Menu
Fresh Bread 3
6 pieces, served warm with pesto honey dijon.
Add white queso +5
Fresh Chips and Salsa 3
Add guacamole +3
Add refried beans and cheese +3
White Queso Dip 9
Served with fresh tostada chips and warm flatbread.
Jalapeño Stuffers 9
Red jalapeños battered and stuffed with cream cheese. Served with jalapeño jam.
*Shrimp & Scallops 15
Served over rice with scampi butter.
*Mussels 14
One pound of fresh mussels, steamed and served with lemon butter sauce. Finished with champagne and basil. Served with warm bread.
*Seared Ahi Tuna 13
With a honey-ginger soy sauce, tortilla strips, and fresh cucumber.
Potato Skins 8.5
Topped with cheddar cheese, chives, and bacon. Served with sour cream.
Fried Mushrooms 8.5
Served with zesty ranch dressing.
Beer Battered Onion Rings 8.5
Served with Duke’s own zesty ring sauce.
Chicken Strips 10
Hand-battered fresh in-house. Served with country gravy, honey mustard, barbecue sauce, or tossed in our hot wing sauce.
Served with fresh warm bread
Duke’s Steakhouse serves only Red Bird Chicken.
French Onion Soup
Cup 4.5 Bowl 5.5
Soup of the Day
Cup 4 Bowl 5
Dinner Salad 6
Mixed greens with tomato, cucumber, red onion, and croutons.
The Wedge 6.5
Wedge of iceberg lettuce topped with bacon, bleu cheese crumbles, tomatoes, candied walnuts, and a choice of dressing.
Duke’s Classic Caesar 10
Crisp hearts of romaine with our own creamy Caesar dressing, garlic croutons, and freshly grated Parmesan cheese.
Add: Chicken +6 Grilled Shrimp +6
*Tenderloin Cobb Salad 21
Beef tenderloin tips grilled to a juicy medium on our crisp greens, with chopped tomatoes, bacon, avocado, egg, black olives, bleu cheese crumbles, and your choice of dressing.
Crispy fried or grilled chicken is also available.
Strawberry Avocado Salad 12
Sweet strawberries, candied walnuts, chopped tomatoes, cucumber, and fresh avocado over crisp salad greens with your choice of dressing.
Add: Red Bird chicken +6 Beef tenderloin +10 Blue Cheese crumbles +2
All burgers are served with a choice of French fries, fresh sweet coleslaw, cottage cheese, or fresh fruit.
Substitutions:
Veggie Burger +1
Buffalo Burger +2
Gluten-free Bun +3
Sweet Potato Fries +2
Onion Rings +2
*Duke’s Classic Burger 12.5
A half-pound of fresh ground sirloin on a toasted brioche bun with lettuce, tomatoes, pickle, and onion on the side.
Add: Cheese +.50 Bacon +.50 Fresh jalapeños +1
*Swiss Mushroom Burger 13
Burgundy mushrooms and aged Swiss make this creation a sensational burger experience.
*Swiss Avocado Bacon Burger 13
Fresh ripe avocado, bacon and melted Swiss make this an incredible burger experience.
*Western Burger 13
Barbecue sauce, bacon, American cheese, and two beer-battered onion rings top this cowboy classic.
*Jalapeño Cream Cheese Burger 13
Spicy jalapeños, cream cheese, and bacon combine to make this burger burst with flavor.
*South of the Border Burger 13
Our homemade green chili, cheddar cheese, lettuce, and tomato top this burger. Served on a warm flour tortilla.
*
Black and Bleu Cheese Burger 14.5
Jack Daniels Bourbon Glaze, melted bleu cheese crumbles, bacon, and a dash of blackened seasoning. Inspired by the professionals at MAK Construction.
All sandwiches are served with a choice of French fries, fresh sweet coleslaw, cottage cheese, or fresh fruit.
Substitute:
Gluten-free bun +3 Sweet potato fries or onion rings +2
Add:
Cup of soup +3 Side salad +3.5 Cup French onion soup +3.5
No charge for extra plates. Sorry, no split plates.
*French Dip 12
Thinly sliced, hand-carved sirloin on a fresh, French-style hoagie roll with your choice of cheese. Served with au jus.
Add: Mushrooms +1 Grilled onions +2
*Steak and Cheese 13
Thinly sliced sirloin, topped with fire-roasted peppers and onions, mayo, and melted cheddar jack cheese on a fresh hoagie roll.
Substitute chicken for no additional charge.
