SoLou Patio Restaurant & Bar takeout in Baton Rouge is just a click away, so don't wait another day to treat yourself to their delicious food! Whether you're looking for a low fee or fast takeout...show more
Seasoned fries cooked in beef fat, Parmesan, white truffle oil, truffle aioli, and house-made smoked ketchup.
Iverstine Farm's pork boudin, fontina, and spicy horseradish cream.
Jumbo lump crab, cheese sauce, and served with crostini.
Beef short rib, brisket and chuck blend, candied bacon jam, white cheddar, fried onion rings, truffle aioli, Mayhaw BBQ sauce, sourdough bun, and served with fries and house-made smoked ketchup.
Southern sweet cream waffle, Dr. bill’s syrup, balsamic-marinated strawberries, and cane syrup butter *Available Saturday & Sunday only
Louisiana Gulf shrimp, Jacob's World Famous Andouille, tomatoes, Creole cream, and served atop Papa Tom’s roasted corn grits.
Brioche bread stuffed with sweetened mascarpone cheese, and topped with fresh berries and Dr. Bill’s syrup. *Available Saturday & Sunday only
Fried chicken tenders, housemade buttermilk biscuits, and tasso white gravy *Available Saturday & Sunday only
Tender Louisiana alligator, braised in Creole gravy, and served atop Papa Tom’s roasted corn grits *Available Saturday & Sunday only
Iverstine Farm's boudin, house-made buttermilk biscuits, and drizzled with local honey *Available Saturday & Sunday only
SoLou’s version of the cronut. Light as air beignets, powdered sugar, and raspberry dipping sauce *Available Saturday & Sunday only
Queso with pulled pork, roasted corn, tomatoes, fresh jalapeño, cilantro, cilantro-lime crema, and served with ¡Hola Nola! chips.
Fresh Gulf yellowfin tuna, mirliton slaw, and soy pearls.
Jumbo lump crab, cheese sauce, and served with crostini.
Cauliflower, crispy batter, and sweet & spicy Thai chili sauce.
Louisiana crawfish tails, Abita beer batter, and green onion coulis.
Gulf shrimp, corn dog batter, and spicy mustard sauce.
Seasoned fries cooked in beef fat, Parmesan, white truffle oil, truffle aioli, and house-made smoked ketchup.
Area 3 oysters from Hopedale, Louisiana, garlic butter, and Romano.
Iverstine Farm's pork boudin, fontina, and spicy horseradish cream.
Baby spinach, grilled shrimp, mango, almonds, sesame strips, avocado, tomatoes, and feta. *Recommended with mango vinaigrette.
Arugula, roasted sweet potatoes, crispy alligator, roasted pecans, bacon, and feta. *Recommended with Creole mustard honey vinaigrette.
Spring mix, spinach, fried Louisiana crawfish tails, boiled eggs, tomatoes, Parmesan, and corn. *Recommended with smoked tomato vinaigrette.
Chef Peter’s signature salad: Romaine, boiled shrimp, tomatoes, red onions, Kalamata olives, green olives, boiled eggs, and Romano. *Recommended with Creole remoulade dressing.
Spring mix, tomatoes, cucumbers, cheddar, bacon bits, and house-made croutons.
Spring mix, rotisserie chicken, strawberries, roasted pecans, feta, and pork rind croutons. *Recommended with balsamic vinaigrette.
Romaine, rotisserie chicken, bacon, tomatoes, white cheddar, and house-made croutons.
Romaine, housemade croutons, and Parmesan *Recommended with Caesar dressing.
Louisiana alligator sausage, Mayhaw BBQ sauce, cilantro-lime aioli, pineapple, red onions, jalapeño salsa, split-top brioche, and served with fries and house-made smoked ketchup.
Pulled pork, Mayhaw BBQ sauce, pickled red onions, cracklin’, coleslaw, Leidenheimer French bread, and served with fries and house-made smoked ketchup.
Fried Gulf shrimp, lettuce, tomatoes, pickles, mayo, Leidenheimer French bread, and a side of classic New Orleans style BBQ sauce for dipping. Served with a side of french fries and housemade smoked ketchup.
Beef short rib, brisket and chuck blend, candied bacon jam, white cheddar, fried onion rings, truffle aioli, Mayhaw BBQ sauce, sourdough bun, and served with fries and house-made smoked ketchup.
Chef’s beef blend, lettuce, tomato, pickles, onions, sourdough bun, and served with fries and house-made smoked ketchup.
¡Hola Nola! flour tortillas, fried Gulf fish, mango salsa, mirliton slaw, cilantro, lime, and served with Brussels sprouts.
Brie, fontina, candied bacon jam, brioche bread, and served with tomato basil soup.
Pulled rotisserie chicken, pesto, mayo, bacon, lettuce, tomatoes, provolone, rosemary ciabatta, and served with fries and house-made smoked ketchup.
(1/2) Rack of Slow-cooked baby back ribs, Chef Peter’s BBQ rub, Mayhaw BBQ sauce, and coleslaw.
Linz Heritage Angus beef tenderloin, mashed potatoes, and charred Brussels sprouts.
Gulf fish, tomatoes, red onions, garlic, balsamic vinegar, squash, zucchini, mushrooms, and cooked in parchment.
Louisiana Gulf shrimp, Jacob's World Famous Andouille, tomatoes, Creole cream, and served atop Papa Tom’s roasted corn grits.
Fried soft-shell crab, corn maque choux, and Papa Tom's grits.
Slow-cooked baby back ribs, Chef Peter’s BBQ rub, Mayhaw BBQ sauce, and coleslaw.
Fresh rotisserie chicken, mashed sweet potatoes, haricot verts, and natural chicken jus.
Fried chicken tenders, mashed sweet potatoes, and rosemary tasso cream.
Served with ice cream.
Served with ice cream.
Fresh pineapple, cobbler crust, streusel topping, and served with coconut ice cream.
Topped with strawberry whipped cream.
Topped with raspberry sauce and fresh berries
(4) S'mores.
Last updated February 27, 2023