Skip to main content

Celebrate With Steak on Father's Day At l'entrecote Corner Bistro

Treat your Dad to a steak and wine meal at l'entrecote Corner Bistro in Bonifacio Global City this coming Father's Day.




            Order the 21-ounce Certified Angus Tomahawk Rib Bone Steak with a choice of sidings and sauce. This specialty cut stands out with its extra long rib bone, exceptional flavor and remarkable tenderness.

End the meal with a complimentary glass of Layer Cake 2012 Malbec from Argentina. Extremely dense and concentrated, opaque purple, almost black in color, Layer Cake 2012 Malbec leaves on the palate layers of savory fruit, spice notes, espresso and dark chocolate as well as a rich, creamy texture.  

This extraordinary meal is P3,240.00.

Dine with a minimum of four people with another order of Tomahawk Rib Bone Steak and receive a Gift Certificate for a free bottle of Ventisquero Cabernet Sauvignon Clásico 2013 from Chile for your next visit at l’entrecôte .

For reservations, call l’entrecôte at telephone numbers 856-4858, 836-2764 or mobile 0905-991-1266.

Comments

Popular posts from this blog

Bolzico Beef To Go via GrabFood

Since last year, when the Covid-19 pandemic took over the world and made everything stop, most people (me included) resorted to food delivery as it is safer than going to the restaurant, grocery, or market to buy food. One such favorite delivery app is GrabFood. 

Pizza Hut Introduces Iconic Philly Cheesesteak Pan Pizza

Did you know that Pizza Hut has been in the Philippines for more than three decades already?  Pizza Hut Philippines opened its doors to the Philippines in 1984 and since then, it continuously serve and offers new and exciting flavors to its diners. Today, it will add another iconic flavor to its menu- the Philly Cheesesteak Pan Pizza.

RECIPE: TKG's Pan-Grilled Maya-Maya With Calamansi Butter Sauce

I chanced upon some fresh-looking Maya-Maya being sold near my daughter's school today so I bought some. I don't really have a dish in mind when I bought it. Maybe fried, sinigang ... And upon checking the fridge and pantry (no more olive oil), I decided to marinate the fish in calamansi to remove the fishy taste. I pan-grilled the fish being careful not to burn it. Then I minced some garlic, cooked it in butter, added some salt and poured the sauce on top of the fish. And its ready to eat. And oh, I also steamed some cauliflower as a side-dish. Bon appetit!