Taglamig: A Filipino-inspired Winter Dinner

Mission, San Francisco



Pop-up space
Available for purchase,BYOW
Banquet (20+ Guests)
For this dinner, we'll be featuring 6 courses of Filipino-inspired dishes using seasonal and locally sourced (when possible) ingredients. Some of the unique flavors of Filipino cuisine will be highlighted in this meal. This will be our first public dinner in San Francisco in nearly a year. We're looking forward to being back and sharing this menu with you all. Wine pairings curated by Carlos Lorenzo. Carlos Lorenzo is a wine professional. He attended the Culinary Institute of America in Hyde Park, New York to pursue a career in the culinary field as a cook/chef then later transitioned to focus his work and studies in the hospitality and wine business. During his time in New York, he staged -- an unpaid internship -- in the kitchens of Daniel, Le Bernardin, Prune, and EMP, to name a few. Before Carlos worked with us, he was a Cellar Manager and part of the team that set up Verve Wine in San Francisco. There, he worked alongside Eric Railsback and Master Sommelier Dustin Wilson wherein he honed his skills and knowledge with the wine business. Furthermore, he is studying for his certifications under the Court of Master Sommeliers.

Menu detail

Ginataan-style Dungeness Crab Dip
Dungeness crab meat, coconut cream, ginger,garlic, bagoong (salted shrimp paste), and other spices. Served with sticky rice and coconut/garlic crostini.
Shrimp/Chicken Lumpia
Filipino-style crispy egg rolls. We will be serving the following flavor: -Butterflied shrimp, seasoned ground chicken, and diced vegetables. Spiced vinegar dipping sauce.
Winter Salad
Mix greens, shaved fennel, radishes, citrus segments. Calamansi/sesame vinaigrette.
Deconstructed Salmon Sinigang
Salmon fillet and belly, flash-roasted baby bok choy, green beans, daikon, and peppers. Served with an 8 hour lemongrass, ginger, and tamarind-based broth.
Braised Short Rib Bistek
Small Plate
5+ hour braised short rib with soy sauce, citrus, garlic, black peppercorns, and ginger. Topped with crispy onions. Butternut squash/bagoong purée and seasonal roasted vegetables.
Blood Orange Bibignka
A lightly sweet, moist cake made with rice flour and coconut milk. Topped with blood orange, candied kumquats, vanilla bean ice cream, and toasted coconut.
(Optional add-on) Wine Pairings
•NV Domaine Saint Sparkling Brut •2010 Qupé “Bien Nacido Vineyard” Syrah •Patrick Bottex 'La Cueille' Bugey-Cerdon NV


Wine Pairings (3 varietals) by Carlos Lorenzo

Taglamig: A Filipino-inspired Winter Dinner

San Francisco, California

(Exact Address will be shared upon purchase.)