Appetizers
Chicken & Andouille Gumbo (Cup)
$7.95
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)
$7.95
Ground turtle meat and beef tenderloin with onions, bell peppers, celery, tomatoes, and seasonings. Simmered in a beef and chicken stock. Finished with fresh spinach, parsley, chopped hard boiled eggs and dry sherry.
Fried Oysters with Cool Caper Dill Sauce
$12.00
Fresh, Louisiana oysters, seasoned, battered, and deep-fried and served with a cool caper dill sauce.
Dancing Crab Fingers with Spicy Dipping Sauce
$11.00
Fresh Louisiana crab claws, seasoned, dipped in a popcorn batter, deep-fried and served with a spicy dipping sauce.
Fried Green Tomatoes with Crawfish Chipotle Remoulade
$11.00
Green tomatoes seasoned and dipped in corn meal batter, deep-fried and layered with sauteed, fresh Louisiana crawfish tails (seasonal) in a chipotle remoulade sauce.
Crawfish Popcorn with Sherry Sauce
$11.00
Fresh Louisiana crawfish tails seasoned and dipped in a very thin batter, flash fried to crunchy perfection and served with sherry sauce.
Fried Rabbit Tenderloin with Tangy Sauce
$9.50
Fresh rabbit from crickhollow farms seasoned, battered, deep-fried and served with a tangy marmalade sauce and sautéed baby spinach.
Roasted Creole Sausage with Creole Mustard Sauce
8.50
Fresh ground pork, chicken and rabbit combined with caramelized veggies, seasonings, stock, and stuffed in a casing, then roasted and served with a creole mustard sauce.
$Salads
K-Paul's House Salad
$6.00
Fresh mixed greens served with your choice of one of our wonderful homemade dressings: green onion, rich danish blue cheese, blackberry, or pear vinaigrette.
K-Paul's Spinach Salad
$8.00
Fresh young spinach leaves topped with sliced hard boiled eggs, sautéed mushrooms and fried bacon bits, tossed with k-paul's special spinach salad dressing.
Caesar Salad
8.00
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
Blackened Louisiana Drum
$32.95
Fresh Louisiana drum fillet seasoned, blackened in a cast iron skillet and topped with fresh Louisiana crawfish (seasonal) and chipotle compound butter. Served with potatoes and veggies.
Pan-Friend Flounder with Crabmeat & Scallop Marigny
$32.95
Fresh Louisiana flounder fillet, seasoned, lightly battered, and pan-fried and served with fresh Louisiana crabmeat and bay scallops in a fresh dill, fresh tomato, garlic, and seafood stock and butter emulsion. Served with potatoes and veggies.
Bronzed Salmon with Shrimp & Scallop Herbal Brie Cream
$32.95
Fresh salmon fillet seasoned, bronzed, and served with fresh Louisiana shrimp, and bay scallops in a sauce of onions, fresh tomatoes, dill, basil, herbs, and spices, de-glazed with chardonnay and finished with cream and Brie cheese. Served with potatoes and veggies.
Stuffed Soft Shell Crab with Shrimp & Andouille Creole Pasta
$32.95
Fresh Louisiana soft shell crab stuffed with seafood bienville dressing, seasoned, battered, deep-fried and served with fresh Louisiana shrimp and chef paul's own smoked andouille sausage in a creole sauce made with the "holy trinity" (onions, bell peppers, celery), stock, tomatoes, and seasonings. Tossed with pasta.
Eggplant Pirogue with Seafood Atchafalaya
$32.95
Eggplant pirogue (Cajun canoe) seasoned, battered, deep-fried and filled with fresh Louisiana shrimp, crawfish tails, bay scallops, and oysters in a garlic, parsley, seafood stock, and butter emulsion. Served with rice and veggies.
Classic Shrimp Etouffee
$32.95
A classic of fresh Louisiana shrimp smothered in a brown gravy made with rich seafood stock, browned flour, onions, bell peppers, celery, garlic and seasonings and served with rice and veggies.
Duck & Shrimp St. Rose
$31.95
Fresh julienned duck breast and fresh Louisiana shrimp in a sauce of a medley of crimini, shiitake, Portobello, and oyster mushrooms and duck glaze. Served with basmati rice and veggies.
Paneed Chicken Breast with Hot & Sweet Shrimp
$32.95
Tender chicken breast seasoned, lightly breaded with bread crumbs, pan-fried and served with fresh Louisiana shrimp in a sauce of smothered red, yellow and green peppers, ginger, garlic, carrots, tamari, balsamic vinegar, and sugar. Served with potatoes and veggies.
Paneed Rabbit with Shrimp Chartres Street Jambalaya
$32.95
Fresh rabbit seasoned, lightly breaded with bread crumbs, 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 Louisiana shrimp and served with sauce piquant and veggies.
Blacked Prime Ribeye with BGB
$33.95
Tender, 12 oz. aged prime ribeye, seasoned, blackened in a cast iron skillet and served with browned garlic butter and potatoes and veggies.
Blackened Stuffed Pork Chop Marchand de Vin
$32.95
Tender pork chop stuffed with ricotta, Asiago, mozzarella, and caciocavallo cheese and fresh basil, blackened medium well to well to insure cheese are completely melted, and served with a marchand de vin sauce of prosciutto, red wine, and mushrooms. Served with a stuffed potato and veggies.
Blackened Beef Tenders with Debris Sauce
36.95
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
Sweet Potato Pecan Pie
$8.00
A layer of creamy sweet potato filling. Topped with roasted pecans, served with chantilly cream.
Bread Pudding
$6.00
A New Orleans tradition, a mixture of breads soaked in a rich egg cream, then baked with raisins and pecans to create a moist pudding, with flavors of cinnamon, nutmeg, and vanilla.
Custard Marie
$6.00
Our version of crème brûlée, a rich egg custard baked with a pecan praline on the bottom, topped with caramelized sugar.
Chocolate Hill
$6.00
Individual homemade chocolate bundt cake, filled with warm chocolate ganache, drizzled with white and dark chocolate.
Menu for K Paul's Louisiana Kitchen is provided by findrestaurantmenu.com
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