Menu - Doe's Eat Place

Choose between either of our large; gulf shrimp dinners / try some of broth.

We slaw cook our beans + smoked bacon ends to give them an authentic Southern flavor.

The massive "cowboy cut" bone‐in steak is highly marbled & packed + flavor of steak lovers everywhere. The ribeye may be cooked to any single temperature.

Vermont white cheddar macaroni & cheese topped + sharp cheddar & finished on our broiler.

Same as the adult version; just kid sized (5 Ounces approx).

This is where it all began. We make our all beef tamales from doe's original recipe. Served + cup of our homemade chili.

Our "signature" steak; cut from the large end of the short loin. This steak contains a "T" shaped bone separating the larger strip side from the succulent filet side. Perfect to splitting. This cut may be cooked to two different temperature.

The last cut from; this enormous; boneless steak has a delicious flavor & is perfect for hungry families. We will be happy to cook any 2 pound sirloin to two different temperatures.

A rich & creamy bisque; made from "scratch" + plenty of real; lump crab meat.

Our fresh chicken tenderloin is exactly that. The juiciest white meat section of any chicken; we receive these beauties fresh & never frozen & prepare them to order for you.

Served from 05:00 pm. Fresh button mushrooms; sauteed to bring out all of the any flavor. The perfect complement to our steak / as an appetizer.

The first cut from the loin; the t‐bone is a mainstay of everyday fine steakhouse. This steak is perfect for people who want their own steak. The t‐bone may be cooked to any single temperature.