Chicken and Andouille Gumbo (Cup)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 and dark roux. Served with rice
Turtle Soup (Cup)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 and dry sherry
Leek and Shiitake Champagne Cream Soup (Cup)Leeks, sun-dried tomatoes and shiitake mushrooms seasoned and smothered together, de-glazed with champagne and chicken stock then creamed
Shrimp and Corn Maque ChouxLouisiana shrimp, corn cut off the cob and simmered together with onions, bell pepper and celery to create a dish named for corn the indians grew and fertilized with whole fish, which created a taste that the french related to cabbage, so they named it "maque choux," which literally translates to "like cabbage. " Served with rice
Fried Green Tomatoes with Shrimp Caper Dill RemouladeGreen tomatoes seasoned and dipped in corn meal batter, deep-fried and layered with sautéed fresh louisiana shrimp in a caper and dill remoulade sauce
K-Paul's Fried Oysters PernodFresh louisiana oysters, seasoned, battered, deep-fried and served with a fresh spinach and pernod liqueur cream sauce. Served with jalapeño toast points
Pan-Fried Rabbit Tenderloin with Creole Mustard SauceFresh rabbit from crickhollow farms seasoned, battered, deep-fried and served with fresh, sautéed spinach and creole mustard sauce
Crawfish EnchiladaA corn tortilla stuffed with fresh, sautéed louisiana crawfish topped with green chili pork sauce, mozzarella and cheddar cheese and baked in the oven
Cajun JambalayaThe 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 just the right amount of rice folded in and served with sauce piquant
Salads
K-Paul's House SaladFresh mixed greens with a choice of one of our three wonderful, 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 dressingOptions:
Dill vinaigrette, Rich
Roasted Pear, Pecan, and Bleu Cheese SaladSliced, roasted fresh pears with fresh roasted pecans and crumbled bleu cheese, served on a bed of mixed greens with a white balsamic, honey-lime vinaigrette dressing
K-Paul's Spinach SaladFresh 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 SaladK-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
Bronzed Swordfish Hot Fanny SauceFresh swordfish fillet seasoned, bronzed and served with a sauce of roasted pecans, jalapenos, browned garlic butter, veal glaze and lemon juice. Served with potatoes and veggies
Classic Crawfish EtoufféeA classic combination of fresh louisiana crawfish smothered in a brown gravy made with a rich seafood stock, browned flour, onions, bell peppers, celery, garlic and seasonings and served with rice veggies
Blackened Louisiana DrumFresh drum fish from louisiana waters seasoned and blackened in a cast iron skillet and served with drawn butter, potatoes and veggies
Duck and Shrimp DulacJulienned duck breast and shrimp in a sauce of leeks, sun-dried tomatoes, shiitake and oyster mushrooms and duck glaze and served with pasta
Blackened Stuffed Pork Chop Marchand De VinTender pork chops stuffed with ricotta, asiago, mozzarella and caciocavello cheese and fresh basil, then seasoned and blackened in a cast iron skillet and served with a marchand de vin sauce of prosciutto ham, red wine and mushrooms. Served with a stuffed potato and veggies
Eggplant Pirogue with Seafood AtchafalayaEggplant pirogue (cajun canoe) seasoned, battered, deep-fried and filled with fresh louisiana shrimp, bay scallops, crawfish and sun-dried tomatoes in a garlic, parsley, seafood stock and butter emulsion. Served with rice and veggies
Blackened Twin Beef Tenders with DebrisTwin beef tenders seasoned and blackened in a cast iron skillet and served with debris sauce, potatoes and veggies
Desserts
Bread Pudding with Hard Sauce a New Orleans TraditionA 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 HillOur homemade, rich chocolate bundt cake with a chocolate ganache underneath and white and dark chocolate drizzled on top
Sweet Potato Pecan PieCreamy sweet potato filling and pecan syrup layer, baked and served with chantilly cream
Custard Marie Crème BrûléeWith a praline bottom
Deli-Style Lunch
Soups and Salads
Chicken and Andouille GumboOptions:
Cup (5.00)
, Bowl (8.00)
GazpachoOptions:
Cup (5.00)
, Bowl (8.00)
9.00Talian Chop SaladFresh mixed greens with our homemade olive salad, diced provolone cheese, grape tomatoes, salami, artichoke hearts and parmesan cheese. Served with parmesan garlic toast and tomato vinaigrette
12.50Salad Nicoise PatriceFresh bib lettuce, marinated haricots verts, creamer potatoes, boiled eggs, olive tapenade and bronzed seared tuna, served with herbal lemon vinaigrette
10.95Fried Chicken Caesar SaladK-paul's version of a classic! Romaine lettuce served with a dressing made from egg yolks, homemade vinegar, olive oil, lemon juice, anchovies, creole mustard and ground parmesan and romano cheese. Topped with fried chicken bits tossed in garlic butter
Sandwiches and Plate Lunches
12.50Deep-Fried Shrimp Po-BoySeasoned fresh louisiana shrimp battered, deep-fried and piled on 8" buttered French bread with our shrimp mayo
13.50Deep-Fried Oyster Po-BoySeasoned fresh louisiana oysters lightly battered, fried until crispy on the outside and juicy on the inside. served on 8" buttered French bread with our oyster mayo
10.00Cajun Jambalaya Po-BoyA cajun style of a sloppy joe, jambalaya base with chicken, andouille sausage, no rice, piled on 8" buttered french bread
10.50Spicy Fried Buffalo Chicken Breast PaniniFresh chicken breast seasoned, battered, deep-fried and tossed with our spicy buffalo wing sauce on 8" focaccia bread with havarti cheese and blue cheese mayo and grilled
10.95Slow Roasted Chicken and Cornbread DressingChicken roulade, (boneless chicken breast stuffed into boneless leg and thigh), slow roasted and served with cornbread stuffing and chipotle cheddar cheese sauce
10.95Swedish Meatballs and PastaGround beef, veal and pork mixed with caramelized onions, eggs, milk, french bread crumbs, herbs and spices. Rolled into meatballs, seared and smothered in cream gravy made from the pan drippings. Served with pasta
10.95Brunswick StewA hearty stew of chicken, onions, bell peppers, celery, garlic, lima beans, okra, roasted corn cut off the cob, tomatoes, bacon, creamer potatoes, chicken stock, herbs and spices. Served with rice
13.50Blackened Louisiana DrumFresh louisiana drum fillet seasoned, blackened in a cast iron skillet and served with a stuffed potato
Sides
2.50Sweet Potato Fries
2.50Fried Onion Rings
2.50Vegetable of the Day
2.50Crispy Potato Skins
2.50Cole Slaw
2.50Potato Salad
2.50House Salad
2.50Fruit Salad
Desserts
3.00Cake of the Day
2.00Bread Pudding
Beverages
2.00CokeOptions:
For two (+2.00)
, Take out orders (+0.50)
2.00Diet CokeOptions:
For two (+2.00)
, Take out orders (+0.50)
2.00Barq'sOptions:
For two (+2.00)
, Take out orders (+0.50)
2.00SpriteOptions:
For two (+2.00)
, Take out orders (+0.50)
2.00Fresh Brewed Community Iced Tea,Options:
For two (+2.00)
, Take out orders (+0.50)
2.00Kentwood Water - 16.9 Oz Plastic BottleOptions:
For two (+2.00)
, Take out orders (+0.50)
Best of Citysearch