Dinner Menu


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

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

Appetizers

Starting at $7.95

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

        Fried Crab Fingers with Spicy Dipping Sauce

Fresh Louisiana Crab Fingers Lightly Battered, Fried and Served with a Spicy Creamed Sriracha Dipping Sauce

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

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

Shrimp Stuffed Artichoke Marigny

Fresh Artichoke Hearts Stuffed with Fresh Louisiana Shrimp in a Sauce of Fresh Dill, Fresh Tomatoes, Garlic, Herbs and Spices, Stock and Butter Emulsion.  Topped with Parmesean and Romano

Roasted Smoked Gouda Cheese Sausage with Creole Sauce

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

Fried Rabbit Tenderloin with Creole Mustard Sauce

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


Salads

Starting at $6.00

K-Paul’s House Salad

Fresh Mixed Greens 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 and 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


Main Courses

Starting at $32.95

Blackened Yellowfin Tuna

Fresh Yellowfin Tuna Seasoned, Blackened in a Cast Iron Skillet and Topped with Fresh Louisiana Crabmeat and a Chipotle Compound Butter.  Served with Potatoes and Veggies

Eggplant Pirogue with Seafood St. Rose

Eggplant Pirogue (Cajun Canoe) Seasoned, Battered, Deep-Fried and Filled with Fresh Louisiana Shrimp, Bay Scallops, Diced Fish and Louisiana Oysters in a Sauce of Garlic, a Medley of Crimini, Shiitake, Portobello and Oyster Mushrooms and Duck Glaze.  Served with Basmati Rice and Veggies

Bronzed Salmon with Scallop Alfredo Pasta

Fresh Salmon Fillet Seasoned, Bronzed and Served with Bay Scallops in a Sauce of Tomatoes, Fresh Baby Spinach, Cream and Parmesan and Romano Cheeses.  Tossed with Pasta

        Stuffed Soft Shell Crab with Magnolia Sauce

Fresh Louisiana Soft Shell Crab Stuffed with Shrimp Remoulade, Seasoned, Battered, Deep-Fried and Served with a Creamed Sauce Piquant. Served with a Stuffed Potato and Veggies

Pan-Fried Flounder with Shrimp

Fresh Louisiana Flounder Fillet, Seasoned, Lightly Battered, Pan-Fried and Served with Fresh Louisiana Shrimp in a Creole Sauce Made with the Holy Trinity (Onions, Bell Peppers, Celery), Stock, Tomatoes and Seasonings.  Served with Rice and Veggies

Paneed Rabbit with Classic Shrimp Etouffee

Tender Rabbit Seasoned, Lightly Breaded with Bread Crumbs, Pan-Fried and Served with a Classic of Fresh Louisiana Shrimp Smothered in a Brown Gravy Made with Rich Seafood Stock, Dark Roux, Onions, Bell Peppers, Celery, Garlic and Seasonings.  Served with Rice and Veggies

Duck, Shrimp, Andouille and Corn Maque Choux

Fresh Julienned Duck Breast, Smoked Andouille Sausage and 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

Paneed Chicken Breast with Fried Shrimp and Chartres Street Jambalaya

Tender Fresh Chicken Breast Seasoned, Lightly Breaded, 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

Panned Veal with Lobster Herbal Brie Cream

Tender Veal Medallion Seasoned, Lightly Breaded, Pan-Fried and Served with Fresh Lobster Claw and Knuckle Meat in a Sauce of Onions, Dill, Basil, Herbs and Spices, De-Glazed with Chardonnay and Finished with Cream and Brie Cheese.  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 a Stuffed Potato and Veggies

Blackened Twin Beef Tenders with Debris

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


Desserts

Starting at $7.50

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