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Home » Restaurants » Restaurant Details » View Menu Restaurant Menu Cendrillon Address: 45 Mercer St, Btwn Broome & Grand St New York, NY 10013 212-343-9012 Lunch - Merienda   Appetizers             Amy's Spring Rolls : Grandmother's recipe of springrolls made with cabbage, carrots, stringbeans, tofu, pork & shrimps         6.00   Ukoy : vegetable and shrimp fritter         7.00   Lumpia Shanghai with fresh pineapple sweet & sour sauce : deepfried springrolls of ground pork, mushrooms, jicama, cellophane noodles         7.50   Fresh lumpia : sautéed Napa cabbage, mushrooms, jicama & leeks wrapped in fresh purple yam crepe served with peanut & tamarind sauce. (Add $ 3 for shrimps)         6.00   Fresh Lumpia         5.50   Salads*             Roast Chicken with Peach Chutney and Homemade Mayo         8.00   Grilled Pork Loin with Plum Sauce         9.00   Beef Tapa (air-dried Beef) with Tomato Salsa         10.00   Tamarind Shrimp with Pineapple Salsa         12.00   Noodles             Pancit bihon : vermicelli rice noodles with Chinese sausage, chicken & bok choy         9.00   Pancit luglug : thick rice noodles with ground pork sauce topped with smoked trout, tofu, hardboiled eggs & poached shrimps         10.50   Wheat noodles with tofu, watercress & spicy miso sauce         8.00   Cellophane noodles with lamb curry, carrots & stringbeans         10.00   Mixed noodles with shiitake, Asian greens & eggplant fritter         8.50   Udon in broth with salt-roasted duck & leeks         10.00   Southeast Asian Style Lunches             Balinese Fried Chicken with Sweet Potato Salad : marinated in ginger, galangal, coriander, turmeric, shallots & garlic         10.00   Filipino "pinoy" Burger with Lettuce, Tomato & Shoestring Potatoes         8.50   Filipino "pinoy" Burger with Lettuce, Tomato & Shoestring Potatoes : with Gouda cheese, (ground sirloin with Spanish chorizo in homemade bun)         9.50   Chicken Adobo In a Claypot with Rice         10.00   Baby Back Ribs Adobo with Rice : Adobo, the national dish of the Philippines, is a stew of either chicken and/or pork braised in vinegar, garlic, soy sauce, bayleaves, black peppercorns & chilies. In February 2006, Romy once again was invited by Martha Stewart on her TV show to cook Filipino food. This time he cooked our popular chicken adobo with a touch of coconut milk to make it rich & moist         12.00   Grilled Striped Bass with Mango Salsa         11.00   Black Rice Paella : with shrimps, Manila clams & scallops with Asian vegetables         13.00   Beverages / Ices / Shakes             Juices : Kalamansi, Buko juice, Mango, Four Seasons (mango, pineapple, guava & orange)         3.50   Coffee         2.50   Illy Espresso         3.00   Illy Cappuccino         3.50   Fresh Fruit Ices : Black Cherry, Mango, Passionfruit, Lychee         3.00   Milk Shakes : Mango, Vanilla Bean, Jackfruit         5.00   Dinner   Appetizers             Squash Soup with Crab Dumplings : Calabaza puree with coconut milk & ginger soup         9.00   Amy's Spring Roll : w/ achara pickled green papaya relish Grandmother's recipe of deep fried spring roll with cabbage, stringbeans, tofu, pork, shrimp)         8.50   Lumpia Shanghai : with pineapple sweet & sour sauce Deep fried spring rolls with pork, carrots, mushrooms & jicama         8.50   Manila Clams : with blackbeans, leeks & shitake mushrooms         10.50   Beef Tapa Salad : thinly sliced air-dried beef marinated in soy, kalamansi & garlic         9.50   Fresh Lumpia with Tamarind and Peanut Sauce : Napa cabbage, beansprouts, jicama, leeks & mushrooms in fresh purple yam wrapper         9.50   Goat Curry : with fresh rice pancakes, chutney & plantain         11.50   Main Courses             Chicken Adobo : braised in rice vinegar, soy, bayleaves, garlic & chilies         18.50   Striped Bass with Hijiki Crust : panfried filet of bass topped with seaweed, leek & miso crust         19.50   Salt Roasted Duck : with mango & tomatillo chutney and cellophane noodles         21.50   Lamb Shank : braised in coconut milk, lemongrass, kaffir lime & galangal         20.50   Grilled Oxtail Kare-kare : with bagoong fermented shrimp paste Oxtail braised in tomatoes & ground peanuts with long beans & eggplant         19.50   Asian Grill & BBQ             Romy's Spareribs : with mashed taro & sweet potatoes marinated in garlic, soy and ricewine & spice-rub; then slow cooked in Chinese smokehouse         19.50   Chicken Inasal : Visayan style barbecue marinated in kalamansi, garlic and achuete         18.50   Grilled Trout Relleno : stuffed with mushrooms, jicama & leeks in banana leaves         19.50   Noodles & Rice             Laksa : with shrimp & udon Malaysian curry sauce of coconut milk, lemongrass, curry leaves, chilies         19.50   Spicy Rice Noodles with Tofu : sesame seeds, shiitake mushrooms & watercress         17.50   Cellophane Noodles : with beansprouts, mushroom, bok choy, snowpeas & lotus root         17.50   Black Rice Paella : with crab, scallops, shrimp & Manila clams with green Thai curry, bottleneck gourd, loofah, mushrooms, eggplant         19.50   Brunch - Merienda