Ceci's Menu

Latin-American chicken broth with a choice of small or large.

Freshly prepared passion fruit juice, derived from the pulp of chinola, offering a tangy and refreshing experience.

Guiso dominicano, con guarnición de arroz blanco. / Dominican stew, with side order of white rice.

Boneless chicken chunks, marinated and fried, typically served as a hearty lunch portion.

A sponge cake soaked in a blend of condensed milk, evaporated milk, and cream, often garnished with a light whipped topping.

Producto Top Menú. Chicharrón de pollo con o sin hueso, porción grande de arroz, porción mediana de judías, plátano verde, ensalada pequeña y soda (2L). / Top Menu Item. Chicken chunks with or without bone, large rice, medium beans, green plantain, small salad and soda (2L).

Pressed Cuban sandwich with roasted pork, ham, Swiss cheese, pickles, and a blend of mustard and mayonnaise on Cuban bread.

Sopa de tripa. / Tripe soup.

Chicharrón de pollo con hueso typically consists of marinated chicken chunks, deep-fried with the bone in, often accompanied by a side of creole sauce.

Producto Top Menú. / Top Menu Item.

Latin American breakfast featuring fried cheese. Options for size: small, large. Choose a side: green plantain, mashed potato, mashed plantain, or cassava.

Pressed Cuban sandwich with roasted pork, ham, Swiss cheese, pickles, and a blend of mustard and mayonnaise on Cuban bread.

Sliced ham and cheese on bread, typically accompanied by lettuce, tomato, and mayonnaise.

Sliced beef steak nestled between slices of bread, typically accompanied by lettuce, tomato, onions, and a blend of sauces.

Rich cocoa beverage topped with whipped cream and a drizzle of chocolate syrup.

Hot tea, typically includes a selection of flavors for you to choose from.

Ponche Dominicano typically includes a blend of tropical fruits, spices, and sometimes a splash of rum, served warm.

Rich, aromatic drip coffee made from freshly ground beans, offering a robust and bold flavor.

Tamarind juice made from freshly extracted tamarind pulp, typically sweetened to enhance its natural, tangy flavor.

Freshly prepared passion fruit juice, derived from the pulp of chinola, offering a tangy and refreshing experience.

Producto Top Menu. / Top Menu Item.

Refreshing, thirst-quenching lemonade, perfectly sweetened.

Cherry juice, freshly prepared, offering a sweet and slightly tart flavor profile.

Stewed salami with choice of size. Options for sides include green plantain, mashed potato, mashed plantain, and cassava.

Fried salami paired with choice of size. Options for sides include green plantain, mashed potato, mashed plantain, or cassava. Latin-American breakfast specialty.

Latin American breakfast featuring fried cheese. Options for size: small, large. Choose a side: green plantain, mashed potato, mashed plantain, or cassava.

Producto Top Menú. / Top Menu Item.

Fried Dominican sausage served with choice of size. Options for sides include green plantain, mashed potato, mashed plantain, or cassava.

Latin-American tripe soup with options for small or large sizes. Side choices include green plantain, mashed potato, mashed plantain, or cassava.

Cooked beef leg nerve served with choice of size and side: green plantain, mashed potato, mashed plantain, or cassava.

Dominican sancocho; sizes available in small or large. Option to choose between green plantain, mashed potato, mashed plantain, or cassava as a side.

Latin-American chicken soup for breakfast - choose from small or large. Sides: green plantain, mashed potato, mashed plantain, or cassava.

Livermush for breakfast. Options include small or large size. Side choices: green plantain, mashed potato, mashed plantain, cassava.

Ham and egg breakfast, choice of small or large. Options for sides include green plantain, mashed potato, mashed plantain, cassava.

White cod fish seasoned with Latin spices. Choice of small or large. Sides: green plantain, mashed potato, mashed plantain, cassava.

Red cod fish labeled as bacalhau, available in small or large sizes. Comes with a choice of green plantain, mashed potato, mashed plantain, or cassava as a side.

Stewed gizzard available in small or large. Choose from green plantain, mashed potato, mashed plantain, or cassava as a side.

Beef and hen soup, options for size: small or large. Choose from sides: green plantain, mashed potato, mashed plantain, cassava.

Sopa de tripa. / Tripe soup.

Latin-American chicken broth with a choice of small or large.

Grande. / Large.

Hen soupy rice, Latin-American style with size options: small or large.

