Duke Dining

The Commons

Lunch Menu: 

Monday, 10/21:
Soups:

Cream of Broccoli (V, GF, contains dairy)
Brisket Chili Beans (GF)

Entrées:
Tomato Stewed Italian Sausage (GF)
Chicken 'n Dumplings (contains wheat, dairy)

Sides:
Smashed  Idaho Potatoes (Vegan, GF)
Roasted Broccoli (Vegan, GF)

Tuesday, 10/22:
Soups:

Cream of Broccoli (V, GF, contains dairy)
Brisket Chili Beans (GF)

Entrées:
Roasted Pork Loin with Pineapple Chutney (GF) 
Curry Broiled Salmon with Avocado Crema (GF, contains dairy)

Sides:
Roasted Sweet Potatoes (V+, GF)
Stewed Okra with White Rice (V+, GF)

Wednesday, 10/23:
Soups:

Sausage + Black Bean Soup (GF)
Vegan Gumbo (Vegan, GF)

Entrées:
Red Curried Flank Steak (contains soy, wheat, sesame, coconut)
Beer Battered Cod with Chipotle Aioli (contains dairy, wheat, egg)

Sides:
Roasted Plantains (Vegan, GF)  
Sauteed Cabbage (Vegan, GF)

 Thursday, 10/24:
Soups:

Sausage + Black Bean Soup (GF)
Vegan Gumbo (Vegan, GF)

Entrées:
Bulgogi Smoked Pork Ribs (GF)
Grilled Chicken Thighs with Parsnip Mushroom Purée (GF, contains dairy)

Sides:
Cheddar Potato Croquettes (contains dairy)
Braised Collards (Vegan, GF) 

Friday, 10/25:
Soups:

Lobster Bisque (contains shellfish, dairy)
Vegan Gumbo (Vegan, GF)

Entrées:
Broiled Tilapia with Honey Dijon Vinaigrette (GF)
The Commons Pot Roast (GF)

Sides:
Fire roasted Corn + Green Pea  Brown Rice (Vegan, GF, contains dairy)
Roasted Cauliflower (Vegan, GF)

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(Reservations requested via voicemail are not valid until you have received a confirmation email or phone call)

JOIN US FOR BRUNCH EVERY SUNDAY FROM 10AM-2PM!

LUNCH 

Open 11:30am-2pm The Commons is open to faculty and staff Monday-Friday for lunch.

Everyday: 

Chef’s Daily Selection of
Fresh Lettuces, Toppings, & House Made Dressings
Assorted Fruits & Chilled Vegetables
Chef’s Selection  of Composed Salads
Fresh Baked Bread

GF=Made without Gluten

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DINNER-FULL SERVICE DINING

Head to the top floor of the Brodhead Center for an amazing, upscale dining experience at The Commons. Ask about the terrace seating with a beautiful view of campus while enjoying a world-class meal. Parents visiting? Date night? Reserve your seat at The Commons Steakhouse.

Contact Us
919-684-4618

Hours of Operation
 

 

 

MENU

TO BEGIN

VEGETABLE HAND PIES (GF, V+) 12
Served with Spicy Aji Sauce

LUMP CRAB CAKES 14
Broiled Bluefin Jumbo Lump, Avocado "Butter," Remoulade

MUSHROOM ARANCINI (V) 9
Smoked Mozzarella, House Marinara, Pecorina

BBQ SHRIMP (GF)14
New Orleans Style, with Jalapeno Corn Fritter

CRISPY CALAMARI 14
Flash Fried with Saffron Aioli & Fra Diavolo

PINCHO MORUNO (GF) 11
Seared Cheshire Pork Belly with Curried Peach Sauce

CAULIFLOWER & GOAT CHEESE TARTE (V) 11
Pickled Picadillo's, Arugula

COMMON'S LOBSTER BISQUE 6

SALADS

BIBB LETTUCE (V+, GF) 6
Lemon Vinaigrette, Chives, Haricots Verts

ROASTED BEET (V, GF) 11
Local Heirloom Beets, Arugula, Shaved Fennel, Chevre, Champagne Vinaigrette

CAESAR (GFA) SM 5 LG 8
Herbed Croutons, Parmesan Tuile, Caesar Dressing

NICOISE IMPLOSION (GF) 12
Deviled Egg, Duck Fat Potatoes, Caramelized Tomato, Sashimi Ahi, Haricots Verts, Nicoise Olives

KALE & PEAR (V, GF) 10
Baby Kale, Smoked Almonds, D'Anjou Pear, Steeped Cranberries, Bleu Cheese, Shaved Red Onion, Whole Grain Honey Mustard Vinaigrette

MARINATED VEGETABLE NEST (V+, GF) 9
Local Squash "Noodles" Marinated in our House Vinaigrette with Artichoke Hearts and Maitake and Shitake Mushrooms

Add the following to any salad:

Salmon 7/Shrimp 7/Filet 8/Chicken 5

LAND

THE COMMONS BURGER*17
House Ground Beef or Impossible Patty (V)
Bibb Lettuce, Tomato, Red Onion, Fontina Cheese, Chimichurri Aioli, Brioche Bun, Fries

AUSTRALIAN LAMB CHOPS* (GF) 32
Rosemary Parmesan Polenta, Charred Broccolini, Port Wine Reduction 

THREE CHEESE RAVIOLI 18
Beurre Blanc, Spinach, Grilled Red Onion, Oven Dried Tomato and Basil
Add: Chicken 5, Filet* 7, Salmon* or Shrimp* 8

SEARED DUCK BREAST* 24
Duck Fat Roasted Fingerling Potatoes, Yanceyville Honey Brussel Sprouts, Vincotto

GNOCCHI (V) 21
Maitake and Shitake Mushrooms, Sweet Potato, Chardonnay Herb Butter, Balsamic, Fresh Herbs

VEGETABLE TAGLINE (V+) 22
Sweet Potato, Squash, Tomatoes, Harrisa, Couscous

STEAK 
Custom 1800 Broiled Sterling Silver Beef Served with Yukon Mash, Grilled Jumbo Asparagus, Herb Butter

COWBOY RIBEYE* 16oz  49

FILET MIGNON* 9oz  38

HANGER STEAK* 8oz  31

Upgrade Your Steak:
Oscar 7
Bacon & Bleu Cheese Crust 6
Broiled Shrimp 9
Cabernet Maitake Mushrooms 4

SEA

GRILLED SALMON* 22
Quinoa Pilaf, Baby Kale, Ancho Crust, Charred Orange Gastrique

SEARED SCALLOPS 32
Napa Cabbage, Gingered Coconut Rice, Spicy Red Curry

SHRIMP BUCATINI PASTA 19
Jumbo Prawns, White Wine, Butter, Parmesan, Broccoli Rabe

MARKET CATCH*
Local & Fresh, ask server for today's presentation.

A 20% gratutity will be added to split checks and for tables of 6 or more.

All of our meats are free range, hormone & antibiotic free, and locally sourced whenever possible.

*Cooked as requested, consuming raw or undercooked meats, poultry, egg, fish & shellfish may lead to an increased risk of food borne illness.

‡This dish may be made vegan with the omission of one or more ingredients. Please ask your server.

 

Coleman Norris - Executive Chef
Chris Holloway - Director of Operations