@PORT SEAFOOD CATERING@

Buffet menu is constantly changed for variety. A sample spread includes shell soup; for the appetizers -baked oyster, baked tahong with butter,crispy kangkong, dilis with teriyaki sauce, crispy chicken skin, drunken shrimp, crablets, sweet potato fries, vegetable tempura; for the tasty salads - puso ng saging, nangka salad, pipino salad, ensaladang talong, atchara papaya, green mango, guso-seaweed, lukot-seaweed, potato salad; the main course - pork menudo, chicken panda, sweet and sour meatballs, chorizo, sotanghon guisado/bam-i, pinakbet, adobong kangkong, sizzling bangus, lumpia shanghai, adobong pusit, sweet corn, pasta, sizzling squid, plain rice, garlic rice with butter; for desserts - buko panda, puto cutchinta, pitche-pitche, palitaw, biko, fresh papaya, fresh pineaaple, fresh watermelon and soft ice cream.

The Port Seafood Restaurant features both a lunch and dinner buffet which offers a wide selection of native and international dishes. The buffet at The Port is not limited to seafood, though. It also has salads, meat dishes, pasta, soup and desserts. Noteworthy items in the buffet are the native salads like the mango salad and the puso ng saging salad.

Lunch buffet menu consists of the following: shell soup; for the appetizers - baked oyster, baked tahong with butter, crispy kangkong, dilis with teriyaki sauce, crispy chicken skin, drunken shrimp, crablets, sweet potato fries, vegetable tempura; for the tasty salads- puso ng saging, nangka, salad, pipino salad, ensaladong talong, atchara papaya, green mango, guso-seaweed, lukot-seaweed, potato salad; the main course - chicken pork adobo, chicken panda, sweet and sour meatballs, chorizo, sotanghon guisado/bam-i, pinakbet, adobong kangkong, sizzling bangus, lumpia shanghai, adobong pusit, sweet corn, pasta, sizzling squid, plain rice, garlic rice with butter; for desserts - buko panda, puto cutchinta, pitche-pitche, palitaw, biko, fresh papaya, fresh pineapple, fresh watermelon and soft ice cream.

Dinner buffet menu includes: soup - tinolang manok; appetizers - baked oyster, baked tahong with garlic, crispy kangkong, dilis with teriyaki sauce, crispy chicken skin, drunken shrimp, crablets, sweet potato fries, vegetable tempura; salads – puso ng saging, nangka salad, pipino salad, ensaladong talong, atchara papaya, green mango, guso-seaweed, lukot-seaweed, potato salad; main course – sinugba pork belly, chicken barbecue, sweet and sour meatballs, sotanghon guisado/bam-i, pinakbet, adobong kangkong, sizzling bangus, lumpia shanghai, adobong pusit, sweet corn, pasta, sizzling squid, dinuguan; plain rice, garlic rice with butter; for desserts - buko panda, puto cutchinta, pitche-pitche, palitaw, biko, fresh papaya, fresh pineapple, fresh watermelon, halo-halo and soft ice cream.

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