Cow feet soup, with size options of small or large.

Latin-American chambre soup with options for small or large servings.

Nerve soup, available in small or large. Latin-American broth infused with select cuts.

Latin-American beef soup, available in small or large sizes.

Sopa de patimongo with choice of small or large sizes. Inspired by avgolemono, featuring rich broth with a lemony twist.

Potato salad typically includes boiled potatoes, mayonnaise, and often incorporates ingredients like carrots, onions, and eggs, all mixed together.

Pasta salad, typically includes cooked pasta tossed with a variety of fresh vegetables and a light dressing.

Romaine lettuce, grilled chicken, parmesan cheese, and croutons, tossed in Caesar dressing.

Grilled shrimp served atop a blend of lettuce, tomatoes, cucumbers, and avocados, typically dressed with a light vinaigrette.

Red snapper, typically prepared in styles such as fried, roasted, grilled, or steamed, often accompanied by a garnish or sauce like garlic or creole.

Fried fish fillet encased in a crispy coconut batter, typically served without accompaniments.

Thinly sliced beef sautéed with bell peppers and onions, often served in a rich tomato-based sauce.

Chicharrón de pollo con hueso typically consists of marinated chicken chunks, deep-fried with the bone in, often accompanied by a side of creole sauce.

Boneless chicken chunks, typically marinated and deep-fried, often accompanied by a dipping sauce.

Sautéed steak traditionally accompanied by caramelized onions.

Crispy Breaded Shrimp, Golden Fried to Perfection

Fried tilapia fillet, typically accompanied by a green salad and fries.

Breaded chicken breast, typically seasoned and fried, often accompanied by a selection of Latin American sides.

Chicken breast coated in a parmesan crust, typically includes a blend of Italian herbs.

Breaded chicken breast, filled with ham and cheese, served without sauce.

Sautéed chicken breast topped with a generous portion of onions, typically served with a side of rice and beans.

Chicken fillet typically includes thinly sliced chicken breast, often seasoned and grilled or pan-fried.

Bistec de res, empanizado y frito, generalmente acompañado de condimentos o salsas simples.

Pan-fried pork chops, typically accompanied by a selection of traditional sides such as rice, beans, and fried plantains.

Shrimp chofan, a Latin American twist on fried rice, typically includes shrimp stir-fried with vegetables and seasoned with Latin spices.

Shrimp sautéed in a rich garlic sauce, typically accompanied by a hint of lemon and herbs.

Mashed green plantains combined with chicken, Dominican sausage, and cheese, typically seasoned with garlic and olive oil.

Mashed green plantains combined with succulent pork chops, typically seasoned with garlic and other Latin American spices.

Mashed green plantains combined with seasoned and fried pork chunks.

Mashed green plantains combined with sautéed shrimp, typically served with a garlic or creole sauce.

Tres Chuletas de cerdo, porción grande de arroz, porción mediana de frijoles, plátano verde, ensalada pequeña y soda (2L). / Three Pork chops, large rice, medium beans, green plantain, small salad and soda (2L).

Carne, cerdo guisado o berenjena, porción grande de arroz, porción mediana de frijoles, plátano verde, ensalada pequeña y soda (2L). / Beef, stew pork or eggplant, large rice, medium beans, green plantain, small salad and soda (2L).

Una pieza de chicharrón de pollo y dos chuletas de cerdo, porción grande de arroz, porción mediana de frijoles, plátano verde, ensalada pequeña y soda (2L). / One Chicken chunk piece and two pork chops, large rice, medium beans, green plantain, small salad and soda (2L).

Un Pollo y bistec con pimienta, porción grande de arroz, porción mediana de frijoles, plátano verde, ensalada pequeña y soda (2L). / One Chicken and pepper steak, large rice, medium beans, green plantain, small salad and soda (2L).

Carne de cabra casera especial, porción grande de arroz, porción mediana de frijoles, porción pequeña de plátano verde y soda (2L). / House special goat, large rice, medium beans, green plantain, small and soda (2L).

Producto Top Menú. Chicharrón de pollo con o sin hueso, porción grande de arroz, porción mediana de judías, plátano verde, ensalada pequeña y soda (2L). / Top Menu Item. Chicken chunks with or without bone, large rice, medium beans, green plantain, small salad and soda (2L).

