Doe's Eat Place. - Bentonville
Steak House
In 1941 Dominic “Doeâ...
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SAT 5:00 PM - 9:30 PM 
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Serves Alcohol
Paid Content
Menu
This menu was last updated on
3/28/20.
Although we have many accurate menus, they change often
and it should be assumed this menu is not 100% accurate.
If you want to be sure the dishes are still offered or confirm the prices are
correct, please call the restaurant by tapping the call button above.
by
Our steaks here at Doe’s are cut much thicker than at most other restaurants. After our Grillmaster places your steak on our special broiler, please allow yourself time for our staff to prepare one of the “Great Steaks of the Southâ€.
Gluten Free
Vegetarian
Vegan
Doe’s Menu
Our steaks here at Doe’s are cut much thicker than at most other restaurants. After our Grillmaster places your steak on our special broiler, please allow yourself time for our staff to prepare one of the “Great Steaks of the Southâ€.
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Most of our steaks are big and thick enough to be shared and we recommend at least 1 lb. per person. Any Porterhouse or Sirloin 2 lbs. or over can be cooked to two (2) different temperatures. T-Bones and Filets can only be cooked to one temperature. All of our entrees are served with Doe’s marinated salad, your choice of boiled red potatoes or fresh-cut fries and Southern style drop-biscuits.
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COOK TYPE
RARE - Cool Center, Red Throughout, Approx. 25 minutes. | MEDIUM RARE - Warm Red Center, Pink Edges, Approx. 30 minutes. | MEDIUM - Pink Throughout, Approx. 35 minutes. | MEDIUM WELL - Hint of Pink in Center, Approx. 40 minutes. | WELL DONE - No Pink, Approx. 45 minutes.
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Our steaks are cut fresh daily from whole beef loins. Each loin is aged at least 21 days to bring out all of the flavor a fine cut of beef has to offer. Because we cut all of our meat fresh daily, instead of buying pre-cut, frozen meat, it is possible that all cuts and sizes may not be available all of the time. This allows us to provide you with the highest quality, freshest beef possible.
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Steak Entrees
All entrees are served with Doe‘s marinated salad, choice of potato (boiled red or fresh cut fries) & southern style drop biscuits
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Doe’s Porterhouse Steak
Available in 1 1/2, 2 and 2 1/2 pound cuts – our signature steak. Cut from the middle portion of the loin, the Porterhouse contains a “T†shaped bone separating the larger strip side from the succulent filet side. This strip & filet may be cooked to different temperatures on the 2 and 2 1/2 pound cuts.
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T-Bone Steak
Available in 1 1/2 and 2 pound cuts. The first cut from the loin, the T-Bone is a mainstay of every fine steakhouse. Perfect for people who want their own steak. The T-Bone may be cooked to any single temperature.
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Sirloin Steak
Available in 2 and 3 pounds cuts. The last cut from the loin, this enormous boneless steak has a delicious flavor and is great for sharing. We will be happy to cook any sirloin to two different temperatures.
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Filet Steak Petite (8 oz. approx.)
A thick, hand-cut medallion of succulent aged beef tenderloin.
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Filet Steak Queen (11 oz. approx.)
A thick, hand-cut medallion of succulent aged beef tenderloin.
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Filet Steak King (14 oz. approx.)
A thick, hand-cut medallion of succulent aged beef tenderloin.
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Ribeye Steak
This massive â€cowboy cut†bone-in-steak is highly marbled and packed with flavor making it a favorite of steak lovers everywhere. The ribeye may be cooked to any single temperature.
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Seafood Entrees
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Gulf Mahi
(7-9 oz.) Blackened white fish with homemade rémoulade and blackened seafood medley (oyster and scallop). Served with (2) sides, green salad, and bread.
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Sea Bass
(6-8 oz.) Full-flavored skin-on fish. Blackened or dusted and served with (2) sides, green salad, and bread.
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Yard Bird Tenders
Golden fried, broiled, or blackened chicken tenderloins. Served with (1) side, green salad, and bread.
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Gulf Shrimp Dinner - Half & Half
1/2 dozen fried and 1/2 dozen broiled shrimp
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Gulf Shrimp Dinner - Fried
Lightly hand battered Doe’s unique way – they fry up beautifully to a flaky, golden brown.
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Gulf Shrimp Dinner - Broiled
Seasoned either Doe’s secret blend of spices and broiled to perfection in seasoned garlic butter.
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Gulf Shrimp Dinner
Choose between either of our Large Gulf Shrimp dinners or try some of both. Served with (2) sides, green salad, and bread.
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Atlantic Salmon
(6-8 oz.) Wild-caught salmon dusted with Doe’s signature spice blend and topped with a homemade lemon-caper butter. Served with (2) sides, green salad, and bread.
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Starters
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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. Served in 1/2 dozen or by the dozen.
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Oysters on the Half Shell
Delightful saltwater oysters chilled on ice. Served with red cocktail sauce, fresh lemon wedges and saltine crackers.
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Red Gumbo Soup
Another one of Doe’s own recipes, we perfectly season and slow cook fresh vegetables, smoked pork sausage, crab and rice in this hearty tomato-based gumbo.
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Crab & Corn Bisque
A rich and creamy bisque, made from â€scratch†with plenty of real, lump crab meat.
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Fried Shrimp
Lightly hand-battered Doe’s unique way. They fry up beautifully to a flaky, golden brown. Order by the 1/2 dozen or dozen.
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Broiled Shrimp
Seasoned with Doe’s secret blend of spices, broiled to perfection in golden garlic butter.
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Side Dishes
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Sauteed Button Mushrooms
Fresh button mushrooms, sauteed to bring out all of the flavor. The perfect compliment to our steak or as an appetizer.
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Green Beans
We slow cook our beans with smoked bacon ends to give them an authentic southern flavor.
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Boiled Red Potatoes
(8 oz.) Boiled red potatoes served with butter and sour cream.
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Southern Mixed Greens
Slow-cooked mustard greens, turnip greens, seasonings, and ham hocks.
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Garlic Parmesan Mashed Cauliflower
(8 oz.) A healthier starch option. Delicious and creamy mashed cauliflower with a hint of Garlic and fresh Parmesan.
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Mac and Cheese
(8 oz.) Vermont white cheddar macaroni and cheese. Topped with sharp cheddar cheese.
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House Salad
– the perfect blend of olive oil, lemon juice and garlic. No dressing needed.
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Southern Drop Biscuits
(6 pc.) A delicious traditional Delta flavor. Served with butter and honey.
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Fudge Brownie
Serves (2-4) people. Fresh, hot fudge brownie topped with vanilla ice cream, chocolate syrup, and big red cherries.
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Kids Meals
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Kid’s Filet Tip
(3-5 oz.) Beef tenderloin end cut. Served with fries or mac and cheese, green salad, and bread.
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Kid’s Chicken Tenders
(2) Fried or broiled chicken tenders. Served with fries or mac and cheese, green salad, and bread.
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Kid’s Chicken Combo
(2) Fried or broiled chicken tenders. Served with (2) sides, green salad, and bread.
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