Doe's Eat Place of Jonesboro

Main

Our history is as rich and flavorful as our porterhouse steaks.

• Crab & Corn Bisque

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

• Sautéed Mushrooms

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

• 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.

• Shrimp

  Broiled – Seasoned with Doe's secret blend of spices and Broiled to perfection in golden garlic butter. Fried – Lightly hand-battered in Doe's unique way they Fry up beautifully to a flaky, golden brown.

• Homemade Chili

  Perfect over our hot tamales.

• House Salad

  The perfect blend of olive oil, lemon juice and garlic. No dressing needed.

• Filet Mignon

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

• Sirloin

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

• 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 and filet may be cooked to two different temperatures.

• 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.

• Ribeye

  This massive "cowboy cut" bone-in steak is highly marbled and packed with flavor. This makes it a favorite of steak lovers everywhere.The rib-eye may be cooked to any single temperature.