Elección de carne, porción grande de arroz, porción mediana de frijoles, plátano verde, ensalada pequeña y soda (2L). / Choice of meat, large rice, medium beans, green plantain, small salad and soda (2L).

Rice mixed with tender pieces of pork, typically includes a variety of seasonings and vegetables common in Latin American cuisine.

Locrio de fideo con chuleta para almuerzo combines seasoned rice noodles with tender pork chops, typically accompanied by a blend of Latin American spices.

Baked chicken served with a combination of traditional Latin American spices and herbs, typically accompanied by beans and rice.

Pork served with a side of rice, beans, and a selection of vegetables, typically prepared to highlight Latin American flavors.

Slow-cooked chicken stew, typically includes potatoes and a blend of Latin American spices.

Slow-cooked pork leg, typically accompanied by rice, beans, and a selection of house sauces.

Beef stew slow-cooked with a blend of Latin American spices, typically includes potatoes and carrots. Served with rice.

Spaghetti served with a blend of Latin-American spices and herbs, typically includes a savory tomato sauce.

Oxtail stewed until tender, typically includes a rich sauce with a blend of Latin American spices, carrots, and potatoes.

Pan-fried fish fillet served in a rich coconut sauce, typically accompanied by a selection of Latin American sides.

Arroz mixto con frijol rojo y carne. / Rice and red beans mix with meat.

Arroz mixto con frijol gandules y carne. / Rice and pigeon peas with meat.

Arroz mixto con vegetales y carne. / Rice and vegetables mix with meat.

Rice mixed with seasoned chicken, typically includes a blend of Latin American spices.

Rice mixed with smoked herring, typically accompanied by a selection of Latin American spices and herbs.

Fried rice combined with a variety of meats, typically garnished with vegetables and seasoned with Latin American spices.

Frijol rojo, blanco, negro y gandules. / Beans red, white, black and pigeon.

Goat meat, typically prepared with Latin American spices, served with a side of rice and beans, accompanied by a selection of local vegetables.

Chicken cooked in a traditional Latin American creole sauce, often accompanied by a blend of spices and vegetables, typically served as a hearty lunch option.

Spaghetti accompanied by tender chicken pieces, typically includes a blend of herbs and spices inherent to Latin American cuisine, creating a harmonious lunch option.

Baked ribs seasoned with a Latin American BBQ sauce, typically accompanied by a blend of spices unique to the region.

Pork chop typically accompanied by white rice, black beans, and a house salad, reflecting a Latin-American culinary tradition.

Sautéed chicken fillet served fajita style, typically includes a mix of paprika, onions, or other vegetables.

Eggplant lunch typically includes sliced or diced eggplant prepared with a blend of Latin American spices, possibly accompanied by a tomato-based sauce or vegetables.

Sautéed beef fillet, typically includes a mix of vegetables and spices, served as a fulfilling lunch option.

Okra stewed with tomatoes, onions, and Latin American spices, typically served over rice.

Pig feet stewed until tender, typically includes a blend of Latin American spices and served with rice and beans.

Tender baked salmon with roasted Brussels sprouts and glazed baby carrots.

Pork ribs slowly baked and typically served with a blend of Latin American spices.

Pork ribs, slow-cooked and generously coated with a Latin-American style BBQ sauce.

Gallina para almuerzo typically includes a portion of hen, seasoned with Latin American spices, accompanied by rice, beans, and salad.

Beef meatballs stewed in a rich, Latin sauce, typically includes a blend of vegetables and spices.

Chicken meatballs typically served with a blend of spices and herbs, often accompanied by a tomato-based sauce.

Liver prepared for lunch, typically accompanied by sides such as rice, beans, and plantains, offering a balanced meal.

Bacalao rojo o blanco. / Red or white cod fish.

Fried fish fillet served in a creamy coconut sauce, typically accompanied by a selection of Latin American sides.

Arroz mixto con habichuelas negras y carne. / Rice and black beans mix ,with meat.

Cannelloni filled with ground beef, typically includes a blend of herbs and tomato sauce, encased in pasta shells.

Rice and red beans cooked together, typically seasoned with spices like oregano, garlic, and onion, along with tomato paste.

Locrio de pollo, a traditional dish, combines rice and chicken, typically cooked together with a blend of spices and mixed vegetables for a hearty meal.

Rice mixed with tender pork, typically includes a blend of Latin American spices and herbs to create a hearty and comforting dish.

