Starters
Doe’s Delta Hot Tamales
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.
1/2 Dozen: $11.95 / Dozen: $19.95
Broiled Shrimp
Our broiled shrimp are seasoned & broiled to perfection in garlic butter.
1/2 Dozen: $11.95 / Dozen $19.95
Fried Shrimp
Our fried shrimp are lightly hand-battered and fried to a flaky, golden brown.
1/2 Dozen: $11.95 / Dozen: $19.95
Fried Oysters
Our fried oysters are lightly hand-battered and fried to a flaky, golden brown.
1/2 Dozen: $11.95 / Dozen: $19.95
Angry Shrimp
1/2 Dozen Fried shrimp tossed in a spicy honey glaze over a bed of lettuce
$17.95
Spicy Tuna
Seared Ahi Tuna over an angry vinaigrette topped with Sriracha butter and green onions.
$17.95
Fried Asparagus
Hand-breaded, fried and topped with lump crab and a cheddar cheese mornay sauce
$17.95
Sides
Grilled Asparagus
Bowl: $8.95
Sauteed Vegetables
Bowl: $8.95
Sauteed Mushrooms
Bowl: $8.95
Macaroni & Cheese
Bowl: $8.95
Pepper Jack Creamed Spinach
Bowl: $8.95
For the Kids
(Under 12, please)
Chicken Strips
Three hand-battered, all-white-meat chicken tenderloins, fried to a golden brown and served with a side of our fresh-cut fries.
$8.95
Fried Catfish Strips
Three perfectly crispy catfish strips covered in cornmeal and fried to a golden brown served with a side of our fresh-cut fries.
$8.95
Dinner Salads
Grilled Steak Salad
New York Strip cooked to temperature and served sliced over a bed of lettuce with cherry tomatoes, house-made croutons, blue cheese crumbles, blue cheese dressing, and fried onion rings.
$24.95
Grilled Chicken Caesar
Romaine lettuce tossed with house-made Caesar dressing, shredded red onions, cherry tomatoes and croutons topped with grilled chicken and shredded Parmesan
$19.95
Seafood Entree
Seared Ahi Tuna Steak
8 oz of seared Ahi Tuna topped with a South Coast Amber Ale glaze served with classic rice pilaf and sauteed vegetables.
$26.95
Broiled Shrimp Pasta
Our signature broiled shrimp over penne pasta tossed in a homemade Alfredo sauce with garlic bread and house salad.
$28.95
Our Steaks
In 1941, Dominic “Doe” Signa began cooking steaks and tamales for the people of Greenville, Mississippi. That same great food & delta style tradition continues today.
Our steaks are cut fresh daily from whole beef loins. Each loin is aged at least 21 days to bring out all the flavor a fine cut of beef has to offer. Because we cut all of our meat fresh daily, it is possible that all cuts & sizes may not be available all of the time. This allows us to provide you with the highest quality, freshest beef possible.
Our steaks are cut to 1 3/4″ thick. After our grill-master places your steak on the broiler, please allow time for our staff to prepare one of the great steaks of the South. Please note – all steaks are cut in-house daily. Because loins vary in size, all sizes shown below may not be available.
| Rare | Red center | Approx. 25 min. |
| Medium Rare | Soft Red Center | Approx. 30 min. |
| Medium | Firm Red Center | Approx 35 min. |
| Medium Well | Pink Center | Approx 40 min. |
| Well | No Pink | Approx 45 min. |
*** “Well-done” steaks are not recommended or guaranteed ***
Most of our steaks are big & thick enough to be shared and we recommend at least 1 lb. per person.
We can cook any Porterhouse or Sirloin 2 lbs. or over two different temperatures. T-Bones & Filets can only be cooked to one temperature.
Each of our entrees is served with Doe’s marinated salad, your choice of boiled red potatoes or fresh-cut fries & Southern-style drop-biscuits.
When your steak arrives at your table, please note that it will almost always appear to be undercooked along the bone & overcooked along the edge. Please cut through the center of the steak for a more accurate view of how your steak is actually cooked.
Entrées
Porterhouse
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 & filet may be cooked to different temperatures on the 2½ pound cuts and larger.
$42 per pound (Available in 2 & 2½ pound cuts)
T-Bone
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.
$39 per pound (Available in 2 pound cut)
Ribeye
A Baton Rouge favorite, this bone-in cowboy cut ribeye is sure to please. The ribeye can be cooked to any single temperature.
$44 per pound (Available in 2 and 2½ pound cuts)
Filet Mignon
Petite (8oz Approx) – $42.95 / Queen (10oz Approx) – $52.95
Add on
Caesar Salad
Substitute for marinated salad
$5.95
Steakhouse Chop Salad
Substitute for marinated salad
$5.95
Bleu Cheese Topping
Crumbled bleu cheese melted upon your steak
$6.95
Roasted Garlic Topping
Roasted garlic cloves laced across the top of your steak
$6.95