Chef Bill’s Autumn Specials at Duke’s Seafood

Fall is for Bourbon
Woodford Reserve Pear Old Fashioned
Duke’s Personal Selection #48 Woodford Reserve, infused with a fresh pear simple syrup reduction, Angostura, and Regan’s orange bitters, served on an oversized ice cube.

Tiny Bites & Appeteaser
Lobster Deviled Egg (GF)
Cage-free local egg with Nova Scotia Lobster meat.

Crispy Fried Local Oysters
Flash-fried heirloom masa breaded Willapa Bay Oysters with homemade tartar sauce and chipotle aioli.

Eat Your Greens
Autumn Harvest Salmon Salad (GF)
Broiled Wild Alaska Coho Salmon with a whole grain French mustard and honey glaze, Cosmic Crisp WA apples, Tillamook Extra sharp white cheddar, toasted pumpkin seeds, dried cranberries, and nitrite-free bacon with organic field greens and fresh romaine, maple-cider dressing.

100% Sustainable Seafood
Buttery Bairdi Crab Roll
Juicy, sweet, and succulent Bairdi crab meat warmed in a lemon herb butter on grilled brioche lobster roll served with cavatappi mac and cheese in a rich and creamy imported Gruyere, Parmesan, and Asiago cheese sauce.

Ultimate Fisherman’s Favorite (GF)
½ Lobster tail, Wild Pacific Prawns, Alaska Cod, green lip Mussels, local Clams, and Calamari with nitrite-free andouille sausage, organic potatoes, and sweet corn simmered in a buttery, rich herb-seasoned broth.

Nova Scotia Lobster and Crab “Un” Cakes
More Lobster and Crab (less cake!), seasoned with Old Bay, dijon mustard, and fresh herbs, served with a whole grain French mustard beurre blanc, jasmine rice, and fresh vegetable.

Grass Fed Filet Mignon
Smoked Black Pepper Crusted Filet Mignon
Broiled Royal Ranch 6oz center cut Filet Mignon served with white beech mushrooms, roasted shallots, and green peppercorn with a luxurious cognac Dijon sauce, organic potatoes, and fresh vegetable.