Chef Bill’s Specials at Duke’s Seafood

Delightful Duketail
Early Spring Gin Splash
Wildwood Spirits Kur Gin with Aperol, Giffard Elderflower liqueur, homemade orange rosemary agave simple syrup and Duke’s sour, shaken and served on ice.

Appeteaser
Dungeness Crab Stuffed Mushrooms
Jumbo wild mushrooms stuffed with fresh Dungeness Crab, spinach, imported and domestic cheeses, served with a lemon beurre blanc.

Eat Your Greens
Miso Ginger Wild Salmon & Jumbo Prawn Salad
Grilled Wild Alaska Salmon and jumbo Wild Mexican Prawns, tamari pineapple glazed, with celery, broccoli, carrot, green onion, candied bell peppers, toasted almonds, sesame seeds, crisp romaine and Napa cabbage with a miso lime ginger vinaigrette.

Nova Scotia Lobster
Lavish Lobster Roll
Nova Scotia Lobster meat tossed with creamy lemon mayo and a hint of old bay seasoning on Grand Central Bakery butter grilled soft brioche roll, with sweet potato fries and zesty lime aioli.

Fresh Dungeness Crab and Prawn Stuffed Lobster
Nova Scotia cold water Lobster tail stuffed with fresh Dungeness Crab, Wild Mexican Prawns and imported cheeses, roasted organic potatoes and fresh seasonal vegetable.

100% Sustainable Seafood Pasta
Wild Seafood & Prawn Ravioli
Wild Alaska Coho Salmon, Blue North Cod & Halibut with Wild Mexican Pacific Prawns simmered in arugula pesto cream sauce with pumpkin mascarpone ravioli, topped with Parmesan/Asiago cheeses.

Local Grass-Fed Beef
“The Duke” Western Burger
Local Royal Ranch grass-fed beef on brioche bun with Tillamook smoked cheddar, Duke’s smoky sweet coffee infused BBQ sauce, nitrite-free bacon, crispy fried onions, tomato, homemade mayo and arugula.

“The Royal” Ranch Filet Mignon
6oz center cut Filet Mignon from local Royal Ranch Farms, broiled and served with bourbon braised caramelized local onions and a Cabernet demi sauce, roasted organic potatoes and fresh seasonal vegetable.