COOLinary not offered on Sunday
First Coursechoice of
Gumbo
pan-braised chicken and andouille sausage, smothered with onions, bell peppers, and celery and cooked in chicken broth with a dark roux and 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
Fried Green Tomatoes
battered in a seasoned cornmeal batter and layered with sautéed fresh shrimp in a chipotle remoulade sauce
House Salad
mixed greens served with your choice of one of our homemade dressings: green onion, Danish blue cheese or vinaigrette of the day
choice of
Pan-Fried Flounder with Chartres Street Jambalaya
fresh Louisiana flounder fillet, seasoned, lightly battered, pan-fried, served with K-Paul’s famous jambalaya. topped with fried shrimp and served with sauce piquant and veggies
Classic Shrimp Etouffée
fresh Louisiana shrimp in a brown gravy made with rich seafood stock, dark roux, onions, bell peppers, celery, garlic and seasonings. served with rice 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
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
choice of
Bread Pudding
Custard Marie
$38.95
