D&k Cafe Open Monday And Sunday!

[ItzKatzTime]

D&K's Cafe of Grayton Beach
We will be open for the Labor Day Weekend!
Upstairs on the corner of Hotz Avenue and DeFuniak Street with a view of the Gulf.

850/231-0445


LUNCH HOURS
11:00 a.m. - 3:00 p.m.
"To Go" orders can be called in starting at 10:00 a.m.

DINNER HOURS
5:00 p.m. - 9:30 p.m.
*Sunset Special* 5:00 p.m. - 6:30 p.m. Buy one entree get the second one half price!

Reservations Recommended
Attire......Beach Casual of course!

Go to the next post for D&K's Menus! ​

 

[ItzKatzTime]

From the Northwest Florida Daily News
****-- Atmosphere
**** -- Value
****-- Food
****-- Overall​

D&K's DINNER MENU​

Starters

Louisiana Style Seafood Gumbo
Seafood gumbo is the premier soup of South Louisiana. Chef Doug's creation starts with a golden roux, a perfect balance of Louisiana seasonings and filled with fresh lump crab, shrimp, and crawfish.
5.95

Crab Boulettes
Fresh sweet lump crabmeat hand rolled into ?Boulettes,? a Cajun word for ?balls,? then flash-fried to a golden brown and served with Remoulade.
6.95

Savory Seafood Dip
Two words -- simply delicious! Chef Doug's ?jazzed up? rich cream based dip has a blend of mixed cheeses including fresh parmesan and full of succulent Louisiana crawfish tails, shrimp, crab, and aromatic seasonings that bind together beautifully creating an awesome parade of flavors! Topped with saut?ed crawfish and crab and served with slices of garlic bread. Truly a house favorite!
7.95

**Sun-Kissed Martini Trio**
A stacked trio of lump crabmeat, boiled seasoned Louisiana shrimp, and fried crab claws served in a decadent martini glass, drizzled in remoulade.
8.95

Oysters Bienville
Sometimes called the ?Father of Louisiana,? Jean-Baptiste Le Moyne, Sieur de Bienville, was responsible for founding the settlement of New Orleans. This succulent dish named in his honor is fresh baked Apalachicola oysters on the half shell, covered in lump crab, shrimp, spinach, bread crumbs, Louisiana seasonings, and sprinkled with fresh parmesan.
11.95

Flash Fried Soft Shell Crab
Lightly dusted in seasoned batter and fried at high temperature, served with a savory shrimp cream sauce.
8.95

**Stuffed Shrimp and Tasso Cheese Grits**
Bacon-wrapped shrimp, stuffed with fresh lump crab, then flash fried to a golden brown. Each shrimp is drizzled with jalape?o b?arnaise and served over creamy grits and tasso.
8.95

New Orleans BBQ Shrimp
A Festival of butter, garlic, brown ale beer, lemon, fresh pepper and shrimp, saut?ed creating ?sinful flavors? all longing to be sopped up with slices of French bread.
7.95

Salads

House Salad
Fresh spring mix of D & K's special mixed greens with slices of tomato, cucumber, squash, mushroom, bell pepper, red onion, and dusted with parmesan cheese.
4.95

Fried Crawfish Remoulade Salad
Seasoned and deep fried Louisiana crawfish served over our delicious house salad and drizzled with our own house Remoulade.
7.95

Chef Doug's Shrimp Salad
This is another local and house favorite! Seasoned boiled Louisiana shrimp mioed with Chef Doug's own coastal style Remoulade. Served chilled and over a bed of fresh mixed greens? no dressing necessary!
8.95
All salads served with the original D & K's mini muffin.

Dressing Selections: Doug's 2000 Island (like Thousand Island but 1000 times better), French Market Vinaigrette

Entrees

****Blackened Chicken Louisianne
Seasoned grilled chicken served over a bed of fettuccine enrobed in a rich creamy alfredo sauce. Served with a side of fresh saut?ed vegetables.
17.95

Cajun Crawfish Pasta
Talk about good! This dish is truly an explosion of falvors. Starting with Louisiana crawfish, tasso, mushrooms, a blend of green onions, and tossed with fettuccine in a rich ?sassy? cream sauce, garnished with fried crawfish and served with a side of fresh saut?ed vegetables.
20.95

****Pan?ed Soft Shell Crab Topped with Shrimp Cream Sauce
Two pan fried Gulf Coast soft shell crabs covered in slow simmered shrimp cream sauce. The combination of seafood flavorings is incredible in this dish making it one of the house favorites. Served with a side of saffron rice and a mix of fresh saut?ed vegetables.
24.95

****Pan Fried Snapper with Seafood Cream Sauce
Fresh gulf snapper fried to perfection topped with a rich butter cream sauce with lump crab and shrimp. Served with a side of saffron rice and a mix of fresh saut?ed vegetables.
24.95

