|
TWIN CENTER CUT PORK CHOPS
Marinated in our own sauce and flame-broiled to juicy tenderness.
BROILED OR BATTER-DIPPED LOBSTER TAIL
Single or double Australian cold-water lobster tail.
Market Price
FILET AND LOBSTER
Fillet mignon and a single cold water lobster tail (broiled or battered).
HOLLAND SOLE LORENZO
Filled with the Chef’s crab stuffing; baked, then glazed with Béarnaise sauce.
TILAPIA PICCATA
Light flaky white fish sautéed in a lemon/caper white wine sauce.
CHAMPAGNE SALMON
Puff pastry triangles and a rich Champagne cream sauce
enhance a sautéed fillet of select salmon.
SAUTEED RED SNAPPER LEMONATA
Pacific Red Snapper Fillet sautéed in white wine and finished with a
lemon dill Beurre Blanc Sauce.
WALLEYE
Lightly batter fried, served with our special compound butter. Tartar sauce on request.
BAKED STUFFED SHRIMP
Succulent prawns with a rich crab stuffing, garnished with tobacco onions and baked to perfection, topped with a Lemon Beurre Blanc sauce.
OVEN ROASTED HALF CHICKEN
A tender half chicken roasted with herbs and lemon, infusing the meat with great flavor. Sauced with a Fines Herbs Sauce of pan juices, bourbon and cream. Simply delicious.
LOBSTER & SHRIMP RAVIOLI
Tender pasta pillows filled with a mixture of lobster and shrimp,
and sauced with tarragon cream. Rich!
PASTA SOPHIA
Penne pasta with basil and sautéed mushrooms in a fresh Roma tomato cream sauce. Additional charge for shrimp or chicken.
All of our confections are made on premise.
KEY LIME PIE
A long time Duck favorite. Sweet, tart and creamy filling in a graham cracker crust.
MOLTEN CHOCOLATE CAKE
Warm dark Belgian chocolate cake covered with a rich dark chocolate ganache, with a surprise molten center. Raspberry sauce sets off and heightens the chocolate experience.
CRÈME BRULEE
What can we say – rich custard lightly laced with Tahitian vanilla, and topped with crackling sugar. Break through and enjoy!
CARROT CAKE
Pineapple and pecans add an interesting note to this moist classic. Cream cheese frosting and toasted coconut add to the delight. Wonderful!
BANANAS FOSTER
Rich vanilla ice cream sauced with sautéed bananas, rum and banana liquor.
Another Duck classic!
CHERRY GRATIN
Tart red cherries baked in a light and airy cream cheese custard with a hint of Kirsch and topped with a small scoop of vanilla ice cream.
ICE CREAM
Have one, two or three scoops of Blue Bunny vanilla. Complement it with chocolate, caramel or raspberry sauce. Better yet, add a splash of your favorite liqueur!
COFFEE
Coffee, Espresso, Cappuccino
All coffee drinks available in either regular or decaf.
(Euro coffee, espresso, cappuccino priced per cup)
PORT
Originating in Portugal, port is a sweet fortified wine ranging from bright red, ripe and fruity ruby ports to wood aged, nutty brown tawny ports. Vintage ports account for less than 2% of ports, while single vineyard (“Quinta”) vintage ports make up an even smaller fraction.
Port - a great way to finish the evening!
GRAHAM’S SIX GRAPES PORTO
Bright and fruity, this is a wonderful blend of wines from 6 grape varieties.
GRAHAM’S TAWNY PORT 10 YEAR
Seasoned in oak casks, the purple tones have faded to a rich tawny hue. This wine has softened to a subtle, light and nutty flavor.
STONE HILL PORT
Produced annually from Norton grapes by Missouri’s own Stone Hill Winery. It is oak aged, but is still rich, with a deep ruby color.
WARRE’S OTIMA TAWNY PORT 10 YEAR
A fine oak aged tawny from Warre’s. Try it by the glass, or for a real after dinner treat, a 500 ml bottle will pour about 8 servings.
TAYLOR FLADGATE TAWNY PORT, 20 YEAR
A fruity old tawny – especially nutty character compared to our 10 year tawnys. Hints of honey and caramel, medium-bodied, medium finish.
COCKBURN’S VINTAGE PORT
Still young, this deep ruby port is ripe, incredibly dense yet very smooth.
We reserve the right to add 20% gratuity to separate checks and parties of 6 or more.
Sorry, No Personal Checks...
MC, VISA, AMEX and DISCOVER Accepted
PLEASE NO CIGAR, PIPE SMOKING OR CELL PHONE USAGE.
| 