Add white queso +2
Blackened Bourbon Chicken Sandwich 13
Red Bird chicken breast rolled in our special blackened seasoning, topped with Duke’s bourbon glaze, and served on a toasted brioche bun with lettuce, tomato, pickle, and onion on the side.
Duke’s Club 12
Oven-roasted turkey breast, ham, crisp bacon, Swiss and American cheese, lettuce, tomato, and mayo on wheat bread.
Chicken Avocado Club 12
Fresh-grilled or fried chicken breast with bacon, avocado, Swiss cheese, lettuce, tomato, and mayo on a toasted bun.
Pastrami Reuben 14
Tender thinly sliced pastrami with Swiss, Thousand Island dressing, and tangy sauerkraut on grilled rye.
*Fish and Chips 14
Two hand-battered flaky white cod fillets served with French fries and coleslaw.
For a lighter alternative, try your cod grilled with rice pilaf.
*Open-Faced Pot Roast 17
Slow-roasted, tender pot roast atop Texas toast with mashed potatoes and beef brown gravy.
Chicken Flatbread Sandwich 12
Fresh-grilled or fried chicken, cheddar jack cheese, chipotle aioli, bacon, lettuce, and tomato on warm flatbread.
Duke’s Burrito
Choice of Seasoned ground beef or Red Bird chicken 13
Bean and Cheese 10
Seasoned ground beef or Red Bird chicken with cheddar cheese, wrapped in a warm flour tortilla, smothered in Duke’s (getting famous) green chili and cheese, served with lettuce and tomato.
Add: Beans +3 Sour cream +1 Guacamole +3
We serve only the finest certified choice beef. We hand-cut each steak to ensure the highest quality!
All steak dinners are served with steamed vegetables and a baked potato.
Try your potato “loaded” with bacon, cheese, and fresh chives +1.5
Substitutions:
Sweet potato, sweet potato fries, or onion rings with any dinner +2
Add to any steak dinner:
Fried shrimp or grilled shrimp +6
Béarnaise, bleu cheese crumbles, or burgundy mushrooms +2
Cup of soup +3.5 Side salad +4 Cup French onion soup +4
*Filet of Tenderloin 9oz. 35
Our most tender steak, topped with maitre’d butter.
*Ribeye 14oz. 30 18oz. 36
Perfectly marbled, full of flavor.
*Tenderloin, Shrimp, and Scallops 37
Filet of tenderloin medallions topped with fresh sea scallops and grilled shrimp, finished with a lobster bisque.
*New York Strip Steak 28
Center-cut, perfectly aged.
*Top Sirloin 8oz 18
Lean and tender.
Duke’s serves Red Bird brand chicken and Colorado grass-fed buffalo.
Try your mashed potatoes “loaded” with bacon, cheese, and fresh chives. +1.5
*Buffalo Chopped Steak 17
Fresh ground buffalo chuck, sautéed onions, and burgundy mushrooms. Served with chef’s vegetables and mashed red potatoes with brown gravy.
*Sirloin Tips 18
Tender choice tips in brown gravy, cooked to a juicy medium, served with burgundy mushrooms over bow-tie pasta or choice of potato.
Blackened Bourbon Chicken 18
Two Red Bird chicken breasts rolled in our special blackened seasoning. Topped with Duke’s bourbon glaze. Served with steamed vegetables and your choice of rice pilaf or a baked potato.
Half portion 13
*Seafood Pasta 24
Tender shrimp and scallops with creamy Alfredo. Sautéed with tomatoes, spinach, bacon, green onions, and fresh Parmesan. Served over bow-tie pasta with garlic bread.
Chicken Pasta Carbonara 18
Fresh seasoned chicken, creamy Alfredo, with mushrooms, spinach, tomatoes, bacon, green onions, and fresh Parmesan over bow-tie pasta. Served with garlic bread.
Pasta Alfredo 13
Bow-tie pasta in a rich cream Alfredo, topped with fresh Parmesan cheese. Served with garlic bread.
Add: Grilled Shrimp or Chicken +6
Chicken Fried Chicken or Steak 18
Made from scratch. Hand-breaded with our special recipe batter. Served with mashed potatoes and country gravy.
Half portion 13
Chicken Parmesan 20
Lightly battered chicken breast topped with marinara, cheddar jack, and Parmesan cheese. Served with fresh pasta Alfredo and garlic bread.
*Jack Daniels Pork Chop 16
10 oz Fresh cut bone-in chop with Jack Daniels Whiskey Glaze or Honey Glaze. Served with chef’s vegetables and your choice of potato.
