Museum Café: Hottest Additions for this Week

The Museum Café is once again in the works of another amazing selections just for you. We are still a week away until Valentine’s Day yet they have new selections that would surely appeal to your senses but first, I would like to re-feature some regular selections they have all year round for their sandwiches like the cooked Talisay Ham, Baked Spiced Bacólod Pork Belly, all time favorites like Smoked Bacon, Chicken and Salmon, Pata Negros Cured Ham, Beef Croquette and Sweet Candied Fruit Jam. For the ones who are very health conscious, those are organic which goes with French Baguette, Whole Wheat, Grey Sesame and Corn Breads.

For this week, Negros Museum’s Museum Café has three new selections for us to taste and enjoy. Most of the ingredients are from the local markets which never fails to have fresh produce daily and delivered to the Café after purchase. These natural culinary art, as the Museum Café calls them, will surely capture your appetite and mood as you spend the night with someone special:

Ravioli Cheese-Alogbati-Pistachio and Ravioli Ground Pork-Fresh Basil-Celery

One Raviolo, two and more Ravioli (plural) are a traditional type of Italian filled pasta. They are composed of a filling sealed between two layers of thin egg pasta dough and are served either in broth or with a sauce. The word ravioli is reminiscent of the Italian verb ‘riavvolgere’, ‘to wrap’. The earliest mention of ravioli appear in the writings of Francesco di Marco, a merchant of Venice in the 14th century. In Venice, the mid-14th century manuscript Libro per cuoco offers ravioli of green herbs blanched and minced, mixed with beaten egg and fresh cheese; we did the same: fresh Sagay cows milk cheese with alogbati, egg and added some pistachio nuts. The yellow Ravioli is fillet with ground pork, fresh organic basil and celery. We serve it as starter and as main course with cream-sauce and Parmesan.

Grilled Tuna with Matured Green Tomato-Raisin Chutney

We found a nice fresh yellow fin Tuna in the Market of Talisay City. Made fillets and grill it for you. It comes with matured, more than a year, green tomato-raisin chutney, a beautiful marriage of tastes. With organic brown rice and our rich salad.

Nut Tart

Crunchy hazelnuts, almonds, walnuts and pistachio with caramel on a butter dough tart bottom.

The Museum Café also improved three selections from last week in order for you to enjoy your taste of ff. tasty food items:

Chicken Malunggáy Terrine

It is commonly said that Malunggáy leaves contain more Vitamin A than carrots, more calcium than milk, more iron than spinach, more Vitamin C than oranges and more potassium than bananas, and that the protein quality of  Malunggáy  leaves rivals that of milk and eggs. We made a terrine with tender Natural Bago Chicken and layers of Malunggáy leaves, thinly sliced on bread or as main dish with organic brown rice and our rich salad.


Spanish Tapas; pork meatballs baked in olive oil, and cooked in concentrated tomato sauce with garlic and onion. As snack or as main dish with a choice of bread or organic brown rice and salad.


Spanish Tapas; Anchovies-Sardines coagulated in vinegar; marinated in olive oil with fresh parsley and garlic.As snack or as main dish with a choice of bread or organic brown rice and salad.

Sounds appetizing, isn’t it? Worry not for they always come out as described here and oftentimes, tastier than described too. All the ingredients for the present selections are sourced locally in Negros markets so you not only eat well, you help the farmers.

For your drinks, you can always order chilled iced tea made from freshly brewed tea leaves. There is also freshly brewed selection of coffee like the Batangas coffee which comes in cheap. In the news lately, Province of Negros Occidental is actively campaigning for the increased production of locally-produced organic coffee. Unknown to some, the highlands of Negros Island grows the best kind of coffee beans. The Province is seeking to plant one million coffee trees by next year. Among the coffee selections of this Café is the locally produced Buenos Aires Mountain Coffee from Bago City. Drop by anytime, from Tuesdays to Sundays for your treat.


About Mark Mayo - Magallanes

MARK MAYO - MAGALLANES – blogger by passion, cook by hobby, student by life, theater actor by fate, writer by work, and Christian by grace. Part Filipino, Chinese and Spanish by blood, he is proudly 100% Negrénse. His love for his home Island of Negros, heritage and lifestyle has led him to write much about it and full-time, all-time. View all posts by Mark Mayo - Magallanes

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