No service charge, ever. Prices subject to change. Corkage: wine ₱500, hard liquor ₱1,000 per bottle.
Creamy seafood bouillabaisse with fresh clams, crab, and fish in a light tomato base. Good for sharing.
Homemade Casa Marcos Caesar dressing, crispy bacon, parmesan, and pugon-baked croutons. Good for sharing.
Classic creamy mushroom soup (also a ₱100 steak add-on).
Succulent shrimp in spicy, garlicky oil — a Casa Marcos classic. Dip the baby pan de sal in the oil.
Wild-caught sugpito in rich crab fat, garlic, and chili.
House chorizo meets sweet garlic shrimp.
Classic gambas sautéed with baby eels — a true Spanish delicacy.
Grass-fed tenderloin tips with roasted garlic, salpicao-style.
Tender ox tongue in garlic oil with mushrooms and peppers.
Seasonal fresh squid rings in the house spice blend.
Sizzling liempo, house chorizo, and pork ears — Filipino-Spanish fusion.
Seasonal baked local clams with cheese and crispy garlic.
Casa Marcos buffalo wings, broiled crisp, with a red-pepper dip.
Button mushrooms in garlic and special seasonings.
House chorizo, fresh seafood, pork, and chicken with paprika.
The classic all-seafood paella.
Seafood and vegetables in black cuttlefish ink.
All-seafood paella cooked in crab fat.
The Valenciana, lifted with saffron.
Hand-cut Casa Marcos steak with bacon, potatoes, and mushroom-ham gravy.
Grass-fed tenderloin or porterhouse, garlic-pan-fried Casa Marcos style.
Garlic rice with tender steak bits and house seasoning.
Australian lean beef, potatoes, and pimientos in spicy tomato sauce — a Casa Marcos favorite.
Slow-cooked ox tripe, ox face, chorizo, and garbanzos in natural tomato sauce.
Meltingly tender ox tongue in creamy mushroom sauce.
Creamy truffle, butter, and cheese — the owner's favorite.
Shrimp, squid, and clams in a simple tomato sauce. Good for sharing.
A meaty Italian classic, or chicken-strip cream fettuccine.
Whole farm chicken simmered in its own broth with the house craft beer, onion, and celery. Good for 4.
Half spring chicken pan-fried in oil and garlic. Good for 2-3.
Lemon-seasoned skillet chicken with rice.
Hand-breaded chicken fingers with gravy and fries — a kids' favorite.
Australian ground beef in homemade gravy, with rice.
Seasonal wild-caught fish, olive oil and garlic, baked golden.
Pan-fried salmon in a citrus-honey-rosemary glaze, with rice.
Brazilian salmon stew in a creamy sauce, with rice.
The famous baby pandesal.
Garlic-buttered steamed rice.
A side of bacon.
Extra gravy, egg, parmesan, or Caesar dressing.
A takeout bottle of the in-house keg-aged sangria.
The house sauce, bottled.
Ask for the available flavors.
Peaches, blueberries, and vanilla ice cream on a sugar crumble.
Homemade brownies with vanilla ice cream.
5.5% ABV, infused with Baguio ube — coconut notes.
5%, brewed with pure Baguio apiary honey — floral and sweet.
8%, grapefruit-mango-pineapple hops.
8.5% Belgian dark — malty, dry finish.
5%, sweet strawberry aroma.
5.7%, tropical fruits and hops.
7.5%, smooth light-citrus.
6.5%, piney-floral with caramel hints.
5%, light, crisp, clean dry finish.
6%, coffee-roast aroma, creamy finish.
5%, tropical, easy-drinking.
Wine-based, keg-aged with fruit and hard liquor — the only sangria brewed in-house.
Spanish lemonade with condensed milk — summertime in a carafe (500ml).
Fruity carafes (500ml).
A pot of tea.
House coffee (₱99 on Wednesdays).
Bottled soda.
Bottled water.
Prices and availability change. Confirm with restaurant before visiting.