Place Category: Cajun / Creole, Outside Dining, and Southern
K-Paul’s has closed permanently. In 1979, when Chef Paul Prudhomme and his late wife, K, opened their “modest”, 62-seat K-Paul’s Louisiana Kitchen on Chartres Street in the French Quarter of New Orleans, they had no idea the restaurant was soon to become a sensation, with nightly lines of eager diners waiting sometimes hours to be seated. That was back when and dining was community seating. In 1996, extensive renovations took place and now it offers seating for more than 200. Dining areas include seasonal balcony dining, an intimate climate-controlled courtyard for dining al fresco, K’s Parlor private seating as well as open kitchens on both floors. K-Paul’s accepts reservations and offers catering on-site or anywhere around the world.
Executive Chef Paul Miller goes to great lengths to ensure the highest quality food. We have 2 kitchens and a bakery and the philosophy and commitment to excellence will never change.
Chef Paul and the entire staff cordially welcome you to join us for dinner!
K-Paul’s Dinner Menu
Menu and prices subject to changeThis is a sample menu only.
K-Paul’s Dinner Menu changes daily based entirely on the availability of fresh ingredients.Please note we are happy to accommodate our Vegetarian, Vegan and Gluten-Free guests upon request.
Appetizers
Starting at $7.95Chicken and Andouille Gumbo (Cup)
Pan- Braised Chicken and Andouille Sausage, Smothered Onions, Bell Peppers and Celery, Cooked in a Chicken Broth and a Dark Roux. Served with RiceTurtle Soup (Cup)
Ground Turtle Meat and Beef Tenderloin with Onions, Bell Peppers, Celery, Tomatoes and Seasonings, Simmered in a Beef Stock and Chicken Stock. Finished with Fresh Spinach, Parsley, Chopped Hard-Boiled Eggs and Dry SherryFried Crab Fingers with Spicy Dipping Sauce
Fresh Louisiana Crab Fingers Lightly Battered, Fried and Served with a Spicy Creamed Sriracha Dipping SauceFried Green Tomatoes with Shrimp Chipotle Remoulade
Green Tomatoes Seasoned and Dipped in Corn Meal Batter, Deep-Fried and Layered with Sautéed, Fresh Louisiana Shrimp in a Chipotle Remoulade SauceFried Buffalo Frog Legs with Onion Rings
Fresh Louisiana Frog Legs Lightly Battered, Deep-Fried and Tossed with a Spicy Buffalo Wing Sauce and Served with Deep-Fried Onion RingsShrimp Stuffed Artichoke Marigny
Fresh Artichoke Hearts Stuffed with Fresh Louisiana Shrimp in a Sauce of Fresh Dill, Fresh Tomatoes, Garlic, Herbs and Spices, Stock and Butter Emulsion. Topped with Parmesean and RomanoRoasted Smoked Gouda Cheese Sausage with Creole Sauce
Ground Pork Mixed with Smoked Gouda Cheese, Caramelized Onions, Bell Peppers, Celery and Seasonings, Stuffed in a Casing, Slow Roasted and Served with a Creole SauceFried Rabbit Tenderloin with Creole Mustard Sauce
Fresh Rabbit Tenderloin Seasoned, Battered, Deep Fried and Served with Fresh, Sauteed Spinach and a Creole Mustard SauceSalads
Starting at $6.00K-Paul’s House Salad
Fresh Mixed Greens with your Choice of One of Our Wonderful Homemade Dressings-Green Onion, Rich Danish Blue Cheese or Pesto VinaigretteCaesar Salad
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 CheeseRoasted Pear, Pecan and Bleu Cheese Salad
Sliced, Roasted Fresh Pears with Fresh Roasted Pecans and Crumbled Bleu Cheese, Served on a Bed of Mixed Greens with a White Balsamic, Honey Line Vinaigrette DressingMain Courses
Starting at $32.95Blackened Yellowfin Tuna
