K-Paul’s Take Out Menu may change 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.
Pan- Braised Chicken and Andouille Sausage, Smothered Onions, Bell Peppers and Celery, Cooked in a Chicken Broth and a Dark Roux. Served with Rice
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
(additional charge – Served with Bronzed Chicken Breast $ 5.00, Fried Rabbit Tenderloin $ 6.00, or Bronzed Salmon $ 6.00)
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
Tender, Aged Ribeye, Seasoned, Blackened in a Cast Iron Skillet and Served with Browned Garlic Butter, Horseradish Mayo, Lettuce and Tomatoes. Served on 8″ Buttered French Bread and Fried Potato Bites.
In House Made Sausage Made with Ground Pork, Roasted Jalapenos, Cheddar Cheese Mixed with Caramelized Onions, Bell Peppers, Celery and Seasonings, Stuffed in a Casing and Slow Roasted. Topped with Creole Sauce and Mozzarella Cheese and Served on 8″ Buttered French Bread. Served with Potato Bites
Fresh Louisiana Drum Seasoned, Blackened in a Cast Iron Skillet and Topped with Chipotle Compound Butter. Served with Potatoes and Veggies
A Classic of Fresh Louisiana Crawfish Tails Smothered in a Brown Gravy Made with Rich Seafood Stock, Dark Roux, Onions, Bell Peppers, Celery, Garlic and Seasonings. Served with Rice and Veggies
Fresh Chicken Breast Seasoned, Battered, 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. Served with Veggies
Fresh Louisiana Crawfish Tails, Fresh Oysters, Diced Fish, Bay Scallops and Fresh Tomatoes in a Parmesean and Romano Cheese Cream Sauce. Tossed with Pasta.
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 Potatoes and Veggies
A Traditional New Orleans Dish, Julienned Veal Smothered in a Rich New Orleans Italian Red Gravy and Served with Cheddar Cheese Grits and Veggies