This is where it all began. We make our all beef tamales from doe's original recipe. Served with cup of our homemade chili.

Served from 05:00 pm. Fresh button mushrooms, sauteed to bring out all of the any flavor. The perfect complement to our steak or as an appetizer.

A rich and creamy bisque, made from "scratch" with plenty of real, lump crab meat.

Our "signature" steak, cut from the large end of the short loin. This steak contains a "T" shaped bone separating the larger strip side from the succulent filet side. Perfect to splitting. This cut may be cooked to two different temperature.

The first cut from the loin, the t-bone is a mainstay of everyday fine steakhouse. This steak is perfect for people who want their own steak. The t-bone may be cooked to any single temperature.

The last cut from, this enormous, boneless steak has a delicious flavor and is perfect for hungry families. We will be happy to cook any 2 pound sirloin to two different temperatures.

A thick, hand-cut medallion of succulent, aged beef tenderloin.

The massive "cowboy cut" bone-in steak is highly marbled and packed with flavor of steak lovers everywhere. The ribeye may be cooked to any single temperature.

Choose between either of our large, gulf shrimp dinners or try some of broth.

Fresh button mushrooms, sauteed to bring out all the flavor. The perfect compliment to our steak or as an appetizer.

We slaw cook our beans with smoked bacon ends to give them an authentic Southern flavor.

Vermont white cheddar macaroni and cheese topped with sharp cheddar and finished on our broiler.

Our fresh chicken tenderloin is exactly that. The juiciest white meat section of any chicken, we receive these beauties fresh and never frozen and prepare them to order for you.

3 hand battered, all white-meat chicken tenderloins, fried to a golden brown and served with a side of our fresh-cut fries.

Same as the adult version, just kid sized (5 Ounces approx).