Fresh Yellowfin Tuna Seasoned, Blackened in a Cast Iron Skillet and Topped with Fresh Louisiana Crabmeat and a Chipotle Compound Butter. Served with Potatoes and VeggiesEggplant Pirogue with Seafood St. Rose
Eggplant Pirogue (Cajun Canoe) Seasoned, Battered, Deep-Fried and Filled with Fresh Louisiana Shrimp, Bay Scallops, Diced Fish and Louisiana Oysters in a Sauce of Garlic, a Medley of Crimini, Shiitake, Portobello and Oyster Mushrooms and Duck Glaze. Served with Basmati Rice and VeggiesBronzed Salmon with Scallop Alfredo Pasta
Fresh Salmon Fillet Seasoned, Bronzed and Served with Bay Scallops in a Sauce of Tomatoes, Fresh Baby Spinach, Cream and Parmesan and Romano Cheeses. Tossed with PastaStuffed Soft Shell Crab with Magnolia Sauce
Fresh Louisiana Soft Shell Crab Stuffed with Shrimp Remoulade, Seasoned, Battered, Deep-Fried and Served with a Creamed Sauce Piquant. Served with a Stuffed Potato and VeggiesPan-Fried Flounder with Shrimp
Fresh Louisiana Flounder Fillet, Seasoned, Lightly Battered, Pan-Fried and Served with Fresh Louisiana Shrimp in a Creole Sauce Made with the Holy Trinity (Onions, Bell Peppers, Celery), Stock, Tomatoes and Seasonings. Served with Rice and VeggiesPaneed Rabbit with Classic Shrimp Etouffee
Tender Rabbit Seasoned, Lightly Breaded with Bread Crumbs, Pan-Fried and Served with a Classic of Fresh Louisiana Shrimp Smothered in a Brown Gravy Made with Rich Seafood Stock, Dark Roux, Onions, Bell Peppers, Celery, Garlic and Seasonings. Served with Rice and VeggiesDuck, Shrimp, Andouille and Corn Maque Choux
Fresh Julienned Duck Breast, Smoked Andouille Sausage and Fresh Louisiana Shrimp Smothered with Corn Cut Fresh off the Cob, Herbs and Spices, Chicken Stock, Onions, Bell Peppers, Celery and Fresh Tomatoes. Served with Rice and VeggiesPaneed Chicken Breast with Fried Shrimp and Chartres Street Jambalaya
Tender Fresh Chicken Breast Seasoned, Lightly Breaded, 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 Fresh Louisiana Shrimp and Served with Sauce Piquant and VeggiesPanned Veal with Lobster Herbal Brie Cream
Tender Veal Medallion Seasoned, Lightly Breaded, Pan-Fried and Served with Fresh Lobster Claw and Knuckle Meat in a Sauce of Onions, Dill, Basil, Herbs and Spices, De-Glazed with Chardonnay and Finished with Cream and Brie Cheese. Served with Potatoes and VeggiesBlackened Ribeye with BGB
Tender, Aged 12 oz Ribeye, Seasoned, Blackened in a Cast Iron Skillet and Served with Browned Garlic Butter, Potatoes and VeggiesBlackened Stuffed Pork Chop Marchand de Vin
Tender Pork Chop Stuffed with Ricotta, Asiago, Mozzarella and Cacciocavello Cheese and Fresh Basil, Blackened Medium Well to Well to Insure Cheeses are Completely Melted and Served with a Marchand de Vin Sauce of Proscuitto, Red Wine, Mushrooms, Caramelized Onions, Bell Peppers and Celery. Served with a Stuffed Potato and VeggiesBlackened Twin Beef Tenders with Debris
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 VeggiesDesserts
Starting at $7.50Bread Pudding with Hard Sauce A New Orleans Tradition
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.Chocolate Hill
Our Homemade, Rich Chocolate Bundt Cake with a Chocolate Ganache Underneath and White and Dark Chocolate Drizzled on TopSweet Potato Pecan Pie
Creamy Sweet Potato Filling & Pecan Syrup Layer, Baked and Served with Chantilly CreamCustard Marie Crème Brûlée with a Praline Bottom
