Fresh Lumpiang Ubod In Australia, any dish with “ubod” is considered a millionaire's dish simply because an entire coconut tree is felled just to get to the heart of the palm. It is almost sinful then to create a dish that is not worth its name. Cena Una Fresh Lumpiang Ubod makes you feel like a millionaire!
Mushroom Al Ajillo Spain's favorite tapa, this was introduced to Filipinos early on and was quickly adopted with the use of champignons. Served with lots of garlic. Take a sprig of parsley, though, to sweeten your breath.
Lumpiang Tinapa Stuffing is smoked fish (tinapa) flakes blended to smooth consistency and piped into individual lumpia (crepe) wrappers; deep-fried until golden brown. Dip each in our own Cena Una sauce to complete the marriage of flavors.
Buffalo Wings The Buffalo Wings Dish was first invented and first served in a restaurant in Buffalo, New York, thus the name. The secret ingredients remain secret to this day, but our version is very close to the original.
Chicken Tender Honey Mustard Chicken breast is marinated in honey mustard mayonnaise long enough to make it juicy inside but crispy outside after frying.
Gambas Al Ajillo with Foccaccia Bread A Spanish and South American favorite
Ratatouille Inspired a movie of the same name. This appetizer is eaten with French bread or on bruschetta. Our secret is our Herbes de Provence and the extra virgin olive oil in it. Ask the chefs to concoct something with this vegetarian dish.
Heart of Palm & Apple Salad The ubod is paired with apple for a mix of crunchiness. This is even recommended to be taken towards the end of the meal just to cleanse the palate and segue to enjoy the dessert.
House Chef's Salad All available in-season greens, tomatoes, cucumber, ham, cheese, and other ingredients that the Chefs deliciously create for an appetizing healthy opener.
Wild Fern Salad Pako is available year-round and our Chefs are able to create a variety of dishes with it, and they have concocted a dressing that brings out the best in pako when made into a salad.
Cioppino An Italian-inspired fish stew invented in the San Francisco Bay Area, USA.
Soupe Potiron Very smooth, almost velvety in texture, pumpkin soup is a good source of vitamins for improving eyesight. Also ideal for vegans. With hints of cinnamon and lemongrass.
Minestrone A specialty of Genoa, Italy. There's a competing vegetable soup from Milan with added meat. Ours is tailored for the health-conscious, adding, as in Genoa, short noodles, and always finishing with a spoonful or two of Genoa's emblematic sauce—pesto!
Puree of Vegetables with Fine Herbs This is good even for babies. For seniors, too. And vegans. No cream, just the plain taste of vegetables blended for that smooth texture.
Tom Yam Goong A taste of Thai that uses an exotic Bicol ingredient: kalpe. Rediscover the taste of our local spices in a dish that Thai royalty truly indulges in. A must-try.
Chicken/Pork Adobo in Rosemary Exclusive from Cena Una, this is a take-off from France's famous Coq au Vin. Our version has additional secret ingredients that make it taste more like a local dish.
Grilled Pork Chop with Caramelized Onions and Apples Apples are always pork's happy partner. Adding long-simmered sliced onions brings out an aroma and taste that tickle one's appetite. When abundantly in season, pinkish makopa or water apples are thrown in for color and an added unique layer of taste.
Pork Cordon Bleu Soft and tender cut of pork. It oozes with melted cheese and the aroma of smoked ham and herbs.
Pork Medallion in Pepper Sauce Taken from the tenderest part of pork, the medallion is served with sauce out of grilled capsicum for a sweet peppery flavor.
Pork Wiener Schnitzel The hallmark of this dish, which is named after Wien (Vienna) the capital of Austria, is its light puffy breadcrumbs coating a thin, tender pork cutlet. Served with lemon wedges, capers, and chopped Italian parsley.
Beef Pepper Steak Generously sprinkled with coarsely ground black pepper, sauteed in butter, and served with a sauce made from pan drippings, stock wine and cream flavored with brandy. In French, it's called Steak au Poivre.
Wagyu Cut Steak This is a menu special: a cut of imported tenderloin cooked as you desire, sauced with assorted wild mushroom juice and served with vegetables, potatoes, a glass of our red wine, and followed by dessert.
Fillet of Lapu Lapu in Cena Una Gourmet Sauce This is one of our own specialties that is highly recommended. Our Chef's recent creation, the sauce marries the flavor of fish and prawns for a long interplay of tastes.
Poisson en Pappilote Fish cooked in its own juice and other flavorings in a sealed parchment paper for a clean herbal taste. The aroma is simply marvelous. So take a quick whiff as soon as the parcel is ripped open.
Fish Fillet Goujonnette with Tartar Sauce A dish that hails from France. Boneless, cut into fingers, then rolled into bread crumbs and other ingredients to make it as delicious as possible.
Butterflied King Prawns in Tilmok Sauce Another exclusive of Balay Cena Una, the prawns are marinated with herbs from our garden, baked to perfection, and sauced with coconut milk flavored with saffron. Hints of Bicol's almost forgotten tilmok dish. Served over pasta!
Pasta Bolognese Italy's favorite dish from Bologna. The secret for authentic cooking is the long simmer in milk of ground beef and lean pork combined. Notice the soft, cotton-like texture of the sauce. Pasta is al dente and, if preferred, freshly made from our kitchen.
Pasta Puttanesca Prepared and first introduced by ladies of the night in the ports of Genoa in Italy. Our version comes close to the real thing by using, as required, anchovies, capers, olives, and extra virgin olive oil. We stick to authenticity.
Pasta Carbonara In white creamy sauce and with crispy bacon bits, this is to be eaten while still very hot. The cheese topping is simply irresistible!
Pasta Cena Una A must-try for locals and tourists alike! This Pinangat Pasta is lemony and nutty, with layers of flavors, including that of anchovies and smoked fish.
Pasta Cena Una Especial We've raised the ante! The sauce is not the usual, but a perfect marriage of coconut milk and saffron, thus the brilliant golden color that gives it is appetizing look. We throw in shrimps to complete the dish.
Cena Una Chocolate Cake Our signature dessert prepared by our award-winning Pastry Chef.
Crème Brulee Forget your diet.
Crème Caramel Leche flan served with malvarosa.
Take Home Orders Cena Una also takes pride in offering dishes for take home orders. We are just a phone call away, and we will cook your favorite dishes as you wish. Here are some of the items that our Chefs can prepare: lasagna, pizza, paella, and pasta dishes that are not in our regular menu. Better yet, you can name it and you'll have it!
Please Take Note Take-out foods are properly prepared by our Chefs and kitchen staff according to established sanitary and holding practices to prevent contamination and spoilage. Bringing them out and exposing them to the temperature danger zone may eventually lead to bacterial growth. We therefore request that customers sign a waiver releasing Balay Cena Una from any responsibility for ailments that may occur if the food is not consumed immediately after take-out. Thank you.