{"id":6,"date":"2018-02-22T22:16:20","date_gmt":"2018-02-22T22:16:20","guid":{"rendered":"http:\/\/doesnwa.com\/bentonville\/?page_id=6"},"modified":"2018-03-07T01:51:50","modified_gmt":"2018-03-07T01:51:50","slug":"menu","status":"publish","type":"page","link":"http:\/\/doesnwa.com\/bentonville\/menu\/","title":{"rendered":"Menu"},"content":{"rendered":"

Doe’s Menu<\/strong><\/h3>\n
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.<\/div><\/div><\/div>\n

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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 South”.<\/div><\/div>\n

NEW:<\/strong> Doe’s Delivers<\/em>\"\"<\/a>Order on the Waitr App!<\/em><\/p>\n\n\n\n\n\t\n\n\t\n\t\n\t\n\t\n\t
COOK TYPE<\/th>LOOKS LIKE<\/th>GRILL TIME<\/th>\n<\/tr>\n<\/thead>\n
RARE <\/td>Cool Center, Red Throughout<\/td>Approx. 25min. <\/td>\n<\/tr>\n
MEDIUM RARE<\/td>Warm Red Center, Pink Edges<\/td>Approx. 30min<\/td>\n<\/tr>\n
MEDIUM <\/td>Pink Throughout<\/td>Approx. 35min.<\/td>\n<\/tr>\n
MEDIUM WELL<\/td>Hint of Pink in Center<\/td>Approx. 40min. <\/td>\n<\/tr>\n
WELL DONE <\/td>No Pink <\/td> Approx. 45min. <\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n* “Well-done” steaks are not recommended or guaranteed<\/span><\/p>\n

Most of our steaks are big and thick enough to be shared and we recommend at least 1 lb. per person<\/strong>. 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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Steak Entrees<\/span>Seafood Entrees<\/span>Starters<\/span>Side Dishes<\/span>Kids Meals<\/span><\/div>
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\"Massive
Doe’s Porterhouse Steak<\/figcaption><\/figure>\n

Available in 1 1\/2<\/small>, 2 and 2 1\/2<\/small> 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<\/small> pound cuts.
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T-Bone Steak<\/figcaption><\/figure>\n

Available in 1 1\/2<\/small> 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<\/figcaption><\/figure>\n

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<\/figcaption><\/figure>\n

A thick, hand-cut medallion of succulent aged beef tenderloin.
\nPetite (8 oz. approx.)
\nQueen (11 oz. approx.)
\nKing (14 oz. approx.)
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Ribeye Steak<\/figcaption><\/figure>\n

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.
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Gulf Mahi<\/figcaption><\/figure>\n

(7-9 oz.) Blackened white fish with homemade r\u00e9moulade and blackened seafood medley (oyster and scallop). Served with (2) sides, green salad, and bread.
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Atlantic Salmon<\/figcaption><\/figure>\n

(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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Gulf Shrimp Dinner<\/figcaption><\/figure>\n

Choose between either of our Large Gulf Shrimp dinners or try some of both. Served with (2) sides, green salad, and bread.<\/p>\n

Broiled<\/strong> – Seasoned either Doe’s secret blend of spices and broiled to perfection in seasoned garlic butter.
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\nFried<\/strong> – Lightly hand battered Doe’s unique way – they fry up beautifully to a flaky, golden brown.
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\nHalf & Half<\/strong>
\n1\/2 dozen fried and 1\/2 dozen broiled shrimp
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Yard Bird Tenders<\/figcaption><\/figure>\n

Golden fried, broiled, or blackened chicken tenderloins. Served with (1) side, green salad, and bread.
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Sea Bass<\/h3>\n

(6-8 oz.) Full-flavored skin-on fish. Blackened or dusted and served with (2) sides, green salad, and bread.<\/p>\n<\/div>\n

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Hot Tamales<\/figcaption><\/figure>\n

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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Broiled Shrimp<\/figcaption><\/figure>\n

Seasoned with Doe’s secret blend of spices, broiled to perfection in golden garlic butter.
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Fried Shrimp<\/figcaption><\/figure>\n

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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Crab & Corn Bisque<\/figcaption><\/figure>\n

A rich and creamy bisque, made from ”scratch” with plenty of real, lump crab meat.
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Red Gumbo Soup<\/figcaption><\/figure>\n

Red Gumbo Soup<\/h3>\n

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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Oysters on the Half Shell<\/figcaption><\/figure>\n

Delightful saltwater oysters chilled on ice. Served with red cocktail sauce, fresh lemon wedges and saltine crackers.
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Sauteed Button Mushrooms<\/figcaption><\/figure>\n

Fresh button mushrooms, sauteed to bring out all of the flavor.
\nThe perfect compliment to our steak or as an appetizer.
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Green Beans<\/figcaption><\/figure>\n

We slow cook our beans with smoked bacon ends to give them an authentic southern flavor.
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Boiled Red Potatoes<\/figcaption><\/figure>\n

(8 oz.) Boiled red potatoes served with butter and sour cream.
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Southern Mixed Greens<\/figcaption><\/figure>\n

Slow-cooked mustard greens, turnip greens, seasonings, and ham hocks.
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Garlic Parmesan Mashed Cauliflower<\/figcaption><\/figure>\n

(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<\/figcaption><\/figure>\n

(8 oz.) Vermont white cheddar macaroni and cheese. Topped with sharp cheddar cheese.
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House Salad<\/figcaption><\/figure>\n

– the perfect blend of olive oil, lemon juice and garlic. No dressing needed.
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Southern Drop Biscuits<\/figcaption><\/figure>\n

(6 pc.) A delicious traditional Delta flavor. Served with butter and honey.<\/p>\n

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Fudge Brownie<\/figcaption><\/figure>\n

Serves (2-4) people. Fresh, hot fudge brownie topped with vanilla ice cream, chocolate syrup, and big red cherries.
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\nKid’s Filet Tip<\/strong>
\n(3-5 oz.) Beef tenderloin end cut. Served with fries or mac and cheese, green salad, and bread.<\/p>\n

Kid’s Chicken Tenders<\/strong>
\n(2) Fried or broiled chicken tenders. Served with fries or mac and cheese, green salad, and bread.
\nKid’s Chicken Combo<\/strong>
\n(2) Fried or broiled chicken tenders. Served with (2) sides, green salad, and bread.
\n<\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

Doe’s Menu   NEW: Doe’s DeliversOrder on the Waitr App! * “Well-done” steaks are not recommended or guaranteed 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. […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":1,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ngg_post_thumbnail":0},"_links":{"self":[{"href":"http:\/\/doesnwa.com\/bentonville\/wp-json\/wp\/v2\/pages\/6"}],"collection":[{"href":"http:\/\/doesnwa.com\/bentonville\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/doesnwa.com\/bentonville\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/doesnwa.com\/bentonville\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/doesnwa.com\/bentonville\/wp-json\/wp\/v2\/comments?post=6"}],"version-history":[{"count":68,"href":"http:\/\/doesnwa.com\/bentonville\/wp-json\/wp\/v2\/pages\/6\/revisions"}],"predecessor-version":[{"id":1683,"href":"http:\/\/doesnwa.com\/bentonville\/wp-json\/wp\/v2\/pages\/6\/revisions\/1683"}],"wp:attachment":[{"href":"http:\/\/doesnwa.com\/bentonville\/wp-json\/wp\/v2\/media?parent=6"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}