Chef Bill’s Specials at Duke’s Seafood

Duketail:
Angel’s Envy Paper Plane
Angel’s Envy Bourbon with Aperol, Amaro Nonino, and homemade sour, with a squeeze of lemon, shaken and served in a classic coupe glass.

Nosh Bite & Appeteaser:
Prawny Deviled Egg
Organic, cage-free local egg with a lightly spiced Wild Mexican Pacific Prawn, topped with fresh chive oil.

“The Duke” Jumbo Prawn Cocktail
Chilled jumbo Wild Mexican Pacific Prawns, Duke’s Bloody Bloody Mary cocktail sauce, rosemary crostini with Boursin herb cream cheese.

Eat Your Greens:
Herbaciously Crusted Wild Salmon Salad
Dijon and herb encrusted Wild Alaska Salmon with organic mixed greens and fresh romaine, French green beans, organic roasted potatoes, kalamata olives, heirloom tri-color tomato, capers, pickled red onion, and deviled eggs with a balsamic Dijon vinaigrette.

100% Sustainable Seafood:
Almond Crusted Blue North Cod
Encrusted with thinly sliced almonds, served with a lemon beurre blanc, lemon zest, organic roasted potatoes, and fresh seasonal vegetables.

Alaska Weathervane Scallop Ravioli
Seared Scallops with fresh pumpkin & mascarpone stuffed ravioli with a white wine-garlic-butter sauce, tomatoes, fresh vegetable.

Royal Ranch Grass Fed Beef:
"Holy Smokes” Bleu Cheese Bacon Burger
Rogue Creamery smoked bleu cheese, local Hill Meat bacon, brioche bun with lightly dressed baby arugula, and Duke’s blue cheese dressing.

"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, organic roasted potatoes, and fresh seasonal vegetable.