Add: Additional Chop +10
All fresh catches include chef’s steamed vegetables.
*North Atlantic Salmon 21
Grilled moist and tender. Seasoned with lemon pepper, Cajun style, blackened, or teriyaki. Served with rice pilaf.
*Walleye 20
Hand-breaded, seasoned, and fried freshwater walleye. Served with a baked potato.
*Pan Seared Trout 17
Crusted with slivered almonds, and Parmesan cheese, and finished with Grand Marnier OR lightly blackened. Served with rice pilaf.
*Coconut Shrimp 18
Butterfly shrimp rolled in coconut batter and lightly fried. Served with pineapple-orange marmalade and a baked potato.
*Scallop Dinner 22
Fresh sea scallops sautéed in scampi butter and finished with a lobster bisque. Served over bow-tie pasta or rice pilaf.
*Shrimp Dinner 17
Golden battered butterflied shrimp or fresh grilled shrimp brushed with scampi butter. Served with a baked potato.
*Fish and Chips Dinner 18
Three flaky white cod fillets. Hand-battered. Served with French fries and sweet coleslaw.
In the mood for something lighter? Try your cod grilled with rice pilaf and vegetables.
(AVAILABLE THURSDAY thru SUNDAY AFTER 4:00 PM)
Duke’s prime rib is slow-roasted and perfectly seasoned with our blend of spices. To ensure quality and freshness, only a limited amount of prime rib is prepared each day. Served with steamed vegetables, baked potato, and warm bread.
Try your potato “loaded” with bacon, cheese, and fresh chives +1.5
*12 oz Sheepherder 30
*16 oz Ranchhand 33
*20 oz Bullshipper 36
We serve only the finest certified choice beef. We hand-cut each steak to ensure the highest quality!
All steak dinners are served with steamed vegetables and a baked potato.
Try your potato “loaded” with bacon, cheese, and fresh chives +1.5
Substitutions:
Sweet potato, sweet potato fries, or onion rings with any dinner +2
Add to any steak dinner:
Fried shrimp or grilled shrimp +6
Béarnaise, bleu cheese crumbles, or burgundy mushrooms +2
Cup of soup +3.5 Side salad +4 Cup French onion soup +4
*Filet of Tenderloin 9oz. 35
Our most tender steak, topped with maitre’d butter.
*Ribeye 14oz. 30 18oz. 36
Perfectly marbled, full of flavor.
*Tenderloin, Shrimp, and Scallops 37
Filet of tenderloin medallions topped with fresh sea scallops and grilled shrimp, finished with a lobster bisque.
*New York Strip Steak 28
Center-cut, perfectly aged.
*Top Sirloin 8oz 18
Lean and tender.
Duke’s serves Red Bird brand chicken and Colorado grass-fed buffalo.
Try your mashed potatoes “loaded” with bacon, cheese, and fresh chives. +1.5
*Buffalo Chopped Steak 17
Fresh ground buffalo chuck, sautéed onions, and burgundy mushrooms. Served with chef’s vegetables and mashed red potatoes with brown gravy.
*Sirloin Tips 18
Tender choice tips in brown gravy, cooked to a juicy medium, served with burgundy mushrooms over bow-tie pasta or choice of potato.
Blackened Bourbon Chicken 18
Two Red Bird chicken breasts rolled in our special blackened seasoning. Topped with Duke’s bourbon glaze. Served with steamed vegetables and your choice of rice pilaf or a baked potato.
Half portion 13
*Seafood Pasta 24
Tender shrimp and scallops with creamy Alfredo. Sautéed with tomatoes, spinach, bacon, green onions, and fresh Parmesan. Served over bow-tie pasta with garlic bread.
Chicken Pasta Carbonara 18
Fresh seasoned chicken, creamy Alfredo, with mushrooms, spinach, tomatoes, bacon, green onions, and fresh Parmesan over bow-tie pasta. Served with garlic bread.
Pasta Alfredo 13
Bow-tie pasta in a rich cream Alfredo, topped with fresh Parmesan cheese. Served with garlic bread.
Add: Grilled Shrimp or Chicken +6
Chicken Fried Chicken or Steak 18
Made from scratch. Hand-breaded with our special recipe batter. Served with mashed potatoes and country gravy.
Half portion 13
Chicken Parmesan 20
Lightly battered chicken breast topped with marinara, cheddar jack, and Parmesan cheese. Served with fresh pasta Alfredo and garlic bread.
*Jack Daniels Pork Chop 16
10 oz Fresh cut bone-in chop with Jack Daniels Whiskey Glaze or Honey Glaze. Served with chef’s vegetables and your choice of potato.
