Duke's Tavern

Hungarian hot peppers stuffed with blended cheese

Lump crab cakes served with Meyer lemon and orange aioli

Roasted red pepper olive tapenade, bruschetta spread, black bean-shitake mushroom hummus served with warm pita, cucumber, sliced Roma tomatoes

Two stuffed mushrooms, a stuffed pepper & a crab cake with Meyer lemon and orange aioli

Freshly cooked & chilled colossal shrimp served with cocktail sauce

Lightly breaded, fried and sprinkled with parmesan cheese, served with a spicy marinara and mango chile sauce

Baked mushrooms stuffed with a spinach & blended cheese, topped with bearnaise sauce

Prosciutto, capicola, salami, Italian sausage with melted mozzarella

Fontina cheese, shaved parmesan, roasted red peppers, sun-dried tomatoes, artichokes & scallions

BBQ / Mild / Medium / Hot; Specialty Sauces | Berry BBQ / Yolo Hot BBQ / Cajun / Asian Sesame Seed / Mango Chili / Garlic Parmesan

Broiled jumbo scallops in a white wine-lemon sauce with garlic, onion and cherry tomatoes

Beefsteak tomatoes topped with crumbled bleu cheese, red onion, bacon and croutons; olive oil, balsamic reduction, sea salt and cracked pepper

Romaine, parmesan cheese & croutons tossed with creamy caesar

Diced turkey, bacon, avocado, tomato, crumbled bleu cheese, a hard boiled egg and mesclun greens tossed with cucumber ranch dressing

8oz filet of salmon, mesclun greens, fennel, tomato, red onion, apples, toasted walnuts & manchego cheese with an apple cider vinaigrette

Fresh baby spinach, strawberries, candied pecans, red onion & crambled bleu cheese with strawberry vinaigrette

Seven herb & parmesan encrusted sirloin steak, mesclun greens with sundried tomato goat cheese, red onion, tomato & cucumbers tossed in balsamic dressing

A mixture of romaine and mesclun green with tomato, bleu cheese crumbles, onion, cucumber, bacon and toasted walnuts tossed with cucumber ranch dressing

Sweet and savory pulled pork served with pickle chips and coleslaw

Sirloin steak with provolone cheese, sautéed spinach and mushrooms, drizzled with olive oil & balsamic glaze

Cajun seared Ahi tuna steak served on a toasted brioche roll with chipotle mayo, lettuce, pico de gallo & provolone

Fried chicken, gouda, micro green, tomato, pickles, honey ginger aioli

Cucumber, tomato, red onion, avocado, mesclun greens, provolone cheese and ranch dressing on rye bread

Served with your choice of Swiss, Provolone, American, Cheddar, Ghost Pepper-Jack or a shredded Cheddar-Jack blend

Shaved mozzarella, feta, sliced tomato and seven herb mix

Grilled and topped with mushroom ragout; served with mashed potatoes and vegetable

12oz boneless ribeye steak topped with crab meat and béarnaise; asparagus and fingerling potatoes

Pan seared chicken topped with a lemon butter and white wine caper sauce served with saffron rice and asparagus

Panko crusted chicken breast pan fried, topped with arugula; served with mashed potato and vegetable

Grilled with peaches, toasted walnuts and finished with a buttery fireball glaze; served with mashed potato and vegetable

Stuffed with lump crab meat topped with a lemon cream sauce served over saffron rice and asparagus

Pan seared with our berry BBQ glaze, served with saffron rice and vegetable

Pan seared Faroe Island salmon topped with crab béarnaise served with a side of saffron rice and asparagus

Cajun style with roasted red peppers & spinach or Sesame seared Asian style with soy citrus sauce. Both styles served with saffron rice & vegetable

Clams, mussels, shrimp, scallops & fish prepared in a red broth

Grilled asparagus, portabella mushrooms, red onions and bell peppers in a parmesan cream sauce

Spinach, roasted red peppers, mushrooms, onion, sundried tomatoes, green bell peppers & parmesan cheese in a creamy risotto

8oz filet topped with a sweet and smokey chipode demi glace and crispy onion frills; fingerling potatoes and haricot vert

Pan seared halibut with an orange beurre blanc; fingerling potatoes and asparagus

Airline chicken breast in a creamy sauce with bell peppers, mushrooms and pimentos; mashed potatoes and asparagus