Steak
(662) 638 -3933
Add a copy of The Oxford Eagle to your order. There is no additional delivery fee for this add on, but it can only only be delivered as a part of an order.
The Oxford Eagle has a new edition each Wednesday and Saturday.
Three beef tamales. Hand rolled in the Delta, cooked in house
Hand cut onions rings, deep fried and served with house made remoulade
Hand cut, hand battered cheese sticks served with homemade marinara
Sausage, assorted cheeses, dill pickles, and crackers
Captain Rodney's Boucan Pepper Glaze over crumbled bacon, ritz crackers, cream cheese, cheddar, and green onion served with pita chips
Hand battered crab claws flash fried, served with house made remoulade
Blackened gulf shrimp served in a homemade New Orleans style sauce
chopped iceberg, tomatoes, shredded cheese, and croutons, your choice of dressing
iceberg, crumbled bacon, bleu cheese crumbles, tomatoes, and topped with your choice of dressing
chopped romaine, croutons, parmesan cheese, and tossed in Caesar dressing
All steaks are served with a house or Caesar salad and a baked potato, mashed potatoes, or french fries
Bone-in Ribeye steak, aged for 60 days and broiled to perfection
Perfectly marbled beef, which gives it all of its flavor
Fully flavored cut short loin, which gives a beefy flavor, yet a firmer texture
Grilled pork chops served with mashed potatoes and mixed vegetables
A smaller cut off the short loin
20 oz combination of filet & strip
Middle size option of our most tender center cut beef. Wrapped in Wright's thick bacon for $2 more
Middle size option of our most tender center cut beef. Wrapped in Wright's thick bacon for $2 more
Blackened redfish served with a coconut cream sauce over mixed vegetables and wild rice
Sauteed Gulf shrimp over creamy grits, creamy bbq sauce, and smoked sausage
Half of a cold water lobster tail, penne, and house made three-cheese sauce
Thinly sliced, served over mixed greens, teriyaki drizzle, and sweet and spicy plum vinaigrette
Seared salmon cooked in a honey and soy sauce glaze. Served with wild rice and broccoli
TWO FILLETS OF CATFISH SEASONED W/ SALT, PEPER, & THYME FRIED IN LEMON JUICE OVER WILD RICE & BROCCOLI
CHARBROILED W/ BUTTER, GARLIC, & PARMESAN CHEESE
Charbroiled with butter, garlic, and parmesan cheese
Ribeye grilled in blackening seasoning topped with Maker's Mark bourbon cream sauce, and bacon-wrapped shrimp. Served with cheesy grits
8 oz of center cut filet medallions with bell peppers & onions over wild rice
Our version of boom-boom shrimp, kicked up a couple of notches.
Deep-fried goodness.
Monday thru Saturday | 10:30 - 4:00 |
Sunday | 12:00 - 4:00 |
Monday thru Sunday | 4:00 - 9:30 |
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