Cendrillon
Restaurant Menu
Dinner Appetizers Squash soup with crab dumplings (Calabaza puree with coconut milk & ginger soup) $ 8.00 Amy's spring roll w/pickled green papaya relish (Grandmother's recipe of deep fried spring roll w/ a filling of cabbage, stringbeans, tofu, pork, shrimp) $ 7.50 Manila clams with blackbeans, leeks & shitake mushrooms $ 9.50 Beef tapa salad (thinly sliced air-dried beef marinated in soy, kalamansi & garlic $ 8.50 Fresh lumpia with tamarind and peanut sauce (Sauteed napa cabbage, beansprouts, jicama, leeks & mushrooms wrapped in fresh rice & purple yam wrapper) $ 8.50 Goat curry with fresh rice pancakes, chutney & plantain $ 10.50
Main Courses Chicken adobo (braised in rice vinegar, soy, bayleaves, garlic & chilies) $ 17.50 Striped bass with hijiki crust (panfried filet of bass topped with seaweed & leeks with Manila clams) $ 18.50 Salt roasted duck with mango & tomatillo chutney, cellophane noodles $ 20.50 Lamb shank braised in coconut milk, lemongrass, kaffir lime & galangal $ 19.50 Grilled oxtail kare-kare (Oxtail braised in tomatoes & ground peanuts with long beans & eggplant w/ fermented shrimp paste) $ 18.50
Asian Grill & Barbecue Romy's spareribs with mashed taro & sweet potatoes (marinated in garlic, soy and ricewine, then spice-rubbed and slow cooked in Chinese smokehouse) $ 18.50 Chicken inasal (Visayan style barbecue marinated in calamansi, garlic and achuete) $ 17.50 Grilled trout relleno stuffed with mushrooms, jicama & leeks wrapped in banana leaves $ 17.50
Noodles & Rice Laksa with shrimps and fresh rice noodle (Malaysian curry sauce of coconut milk, lemongrass, curry leaves, chilies) $ 18.50 Pancit luglug (Thick rice noodles with shrimp, ground pork, smoked trout & tofu) $ 16.00 Grilled squid pad Thai (rice noodles in tamarind sauce, peanuts, pickled radish & beansprouts) $ 15.50 Black rice paella with crab, scallops, shrimp & manila clams (black rice with green Thai curry, bottleneck gourd, loofah, mushrooms, eggplant) $ 18.50
Asian style brunch & merienda (in between meal snacks) are served on Saturdays & Sundays, 11 am – 4:30 pm. Philippine brunch specialties include tocino (achuete-cured pork), tapa (air-dried beef), pancit luglug, suman (steamed sticky rice wrapped in banana leaves), halo-halo and bibingka (Philippine rice pancakes topped with gouda & French feta cheese.)
PLEASE NOTE: All menu items and prices are subject to change.