Doe’s Eat Place – Fayetteville – Sample Menu

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.

Our steaks here at Doe’s are cut much thicker than at most other restaurants.
After our Grill-master places your steak on our special broiler, please allow yourself time
for our staff to prepare one of the “Great Steaks of the South”.

STEAK TYPE / LOOKS LIKE / COOKING TIME

RARE / Cool Center/ Red Throughout / Approx. 25min.

MEDIUM RARE / Warm Red Center/ Pink Edges / Approx. 30min.

MEDIUM / Pink Throughout / Approx. 35min.

MEDIUM WELL / Hint of Pink in Center / Approx. 40min.

WELL DONE / No Pink / Not Recommended / Approx. 45min.

* “Well-done” steaks are not recommended or guaranteed

Most of our steaks are big and thick enough to be shared. We recommend at least 1 lb. per person. We can cook any Porterhouse or Sirloin lbs. or over 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.

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.

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.

Sirloin Steak
Available in 2 and 3 pounds cuts. 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.

Filet Steak
A thick, hand-cut medallion of succulent aged beef tenderloin.
Petite (8 oz. approx.)
Queen (11 oz. approx.)
King (14 oz. Approx.)

Ribeye Steak
This massive ”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.

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.

Broiled – Seasoned either Doe’s secret blend of spices and broiled to perfection in
seasoned garlic butter.

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

Half & Half
1/2 dozen fried and 1/2 dozen broiled shrimp

Yard Bird Tenders
Golden fried, broiled, or blackened chicken tenderloins. Served with (1) side, green salad,
and bread. 

***All menu items and prices are subject to change without notice.
To view Menu on Does Eat Place website "CLICK HERE"