K-Paul's

Chicken and Andouille Gumbo (Cup)

Pan- Braised Chicken, Chef Paul's Own Andouille Sausage Made in Chef's Meat Plant in Melville, Louisiana with Fresh Vegetables, Cooked in a Chicken Stock and Dark Roux. Served with Rice

Turtle Soup (Cup)

Ground Turtle Meat, Beef Tenderloin, Onions, Bell Peppers, Celery, Tomatoes and Seasonings, Simmered in a Beef Stock, Which Produces a Rich Soup. Finished with Fresh Spinach, Chopped Hard- Boiled Eggs and Dry Sherry

Leek and Shiitake Champagne Cream Soup (Cup)

Leeks, Sun-Dried Tomatoes and Shiitake Mushrooms Seasoned and Smothered Together, De-Glazed with Champagne and Chicken Stock then Creamed

Shrimp and Corn Maque Choux

Louisiana Shrimp, Corn Cut off the Cob and Simmered Together with Onions, Bell Pepper & Celery to Create a Dish Named For Corn the Indians Grew and Fertilized with Whole Fish, Which Created a Taste That the French Related to Cabbage, So They Named it "Maque Choux," Which Literally Translates to "Like Cabbage." Served with Rice

Fried Green Tomatoes with Shrimp Caper Dill Remoulade

Green Tomatoes Seasoned and Dipped in Corn Meal Batter, Deep-Fried and Layered with Sautéed Fresh Louisiana Shrimp in a Caper and Dill Remoulade Sauce

K-Paul's Fried Oysters Pernod

Fresh Louisiana Oysters, Seasoned, Battered, Deep-Fried and Served with a Fresh Spinach and Pernod Liqueur Cream Sauce. Served with Jalapeño Toast Points

Pan-Fried Rabbit Tenderloin with Creole Mustard Sauce

Fresh Rabbit from Crickhollow Farms Seasoned, Battered, Deep-Fried and Served with Fresh, Sautéed Spinach and Creole Mustard Sauce

Crawfish Enchilada

A Corn Tortilla Stuffed with Fresh, Sautéed Louisiana Crawfish Topped with Green Chili Pork Sauce, Mozzarella and Cheddar Cheese and Baked in the Oven

Cajun Jambalaya

The Most Famous Rice Dish in Louisiana Cooking. We Start With Onions, Bell Peppers, Celery, Tasso, Sausage, Chicken, Tomatoes, Jalapenos and Garlic, Combined with a Rich Stock and Simmered for Hours with Just the Right Amount of Rice Folded in and Served with Sauce Piquant

K-Paul's House Salad

Fresh Mixed Greens with a Choice of One of Our Three Wonderful, Homemade Dressings, Either Green Onion (Created Here At K-Paul's 22 Years Ago) or a Dill Vinaigrette (Created By Chef Paul Miller) or Rich, Danish Blue Cheese Dressing

Roasted Pear, Pecan, and Bleu Cheese Salad

Sliced, Roasted Fresh Pears with Fresh Roasted Pecans and Crumbled Bleu Cheese, Served on a Bed of Mixed Greens with a White Balsamic, Honey-Lime Vinaigrette Dressing

K-Paul's Spinach Salad

Fresh Young Spinach Leaves Topped with Sliced Hard Boiled Eggs, Sautéed Mushrooms and Fried Bacon Bits, Tossed with K-Paul's Special Spinach Salad Dressing

Caesar Salad

K-Paul's Version of a Classic! Romaine Lettuce Topped with a Dressing Made From Egg Yolks, Homemade Vinegar, Olive Oil, Lemon Juice, Anchovies, Creole Mustard and Ground Parmesan and Romano Cheese

Bronzed Swordfish Hot Fanny Sauce

Fresh Swordfish Fillet Seasoned, Bronzed and Served with a Sauce of Roasted Pecans, Jalapenos, Browned Garlic Butter, Veal Glaze & Lemon Juice. Served with Potatoes and Veggies

Classic Crawfish Etouffée

A Classic Combination of Fresh Louisiana Crawfish Smothered in a Brown Gravy Made with a Rich Seafood Stock, Browned Flour, Onions, Bell Peppers, Celery, Garlic & Seasonings and Served with Rice Veggies

Blackened Louisiana Drum

Fresh Drum Fish From Louisiana Waters Seasoned and Blackened in a Cast Iron Skillet and Served with Drawn Butter, Potatoes and Veggies

Duck and Shrimp Dulac

Julienned Duck Breast & Shrimp in a Sauce of Leeks, Sun-Dried Tomatoes, Shiitake & Oyster Mushrooms and Duck Glaze and Served with Pasta

Blackened Stuffed Pork Chop Marchand de Vin

Tender Pork Chops Stuffed with Ricotta, Asiago, Mozzarella & Caciocavello Cheese & Fresh Basil, then Seasoned and Blackened in a Cast Iron Skillet and Served with a Marchand de Vin Sauce of Prosciutto Ham, Red Wine and Mushrooms. Served with a Stuffed Potato and Veggies

Eggplant Pirogue with Seafood Atchafalaya

Eggplant Pirogue (Cajun Canoe) Seasoned, Battered, Deep-Fried and Filled with Fresh Louisiana Shrimp, Bay Scallops, Crawfish and Sun-Dried Tomatoes in a Garlic, Parsley, Seafood Stock and Butter Emulsion. Served with Rice and Veggies

Blackened Twin Beef Tenders with Debris

Twin Beef Tenders Seasoned and Blackened in a Cast Iron Skillet and Served with Debris Sauce, Potatoes and Veggies

Bread Pudding with Hard Sauce A New Orleans Tradition

A Mixture of Breads Soaked in a Rich Custard and Baked with Raisins and Pecans to Make a Moist Dessert served with a Hard Sauce

Chocolate Hill

Our Homemade, Rich Chocolate Bundt Cake with a Chocolate Ganache Underneath and White and Dark Chocolate Drizzled on Top

Sweet Potato Pecan Pie

Creamy Sweet Potato Filling & Pecan Syrup Layer, Baked and Served with Chantilly Cream

Custard Marie Crème Brûlée with a Praline Bottom