Green Banana Leaf South St Menu

Lightly breaded squid rings served with our very own aioli sauce.

Deep-fried pork ruffle fats served with vinegar dipping sauce.

Mixed vegetables wrapped in a crepe-like wrapper made of eggs.

Glazed with sukiyaki sauce and topped with bonito flakes.

Sweet potatoes, green beans, jicama, carrots, sweet yams, and bean sprouts with vinegar sauce.

Eggrolls, calamari, rellenong bangus, and sweet potato fries.

Fried breaded calamari sauteed in kung pao sauce with bell peppers and chilies.

Wok-seared ground chicken, tofu, bell peppers, and peanuts served with romaine lettuce.

Pork eggroll, a mix of ground meat, and vegetables, served with sweet & sour sauce.

Our favorite bangus, relleno style, fried with panko breadcrumbs and served with sriracha aioli sauce.

Slowly-simmered beef shank with green beans, cabbage, bok choy, and corn on the cob.

Beef rib stew with potatoes and cabbage.

Thick soup with lomi noodles, squid, chicken liver, pork, and quail eggs.

Filipino pork wonton soup.

Tender pork ribs in sour broth with taro paste and vegetables.

Shrimp in sour broth with vegetables.

Bangus (milkfish) belly in our sour broth with vegetables.

Chicken soup dish with ginger, chayote wedges, and spinach.

Thin slices of bitter melon with onions, pineapple, and mango, mixed in rice vinegar.

Mixed greens with Asian dressing, topped with barbecue chicken and crispy noodles.

Fresh cucumber mixed in rice vinegar with red onions.

Set of 3 salads: fried eggplant topped with bagoong tomatoes, topped with salted egg and cucumber salad.

Shredded bangus (milkfish) sauteed with onions and bell peppers.

Boneless bangus (milkfish) belly simmered in lemon soy sauce topped with fried onion rings.

Finely chopped chicken and chicken liver mixed with onions.

Finely chopped pork belly and grilled pork ears mixed with onions and bell peppers.

Shrimp, green mussels, and calamari with bell peppers and onions sauteed in salpicao sauce.

Tender beef shank in mushroom gravy sauce, topped with diced carrots and green peas.

Deep-fried pork hock served with vegetables in a peanut-based sauce.

Deep-fried breaded calamari, green mussels, tilapia fillet, and shrimp served with vegetables in a peanut-based sauce.

Oxtail, tripe, and vegetables cooked in a peanut-based sauce.

Vegetables cooked in peanut-based sauce.

Beef ribs, with potatoes, carrots, and bell peppers simmered in tomato sauce.

Pieces of chicken simmered in vinegar, soy sauce, and garlic, topped with boiled egg.

Tender pork belly simmered in vinegar, soy sauce, and garlic, topped with fried plantains.

Deep-fried breaded swai fillet topped with carrots and bell peppers, and poured with sweet & sour sauce.

Deep-fried chicken served with banana sauce.

Chicken thigh meat marinated with our GBL BBQ sauce.

Grilled pork belly marinated with our GBL BBQ sauce.

Deep-fried butterflied tilapia.

Sliced beef simmered in lemon soy sauce and topped with fried onion rings.

Half chicken marinated in annatto oil and garlic.

Deep-fried pork hock.

Pork meat and pork ears simmered in beef blood and topped with chicharon bulaklak.

Deep-fried whole chicken served with banana sauce.

Grilled whole pompano served with eggplant salsa.

Grilled whole boneless bangus (milkfish) topped with eggplant salsa.

Deep-fried pork belly.

Thin slices of pork marinated with our GBL BBQ sauce.

Grilled cuttlefish stuffed with diced tomatoes and onions.

Fried whole boneless bangus (milkfish) topped with eggplant salsa.

Stir-fried asparagus in ginger sauce and topped with fried tofu.

String beans, pork, squid, and shrimp simmered in coconut milk and topped with fried eggplant.

Stir-fried vegetables with quail eggs, shrimp, and chicken liver.

String beans, squash, pork, and shrimp simmered in coconut milk with shrimp paste.

Long beans, okra, squash, bitter melon, and eggplant sauteed in soy sauce and shrimp paste, topped with lechon kawali.

Vegetables simmered in coconut curry sauce.

Rice porridge with chicken and egg.

Stir-fried fresh egg noodles and rice noodles with shrimp, pork, and vegetables.

Rice noodles in thick ground pork sauce, garnished with fried garlic, pork cracklings, shrimp, spring onions, and sliced egg.

Stir-fried rice noodles with shrimp, pork, and vegetables.

Stir-fried canton noodles with shrimp, pork, and vegetables.

Fried tofu and pork ears served with dipping sauce.

Barbecue house specials: pork BBQ skewers, BBQ liempo, Korean BBQ beef ribs, sliced BBQ chicken, and half chicken inasal.

Crispy favorites: calamaris fritos, lumpianitas, crispy pata, lechon kawali, and GBL fried chicken.

Seafood house specials: grilled boneless bangus (milkfish) with eggplant salsa, stuffed grilled squid, stuffed baked green mussels, and Cajun shrimp.

Sauteed with pork adobo, egg, soy sauce, and garlic.

Sauteed in shrimp paste and topped with fresh mangoes and diced tomatoes.

Fried rice with chicken pieces.

Fried rice and cooked in garlic and annatto oil.

Rice with shrimp, eggs, and green peas.

Sauteed in squid ink and topped with fried calamari.

Combination of beef ribs and chicken.

Boneless milkfish.

Fried or grilled pork chop.

Made with plantains and jackfruit, wrapped in a lumpia wrapper and fried to a crisp.

Mixture of shredded young coconut, tapioca, and pandan-flavored gelatin in sweetened milk, topped with vanilla ice cream and rice crispies (pinipig).

Mixture of shaved ice, milk, jackfruit, red beans, sweet palm fruit, and green jello, topped with purple yam jam, leche flan, ube ice cream, and rice crispies (pinipig).

A scoop of mango, ube, or vanilla ice cream.

A caramel custard dessert.

Shaved ice with sweet corn and milk mixture, topped with mango ice cream and rice crispies (pinipig).