Duke’s Steak House

Dinner Menu

SOUPS AND SALADS  
APPETIZERS  
Lobster Bisque Soup  
French Onion Soup  
Soup of the Day  
Charred Half Romaine  
Spinach Salad  
Caesar Salad  
19  
14  
9
14  
12  
12  
12  
10  
Shrimp Cocktail  
Oysters Rockefeller  
21  
24  
20  
20  
19  
20  
20  
18  
26  
24  
75  
Oysters on the Half-Shell**  
Oak-Grilled Oysters on the Half-Shell  
Fried Calamari  
Blackend Ahi Tuna**  
Crabcake with Caper Aioli  
Mini Beef Wellington  
Foie Gras  
Lobster Deviled Eggs  
Shellfish Tower for Two**  
Oysters on Half-Shell, Lobster Tail,  
Jumbo Prawns, Crab Meat  
Iceberg Lettuce Wedge  
Mixed Baby Greens  
STEAKS**  
Duke’s is proud to only serve 1855 Black Angus Beef, which consists of USDA Prime beef and Upper 2/3 USDA
Choice beef,  the two top USDA Beef Quality Grades achievable.  
All Steaks Served with Mixed Baby Greens or Soup of the day, Vegetables, and Potatoes or Rice.  
Filet Mignon 6 oz  
48 | USDA Prime 58  
68 | USDA Prime 85  
58 | USDA Prime 68  
60 | USDA Prime 80  
USDA Prime 95  
Steak Diane  
Roasted Prime Rib of Beef 12 oz  
(Friday & Saturday Only)  
USDA Prime 65  
45  
Filet Mignon 10 oz  
New York Strip 12 oz  
Boneless Ribeye 16 oz  
Cowboy Ribeye 22 oz  
Roasted Prime Rib of Beef 16 oz  
(Friday & Saturday Only)  
50  
ADD TO ANY STEAK  
Blue Crab Oscar Style  
18  
Jumbo Prawn Scampi  
Maine Lobster Tail  
Alaskan King Crab Legs  
Point Reyes Blue Cheese Crust  
Caramelized Onions  
Foie Gras  
14  
6 oz 34 | 10 oz 57  
1/2 lb MP | 1 lb MP  
AMERICAN WAGYU  
American Raised Japanese Cattle Breed
known for  exceptional marbling & tenderness.  
6
3
22  
Mishima 8+ Filet Mignon 8oz  
Mishima 8+ New York Strip 16oz  
80  
90  
STEAK COMPLIMENTS  
Each Steak includes your choice of one sauce:  
Bearnaise, Chimichurri, Horseradish Cream,  
Peppercorn Red Wine Demi  
SEA  
LAND  
Filet of Petrale Sole Meuniere  
Chicken Cordon Bleu  
40  
36  
36  
Mascarpone Whipped Potato, Seasonal Vegetables,  
Caper Butter Sauce  
Seasonal Vegetables and Choice of Potato  
Seared Duck Breast  
Sweet Potato Confit, Mushrooms, English Peas,  
Apricot Mandarin Glaze  
New Zealand King Salmon  
39  
48  
Corn & Cous-Cous Succotash, Lemon Butter Sauce  
Pan Seared Scallops  
Smoked Bison Short Rib  
44  
58  
Butternut Squash Puree, Genevoise Sauce, Crispy Parsnip  
Mascarpone, Whipped Potato, Cabernet Demi-Glace  
Seared Seabass  
New Zealand Rack of Lamb**  
48  
Saffron Risotto, Normandy Sauce, Crispy Parsnip  
Mashed Potato, Crispy Brussel Sprouts, Artichoke Hearts,  
Pea & Mint Puree, Tomatoes, Goat Cheese Mousse  
6oz Lobster Tail | 10 oz Lobster Tail  
44 | 67  
     
Seasonal Vegetables, Choice of Potato, Warm Drawn Butter  
Pesto Linguini*  
32  
44  
Basil Pesto, Pisatchio Crumbles, Red Bell Pepper Coulis,  
Shaved Parmesan  
1/2 Pound King Crab Legs | 1 Pound King Crab Legs  
Seasonal Vegetables, Choice of Potato, Warm Drawn Butter  
Add Chicken Breast 10 or Prawns 15  
Grilled Pork Chop**  
Confit Marbled Potatoes, Tomatoes, Macerated Cherry Sauce  
SIDES  
Sautéed Mushrooms  
Grilled Asparagus  
Creamy Sautéed Spinach  
Brussels Sprouts  
10  
10  
10  
10  
10  
Lobster Macaroni and Cheese  
Saffron Risotto  
Classic Baked Potato  
Truffle Parmesan Fries  
Au Gratin Potatoes  
18  
12  
10  
10  
10  
Sauteed Hericot Verts  
An 18% gratuity will be added to parties of eight or more. * Seasonal Dishes  
** The Washoe County District Health Department advises that eating raw, undercooked animal foods or animal foods that are not otherwise processed to eliminate pathogens (such as meat, poultry, eggs, milk,
seafood or shellfish) poses a potential health risk to everyone, especially the elderly, children under the age of 4 years, pregnant women and other highly susceptible individuals with compromised immune
systems. Thorough cooking or  processing of food to eliminate pathogens reduces the risk of illness. Items are prepared in facilities that process tree nuts and peanuts.