or mango.
Malagos chocolate rolled in croissant dough.
Lola Luisa's Ensaymada
A traditional sweet bread, rich with eggs, butter and queso de bola. (Goes well with a cup of hot chocolate or coffee for breakfast or merienda).
Herbed Liver Pate
A butter-rich chicken liver spread seasoned with rosemary, sage and laurel leaf. Served cold.
Fish Roe Pate
Salted fish roe blended with fresh cream and butter.
Kesong Puti and Basil
Carabao cottage cheese.
Chevre cheese and butter with garlic and basil leaves.
Butter and Jam
Our in-house strawberry jam and butter.
Sticky rice and monggo beans cooked in fresh coconut milk. Served with langka (jackfruit) and latik.
Arroz Caldo ni Roberto
Make it with diket (sticky rice), he said. Rice porridge with ginger and chicken.
Chocolate rice porridge served with fried fish - comfort food of Pinoy children.
Suman at Tsokolate (V)
Sticky rice cake cooked in coconut milk and served with a demitasse of thick chocolate.
Ruins Leche Flan
Lime perfumed carabao milk flan with caramel sauce.
Banana Turon (V)
Saba bananas and langka (jackfruit) rolled in lumpia wrapper and fried, topped with mango coulis and coconut syrup.
Shaved ice dessert with coconut cream, gulaman, sago and pinipig. Sweetened with sinakob syrup.
A refreshing carabao milk custard with a hint of lime.
Coffee Almond Jelly
A combination of coffee and almond jellies with cardomum and milk frothe.
Agua Fresca de Jamaica
This infusion of hibiscus is slightly sour, rich in vitamins and served cold.
Fresh Fruit Juice
The best of the season served cold. (Orange, Mango, Pineapple, Lemon, Papaya, Coconut)
Fresh Fruit Shake
Fruits in season blended with fresh cow's milk. (Banana, Mango, Papaya)
Fresh Fruit Lassi
Yogurt blended with the best fruits of the season (Banana, Mango, Papaya)
Banana, Pineapple, Ginger and Turmeric Juice.
A concoction of fresh sparkling lemonade and our house syrups. Choice of lemon or ginger-lemongrass.
Ruins Iced Tea
Tall glass of cold tea with lemongrass and pandan leaves.
A glass of fresh cow's milk from Sunfresh Dairy Farm in Pangasinan.
A traditional fermented highland rice drink.
250ml Bottle 90.00
700ml Bottle 195.00
Teas & Infusions
Morocan Mint Tea
A hot and yet cooling infusion of fresh mint leaves.
Ginger steeped in hot water. Best with honey or moscovado sugar to taste. Served by the pot.
Ruins Herb Tea
Infusion of lemon grass and mint leaves with honey and a lemon wedge on the side. Served by the pot.
Loose-leaf Ceylon tea with your choice of milk or lemon & sugar. Served by the pot.
Warm Cow's Milk
A cup of comfort from Sunfresh Dairy Farm in Pangasinan.
Fantastic blends of Philippine grown herbal teas. Ask your server for available choices.
A hero's cup of hot carabao milk blended with Malagos chocolate.
Tsokolate de Agua
A mug of bittersweet Malagos chocolate dissolved in water, the Mexican way, with a touch of sugar.
Iced Chocolate Shake
Cold milk and chocolate ganache blended with ice.
Minted Hot Chocolate
A rich cup of cow's milk and cocoa infused with mint and topped with milk froth and grated chocolate.
Our signature roast Kalinga or Benguet Arabica beans.
Arabica coffee steeped with cardamom and topped with whipped cream and cinnamon.
A double ristretto with sweet highlights and body.
A double ristretto topped with frothed milk.
A long black coffee: double ristretto with hot water.
An espresso capped with milk foam.
Cafe espresso with plenty of milk.
Cafe espresso with chocolate ganache and milk.
Iced Ruins Coffee
Our house special blended with ice and topped with whipped cream, cardamom and coffee jelly.
Milk and a double ristretto on ice.
A double ristretto shot poured over cold water and ice.
A double ristretto with chocolate ganache and milk on ice.
A cold cappuccino on ice.