With smoked bacon and boiled eggs topped with ranch dressing.
New York strip cooked to temperature and served sliced over our signature lettuce mix with cherry tomatoes, housemade croutons, blue cheese crumbles, blue cheese dressing and fried onion rings.
Sirloin battered and fried and served with garlic mashed potatoes and gravy.
8 Ounces of fresh ground steak served with grilled onions and garlic mashed potatoes with gravy or French fries.
6 strips of fried catfish served with French fries, homemade tartar sauce and drop biscuits.
This is where it all began. We make our all beef tamales from doe's original recipe. Made the same way since 1941, they are a true taste of the Mississippi delta. Served with a cup of our homemade chili.
Our broiled shrimp are seasoned and broiled to perfection in garlic butter.
Our fried shrimp are lightly hand battered and fried to a flaky, golden brown.
Lightly hand-battered and fried to a flaky, golden brown.
1-2 dozen fried shrimp tossed in a spicy honey glaze over a bed of lettuce.
Seared ahi tuna over an angry vinaigrette topped with sriracha butter and green onions.
Hand breaded, fried and topped with lump crab and a cheddar cheese mornay sauce.
New York strip cooked to temperature and served sliced over a bed of lettuce with cherry tomatoes, housemade croutons, blue cheese crumbles, blue cheese dressing and fried onion rings.
Romaine lettuce tossed with housemade caesar dressing, shredded red onions, cherry tomatoes and croutons topped with grilled chicken and shredded Parmesan.
1-2 dozen fried oysters over a fresh spinach salad with red onions, red bell peppers, applewood smoked bacon, hard-boiled egg and blue cheese dressing.
Our signature steak. Cut from the middle portion of the loin, this steak contains a "t" shaped bone separating the larger strip side from the succulent filet side. The strip and filet may be cooked to different temperatures on the 2½ pound cuts and larger.
The first cut from the loin, the T-bone is a mainstay of every fine steakhouse. This steak is perfect for people who want their own steak. The T-bone may be cooked to any single temperature.
A baton rouge favorite, this bone-in cowboy cut ribeye is sure to please. The ribeye can be cooked to any single temperature.
The last cut from the loin, this large boneless steak has a delicious flavor and is perfect for sharing. We will be happy to cook any sirloin two different temperatures.
8 Ounces of seared ahi tuna topped with a tin roof perfect tin glaze served with classic rice pilaf and a medley of seasonal vegetables.
Whole trout filets poached in a scampi butter until flaky served atop crostini and pepper jack creamed spinach finished with a lemon twist and red bell peppers.
Three perfectly crispy catfish strips covered in cornmeal and fried to a golden brown served with a side of our fresh-cut fries.
3 hand battered, all white meat chicken tenderloins, fried to a golden brown and served with a side of our fresh cut fries.