Cecelia Creole Bistro - Baton Rouge, LA

Over Louisiana rice. Served with a pistolette.

Louisiana crawfish tails in a tasso cream sauce finished with Parmesan cheese.

with Housemade Chili Aioli & Citrus Soy Sauce

Linguini with sauteed lump crabmeat, shrimp & crawfish, tossed in a spicy tasso cream

Maple bourbon glaze and cinnamon whipped butter. Your choice of size.

Louisiana crawfish tails in a tasso cream sauce finished with Parmesan cheese.

with Housemade Chili Aioli & Citrus Soy Sauce

Maple bourbon glaze and cinnamon whipped butter. Your choice of size.

Over housemade pimento cheese & toast points topped with double smoked bacon lardon in a pepper jelly glaze

Fried alligator tossed in housemade chili aioli.

Three housemade boudin balls from locally-sourced boudin

Topped with shaved Parmesan cheese & a side of roasted garlic aïoli

Hen & andouille with Louisiana rice.

Mixed greens, housemade pepper jelly viniagrette, pickled onions, spiced-candied pecans, blue cheese crumbles & cherry tomatoes.

Hen & andouille.

Call for current special.

Call for current special.

Mixed greens, housemade sensation dressing, Parmesan cheese, cherry tomatoes, and red onions.

Mixed greens, housemade sensation dressing, Parmesan cheese, cherry tomatoes, and red onions.

Housemade blue cheese dressing, bacon lardon, blue cheese crumbles, and cherry tomatoes.

Housemade blue cheese dressing, bacon lardon, blue cheese crumbles, and cherry tomatoes.

Mixed greens, housemade pepper jelly viniagrette, pickled onions, spiced-candied pecans, blue cheese crumbles & cherry tomatoes.

Over Louisiana rice. Served with a pistolette.

Linguini with sauteed lump crabmeat, shrimp & crawfish, tossed in a spicy tasso cream

Over corn grits topped with nola style BBQ shrimp and green onions. Served with a pistolette.

Over red bean cassoulet and Louisiana rice.

(12 oz.) Pork. Over whipped potatoes and braised collard greens topped with bacon, mushroom, and onion demi glace.

Blackened over corn maque choux and red pepper coulis. Topped with crystal crawfish tails and green onion.

Over corn grits and braised collard greens topped with crawfish étouffée. Your choice of style.

(6 oz.) Filet. Over whipped potatoes and sautéed haricot verts topped with tasso marchand de vin sauce.

With Praline Sauce

With Fresh Fruit