Add: Additional Chop +10
All fresh catches include chef’s steamed vegetables.
*North Atlantic Salmon 21
Grilled moist and tender. Seasoned with lemon pepper, Cajun style, blackened, or teriyaki. Served with rice pilaf.
*Walleye 20
Hand-breaded, seasoned, and fried freshwater walleye. Served with a baked potato.
*Pan Seared Trout 17
Crusted with slivered almonds, and Parmesan cheese, and finished with Grand Marnier OR lightly blackened. Served with rice pilaf.
*Coconut Shrimp 18
Butterfly shrimp rolled in coconut batter and lightly fried. Served with pineapple-orange marmalade and a baked potato.
*Scallop Dinner 22
Fresh sea scallops sautéed in scampi butter and finished with a lobster bisque. Served over bow-tie pasta or rice pilaf.
*Shrimp Dinner 17
Golden battered butterflied shrimp or fresh grilled shrimp brushed with scampi butter. Served with a baked potato.
*Fish and Chips Dinner 18
Three flaky white cod fillets. Hand-battered. Served with French fries and sweet coleslaw.
In the mood for something lighter? Try your cod grilled with rice pilaf and vegetables.
(AVAILABLE THURSDAY thru SUNDAY AFTER 4:00 PM)
Duke’s prime rib is slow-roasted and perfectly seasoned with our blend of spices. To ensure quality and freshness, only a limited amount of prime rib is prepared each day. Served with steamed vegetables, baked potato, and warm bread.
Try your potato “loaded” with bacon, cheese, and fresh chives +1.5
*12 oz Sheepherder 30
*16 oz Ranchhand 33
*20 oz Bullshipper 36
Fresh Bread 3
6 pieces, served warm with pesto honey dijon.
Add white queso +5
Fresh Chips and Salsa 3
Add guacamole +3
Add refried beans and cheese +3
White Queso Dip 9
Served with fresh tostada chips and warm flatbread.
Jalapeño Stuffers 9
Red jalapeños battered and stuffed with cream cheese. Served with jalapeño jam.
*Shrimp & Scallops 15
Served over rice with scampi butter.
*Mussels 14
One pound of fresh mussels, steamed and served with lemon butter sauce. Finished with champagne and basil. Served with warm bread.
*Seared Ahi Tuna 13
With a honey-ginger soy sauce, tortilla strips, and fresh cucumber.
Potato Skins 8.5
Topped with cheddar cheese, chives, and bacon. Served with sour cream.
Fried Mushrooms 8.5
Served with zesty ranch dressing.
Beer Battered Onion Rings 8.5
Served with Duke’s own zesty ring sauce.
Chicken Strips 10
Hand-battered fresh in-house. Served with country gravy, honey mustard, barbecue sauce, or tossed in our hot wing sauce.
Served with fresh warm bread
Duke’s Steakhouse serves only Red Bird Chicken.
French Onion Soup
Cup 4.5 Bowl 5.5
Soup of the Day
Cup 4 Bowl 5
Dinner Salad 6
Mixed greens with tomato, cucumber, red onion, and croutons.
The Wedge 6.5
Wedge of iceberg lettuce topped with bacon, bleu cheese crumbles, tomatoes, candied walnuts, and a choice of dressing.
Duke’s Classic Caesar 10
Crisp hearts of romaine with our own creamy Caesar dressing, garlic croutons, and freshly grated Parmesan cheese.
Add: Chicken +6 Grilled Shrimp +6
*Tenderloin Cobb Salad 21
Beef tenderloin tips grilled to a juicy medium on our crisp greens, with chopped tomatoes, bacon, avocado, egg, black olives, bleu cheese crumbles, and your choice of dressing.
Crispy fried or grilled chicken is also available.
Strawberry Avocado Salad 12
Sweet strawberries, candied walnuts, chopped tomatoes, cucumber, and fresh avocado over crisp salad greens with your choice of dressing.
Add: Red Bird chicken +6 Beef tenderloin +10 Blue Cheese crumbles +2
All burgers are served with a choice of French fries, fresh sweet coleslaw, cottage cheese, or fresh fruit.
Substitutions:
Veggie Burger +1
Buffalo Burger +2
Gluten-free Bun +3
Sweet Potato Fries +2
Onion Rings +2
*Duke’s Classic Burger 12.5
A half-pound of fresh ground sirloin on a toasted brioche bun with lettuce, tomatoes, pickle, and onion on the side.
