Deep fried squid served with Patio's special sauce.

Crispy shrimp served with sweet chili sauce.

Fried seasoned pork ruffles served with soy-vinegar sauce.

Pork, shrimp, and vegetable spring rolls; wrapped and deep fried.

Cabbage, green beans, carrots, sprouts and tofu; sauteed, wrapped and fried. Vegetarian.

Shrimp and bell pepper sauteed in olive oil, garlic, paprika; served on a sizzling plate.

A combination of chicharon bulaklak, camaron reposado, lumpianitas and calamares fritos.

Duck egg, simmered in gravy.

Beef shank and bone marrow boiled to tenderness with mixed vegetables.

Thin rice noodles with chicken and vegetables.

Tamarind broth with vegetables and your choice of seafood, pork beef or bangus belly.

Ginger and onion based soup with chayote and chili pepper leaves.

Milkfish, mussels and shrimp in broth.

Prime cut milkfish in broth.

Beef shank boiled with veggies in tamarind broth.

Marinated and pan-seared thin sliced rib-eye steak.

Rib-eye marinated in soy sauce and lemon sauteed with onions, topped with potato fries.

Oxtail, tripe, eggplant, green beans and bok choy cooked in thick peanut sauce.

Short ribs in rich tomato sauce.

Beef tongue with olives in mushroom cream sauce.

Tripe, tendons and chorizo in tomato sauce with olives and bell peppers.

Ground beef and pork with raisins, garbanzos, carrots, potatoes, bell pepper and peas served with egg and fried potatoes.

Cubed tenderloin sauteed in garlic, worcestershire and soy sauce served sizzling.

Simmered in soy sauce, vinegar and garlic sauce topped with fried plantain.

Prepared in special Patio's seasoning.

Stewed with potatoes in tomato sauce.

Grilled marinated boneless chicken in soy, garlic and annatto oil.

Pork belly cutlets twice cooked and served with lechon sauce.

Diced pork with onions and jalapeno tossed with egg and served on a sizzling plate.

Pork shank fried to a golden crisp and served with vinegar soy sauce.

Fried diced pork over eggplant topped with mango and tomato salad.

Pork cutlets in rich tomato sauce simmered with potatoes, bell peppers and carrots.

Vegetable medley with pork and shrimp sauteed in coconut cream and shrimp paste.

Simmered in soy sauce, vinegar and garlic sauce topped with fried plantain.

Fried tofu cubes with onions and peppers.

Deep fried milkfish served with diced tomatoes, salted eggs and mango salad.

Crispy tilapia topped with diced tomatoes and green onions.

Mixed vegetables sauteed with tilapia fillets and seasoned with soy sauce.

Pan-fried tilapia fillet sauteed with bell peppers and carrots and mixed with sweet and sour sauce.

Boneless shredded milkfish topped with spices and served on a sizzling plate.

Steamed vegetables served with lemon soy sauce. Vegetarian.

Fresh vegetable with crepe topped with a sweet golden sauce, peanuts and garlic. Vegetarian.

Kangkong leaves with pork balanced in vinegar, soy sauce and garlic. Vegetarian.

String beans and squash with shrimp and pork sauteed in coconut milk. Vegetarian.

Eggplant, bitter melon, okra, string beans and squash sauteed with pork and shrimp paste. Vegetarian.

Sauteed bitter melon slices mixed with scrambled eggs and shrimp. Vegetarian.

Grilled eggplant with scrambled eggs, ground beef, pork, raisins and carrots. Vegetarian.

Vegetables in egg wrapper with golden sauce.

Eggplant, green beans and bok choy cooked in thick peanut sauce. Vegetarian.

Eggplant with eggs and minced mushrooms. Vegetarian.

Noodles sauteed with chicken, shrimp, Chinese sausage and vegetables.

Glass noodles sauteed with chicken, shrimp, Chinese sausage and vegetables.

A southern philippines noodle dish made with miki noodles, chicken, shrimp, shrimp balls and vegetables.

Basa filet in ginger broth with a side of miso sauce.

Naked minced hamonado longanisa with onions and jalapeno peppers topped with fried egg.

Grilled marinated pork strips.

Appetizer. Sizzling duck egg simmered in special gravy.

Fried pork shank (crispy pata) with peanut sauce vegetables and shrimp paste.

Beef shanks, chorizo, banana plantains, white beans and green leafy vegetables.

Pork blood stew topped with crispy pork lechon.

Twice cooked beef short ribs marinated in Patio's special sauce.

Poached whole pompano with onions, garlic and ginger simmered in Roma tomatoes.

Grilled whole pompano served with a side of salted egg and tomato ensalada.

Lightly battered shrimp with salt and pepper fried to perfection.

Marinated milkfish in soy sauce and calamansi sauteed with onions.

Smoked milkfish, deep fried with salted egg and tomatoes.

Pan fried white fish marinated in lemongrass, lemon butter and topped with crispy garlic.

Naked eggplant with mango, tomato and salted egg ensalada.

Stir fried noodle dish with seafood made famous by the city of malabon.

Serves 4-6 persons. The classic Spanish arborio rice dish infused with saffron treads and cooked to order with chorizo de bilbao, mussels, scallop, shrimp and chicken.

For 4 person.

For 4 person.

For 4 person.

Per person.

The classic Spanish saffron rice cooked to order with chorizo, mussels, scallops, shrimps and chicken. Serves 4-6 people.

Patio?s all-time bestseller halo-halo served in a fresh young coconut and topped with ice cream.

Patio?s version of brazo de mercedez covered with white chocolate cream and select berries-seasonal.

Mango roll cake topped with mango ice cream, mango puree and fortune cookies.

An old time favorite dessert; rich and creamy flan served with selected berries-seasonal.

Creamy egg custard flan fritters.

Layered sticky rice cakes with coconut cream sauce, finished with toasted coconut flakes.

Crispy banana fritters served with ice cream.

Pandan flavored jello with yogurt coconut strips, fresh milk topped with buco pandan ice cream and rice crispies.