Broiled: seasoned with doe's secret blend of spices and broiled to perfection in garlic butter. Fried: lightly hand-battered and fried to a flakey golden brown. Served with cocktail sauce. 1-2 and 1-2- a combination of the broiled and fried options.
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 river delta. Served with homemade chili for an unbelievable, tasty combination.
Roasted potato skins topped with melted cheddar cheese, bacon and chives. Served with ranch or sour cream.
A rich and creamy bisque, made from scratch, with plenty of real lump crab meat.
Doe's original. A tomato-based gumbo with fresh vegetables, rice, lump craband andouille sausage.
Cut from the smaller end of the short loin. A mainstay of any true steakhouse, this steak is perfect for people who want their own steak.
A 4-ounce medallion of tenderloin.
A thick, hand-cut medallion of aged beef tenderloin.
Steamed fresh zucchini, carrots, cauliflower, broccoli, mushrooms, onionand red and yellow bell peppers.
1+ pound Idaho russet potato cocked to perfection. Loaded with butter, sour cream and cheddar cheese.
Combination of mustard and turnip greens seasoned and slow cooked with ham hock.
Vermont white cheddar macaroni and cheese topped with sharp cheddar and finished on the broiler.
This is a 6-8 Ounces full flavored, skin-on fish. Blackened or dusted, this fish is perfect for anyone looking for a more complex flavor and is topped with a bright chimichurri sauce.
This 6-8 OZ. wild caught salmon is dusted with doe's signature spice blend and topped with a homemade lemon-caper butter.
This is a 7-9 Ounces meaty and clean white fish, blackened and served with homemade remoulade. Topped with a seafood medley (scallop-oyster).
Broiled: 1 dozen seasoned with Doe's secret spice and broiled to perfection in garlic butter, Fried: 1 dozen lightly hand-battered and fried to a flakey golden brown. 1-2 and 1-2 : A combination of the broiled and fried options.
Golden fried: much like our shrimp, we hand batter and golden fry our chicken tenders. Broiled: dusted with doe's secret spice and pan broiled. Blackened: coated with our blackened seasoning and pan broiled.
Fried or broiled chicken tenders.
Cabernet wine infused chocolate ice cream.