Duke Dining

The Commons

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JOIN US FOR BRUNCH EVERY SUNDAY FROM 10AM-3PM!

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

Monday, 5/20:

Soups: 
Chicken and Vegetable (GF)
Vegan Tempeh Chili (Vegan, contains soy, wheat)

Entrées: 
Roasted Pork Loin with Honey Mustard (GF, contains eggs)
Grilled Flank Steak w/ House Made Steak Sauce (GF)

Side Items: 
Buttermilk Mashed Potatoes (Vegetarian, GF)  
Roasted Broccoli (Vegan, GF)

Tuesday,5/21:

Soups:
TBD 
TBD

Entrées: 
Baked Salmon with Honey Mustard (GF, contains eggs)
Shepards Pie (GF, contains dairy)

Side Items: 
Rice Pilaf (Vegan, GF)
Grilled Asparagus (Vegan, GF)

Wednesday, 5/22:

Soups: 
TBD 
TBD 

Entrées: 
Grilled Chicken Breast with Chipotle Ranch (GF, contains eggs, dairy)
Broiled Tilapia with Pineapple Chutney (GF)

Side Items: 
Spiced Sweet Potato Fries  (Vegan, GF)
Roasted Cauliflower (Vegan, GF)

Thursday, 5/23:

Soups:
TBD
TBD

Entrées: 
Roasted Pork Loin with Natural Jus (GF)
Herbed Tempeh in House Marinara (Vegan, GF)

Side Items: 
Roasted Pork Loin with Natural Jus (GF)
Herbed Tempeh in House Marinara (Vegan, GF)

Friday, 5/24:

Soups: 
TBD
TBD

Entrées: 
Fried Catfish Fish with Zesty Cocktail Sauce (contains egg, dairy, wheat)
Roasted Chicken with French Onion Demi Glace (GF)

Side Items:
Lemon Artichoke Risotto (Vegetarian, GF, contains dairy)
Fried Okra (Vegan, contains wheat)

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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 Steakhouse. 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

REGULAR HOURS
Dinner Monday-Saturday
5pm-9pm 

Brunch Sunday
10am-3pm 

 

 

MENU

APPETIZERS

BLEU DEVIL EGGS (GF) 6
3 Applewood Bacon & Gorgonzola, 3 Traditional

SPICY PEI MUSSELS* (GFA) 12
Chipotle Butter, White Wine, Shallots, Jalapeño with Grilled Crostini

SMOKED CHICKEN WINGS (GF) 12
Molasses BBQ Sauce, Pickled Celery Sticks

WELLINGTON STEAK ROLL 12
Ribeye, Filet, Mushroom Duxelles & Gruyere, Chimichurri

CALAMARI 14
Buttermilk Marinated & Quick Fried, House Marinara, Chimichurri Aioli, Lemon

PORK BELLY BAO 13
Bulgogi Smoked Cheshire Pork, Namasu, Steamed Buns

WARM SPINACH & ARTICHOKE DIP (V) 10
Served with Crispy Flatbread Chips

SHRIMP COCKTAIL (GF) 14
Chipotle Aioli, Spicy Cocktail Sauce, Lavash Cracker

SOUP & SALAD

HOUSE (V, GFA) SM 4 LG 8
Mixed Greens, Cucumber, Red Onion, Tomato, Carrot, Croutons, Balsamic Vinaigrette

ARUGULA ‡ (V, GF) SM 5 LG 9
Candied Pecans, Strawberry, Goat Cheese, Shaved Red Onion, Champagne Vinaigrette

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

APPLE HARVEST‡ (V, GF) SM 5 LG 9
Spinach, Baby Kale, Mixed Greens, Spiced Sunflower Seeds, Green Apple, Steeped Cranberries, Blue Cheese, Shaved Red Onion, Whole Grain Honey Mustard Vinaigrette

Upgrade Your Salad Salmon* 7 Shrimp* 8 Filet* 8 Chicken 5

SOUP OF THE DAY SM 3 LG 5

CLAM CHOWDER SM 4 LG 6

BURGERS

THE COMMONS “STEAK BURGER” * (GFA) 16
House Ground Filet & Ribeye Blend, Bibb Lettuce, Tomato, Red Onion, Fontina Cheese & Chimichurri Aioli on a Brioche Bun, Served with Garlic Parsley Fries

IMPOSSIBLE BURGER‡ (V) 13
Chipotle Aioli, Bibb Lettuce, Tomato, Red Onion, Fontina Cheese. Served with Garlic Parsley Fries

 

STEAK FRITES
All our 100% Black Angus Beef Steaks are Cooked in Our Custom Broiler, topped with Shallot Herb Butter served with Housemade Garlic Parsley Fries & Grilled Asparagus

RIBEYE* (GF) 12 oz 26 / 16 oz 32

FLAT IRON* (GF) 10 oz 26

FILET MIGNON* (GF) 7 oz 25 / 9 oz 30

BONE-IN NEW YORK STRIP* (GF) 20 oz 72

Upgrade Your Steak:
Lump Crab Oscar 7
Bacon & Blue Cheese Crust 6
½ Broiled Lobster Tail 15
Cabernet Mushrooms 4
Chef’s Demi-Glace or JB’s Steak Sauce 1

SEASONAL ENTREES

DUCK TWO WAYS*(GF) 28
Seared Maple Leaf Breast, Confit Leg & Thigh Cassoulet, Roasted Brussels Sprouts

AUSTRALIAN LAMB RACK* (GF) 30
Sesame Honey Roasted Root Vegetables, Confit Fingerling Potatoes, Peppercorn Demiglace

GNOCCHI (V) 18
Mushroom Blend, Butternut Squash, Shallot, Chardonnay Herb Butter, Balsamic, Fresh Herbs

PAN SEARED SCALLOPS (GF) 26
Smoked Parsnip & Potato Puree, Brussels Sprouts, Avocado, Beurre Noisette

SALMON WITH SPICY CHRAIMEH* 22
Pan Seared Canadian Salmon with Orange Braised Kale and Coconut Ginger Jasmine Rice

THREE CHEESE RAVIOLI (V) 16
Beurre Blanc, Spinach, Grilled Red Onion, Oven Dried Tomato and Basil

Add: Chicken 5, Filet* 8, Salmon* 7 or Shrimp* 8

LOBSTER THERMIDOR 36
Maine Lobster Tail, Pecorino Romano, Linguini Carbonara, Herbed Cornbread Crust

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

*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
Alex Vargas - Chef De Cuisine