Dinner Menu


This is a sample menu only.
K-Paul’s Dinner Menu changes daily based entirely on the availability of fresh ingredients.

Appetizers

Starting at $7.95

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

Fried Green Tomatoes with Shrimp Chipotle Remoulade

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

Shrimp Enchilada

A Corn Tortilla Stuffed with Sautéed Louisiana Shrimp, Topped with Green Chili Pork Sauce, Cheeses and Baked

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

Hank’s Shrimp and Smoked Meats Hash Cake with Magnolia Sauce

Shrimp, Diced Tasso and Smoked Andouille Sausage with Caramelized Onions, Bell Peppers, Celery, Garlic, Parsley and Potatoes, Seasoned, Coated with Panko Bread Crumbs, Deep-Fried and Served with a Creamed Sauce Piquant

Fried Rabbit Tenderloin with Creole Mustard Sauce

Fresh Rabbit Tenderloin Seasoned, Battered, Deep-Fried and Served with a Creole Mustard Sauce and Sautéed Baby Spinach

Roasted Smoked Gouda Cheese Sausage with Creole Sauce

Ground Pork Mixed with Smoked Gouda Cheese, Caramelized Onions and Seasonings, Stuffed in a Casing, Slow Roasted and Served with Creole Sauce


Salads

Starting at $6.00

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

K-Paul’s Spinach Salad

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

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


Main Courses

Starting at $32.95

Bronzed Salmon with Fried Oysters and Herbal Brie Cream

Fresh Salmon Fillet Seasoned, Bronzed and Served with a Sauce of Fresh Tomatoes, Onions, Dill, Basil, Herbs and Spices, De-Glazed with Chardonnay and Finished with Cream and Brie Cheese. Topped with Fried Fresh Louisiana Oysters and Served with Potatoes and Veggies

Panéed Chicken Breast with Shrimp and Corn Maque Choux

Tender Chicken Breast Seasoned, Lightly Breaded 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

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

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

Pan-Fried Flounder with Shrimp 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, Jalapeños, 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

Panéed Veal with Lobster Anthony

Tender Veal Cutlet Seasoned, Lightly Breaded with Bread Crumbs, Pan-Fried and Served with Fresh Lobster Claw, Knuckle and Tail Meat in a Sauce of Shallots, Capers, Sun-Dried Tomatoes, Lemon Juice and Cream. Served with Potatoes 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


Desserts

Starting at $7.00

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