Duke's Seafood Southcenter Menu

Wild Alaska Weathervane Scallops on a bed of linguini pasta with a lemon-caper-white wine-butter sauce with fresh sauteed shiitake mushrooms, snap peas and teardrop tomatoes

Coconut encrusted Wild Mexican Prawns, homemade sweet chili sauce

Tender, large squid steak strips, with tequila lime aioli and wasabi aoli

Havarti, roasted garlic, fresh spinach, Walla Walla sweet onions

Wildly Delicious Alaska Salmon Sliders Rosemary bread, pesto, sliced tomato

Wild Mexican Prawns, grilled and served with citrus vinaigrette, avocado salad

House cut organic, non-GMO, free-range chicken breast, buttermilk soaked with homemade honey mustard sauce

Lightly blackened fresh Alaska Halibut with cucumber pico de gallo, Parmesan/Asiago cheeses and wasabi aioli

Nitrite-free bacon wrapped Wild Mexican Pacific Prawn & Alaska Weathervane Scallop with an herb maple butter sauce

Grand Duchess of all Chowders with sustainable Argentinean Red Shrimp, sweet potatoes

Wild Alaska Coho Salmon, Alaska Halibut & Blue North Cod – cioppino style

Lightly blackened organic chicken and Creole seasoning with sweet corn

Sautéed vegetables, caramelized peppers and onions, organic baby red potatoes, garlic, organic herbs, in a roasted tomato broth

Organic mixed greens, Pt. Reyes bleu cheese crumbles, fresh seasonal fruit, Amy’s candied pecans, tarragon vinaigrette

Baby spinach, sweet caper vinaigrette, nitrite-free bacon, toasted almonds, chopped egg, diced tomatoes, shaved Parmesan

Fresh romaine chopped in house daily, shaved Parmesan, homemade Caesar dressing, garlic sourdough croutons

Skewered and seared Wild Alaska Weathervane Scallops and Wild Mexican Prawns with cashews, avocado, tomato, feta, garlic-basil-lemon-olive oil dressing Try it Duke’s way, chopped and tossed

Fresh Dungeness Crab, hydroponic bibb lettuce, nitrite-free bacon, toasted almonds, bell peppers and teardrop tomatoes, olive oil-honeyraspberry vinaigrette

Lightly blackened Blue North Pacific Cod with feta, tequila lime aioli, avocado, Napa cabbage, cucumber pico de gallo

One Rockin’ Rockfish Taco, served with a cup of Award Winning Clam Chowder

One Unforgettable Sea Cod Taco, served with a cup of Award Winning Clam Chowder

Dungeness Crab “Un”cake on brioche bun, sweet potato fries, Lobster Mobster Chowder

Stuffed with fresh Dungeness Crab, Wild Argentinean Red Shrimp, imported cheeses, pretty pesto accent, lemon beurre blanc

Pan seared Wild Alaska Salmon with organic herbs and served with a French Dijon cream sauce

Lightly blackened Wild Alaska Salmon on fettuccini pasta with basil, garlic cream, caramelized bell peppers and onions

Macadamia encrusted Kodiak Island Halibut with a hazelnut beurre blanc

Fresh Dungeness Crab with Wild Alaska Salmon, Halibut and Cod and Wild Mexican Prawns

Stuffed with Dungeness Crab, Wild Mexican Prawns, imported cheeses, with pretty pesto accent, lemon beurre blanc

Dungeness Crab “Un”Cake, skewered Alaska Weathervane Scallops & Wild Mexican Prawns

Fresh avocado, nitrite-free bacon, Havarti cheese, bibb lettuce, onion, tomato, chipotle aioli

Tillamook extra sharp white cheddar, nitrite-free bacon, caramelized bell peppers and onions, chipotle aioli on rosemary bread

Wild Alaska Salmon on rosemary bread with nitrite-free bacon, fresh avocado and tomato, chipotle aioli

Organic, non-GMO, free-range grilled chicken breast on rosemary bread, bacon, avocado, tomato, mayo, Tillamook extra sharp white cheddar and Havarti

Organic, cage-free local egg with Dungeness Crab

One Alaska Weathervane Scallop & one Wild Mexican Prawn, wrapped in nitrite-free bacon, drizzled with organic herb maple butter sauce

One Wild Prawn and One Dungeness Crab Maris leg in our famous Bloody Mary cocktail sauce

Lightly blackened organic chicken and Creole seasoning with sweet corn

Sautéed seasonal vegetables, caramelized peppers and onions, organic baby red potatoes, fresh garlic, organic herbs in a roasted tomato broth

Wild Alaska Copper River Salmon, Alaska Halibut, Blue North Cod – cioppino style

Grand Duchess of all Chowders with baby Langostinos, sweet potatoes

Seattle Times winner

Sweet caper vinaigrette, nitrite-free bacon, toasted almonds, egg, diced tomatoes, Parmesan/Asiago cheeses

Loads of Dungeness Crab atop locally grown hydroponic bibb lettuce, nitrite-free bacon, toasted almonds, bell peppers and teardrop tomatoes, olive oil-honey-raspberry vinaigrette

Lightly blackened Wild Copper River Salmon with Oregon blueberries, bleu cheese crumbles, Amy’s candied pecans, organic field greens and romaine, bleu cheese dressing

Old Forester Kentucky bourbon glazed Wild Alaska Copper River Salmon with organic herbs, brown sugar and honey

Lightly blackened Blue North Pacific Cod with feta, tequila lime aioli, avocado, Napa cabbage, cucumber pico de gallo

Fresh avocado, chipotle aioli, nitrite-free bacon, melted Havarti

Grand Duchess of all Chowders with sustainable Argentinean Red Shrimp, sweet potatoes

Wild Alaska Coho Salmon, Alaska Halibut & Blue North Cod – cioppino style

Lightly blackened organic chicken and Creole seasoning with sweet corn

Sautéed vegetables, caramelized peppers and onions, organic baby red potatoes, garlic, organic herbs, in a roasted tomato broth

Cute little pie with wild Woodland, WA marionberries, served with a scoop of Lopez Island Creamery vanilla ice cream

Dense, moist and tasty with a delicious sweetness of our yummy cream cheese frosting and a tangy raspberry coulis “Likely the best carrot cake on the planet!” -Duke

From the Pier Restaurant in Newport, Rhode Island, birthplace of Duke himself. Lopez Island Creamery chocolate and espresso ice cream layered in a cookie crust with all natural chocolate sauce, homemade whipped cream and topped with toasted almonds

Made by local favorite - Lopez Island Creamery

By Lopez Island Creamery, ask your server for today’s selections