Purple Roots Menu

Marinated grilled pork. All of our silog dishes are served with sunny side up egg, embutido, meatloaf, chicken lumpia, pickled cucumber, and garlic fried rice.\n

Soy citrus beef brisket. All of our silog dishes are served with sunny side-up egg, embutido, meatloaf, chicken lumpia, pickled cucumber, and garlic fried rice.\n

Crispy milk fish. All of our silog dishes are served with sunny side-up egg, embutido, meatloaf, chicken lumpia, pickled cucumber, and garlic fried rice.\n

Hawaiian luncheon. All of our silog dishes are served with sunny side-up egg, embutido , meatloaf, chicken lumpia, pickled cucumber, and garlic fried rice.\n

Sweet pork sausage. All of our silog dishes are served with sunny side-up egg, embutido, meatloaf, chicken lumpia, pickled cucumber, and garlic fried rice.\n

Crispy Philippine's fish. All of our silog dishes are served with sunny side-up egg, embutido, meatloaf, chicken lumpia, pickled cucumber, and garlic fried rice.\n

Philippine's frank. All of our silog dishes are served with sunny side-up egg, embutido, meatloaf, chicken lumpia, pickled cucumber, and garlic fried rice.\n

Fresh spring roll. A filipino appetizer consisting of julienned veggies wrapped in home made crepe drizzled with peanut sauce.\n

Rice porridge. Arroz caldo, also spelled aroskaldo, is a filipino rice and chicken gruel heavily infused with ginger and garnished with toasted garlic, scallions, and black pepper. It is usually. Served with calamansi or fish sauce, patis, as condiments, as well as a hard boiled egg.\n

Vegetables spring roll. Deep fried Philippine spring roll with mixed veggies.\n

Pork meatloaf. Philippine meatloaf made with ground pork and stuffed with hard boiled egg.\n

Arroz Caldo, also spelled Aroskaldo, is a Filipino rice and chicken gruel heavily infused with ginger and garnished with toasted garlic, scallions, and black pepper. It is usually served with calamansi or fish sauce (patis) as condiments, as well as a hard-boiled egg.

Famous BBQ. 3 pieces. Marinated in special sweet soy and herbs. Basted with banana ketchup and garnished with scallions.\n

4 pieces. Crispy pork ruffle fat. Deep fried ruffled fat. Slowly simmered in a fragrant mixture of fresh herbs.

5 pieces. Slowly char grilled wings. Marinated in rich herbal flavored blend. \n

An empanada is a type of baked or fried turnover consisting of pastry and filling, common in Spain, other Southern European countries, Latin American countries, and the Philippines. The name comes from the Spanish empanar, and translates as 'breaded', that is, wrapped or coated in bread. The filling that we use is called sisig, which is a pork based protein.

Siomai (Filipino: siyomay) in the Philippines is often ground pork, beef, shrimp, and the like. It is combined with extenders like garlic, green peas, carrots and among others which is then wrapped in wonton wrappers. It is commonly steamed, with a popular variant being fried and resulting in a crisp exterior. It is normally dipped in soy sauce with the juice of calamansi, a Philippine lime, and a chili-garlic oil is sometimes added to the sauce.

Crispy pork belly. Popular pork belly dish. Simmered for 3 hours in a specialized mixture of herbs and deep fried.\n

Grilled pork belly. Grilled and well seasoned pork belly.\n

Filipino braised stew. A filipino classic. Soy braised chicken. Served with boiled eggs, onions, fried garlic, and scallion.\n

Taro leaves curry. Taro leaves infused with coconut milk, mixed with Asian spices with your favorite protein.\n

Marinated grilled pork. Char and sauteed diced pork mix with soy and citrus special sauce. Served with onions, garlic, scallions, calamansi, and poached eggs.\n

Creamy rice noodles. Filipino stir fry noodles. Served with chicharron, scallions, fried garlic, and tinapa.\n

A hearty stew of beef shank and marrow. Topped off with string beans, bokchoy, grilled corn, brusset sprouts and scallions

Vegetable sour soup. A filipino favorite, sour soup served with your choice of protein, eggplant, daikon, okra, string beans, and boychoy.\n

Crispy whole pork leg. Krispy pata is a filipino dish consisting of deep fried pig trotters or knuckles. Served with a soy vinegar dip. It can be served as party fare or an everyday dish.\n

Grilled whole fish. Whole fish, stuffed with herbs and grilled to perfection.\n

Filipino noodle soup. Mung bean thread noodle soup. Served with chicken, cabbage, celery, carrot, and fried garlic.\n

Pumpkin curry. Freshly made vegetable curry. Served with pumpkin, string beans, and scallions.\n

Also known as bistek tagalog or karne frita, is a Filipino dish consisting of thinly-sliced beefsteak braised in soy sauce, calamansi juice, garlic, ground black pepper, and onions cut into rings. It is a common staple in the Tagalog and Western Visayan regions of the Philippines. It is eaten over white rice.

Pata hamonado or Sticky Sweet Pork Hock is a type of stew where pork hocks are slowly braised in a soy sauce and pineapple juice base infused with lots of garlic.

Pork Menudo is a Filipino pork stew dish with carrots and potato. It is stewed in a tomato based sauce and best eaten with rice.

Baked & Fried Inasal Chicken

Buchi, also known as sesame balls, are golden, chewy, and extra delicious with sweetened red bean filling.

Halo-halo, also spelled haluhalo, Tagalog for "mixed", is a popular cold dessert in the Philippines made up of crushed ice, evaporated milk or coconut milk, and various ingredients such as ube jam (ube halaya), mongo or garbanzo beans, coconut strips, sago, gulaman (agar), pinipig, slices or portions of fruit preserves and other root crop preserves, banana chips, ice cream, and wafer cookie straws.

Pie made out of mango & peach with other secret ingredients.

Made with condense milk, bread, & syrup.

Pinoy's favorite creamy dessert. Served as a drink with sago and gulaman.\n

Sweet, yet tart, our refreshing Philippine lime ade. You can choose to get the juice as-is or select 1 of the 2 different flavors we offer.\n

Brown sugar drink with sago and gulaman.\n