Restaurant Week New Orleans

K-Paul’s Louisiana Kitchen

Location

French Quarter
416 Chartres Street
New Orleans, LA 70130

Contact

Phone:
(504) 596-2530

Website

www.kpauls.com

Hours

Lunch
Thursday – Saturday
11:00am – 2:00pm

Dinner
Monday – Saturday
5:30pm – 10:00pm

Closed Sunday

Cuisine

Cajun Creole Southern Coastal Cuisine

About

Based on the designs of the original 1834 structure, K-Paul’s was extensively refurbished and expanded in 1996 and now offers seating for more than 200 dining guests. Dining areas include seasonal balcony dining, spacious dining rooms on both the first and second floors and an intimate climate-controlled courtyard for dining al fresco. Both floors feature an open kitchen where diners can see exactly how each delectable dish is prepared.

 


Menus

COOLinary New Orleans August 1 – 31, 2016


Dinner Menu


Appetizer
choice of

Gumbo
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
Ground Turtle Meat and Beef Tenderloin with the “Holy Trinity” (Onions, Bell Peppers and Celery), Tomatoes and Seasonings, Simmered in a Beef and Chicken Stock. Finished with Fresh Spinach, Parsley, Chopped Hard Boiled Eggs and Dry Sherry

House Salad
Fresh Mixed Greens Served with Your Choice of One of Our Wonderful Homemade Dressings – Green Onion, Rich Danish Blue Cheese, or Pesto Vinaigrette

Fried Green Tomatoes
Green Tomatoes Seasoned and Dipped in Corn Meal Batter, Deep-Fried and Layered with Sautéed, Fresh Louisiana Shrimp in a Chipotle Remoulade Sauce

Entrée
choice of

Blackened Louisiana Drum
Fresh Louisiana Drum Seasoned, Blackened in a Cast Iron Skillet and Topped with Fresh Louisiana Fried Shrimp and Chipotle Compound Butter. Served with Potatoes and Veggies

Blackened 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 Prosciutto, Red Wine and Mushrooms. Served with a Stuffed Potato and Veggies

Classic Shrimp Etouffèe
A Classic of Fresh Louisiana Shrimp Smothered in a Brown Gravy Made with Rich Seafood Stock, Dark Roux, the “Holy Trinity” (Onions, Bell Peppers and Celery), Garlic and Seasonings and Served with Rice and Veggies

Blackened Ribeye with BGB
Tender, 8 oz Aged Ribeye, Seasoned, Blackened in a Cast Iron Skillet and Served with Browned Garlic Butter, Potatoes, Veggies and Horseradish Sauce

Dessert
choice of

Bread Pudding
A New Orleans Tradition. A Mixture of Our Homemade Muffins and Yeast Rolls Soaked in a Rich Egg Cream, Then Baked with Raisins and Pecans to Create a Moist Pudding with Nutmeg and Vanilla Flavors of Cinnamon. Served with a Hard Sauce

Sweet Potato Pecan Pie
A Layer of Creamy Sweet Potato Filling, Topped with Roasted Pecans and Served with Chantilly Cream

$38.95

 


Reserve a Table

 Restaurant Week New Orleans September 12 – 18, 2016


Dinner Menu


Appetizer
choice of

Gumbo
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
Ground Turtle Meat and Beef Tenderloin with the “Holy Trinity” (Onions, Bell Peppers and Celery), Tomatoes and Seasonings, Simmered in a Beef and Chicken Stock. Finished with Fresh Spinach, Parsley, Chopped Hard Boiled Eggs and Dry Sherry

House Salad
Fresh Mixed Greens Served with Your Choice of One of Our Wonderful Homemade Dressings – Green Onion, Rich Danish Blue Cheese, or Pesto Vinaigrette

Fried Green Tomatoes
Green Tomatoes Seasoned and Dipped in Corn Meal Batter, Deep-Fried and Layered with Sautéed, Fresh Louisiana Shrimp in a Chipotle Remoulade Sauce

Entrée
choice of

Blackened Louisiana Drum
Fresh Louisiana Drum Seasoned, Blackened in a Cast Iron Skillet and Topped with Fresh Louisiana Fried Shrimp and Chipotle Compound Butter. Served with Potatoes and Veggies

Blackened 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 Prosciutto, Red Wine and Mushrooms. Served with a Stuffed Potato and Veggies

Classic Shrimp Etouffèe
A Classic of Fresh Louisiana Shrimp Smothered in a Brown Gravy Made with Rich Seafood Stock, Dark Roux, the “Holy Trinity” (Onions, Bell Peppers and Celery), Garlic and Seasonings and Served with Rice and Veggies

Blackened Ribeye with BGB
Tender, 8 oz Aged Ribeye, Seasoned, Blackened in a Cast Iron Skillet and Served with Browned Garlic Butter, Potatoes, Veggies and Horseradish Sauce

Dessert
choice of

Bread Pudding
A New Orleans Tradition. A Mixture of Our Homemade Muffins and Yeast Rolls Soaked in a Rich Egg Cream, Then Baked with Raisins and Pecans to Create a Moist Pudding with Nutmeg and Vanilla Flavors of Cinnamon. Served with a Hard Sauce

Sweet Potato Pecan Pie
A Layer of Creamy Sweet Potato Filling, Topped with Roasted Pecans and Served with Chantilly Cream

$38.95

 


Reserve a Table