Curbside Pickup & Room Service We are pleased to offer our delicious Washington Duke Inn & Golf Club menu for Curbside Pick-up and Room Service. Place your order, pull up to our front drive, and we'll bring your meal to your car. Executive Club members and Duke employees receive an additional 25% off food orders.

To place your order, please call 919.493.6699.

 

CURBSIDE PICKUP & ROOM SERVICE

Available Daily 7 am – 9:30

SHARED PLATES

PULLED PORK & COLLARD SPRING ROLLS smoked chile aïoli 13
SPINACH ARTICHOKE DIP herb crumbs, garlic crostini 10 v
PIMIENTO CHEESE bread & butter pickles, flatbread crackers 8 v
HOUSE MADE POTATO CHIPS caramelized onion dip 7 gf v
SZECHUAN BARBECUE CHICKEN WINGS 15
SHRIMP COCKTAIL cocktail sauce, lemon, citrus remoulade 17 gf

SOUPS & SALADS

WADUKE CHOWDER shrimp, corn & bacon 10
ICEBERG pickled red onion, bacon, cherry tomato, bleu cheese dressing 12 gf
add grilled shrimp 9
CLASSIC CAESAR parmigiano reggiano, spanish anchovy, sourdough croutons 12
add grilled chicken 6
CHOPPED SALAD chicken, cheddar, bleu, egg, avocado, scallion, bacon, tomato, balsamic vinaigrette 17 gf
add salmon* 7
SPINACH SALAD roasted beet, sweet onion, feta, honey poppy seed dressing 13 gf v
add crabcake 14

SANDWICHES

choice of chips, fries, soup, salad or fruit
SHRIMP BURGER slaw, citrus remoulade, brioche bun 16
FALAFEL WRAP feta, tomato, romaine, preserved lemon & mustard grain aïoli 13 v
MCKENZIE TURKEY monterey jack, beefsteak tomato, butter crunch lettuce, chipotle mayo, sourdough 14
BULL DURHAM BURGER* lettuce, tomato, onion, house pickles, brioche bun 17
additional toppings 2 each
pimiento cheese, sautéed onions, smoked bacon, sautéed mushrooms, cheese

ENTRÉES

SHRIMP & GRITS nc pamlico shrimp, anson mills grits, chèvre,
roasted corn & tomato salsa, tomato fennel broth 25 gf
ANGUS FILET MIGNON* bacon fried potatoes & brussels sprouts, chimichurri 38 gf
GRILLED SCOTTISH SALMON* warm lentils, grilled peach, roasted shallot-dill butter 28 gf
PAN ROASTED JOYCE FARMS CHICKEN BREAST butter mashed potatoes,
baby carrots, lemon thyme jus 25 gf
BRAISED BEEF SHORT RIB sweet corn & basil risotto, roasted peppers, herb brodo 27 gf
COASTAL CATCH creamy snap pea slaw, marinated tomato salad market price gf
SUMMER SQUASH RATATOUILLE butterbean succotash, swiss chard 19 gf v+
CHESAPEAKE LUMP CRABCAKE hoppin john, smoked lemon paprika aïoli
one crabcake 21 two crabcakes 35

~ executive chef Jason Cunningham ~
19% service charge will apply to parties of six or more
*consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness