Appetizers
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Chicken & Andouille Gumbo (Cup)
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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
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Turtle Soup (Cup)
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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 & Dry Sherry
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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
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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 That the French Related to Cabbage, So They Named it "Maque Cho
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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 Deep Flavor Develops, then Combined w/ Cooked Rice & Served
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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 with Just the Right Amount of Rice Folded in and Served wi
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Salads
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K-Paul's House Salad
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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 Rich, Danish Blue Cheese Dressing
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Caesar Salad
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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 Taste
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Main Courses
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Bronzed Swordish Hot Fanny Sauce
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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
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Classic Shrimp Etouffee
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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
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Blackened Louisiana Drum
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Drum Fish From Louisiana Waters Seasoned and Blackened in a Cast Iron Skillet. Served w/ Drawn Butter, Potatoes and Veggies
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Duck & Shrimp Dulac
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Julienned Duck Breast & Shrimp in a Sauce of Leeks, Sun-Dried Tomatoes, Shiitake & Oyster Mushrooms and Duck Glaze. Served w/ Pasta
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Blackened Stuffed Pork Chop Mushroom Zinfandel
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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 with a Stuffed Potato & Veggies
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Blackened Twin Beef Tenders Debris
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Twin Beef Tenders Seasoned and Blackened in a Cast Iron Skillet and Served w/ Debris Sauce, Potatoes & Veggies
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Desserts
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Bread Pudding w/ Lemon Sauce & Chantily Cream
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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
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Chocolate Hill
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Our Homemade, Rich Chocolate Cake w/ a Chocolate Ganache Underneath w/ White and Dark Chocolate Drizzled on Top
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Sweet Potato Pecan Pie
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Creamy Sweet Potato Filling & Pecan Syrup Layer, Baked and Served w/ Chantilly Cream
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Custard Marie
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Cream Brulee with Praline Bottom
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Menuflavors Blog