Cecelia Creole Bistro Menu

fried alligator tossed in housemade chili aioli

with housemade chili aioli & citrus soy sauce

louisiana crawfish tails in a tasso cream sauce finished with parmesan cheese

three housemade boudin balls over red remoulade sauce

over housemade pimento cheese & toast points topped with pecan-smoked bacon in a pepper jelly glaze

topped with toasted almonds, goat cheese & diced green apples

with mixed greens over red remoulade sauce

iceberg lettuce, housemade blue cheese dressing, pecan-smoked bacon, pickled onions, blue cheese crumbles & cherry tomatoes

mixed greens, housemade pepper jelly vinaigrette, pickled onions, spiced-candied pecans, blue cheese crumbles & cherry tomatoes

over corn grits topped with NOLA style BBQ butter shrimp and green onions & served with a pistolette

boneless fried chicken breast Louisiana rice tossed in our housemade jerk sauce over red beans & Louisiana rice with sausage

over whipped potatoes & sautéed haricot verts and topped with bacon, mushroom & onion demi glace

blackened fish of the day over corn maque choux & red pepper coulis and topped with Crystal crawfish tails & green onions

linguini with sautéed lump crabmeat, shrimp & crawfish, tossed in a spicy tasso cream and served with a pistolette

your choice of: fried, grilled or blackened redfish over corn grits & braised collard greens and topped with crawfish étouffée

over boursin whipped potatoes & sautéed broccolini topped with gorgonzola & cabernet demi glacé

over whipped potatoes & roasted asparagus and with your choice of topping: tasso marchand de vin sauce or compound herb butter

topped with fresh berries

call/ask server current availability

grilled chicken breast & havarti cheese, dressed with spring mix, red onions, roasted garlic mayo, pecan-smoked bacon & house pickles

shaved beef sirloin dressed with horseradish mayo & Swiss cheese and served with a side of au jus

dressed with housemade pimento cheese, spring mix, pepper jelly vinaigrette, pecan-smoked bacon on sourdough bread

dressed with spring mix, rémoulade & pepper jelly vinaigrette on brioche bun

your choice of: grilled, blackened, fried redfish over sautéed haricot verts

cornmeal fried catfish over Louisiana rice topped with crawfish étouffée

6 oz. wagyu flat iron steak with herbed compound butter & served with housecut fries and garlic aioli