<% '********************************************************** 'PROJECT: Doe's Eat Place 'CREATED: Amber Singleton '********************************************************** %> Doe's Eat Place Menu

Does Eat Place now in Tulsa, OK!


Starters & Sides

Doe’s Hot Tamales
This is where it all began. We make our 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.


Gumbo
Another one of Doe’s own recipes. We perfectly season & slow cook fresh vegetables, shrimp, crab & rice in this hearty, tomato-based gumbo


Crab & Corn Bisque
A rich & creamy bisque, made from “scratch” with Plenty of real, lump crab meat


Shrimp
Broiled – Seasoned with Doe’s secret blend of spices & broiled to perfection in golden garlic butter or...

Fried – Lightly hand-battered Doe’s unique way. They fry up beautifully to a flaky, golden brown


Sautéed Mushrooms
Fresh Button Mushrooms, Sautéed to bring out all of the flavor. The Perfect compliment to our steak or as an appetizer

Shrimp Cocktail

Entrees


Rare - Red Center

Medium Rare - Pink edge to edge

Medium - Pink Center

Medium Well - Slightly Pink

Well Done - No PINK

**WELL DONE steaks are NOT recommended**

Our steaks have such a wonderful tender and rich meaty taste, that if you order a well done steak you will truly never enjoy our specialty, real steaks.

T-Bone
Available in 1½ & 2 pound cuts

Easily identified by it’s “T” shaped bone, this steak is our most plentiful cut. Perfect for people who want their own steak, the T-Bone can be cooked to only one temperature.


Porterhouse
Available in 2 & 2½ pound cuts

Cut from the middle portion of the loin, this steak also contains a “T” shaped bone. In addition to the strip, it boasts at least 1½” of succulent filet meat on the opposite side . The strip & filet may be cooked to different temperatures on the 2 & 2½ pound cuts.


Sirloin
Available in 2 & 3 pound cuts

The last cut from the loin, this large boneless steak has a delicious flavor & is great for sharing. We will be happy to cook any sirloin to different temperatures


Filet
A hand-cut, 2 ¼” thick medallion of succulent, aged beef tenderloin.
 


Rib Eye
Available in a 1 1/2 pound cut



*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 thru the center of the steak for a more accurate view of how your steak is actually cooked.
 


Shrimp Dinner
Choose between either of our large, gulf shrimp dinners

Broiled – Seasoned with Doe’s secret blend of spices & broiled to perfection in golden garlic butter
or
Fried – Lightly hand-battered Doe’s unique way. They fry up beautifully to a flaky, golden brown
 


Doe's is now also serving Broiled Tilapia as well as Broiled Salmon.

 

 

**All entrees are served with Doe’s marinated salad, choice of red potatoes or fresh-cut fries & southern style drop biscuits

For the Kids (Children 12 & under)

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


Kid’s Combo
Three chicken strips & a cup of our homemade seafood gumbo Served with a side of our fresh-cut fries



Desserts

Please ask your server about today's desserts.


Carry-out Tamales
Pick some up on the way home tonight. Great for entertaining, a quick meal idea or to eat while watching the game.

Just give us a call and we will have it ready for you!! 918-585-DOES




Carrying on a Delicious, Delta Tradition
Thank you for Visiting!