Duke Dining

The Commons

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

Tuesday, 12/11:

Soups: 
Chicken and Rice (GF)
Cream of Broccoli (Vegetarian, GF, contains dairy)

Proteins: 
Grilled Flank Steak with Caramelized Onions & Blue Cheese (GF, contains dairy)
Pulled Pork with Carolina BBQ Sauce (GF)

Starches: 
Country Fried Potatoes (Vegan, GF)

Vegetable: 
Roasted Mixed Vegetables (Vegan, GF)

Wednesday, 12/12:

Soups: 
Chicken and Rice (GF)
Cream of Broccoli (Vegetarian, GF, contains dairy)

Proteins: 
Roasted Pork Loin with Chorizo Cream Sauce (GF, contains dairy)
Slow cooked Brisket with Chimichurri (GF)

Starches: 
Spanish Rice (Vegan, GF)

Vegetable: 
Spicy Stewed Beans (Vegan, GF)

Thursday, 12/13:

Soups: 
Loaded Potato Soup (GF, contains pork, dairy)
Vegan Chili (Vegan, GF)

Proteins: 
Kung Pao Salmon (contains soy, wheat, peanuts)
Grilled Orange-Ginger Chicken (GF)

Starches: 
Lemon glazed Edamame (Vegan, GF, contains sesame, soy)

Vegetable: 
Cabbage Stir Fry (Vegan, contains wheat soy)

Friday, 12/14:

Soups: 
Loaded Potato Soup (GF, contains pork, dairy)
Vegan Chili (Vegan, GF)

Proteins: 
Baked Tilapia with Lemon Pepper Beurre Blanc (GF, contains dairy)
Grilled Ham with Cola- Orange Glaze (GF)

Starches: 
Mashed Sweet Potato (Vegetarian, GF)

Vegetable: 
Steamed Green Beans (Vegan, GF)

 

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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

GOAT CHEESE GNOCCHI (V) 11 
Balsamic Brown Butter, Crispy Shiitake Mushroom, Chive

MUSSELS (GF) 12
White Wine Butter Sauce, Fresh Herbs, Grilled Crostini

SMOKED CHICKEN WINGS (GF) 12
Fried and Tossed In Our Weekly Sauce

CALAMARI 14
Crispy Fried Calamari, Poblano Cream, Grilled Lemon, Arugula, Pickled Serrano Chile

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

PECAN SHRIMP (GF) 12
Sriracha Karuma, Spiced Pecans, Baby Greens

SOUPS

LOBSTER BISQUE (GF) 6

SOUP OF THE DAY 6
Local, Fresh, Delicious

SALADS

Add a protein to any large salad Chicken $5, Steak $7, Salmon or Shrimp $8

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

CAESAR (V, GFA) 5/8
Herbed Croutons, Parmesan Tuile, Caesar Dressing

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

STEAKHOUSE WEDGE (GF) 8
Iceberg Lettuce, Smoked Gorgonzola, Applewood Bacon, Heirloom Tomatoes, Fried Shallot, Bleu Cheese Dressing

 

"ON THE BLOCK"

All of our 100% black angus steaks are cooked in our custom broiler
and brushed with shallot herb butter, served with seasoned
potato wedges & grilled asparagus.

RIBEYE (GF) 12 OZ./16OZ. 26/32

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

UPGRADE YOUR STEAK

OSCAR STYLE W/ LUMP CRAB $7

BACON & BLUE CHEESE CRUST $6

CABERNET MUSHROOMS $4

*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 Seasoned Potato Wedges

IMPOSSIBLE BURGER‡ (V, GFA) 13
Chipotle Aioli, Bibb Lettuce, Tomato, Red Onion, Fontina Cheese
Served with Seasoned Potato Wedges

STUFFED CHICKEN BREAST (GF) 19
Pepper Jack Cheese, Southwestern Hominy, Green Chiles,
Black Beans, Cilantro, Chimichurri Sauce

AUSTRALIAN LAMB RACK (GF) 30
Sweet Potato Hash, Bacon, Citrus Grilled Broccolini,
Pickled Mustard Seeds, Ash Roasted Beet Puree

“OFF THE BLOCK”

BRAISED SHORT RIB PAPPARDELLE 18
Braised Short Rib Ragout, Parmesan Cheese, Pickled Serrano Chile,
Herbed Crema, Fried Thyme

SPAGHETTI SQUASH PRIMAVERA (GF, V+) 14
Crimini Mushroom, Asparagus, Brussel Sprouts, Toasted Almonds,
Red Pepper, Kale, Smoked Tomato Sauce, Chiffonade Basil

*GRILLED ATLANTIC SALMON 22
Lemon Herb “Orzotto”, Green Pea, Crimini Mushroom, Lemon Zest, Gremolata

PAN SEARED SCALLOPS* (GF) 26
Creamy Herb Polenta, Charred Brussel Sprouts, Sherry Gastrique

*SEAFOOD RISOTTO (GF) 28
Classic Italian Rice with Fresh Shrimp, Crab & Scallops

THREE CHEESE RAVIOLI (V) 16
Beurre Blanc, Spinach, Grilled Red Onion, Oven Dried Tomato, Basil
Add: Chicken $5, *Beef $7, *Salmon or Shrimp $8

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. All our meats are free range, hormone, and antibiotic free and are sourced locally whenever possible. ‡This dish may be made vegan with the omission of one or more ingredients. Please ask your server.

*All of our meats are free range, hormone, and antibiotic free and are sourced locally whenever possible *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

DESSERT

NEW YORK CHEESECAKE 6
Macerated Strawberries,

Mint CAST IRON CHOCOLATE BROWNIE 7
Vanilla Ice Cream, Candied Pecans

ZEPPOLES 7
Italian Ricotta Doughnuts, Strawberry Lemon Curd

ICE CREAM SUNDAE 5
Chocolate Sauce, Strawberry, Whipped Cream

Hot Tea Service $3 Coffee$2 Espresso $3

 

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