The Menu

During the cocktail hour, guests noshed on traditional Filipino pica pica (appetizers), such as kinilaw (the Filipino version of ceviche), and sipped the signature wedding El Nido Bellinis, made from champagne and mango juice. For dinner, two of the highlights were the cooking stations by the pool, which served up Mongolian barbecue and stir-fry. In keeping with Filipino tradition, Sharon and Patrick also had two lechon (pig) roasts.