All Entrees Served with Does Marinated Salad, Choice of Red Potatoes, Fresh-Cut Fries, Baked Potato Or Steamed Vegetables and Southern-Style Drop Biscuits.
green Beans May Be Substituted for $1.00
available in 2 & 212 pound cuts. our signature steak is cut from the middle portion of the loin and contains a t-shaped bone separating the larger strip from the succulent filet side. the strip & filet can be cooked to different temperatures
available in 112 & 2 pound cuts. 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 can be cooked to any single temperature.
this 2 pound cowboy cut, bone-in-steak is highly marbled and packed with flavor, making it a favorite of steak lovers everywhere. the ribeye can be cooked to any one temperature.
a thick, hand-cut medallion of succulent, aged beef tenderloin
Petite (8 Oz. Approx.)$29.00
Queen (11 Oz. Approx.)$34.00
King (14 Oz. Approx.)$39.00
available in 2 & 3 pound cuts. the last cut from the loin, this large boneless steak has a delicious flavor and is great for sharing. we will be happy to cook any sirloin to two different temperatures.
Entrees - Shrimp
Choose From Either of Our Large, Gulf Shrimp Dinners Or Try Some of Both. Add 3 Shrimp to Any Entree for 5.00
one dozen gulf shrimp seasoned with does secret blend of spices and broiled to perfection in a golden garlic butter
one dozen gulf shrimp lightly hand-battered does unique way. they fry up beautifully to a flaky golden brown
Half and Half
12 dozen broiled and 12 dozen fried
fresh button mushrooms, sauteed to bring out all the flavor. the perfect compliment to our steak or as an appetizer.
we slow cook our beans with smoked bacon ends to give them an authentic southern flavor
All Served with Entree Sides
an 8-ounce cold water lobster tail seasoned and broiled. a meal by itself or pair it with a steak. market price
a hand-cut 8-ounce portion of fresh atlantic salmon, lightly seasoned and broiled to perfection.
two 4-ounce chicken breasts, garlic-seasoned and lightly crusted, broiled to a crusty finish and topped off with a chicken reduction sauce
minor league versions of our major league sirloin, cut down to individual portions and served with our entree sides.