K-Paul’s Menu may change daily based entirely on the availability of fresh ingredients.  Take out is available!

Please note we are happy to accommodate our Vegetarian, Vegan and Gluten-Free guests upon request. 


Chicken and Andouille Gumbo (Cup)

Pan- Braised Chicken and Andouille Sausage, Smothered Onions, Bell Peppers and Celery, Cooked in a Chicken Broth and a Dark Roux.  Served with Rice

Turtle Soup (Cup)

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

Crawfish Enchilada

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

Fried Green Tomatoes with Shrimp Chipotle Remoulade

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

Fried Buffalo Frog Legs with Onion Rings

Fresh Louisiana Frog Legs Lightly Battered, Deep-Fried and Tossed with a Spicy Buffalo Wing Sauce and Served with Deep-Fried Onion Rings

Fried Oysters with Cool Caper Dill Sauce

Fresh Louisiana Oysters Lightly Battered, Deep-Fried and Served with a Cool Caper Dill Sauce



K-Paul’s House Salad

Fresh Mixed Greens Served with Your Choice of One of Our Wonderful Homemade Dressings-Green Onion, Rich Danish Blue Cheese or Pesto Vinaigrette

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, Ground Parmesan and Romano Cheese

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 Line Vinaigrette Dressing

(additional charge – Served with Bronzed Chicken Breast, Fried Rabbit Tenderloin, or Bronzed Salmon)

Main Courses

Blackened Louisiana Drum

Fresh Louisiana Drum Seasoned, Blackened in a Cast Iron Skillet and Topped with Fresh Louisiana Crawfish Tails and Chipotle Compound Butter.  Served with Potatoes and Veggies

Eggplant Pirogue with Seafood Atchafalaya

Eggplant Pirogue (Cajun Canoe) Seasoned, Battered, Deep-Fried and Filled with Fresh Louisiana Shrimp, Fresh Oysters, Louisiana Crawfish Tails, and Diced Fish in a Sauce of Fresh Tomatoes, Garlic, Parsley, Seafood Stock and Butter Emulsion.  Served with Rice and Veggies

Pan -Fried Flounder with Fried Shrimp and Chartres Street Jambalaya

Fresh Louisiana Flounder Fillet, Seasoned, Lightly Battered, Pan-Fried and Served with 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 the Right Amount of Rice Folded in.  Topped with Fried Fresh Louisiana Shrimp and Served with Sauce Piquant and Veggies

Paneed Chicken Breast with Shrimp and Corn Maque Choux

Tender Fresh Chicken Breast Seasoned, Lightly Battered with Bread Crumbs, Pan-Fried and Served with Fresh Louisiana Shrimp Smothered with Corn Cut Fresh Off The Cob, Herbs and Spices, Chicken Stock, Onions, Bell Peppers, Celery and Fresh Tomatoes.  Served with Rice and Veggies

Shrimp and Andouille Creole

Fresh Louisiana Shrimp and Smoked Andouille Sausage in a Creole Sauce Made with the Holy Trinity (Onions, Bell Peppers, Celery), Stock, Tomatoes and Seasonings.  Served with Rice and Veggies.

Duck, Shrimp and Andouille St. Rose

Fresh Julienned Duck Breast, Fresh Louisiana Shrimp and Smoke Andouille Sausage in a Sauce of Garlic, a Medley of Crimini, Shiitake, Portobello, Oyster Mushrooms and Duck Glaze.  Served with Basmati Rice and Veggies

Paneed Veal and Fried Oysters and Pernod Cream

Veal Cutlet Seasoned, Lightly Breaded, Pan-Fried and Ser ved with a Sauce of Pernod Liquer, Fresh Spinach, Fresh Tomatoes and Cream.  Topped with Freid Fresh Louisiana Oysters.  Served with Potatoes and Veggies

Blackened Ribeye with BGB

Tender, Aged 12 oz. Ribeye, Seasoned, Blackened in a Cast Iron Skillet and Served with Browned Garlic Butter, Potatoes and Veggies

Blackened Stuffed Pork Chop Marchand de Vin

Tender Pork Chop Stuffed with Ricotta, Asiago, Mozzarella and Cacciocavello Cheese and Fresh Basil, Blackened Medium Well to Well to Insure Cheeses are Completely Melted and Served with a Marchand de Vin Sauce of Proscuitto, Red Wine, Mushrooms, Caramelized Onions, Bell Peppers and Celery.  Served with Stuffed Potato and Veggies

Blackened Beef Tenders with Debris Sauce

Twin 4 oz. Aged Filet Mignon Tenders Seasoned and Blackened in a Cast Iron Skillet and Served with our Famour Debris Sauce.  Served with Potatoes and Veggies