Verde Restaurante at Loreland Farm Resort

If you ask me where I usually eat, I would say Verde Restaurante at Loreland Farm Resort. People ask me how I came up with the name Verde. 

Here's my story. One chilly afternoon, while working online at the restaurant, I looked around and observed. I noticed that we've got so many trees around the resort. All kinds like coconut, mango, kasoy, santol, mahogany, palm trees, etc.  We even have a Tipolo Tree where the name of my hometown Antipolo was derived.

These trees were planted by my grandparents and family so there's that heritage value. Not that I'm not aware of my surroundings just that I find it cool to eat in a place full of trees. Trees are green and the Spanish of green is Verde. There you go!

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I remember working on this menu for how many nights with my very talented team - very good friends from La Salle Antipolo. They say I named it Verde because we were all classmates at La Salle. Quite  right I said. They are the Master Photographer Mr. Don Clavo de Comer and straight from Four Seasons Hotel in Dubai, Ms. Maria Maru Acebo who was just in the country for a brief vacation. They were very instrumental helping me put this project together. To them I'm very thankful.

Here it is, the menu of Verde Restaurante...

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My personal favorites for breakfast are Danggit and Bangus. I'm very Filipino in my choice of breakfast. At home, I had to cook Danggit somewhere else because my father doesn't like the smell. Really, I don't mind the smell. 

Breakfast specialty at Verde is Mango and Green Tea infused Pancake. There's nothing like it anywhere if you ask me. Another favorite is French Toast Fusion - dipped in milk coated with egg and dusted with powder sugar.

Breakfast and Beverage Menu (click to zoom)

Here's the menu for Nibbles, Soup, Salad, Sandwiches, Pasta and Rice Toppings. I've got several favorites here like Buffalo Chicken Wings - marrinated chicken wings coated with special batter, served with aioli, barbecue and sweet chili sauce. 

For the more health conscious that I am, the following are my usuals:

For salad, Gourmet Greens filled with lettuce, queso puti, cherry tomato, mandarin orange with herbed balsamic vinaigrette. 

For sandwich, Healthy Veggies - grilled thinly sliced aubergine, cucumber, bell pepper, tomato and carrots spread with garlic pesto sauce in toasted baguette.

For pasta, Tuna Pesto Pasta - al dente spaghetti topped with healthy combination of tuna, pesto, grilled tomato and garlic.

For rice toppings, Chinese Soy Chicken - white rice topped with steamed chicken served with its special ginger soya sauce.

All Day Menu (click to zoom)

All Day Menu (click to zoom)

For families and friends coming for lunch or dinner, there's a wide selection of menu to choose from traditional Filipino dishes to Oriental fusion. 

One of my favorites is the Classic Grilled Platter - sampler of grilled stuffed squid, tilapia and pork liempo partnered with ensaladang mangga, camote tops and okra with bagoong (shrimp paste). Another favorite is Sinigang na Bangus Belly sa Manga - milkfish in young mango soup base with Filipino native vegetables.

Something Heavy (click to zoom)

Something Heavy (click to zoom)

End your meal with something sweet. Try Antipolo's Best - fried suman (sticky rice deli) with latik (oiled coconut muscovado) topped with cashew nuts or Apple Cinnamon Crepe - crepe stuffed with carramelized apple with cinnamon hint flavor, drizzled with caramel and choco syrup.

Sweet Cravings (click to zoom)

Next time you are going out of town, try Verde Restaurante at Loreland Farm Resort as your dining destination. The restaurant is not resort inspired. It really is in a resort.