Our Menu
Bill of Fare
Complimentary French bread served community-style, a New Orleans tradition.
Appetizers
Dusted Portobello Mushrooms
A customer favorite; sliced, hand-breaded, and fried, served with house Cajun remoulade.
Shrimp Cocktail
Six large shrimp boiled in spicy seasoning, chilled, and served with our own zesty, house-made cocktail sauce.
Centralia House Shrimp
Three of our famous Cajun-style BBQ shrimp in a tangy, spicy sauce, served with French bread for dipping.
Boudin Balls
A classic Cajun appetizer; boudin sausage, rice, and seasonings rolled, breaded, and deep-fried.
Escargots
Six large helix escargots broiled and prepared classically in a delicate wine and butter sauce.
Chargrilled Oysters
Six fresh oysters topped with Creole compound butter and parmesan, grilled, served with cocktail sauce and lemon.
Soups & Salads
Cajun 2-Bean | Soup Du Jour
French Onion | Gumbo
Garden or Caesar Salad
Add chicken or shrimp + | salmon or steak +
Blackberry Basil Spring Salad
Berries, walnuts, feta, watermelon radish, mint, basil, shallots, and blackberry vinaigrette.
Seafood Chef Salad
Shrimp and imitation crab, romaine and iceberg lettuces, hardboiled egg, and cheese.
Choice of Centralia House-made dressings: House Famous, Balsamic Vinaigrette, Creole Mustard, Blue Cheese, Caesar, Ranch, and French.
Sandwiches
All sandwiches served with soufflé fries or Brabant potatoes.
Fried Shrimp Po’ Boy
Golden-fried shrimp piled high on a crusty Leidenheimer baguette with creamy Cajun remoulade sauce.
Prime French Dip
Roasted prime rib thinly sliced on toasted French bread with caramelized onions and provolone, served with au jus.
Centralia House Cheeseburger
10 oz. hand-formed patty with cheddar cheese on a Brioche bun.
Seafood, Chicken & Other Entrées
All entrées include choice of soup or salad.
Centralia House Shrimp
Eight of our famous Cajun-style BBQ shrimp served with French bread for dipping.
Crab Cake
Jumbo crab cake, pan-seared, broiled, served with house remoulade and choice of side.
Shrimp Creole
Eight large shrimp sautéed with Cajun spices and Creole sauce and served over rice.
Blackened Salmon
Cajun-seasoned filet accented with a caper dill beurre blanc sauce and choice of side.
Chicken Provençal
Two chicken breasts sautéed with wine, olives, mushrooms, fresh garlic, and Herbs de Provence.
Cajun Pasta
Shrimp and Andouille sausage, Cajun vodka sauce, and parmesan.
Shrimp and Grits
Stone-ground grits topped with five sautéed shrimp and spicy Cajun gravy with Andouille sausage.
Chicken Creole
Skin-on chicken quarter grilled and simmered in Creole sauce and served over rice.
- OUR MOST POPULAR MEAL -
Beef Tenderloin Filet with Centralia House Shrimp
Petite 6 oz. beef tenderloin filet grilled to order with (4) Centralia House shrimp;
includes choice of soup or salad and potato or Creole rice.
Steaks & Chops
In addition to soup or salad, steaks come with choice of potato or Creole rice.
Beef Tenderloin Filet
“Centralia’s Favorite Steak” served with Bordelaise sauce.
14 oz. N.Y. Strip Steak
18 oz. USDA Prime Ribeye Steak
Served with Creole compound butter or choice of sauce.
Steak au Poivre
6 oz. filet, peppercorn-crusted, served with peppers, onions, mushrooms, and sauce au poivre.
Flat Iron Steak Frites
8 oz. flat iron steak with soufflé potato fries and Béarnaise sauce.
Bourbon Street Pork Chop
10 oz. french cut pork chop with sweet and savory bourbon glaze.
Sides
Each Side:
Kids Meals
All meals include soufflé fries.
Hamburger
Add cheese +
Chicken Strips
Junior Beef Filet
4 oz. portion.
Desserts
Bananas Foster
Fresh bananas flambéed tableside with rum, served warm over vanilla bean ice cream.
Cherries Jubilee
Fresh cherries flambéed tableside in kirsch and served warm over vanilla bean ice cream.