Add: Cheese +.50 Bacon +.50 Fresh jalapeños +1
*Swiss Mushroom Burger 13
Burgundy mushrooms and aged Swiss make this creation a sensational burger experience.
*Swiss Avocado Bacon Burger 13
Fresh ripe avocado, bacon and melted Swiss make this an incredible burger experience.
*Western Burger 13
Barbecue sauce, bacon, American cheese, and two beer-battered onion rings top this cowboy classic.
*Jalapeño Cream Cheese Burger 13
Spicy jalapeños, cream cheese, and bacon combine to make this burger burst with flavor.
*South of the Border Burger 13
Our homemade green chili, cheddar cheese, lettuce, and tomato top this burger. Served on a warm flour tortilla.
* Black and Bleu Cheese Burger 14.5
Jack Daniels Bourbon Glaze, melted bleu cheese crumbles, bacon, and a dash of blackened seasoning. Inspired by the professionals at MAK Construction.
All sandwiches are served with a choice of French fries, fresh sweet coleslaw, cottage cheese, or fresh fruit.
Substitute:
Gluten-free bun +3 Sweet potato fries or onion rings +2
Add:
Cup of soup +3 Side salad +3.5 Cup French onion soup +3.5
No charge for extra plates. Sorry, no split plates.
*French Dip 12
Thinly sliced, hand-carved sirloin on a fresh, French-style hoagie roll with your choice of cheese. Served with au jus.
Add: Mushrooms +1 Grilled onions +2
*Steak and Cheese 13
Thinly sliced sirloin, topped with fire-roasted peppers and onions, mayo, and melted cheddar jack cheese on a fresh hoagie roll.
Substitute chicken for no additional charge.
Add white queso +2
Blackened Bourbon Chicken Sandwich 13
Red Bird chicken breast rolled in our special blackened seasoning, topped with Duke’s bourbon glaze, and served on a toasted brioche bun with lettuce, tomato, pickle, and onion on the side.
Duke’s Club 12
Oven-roasted turkey breast, ham, crisp bacon, Swiss and American cheese, lettuce, tomato, and mayo on wheat bread.
Chicken Avocado Club 12
Fresh-grilled or fried chicken breast with bacon, avocado, Swiss cheese, lettuce, tomato, and mayo on a toasted bun.
Pastrami Reuben 14
Tender thinly sliced pastrami with Swiss, Thousand Island dressing, and tangy sauerkraut on grilled rye.
*Fish and Chips 14
Two hand-battered flaky white cod fillets served with French fries and coleslaw.
For a lighter alternative, try your cod grilled with rice pilaf.
*Open-Faced Pot Roast 17
Slow-roasted, tender pot roast atop Texas toast with mashed potatoes and beef brown gravy.
Chicken Flatbread Sandwich 12
Fresh-grilled or fried chicken, cheddar jack cheese, chipotle aioli, bacon, lettuce, and tomato on warm flatbread.
Duke’s Burrito
Choice of Seasoned ground beef or Red Bird chicken 13
Bean and Cheese 10
Seasoned ground beef or Red Bird chicken with cheddar cheese, wrapped in a warm flour tortilla, smothered in Duke’s (getting famous) green chili and cheese, served with lettuce and tomato.
Add: Beans +3 Sour cream +1 Guacamole +3
*These items may be served raw or under-cooked or contain raw or undercooked ingredients. Consuming raw or under-cooked meat, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.*
Buckaroo Menu
Children 12 and under only, please.
Served with French fries, coleslaw, or fresh fruit. And either a soda, juice, or milk.
*Kid’s Shrimp 7
Mini Corndogs 5
Mac-n-Cheese 5
Grilled Cheese 5.5
Add shaved ham +5
Chicken Strips 6
Grilled Chicken 6
Crispy Cod Filet 7
Coca-Cola brand soft drinks 3.50 (free refills)
Lemonade 3.50 (free refills)
Iced Tea 3.50 (free refills)
Coffee 3.50 (free refills)
Hot Tea 3.50 (free refills)
Juices and Milk 3.50
Chocolate lava cake with ice cream 7.5
Vanilla bean crème brûlée 7
Cream cheese frosted carrot cake 7
Warm apple tart with ice cream and caramel 7
Sea salt caramel cheesecake 7
Tangy key lime pie with whipped cream and raspberry glaze 6.5
Gluten-free chocolate brownie with ice cream 6.5
Seasonal dessert 7 (Ask your server)
Gift cards available • Major credit cards accepted • Sorry, no checks accepted.
An 18% gratuity is added automatically for parties of eight or more.