Knee High Stocking Co.

Filipino fried egg rolls served with dipping sauce.

Chicken drummettes marinated in soy, lime, honey, sriracha, garlic, sesame baked, and tossed with sticky sauce. Topped with mango and tomato sauce.

Salty, adobo seasoned, garlicky, and peanuts.

Spanish preparation russet potatoes tossed with choice of sriracha mayonnaise, garlic or ginger and honey with duck fat or adobo seasoning and sriracha catsup no duck fat.

Soft baguette roll stuffed with adobo seasoned grilled paneer, sauteed mushrooms topped with sticky sauce and kewpie mayonnaise, and red onion. Garnished with cilantro. Served with mango and tomato salsa.

Soft baguette roll stuffed with beef steak tapa, velveeta, sauteed onions and red peppers drizzled with kewpie mayonnaise. Garnished with cilantro. Served with mango and tomato salsa.

Soft baguette roll stuffed with tender pork adobo, garnished with red onion, cilantro, and drizzled with kewpie mayonnaise. Served with mango and tomato salsa.

Slow cooked boneless pork simmered in vinegar, soy sauce, and herbs until tender. Served over garlic fried rice.

Housemade beef steak tapa over garlic rice topped with pickled veggies, sautéed red peppers and onions, sriracha mayo, fresh cucumber and jalapeno.

Plant based spin on a classic meaty Filipino dish, adobo. Eggplant simmered in soy sauce, vinegar, and spices. Topped with pickled slaw and mango tomato salsa. Served over garlic fried rice.

Plant based spin on classic meaty Filipino dish, sisig. Lightly fried tofu, mushroom medley simmered in soy sauce, citrus, and herbs. Topped with pickled slaw, mango, and tomato salsa, and drizzled with Kewpie mayonnaise. Served over garlic fried rice.

Ube bread pudding deep fried to perfection. Served with calamansi glaze. 3 pieces.