| Chicken & Andouille Gumbo (Cup) |
$6.95 |
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 & dark roux. served with rice |
| Shrimp & Corn Maque Choux |
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Louisiana shrimp, corn cut off the cob and simmered together w/ onions, bell pepper & celery to create a dish named fpr corn the indians grew & fertilized w/ whole fish, which created a taste th the |
| Turtle Soup (Cup) |
$6.95 |
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 egg |
| Deep-Fried Duck Boudin Patty |
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A classic riced sausage, moist, rich & flavorful. a cajun national snack made w/ ground duck, onions, garlic, bell pepper, celery, fresh ground beef, pork meat magic and baked in the oven until a dee |
| Cajun Jambalaya |
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The most famous rice dish in louisiana cooking. we start with onions, bell peppers, celery, tasso, sausage, chicken, tomatoes, jalapenos & garlic, combined with a rich stock and simmered for hours, w |
| Leek & Shiitake Champagne Cream Soup (Cup) |
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Leeks, sun-dried tomatoes & shiitake mushrooms seasoned and smothered togther, de-glazed with champagne & chicken stock then creamed |
| K-Paul's House Salad |
$5.50 |
Fresh mixed greens with a choice of one of our three wonderfull, homemade dressings, either green onion (created here at k-paul's 22 years ago) or a dill vinaigrette (created by chef paul miller) or |
| Caesar Salad |
$5.50 |
Romaine lettuce topped w/ a dressing made from egg yolks, k-paul's homemade vineagar, olive oil, anchovies, creole mustard and ground parmesan & romano cheese, which creates a mildly sweet k- paul's |
| Bronzed Swordish Hot Fanny Sauce |
$25.95 |
Fresh swordfish fillet seasoned, bronzed and served with a sauce of roasted pecans, jalapenos, browned garlic butter, veal glaze & lemon juice. served with potatoes & veggies |
| Classic Shrimp Etouffee |
$25.95 |
A classic combination of fresh gulf shrimp 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 |
$25.95 |
Drum fish from louisiana waters seasoned and blackened in a cast iron skillet. served w/ drawn butter, potatoes and veggies |
| Duck & Shrimp Dulac |
$25.95 |
Julienned duck breast & shrimp in a sauce of leeks, sun-dried tomatoes, shiitake & oyster mushrooms and duck glaze. served w/ pasta |
| Blackened Stuffed Pork Chop Mushroom Zinfandel |
$25.95 |
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 mushroom zinfadel sauce. served wi |
| Bronzed Veal Chop Wild Diane |
$25.95 |
A tender veal chop seasoned, bronzed and served with crabmeat, wild mushrooms, garlic, sun-dried tomatoes & seafood broth and seasoned in a garlic, parsley & butter emulsion. served w/ a stuffed pota |
| Blackened Twin Beef Tenders Debris |
$25.95 |
Twin beef tenders seasoned and blackened in a cast iron skillet and served w/ debris sauce, potatoes, & veggies |
| Bronzed Veal Chop Wild Diane |
$25.95 |
A tender veal chop seasoned, bronzed and served with crabmeat, wild mushrooms, garlic, sun-dried tomatoes & seafood broth and seasoned in a garlic, parsley & butter emulsion. served w/ a stuffed pota |
| Blackened Twin Beef Tenders Debris |
$25.95 |
Twin beef tenders seasoned and blackened in a cast iron skillet and served w/ debris, sauce, potatoes, & veggies |
| Bread Pudding w/ Lemon Sauce & Chantily Cream |
$6.00 |
A new orleans tradition - a mixture of breads soaked in a rich custard and baked with raisins and pecans to make a moist dessert w/ lemon sauce & chantily cream |
| Chocolate Hill |
$6.00 |
our homemade, rich chocolate cake w/ a chocolate ganache underneath w/ white and dark chocolate drizzled on top |
| Sweet Potato Pecan Pie |
$6.00 |
Creamy sweet potato filling & pecan syrup layer, baked and served w/ chantilly cream |
| Custard Marie |
$6.00 |
Cream brulee with praline bottom |
