K Pauls Louisiana Kitchen is closed permanently.
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
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
leeks, sun-dried tomatoes and shiitake mushrooms seasoned and smothered together, de-glazed with champagne and chicken stock then creamed
louisiana shrimp, corn cut off the cob and simmered together with onions, bell pepper & 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
green tomatoes seasoned and dipped in corn meal batter, deep-fried and layered with sauteed fresh louisiana shrimp in a caper and dill remoulade sauce
fresh louisiana oysters, seasoned, battered, deep-fried and served with a fresh spinach and pernod liqueur cream sauce. served with jalapeno toast points
fresh rabbit from crickhollow farms seasoned, battered, deep-fried and served with fresh, sauteed spinach and creole mustard sauce
a corn tortilla stuffed with fresh, sauteed louisiana crawfish topped with green chili pork sauce, mozzarella and cheddar cheese and baked in the oven
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 just the right amount of rice folded in and served with sauce piquant
fresh 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 dressing
sliced, 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
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
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
fresh swordfish fillet seasoned, bronzed and served with a sauce of roasted pecans, jalapenos, browned garlic butter, veal glaze & lemon juice. served with potatoes and veggies
a classic combination of fresh louisiana crawfish smothered in a brown gravy made with a rich seafood stock, browned flour, onions, bell peppers, celery, garlic & seasonings and served with rice veggies
fresh drum fish from louisiana waters seasoned and blackened in a cast iron skillet and served with drawn butter, potatoes and veggies
julienned duck breast & shrimp in a sauce of leeks, sun-dried tomatoes, shiitake & oyster mushrooms and duck glaze and served with pasta
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 marchand de vin sauce of prosciutto ham, red wine and mushrooms. served with a stuffed potato and veggies
eggplant 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
twin beef tenders seasoned and blackened in a cast iron skillet and served with debris sauce, potatoes and veggies
a mixture of breads soaked in a rich custard and baked with raisins and pecans to make a moist dessert served with a hard sauce.
our homemade, rich chocolate bundt cake with a chocolate ganache underneath and white and dark chocolate drizzled on top
creamy sweet potato filling & pecan syrup layer, baked and served with chantilly cream
with a praline bottom
Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.