K-Paul's Sample Dinner Menu

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K-PAUL’S SAMPLE DINNER MENU On Site Seated Dinner Choice of Three Appetizers K-Paul’s Louisiana Kitchen Gumbo A K-Paul’s Masterpiece New Orleans Jambalaya with Sauce Piquant The most famous rice dish in Louisiana cooking. We start with onions, bell peppers, celery, tasso, sausage, tomatoes, jalapeños and garlic combined with a rich stock and then it is allowed to simmer for hours with just the right amount of rice folded in and served with Sauce Piquant Fried Green Tomatoes with Shrimp Remoulade Green tomatoes seasoned and dipped in corn meal batter, deep-fried and layered with shrimp and remoulade sauce Choice of Four Entrees Shrimp and Andouille Creole Succulent Louisiana shrimp and Chef Paul’s own Andouille sausage in classic Creole sauce made from the “holy trinity” of onions, bell peppers and celery combined with fresh tomatoes Eggplant Pirogue Battered and deep-fried eggplant pirogue (Cajun canoe) filled with julienned tenderloin of beef and a sauce of jalapeños and veal glaze topped with fried shrimp Blackened Twin Tenders with Debris Sauce Twin beef tenders seasoned and blackened in a searing skillet - served with Debris Sauce Dinner Reservations Page 1 of 2 Bronzed Chicken Breasts Tchoupitoulas Tender chicken breasts, seasoned, bronzed and served with tasso (Cajun ham), ham, mushrooms, fried diced potatoes and béarnaise sauce and served with veggies Choice of Two Desserts Sweet Potato Pecan Pie with Chantilly Cream Layers of Louisiana sweet potatoes and pecans soaked in a rich syrup and slow baked, served with Chantilly Cream, a luscious fresh whipped cream with Brandy and Grand Marnier New Orleans Bread Pudding with Hard Sauce A New Orleans tradition - French bread soaked in an egg cream and baked with raisins and pecans to make a light and moist dessert - served with a sauce of creamed butter and sugar with whiskey *Chef Paul Prudhomme reserves the right to change and or substitute items based upon seasonal availability and freshness of ingredients Dinner Reservations Page 2 of 2 .

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