Soups & Salads
Lobster Bisque Soup | 18 |
French Onion Soup | 14 |
Soup of the Day | 9 |
Duke's Chopped Salad | 18 |
Spinach Salad for Two | 20 |
Duke's Caesar Salad | 12 |
Iceberg Lettuce Wedge | 12 |
Mixed Baby Greens | 10 |
Appetizers
Grilled & Chilled or Shrimp Cocktail | 16 |
Crabtini with Citrus Vinaigrette | 20 |
Oak Grilled Oysters, Rockefeller or Half Shell | 20 |
Pepper Crusted Ahi | 17 |
Escargot | 18 |
Crabcake with Caper Aioli | 20 |
Mini Beef Wellington | 18 |
Shellfish Tower | 85 |
Soups & Salads
Lobster Bisque Soup | 18 |
French Onion Soup | 14 |
Soup of the Day | 9 |
Duke's Chopped Salad | 18 |
Spinach Salad for Two | 20 |
Duke's Caesar Salad | 12 |
Iceberg Lettuce Wedge | 12 |
Mixed Baby Greens | 10 |
Appetizers
Grilled & Chilled or Shrimp Cocktail | 16 |
Crabtini with Citrus Vinaigrette | 20 |
Oak Grilled Oysters, Rockefeller or Half Shell | 20 |
Pepper Crusted Ahi | 17 |
Escargot | 18 |
Crabcake with Caper Aioli | 20 |
Mini Beef Wellington | 18 |
Shellfish Tower | 85 |
All Entrees Served with Mixed Baby Greens or Soup of the day. Vegetable, and Potato, Pasta or Rice.
Steaks
Served with Bearnaise or Gorgonzola Demi-Glace
Filet Mignon 10oz | 51 |
Filet Mignon 10oz USDA Prime | 69 |
Filet Mignon 8oz | 44 |
Filet Mignon 6oz | 38 |
Filet Mignon 6oz USDA Prime | 46 |
6oz Filet Mignon Oscar Style | 54 |
Steak Diane | 62 |
New York Pepper Steak 12oz | 46 |
Boneless Rib Eye 16oz | 51 |
Boneless Rib Eye 16oz USDA Prime | 59 |
New York Strip 12oz | 46 |
New York Strip 12oz USDA Prime | 53 |
Roasted Prime Rib of Beef 12 ozFriday & Saturday only | 40 |
Roasted Prime Rib of Beef 16 ozFriday & Saturday only | 45 |
Sea
Filet of Petrale Sole Meunière | 38 |
Fresh Salmon with an Apple Horseradish Beurre Blanc | 38 |
Pan-Seared Scallops with a Bourbon Maple Cream Sauce | 44 |
Chilean Sea Bass baked in a Mushroom Chardonnay Sauce | 42 |
Add Lobster to any meal 6oz or 14oz | MP |
*Fresh Catch of the Day | MP |
Crab Legs 1 lb | MP |
Single Lobster Tail | MP |
Filet Mignon and Lobster Tail | MP |
Filet Mignon and King Crab Legs | MP |
Steaks
Served with Bearnaise or Gorgonzola Demi-Glace
Filet Mignon 10oz | 51 |
Filet Mignon 10oz USDA Prime | 69 |
Filet Mignon 8oz | 44 |
Filet Mignon 6oz | 38 |
Filet Mignon 6oz USDA Prime | 46 |
6oz Filet Mignon Oscar Style | 54 |
Steak Diane | 62 |
New York Pepper Steak 12oz | 46 |
Boneless Rib Eye 16oz | 51 |
Boneless Rib Eye 16oz USDA Prime | 59 |
New York Strip 12oz | 46 |
New York Strip 12oz USDA Prime | 53 |
Roasted Prime Rib of Beef 12 ozFriday & Saturday only | 40 |
Roasted Prime Rib of Beef 16 ozFriday & Saturday only | 45 |
Sea
Filet of Petrale Sole Meunière | 38 |
Fresh Salmon with an Apple Horseradish Beurre Blanc | 38 |
Pan-Seared Scallops with a Bourbon Maple Cream Sauce | 44 |
Chilean Sea Bass baked in a Mushroom Chardonnay Sauce | 42 |
Add Lobster to any meal 6oz or 14oz | MP |
*Fresh Catch of the Day | MP |
Crab Legs 1 lb | MP |
Single Lobster Tail | MP |
Filet Mignon and Lobster Tail | MP |
Filet Mignon and King Crab Legs | MP |
Land
Duck Leg Confit with Citrus Rice, Seared Maple Carrots, and Grand Marnier Reduction Sauce | 38 |
Braised Short Rib with Mascarpone Mashed Potato, Drunken Cranberries, Cabernet Reduction | 44 |
Roasted New Zealand Rack of Lamb, Dijon Crusted, Potato Gratin, Garlic Demi, and Winter Vegetables | 56 |
Coffee BBQ Crusted Elk Tenderloin with Red Chili Polenta Cake, Charred Corn and Cilantro w/ Honey Chili Drizzle | 48 |
*Vegetarian Pappardelle Pasta with Oyster Mushrooms, Sundried Tomatoes and Artichoke Hearts, and AsparagusAdd Chicken Breast 10 or Prawns 15 | 32 |
Chicken Cordon Bleu with a Dijon Beurre Blanc | 35 |
Double Cut Pork Chops, Horseradish Potato Puree, Caramelized Apple Demi, Seared Carrots, Crispy Apple | 37 |
Sides
Sauteed Mushrooms | 8 |
Grilled Asparagus | 8 |
Creamed/Sautéed Spinach | 9 |
Creamed Corn | 8 |
Gourmet Macaroni and Cheese | 9 |
Mascarpone Mashed Potatoes | 8 |
Classic Baked Potato | 6 |
Garlic Parmesan Fries | 6 |
Au Gratin Potatoes | 9 |
Land
Duck Leg Confit with Citrus Rice, Seared Maple Carrots, and Grand Marnier Reduction Sauce | 38 |
Braised Short Rib with Mascarpone Mashed Potato, Drunken Cranberries, Cabernet Reduction | 44 |
Roasted New Zealand Rack of Lamb, Dijon Crusted, Potato Gratin, Garlic Demi, and Winter Vegetables | 56 |
Coffee BBQ Crusted Elk Tenderloin with Red Chili Polenta Cake, Charred Corn and Cilantro w/ Honey Chili Drizzle | 48 |
*Vegetarian Pappardelle Pasta with Oyster Mushrooms, Sundried Tomatoes and Artichoke Hearts, and AsparagusAdd Chicken Breast 10 or Prawns 15 | 32 |
Chicken Cordon Bleu with a Dijon Beurre Blanc | 35 |
Double Cut Pork Chops, Horseradish Potato Puree, Caramelized Apple Demi, Seared Carrots, Crispy Apple | 37 |
Sides
Sauteed Mushrooms | 8 |
Grilled Asparagus | 8 |
Creamed/Sautéed Spinach | 9 |
Creamed Corn | 8 |
Gourmet Macaroni and Cheese | 9 |
Mascarpone Mashed Potatoes | 8 |
Classic Baked Potato | 6 |
Garlic Parmesan Fries | 6 |
Au Gratin Potatoes | 9 |
Pay with Points
Select | Prestige | Elite | Ultimate | |
---|---|---|---|---|
Dinner Discount | 20% Discount | 30% Discount | 40% Discount | 50% Discount |
An 18% gratuity will be added to parties of eight or more. * Seasonal Dishes
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness,
especially if you have certain medical conditions.