Lunch at Casa Roces

...and Casa Roces is the place to enjoy familiar and comforting flavors without the usual rush. For more on Casa Roces, check out my previous posts here at http://dude4food.blogspot.com/2013/10/the-casa-roces-experience.html and its wide range of classic Filipino and Spanish dishes here at http://dude4food.blogspot.com/2013/10/classic-filipino-spanish-cuisine-at.html.

The ancestral home still maintains the warmth of the original structure, with many of the original elements preserved. All around, one can find old photos proudly displayed, along with other memorabilia from the Roces Clan.

During my visit, members of the ancestral home's family gathered for lunch as well, adding to the warm and cozy vibe. Even the family pet felt right at home in one of the many private function rooms located at the second floor.

Start with one of Casa Roces' signature appetizers, Pate de Pescado Duo (P 360), a sampler with Salmon Mousse with Pommery mustard topped with caviar and Bacalao Caviar, salted cod with potato, served with toasted baguette.

Crispy Lengua Caesar Salad (P 160), fresh and crisp romaine lettuce topped with crunchy ox-tongue croutons. The addition of crispy lengua instead of the usual crunchy croutons gives this salad a refreshing new twist. 

Truffle Mushroom Puree (P 210), a thick and hearty soup made with three kinds of mushrooms enriched with truffle oil. The distinct nutty notes from the rich truffle oil blends perfectly with the creamy soup and the earthy mushrooms. 

For the mains, we go for the Oven-Baked Salmon Wellington (P 420), salmon fillet stuffed with Boursin cheese in a thin and flaky crust with spinach lemon cream sauce. The delicate flavors of the fresh salmon work well with the thin crust, and the spinach lemon sauce rounds out the flavors.

Chicken Adobo Confit (P 285), oven-baked chicken adobo with salsa verde and and adobo sauce, Casa Roces' own take on the classic adobo. Familiar, yet different, and an elegant rendition of a popular household favorite.

Callos a la Abuelita (P 295), rich and tender tripe stew with chorizo and chick peas, familiar and comforting flavors reminiscent of countless family meals.

For dessert, Turon a la Mode (P 135), fried spring rolls stuffed with bananas and ube jam drizzled with caramel langka sauce and served with a side of ube ice cream, completes the leisurely lunch at Casa Roces.

At Casa Roces, time stops as soon as you walk in, just the place for a long and leisurely lunch.