Tender chicken stewed with a blend of Latin American spices, typically includes potatoes and carrots in a hearty sauce.

Roasted large hen, seasoned with a blend of Latin American spices, typically includes a savory sauce.

Oxtail, slowly braised with a blend of Latin American spices, typically includes a savory sauce enriched with traditional vegetables.

Rice mixed with pigeon peas, seasoned with a blend of Latin American spices.

Rice and black beans cooked together, often seasoned with garlic, onions, and bell peppers, creating a hearty and traditional Latin-American dish.

Yellow rice sautéed with a medley of fresh vegetables, typically including peas, carrots, and peppers.

Rice mixed with smoked herring, typically includes a blend of herbs and spices to complement the smoky flavors.

Pork chops served with a unique mix of rice and noodles, typically seasoned with Latin American spices.

Frijol rojo, blanco, negro y gandules. / Beans red, white, black and pigeon.

Large baked chicken, seasoned and oven-roasted, typically accompanied by aromatic herbs and spices to enhance its flavors.

Tender goat meat, typically includes a rich blend of Latin American herbs and spices, slowly cooked to enhance its flavors.

Large pieces of chicken simmered in a traditional Creole sauce, often including tomatoes, onions, garlic, and a blend of spices.

Large cuts of pork, slowly roasted to bring out deep flavors, typically served with a side of rice, beans, and sweet plantains.

Chicken and spaghetti served in a robust sauce, typically includes a blend of herbs and vegetables to enhance the flavors.

Large, oven-baked ribs generously coated in a BBQ sauce, following the tradition of Latin American cuisine.

Slow roasted large pork leg, typically includes a blend of Latin American herbs and spices.

Beef stewed until tender with a blend of Latin American spices, typically includes a variety of vegetables.

Large sautéed chicken fillet, typically includes a blend of spices and vegetables, served in a generous portion.

Eggplant prepared in a generous portion, typically accompanied by a blend of Latin American spices and herbs.

Large beef fillet, typically includes bell peppers and onions, cooked fajita style.

Okra, typically stewed, served as a hearty portion to highlight its distinct texture and flavor.

Pig's feet, traditionally stewed and served in a rich, savory sauce, drawing from Latin American culinary traditions.

Baked salmon, typically served with a selection of Latin sides, such as quinoa or vegetables.

Pork ribs slowly baked and typically includes a blend of Latin American spices.

Large spaghetti typically includes a generous portion of pasta served with a rich and hearty tomato-based sauce, often complemented by a variety of herbs.

Pork ribs, slow-cooked and generously coated with a traditional BBQ sauce.

Large meatballs simmered in a hearty stew with a blend of spices and vegetables, typically including tomatoes, onions, and peppers.

Cannelloni filled with seasoned ground beef, typically enveloped in a rich tomato sauce and generously topped with melted cheese, baked to perfection.

Chicken meatballs served with a typically Latin American blend of spices, herbs, and a savory sauce.

Grilled beef liver, typically accompanied by a generous portion of rice, beans, and slices of sweet plantain.

Bacalao rojo o blanco. / Red or white cod fish.

Fried fish fillet served in a rich coconut sauce, typically accompanied by rice, beans, and fried green plantains.

Fried fish fillet simmered in a rich coconut sauce, capturing the essence of Latin American cuisine.

Fried rice combined with a variety of meats, typically includes eggs, vegetables, and a mix of chicken, beef, and pork.

A generously sized pork chop, typically marinated and grilled, offering a rich and savory taste.

Thinly sliced steak cooked with caramelized onions, typically served as a fulfilling Latin American lunch special.

Fried chicken chunks with bone, typically accompanied by traditional Latin American sides.

Breaded shrimp, typically served as a substantial lunch portion, may include a side of rice or salad.

Grilled or pan-seared chicken breast, typically accompanied by a generous topping of sautéed onions.

Servido con guiso de cerdo, espagueti, berenjena, molondrones o pernil con arroz y frijoles. / Served with pork stew, spaghetti, eggplant, okra or pork leg with rice & beans.

Pork chop typically accompanied by rice, beans, and a selection of either fried or sweet plantains, reflecting common Latin American flavors.

Fried fish fillet, typically accompanied by a selection of Latin American sides such as rice and beans.

A sponge cake soaked in a blend of condensed milk, evaporated milk, and cream, often garnished with a light whipped topping.