****Grilled Grouper with Crawfish Cardinal
Fresh local grouper grilled with a crawfish sauce as red as a Catholic cardinal's robe. Served with a side of saffron rice and a mix of fresh saut?ed vegetables.
23.95

****Grayton Grouper with Soft Shell Crab
Another fresh local grilled grouper dish ladled with a seafood cream sauce and served with a side of saffron rice and mix of fresh saut?ed vegetables.
25.95

****Blackened Tuna and Grilled Gulf Shrimp with Key Lime Beurre Blanc
Seasoned fresh tuna seared to your satisfaction ladled with a tangy island Beurre Blanc. Served with a side of saffron rice and a mix of fresh saut?ed vegetables.
23.95

****Cajun Rib Eye with Crawfish & Crab and Jalape?o B?arnase
Basted with a bayou seasoned marinade and grilled, topped with saut?ed Louisiana crawfish and lump crab in an ?Old School? Cajun butter. The best b?arnaise with a ?jalape?o twist? on the gulf coast. Served with a Louisiana style twice-baked potato and saut?ed vegetables.
26.95

****Blackened Rib Eye
Seasoned with Chef Doug's own blackening season mix and grilled, with your choice of fried oysters, fried soft shell crab, or fried jumbo shrimp. Served with a Louisiana style twice-baked potato and saut?ed vegetables.
27.95

****St. Charles New York Strip with Saut?ed Mushrooms
Grilled New York Strip topped with a mix of Shiitake & Button mushrooms in a red wine and rosemary demi-glaze. Served with a Louisiana style twice-baked potato and saut?ed vegetables.
24.95

All steaks are 12 ounces of Buckhead Beefs finest cuts.

****Desserts****

Bananas Foster Cheesecake with Whiskey Sauce
A New Orleans international favorite with a D & K twist, this dessert is simple, satisfying, and sweet! Saut?ed bananas in sugar, cinnamon, dark rum, and banana liqueur, served over a slice of rich cheesecake.
7.95

Louisiana Chocolate Pecan Praline Torte
This is the dessert that will make you sleep like a baby. A thick slice of chocolate pie with praline pieces and pecans, served with chunky monkey ice cream and drizzled with Grande Marnier chocolate sauce.
8.95

?Slap Ya Mama? Key Lime Pie
This is an old house favorite! Kathy peddled this pie all around Grayton and Seaside back in the ?good ole days.? Since then, this pie has traveled to all parts of the country. A rich, sassy tart slice of heaven, folks say it is so good, it will make you want to ?slap ya Mama!?
5.95

 

[DD]

 

[InletBchDweller]

Um I will have what are in the photos please...

We are going to Bunker for the weekend but good luck with the crowds, hope it is busy...

 

[30A Skunkape]

Kat, we did D&K for lunch today! You have the most delicious Riesling by the glass...gotta love the D&K style;I asked to see the wine label as I feared it may be too sweet and instead, she just poured a pretty liberal tasting portion. You gotta love it! It was the not too sweet Riesling that I love, perfect for a summer lunch

By the way, the house was packed

 

[Minnie]

That pie looks good enough for me to drive all the way from Memphis to get one, yummy.

 

[ItzKatzTime]

Thanks everyone!!!! IBD be careful traveling....we should have made you a picnic basket to take with you!!!!

Skunky....that would be the Yalumba "Y" Series and Austrailian Riesling. Riesling is my favorite wine........

Yalumba 'Y Series' Riesling
Crisp and tangy, showing an abundance of citrus fruit flavours. Grapefruit, lime and lemon peel dominates the nose with a delicate floral overtone adding fragrance. The palate is lively and refreshing with generous tropical fruit flavours and a crisp lemon acidity.

The Yalumba Harvest Market is one of the most popular events of the Barossa Vintage Festival and is designed to celebrate the diversity and character of the Barossa region through its food, wine and art. Winner of a Jaguar/Gourmet Traveller Award for Excellence, it is a true labour of love for the Hill Smith family.

The wild olive tree on the Yalumba Riesling label reflects the family's long-held belief that with good wine there should also be good food - a belief reinforced by the regular cooking schools held at the winery. These are the simple pleasures in life that can be enjoyed everyday when shared in the company of family and friends.

 

[Teresa]

I'm calling in for some seafood dip today!

 

[ItzKatzTime]

Okay Minnie we need to get you some key lime pie....so you can make the comparison.;-) :scratch: Just don't think I can get it to you without it melting BUT, before you know it you'll be here then we can sit down for some together!


Toots....Heyyyy Girl! Wish I could see you. What time are you calling in for dip? I'll trade dip for stickers.

SOWAL.com​

 

[InletBchDweller]

We cancelled our trip to Bunker. As soon as we did I told MR. IBD that I wanted to go to d&k's for lunch. I am hoping today!!!!