Duke Dining

The Commons

The Commons will be closed for lunch and dinner until further notice. For questions please contact us at thecommons@duke.edu

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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

WARM SPINACH & ARTICHOKE DIP (V ) 11
Served with Crispy Flatbread Chips

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

CURRIED MUSSELS (GF) 13
Chef’s Choice Curry, Coconut Milk, Grilled Toast

CRISPY CALAMARI 14
Flash Fried with Saffron Aioli & Fra Diavolo

BEEF CARPACCIO (GF) 15
Bibb Lettuce, Pickled Shallot, Asparagus, Mushrooms, Dijon

CAULIFLOWER AND CHEVRE TARTE (V) 11
Goat Lady Cheese, Arugula

COMMON'S LOBSTER BISQUE 6

SALADS

BLT COBB (GF) 15
Deviled Egg, Caramelized Tomato, Bleu Cheese, Goodnight Bros Bacon, Avocado, Grilled Chicken, RWV

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

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

MARINATED KOLRABI (V+, GF) 9
Local “Noodles”, Greens, Jalapeno, & Toasted Almonds with Pomegranate Vinaigrette

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

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

Add the following to any salad:

Salmon 7/Shrimp 8/Filet 8/Chicken 5

LAND

BEEF BOLOGNESE 23
Hearty Ragu of Ground Filet & Ribeye, Housemade Pappardelle Pasta, Parmesan and Basil

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

ROASTED EGGPLANT (V+, GF) 22
Vegetable Melange, Pomodoro Sauce, Basil Pesto, Grilled Polenta, Vegan Parmesan

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

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

RIBEYE* 16oz  (GF) 44

FILET MIGNON* 9oz  (GF) 38

AUSTRALIAN LAMB CHOPS* 32

PORK OSSO BUCCO 29

Upgrade Your Steak:
Oscar 7
Bacon & Bleu Cheese Crust 6
Broiled Shrimp 8
Cabernet Maitake Mushrooms 4

SEA

SEARED SALMON* 22
Tri Color Farro, Roasted Root Vegetables, Liquid Gold Sauce

BROILED SCALLOPS (GF) 30
Parsnip Puree, Goodnight Bros Bacon, Honey Roasted Brussels, Beurre Noisette

LOBSTER MAC N CHEESE 26
Maine Claw & Tail Meat, Lobster Alfredo, Chives, Panko Crust

MARKET CATCH*
Sustainable and Fresh Caught, ask server for today’s preparation

DESSERT

CRÈME BRULEE CHEESECAKE 7
Graham Cracker Crust, Chantilly Cream, Poached Blackberries

FLOURLESS CHOCOLATE TORTE (GF) 6
Crème Fraiche, Fresh Berries

PINEAPPLE CAKE 7
Upside Down, Cranberries, Crystallized Ginger

CAST IRON APPLE CRISP 8
Oat Streusel, Caramel, Vanilla Bean Ice Cream

MOLTEN CHOCOLATE BROWNIE 7
Caramel Ice Cream, Whipped Cream, Pecan Brittle

COCONUT PANNA COTTA (GF, V+) 7
Fresh Berries, Anglaise, Quinoa Cookie 

Bigelow Hot Teas 3 Coffee 2 Espresso 3
Coffee & Espresso is Fair Trade & Organic

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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