Duke's Seafood Greenlake

Juicy, sweet and succulent Bairdi crab meat warmed with a lightly spiced creole herb butter in a grilled brioche lobster roll bun. Served with French fries and ranch for dipping

Oven roasted Nova Scotia Lobster tail served with clarified butter and a side of our scrumptious Lobster cavatappi mac n' cheese with fresh seasonal vegetable

Steamer clams with butter, garlic, white wine, fresh basil, and rosemary bread

Coconut encrusted Wild Mexican Prawns with homemade sweet chili sauce

Lots of Dungeness Crab, cake not so much, with zesty lime aioli

Havarti, Boursin cheese, roasted garlic, spinach, Walla Walla sweet onions & dipping chips

Flash fried and buttermilk marinated, served with tequila lime aioli and hot honey sauces

Arborio rice and imported cheeses, flash fried, served with tomato basil cream and dressed arugula

Bite-sized and flash fried with wasabi and chipotle aioli for dipping

Rosemary bread, pesto, sliced tomato

Brut Imperial; bright fruitiness, elegant maturity

Veneto, Italy; fresh and lively mouthfeel with clean dry finish

Burgundy, FR; light and refreshing, made with Pinot Noir grapes

Yakima Valley; fresh, crisp and dry

A serious, yet approachable Cabernet-based red blend and a great pairing with our grass-fed cheeseburger and Wild Salmon!

Beautifully balanced and medium-bodied, accented by a touch of minerality

Aromatic and expressive, this rich, densely textured and full-bodied Cabernet Sauvignon dominated blend, boasts a silky mouthfeel

New England style with nitrite-free bacon, creamy and herby

Nova Scotia Lobster meat, Argentinean Red Shrimp, sweet potatoes

Wild Alaska Salmon, Halibut & Cod, Steamer Clams - cioppino style

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

Choice of salad with Award Winning Clam Chowder

Crab "Un"Cake on brioche bun, sweet potato fries, Lobster Mobster Chowder

Cod, chowder, tartar sauce

One Rockfish Taco with chowder

One Sea Cod Taco with chowder

Citroen vodka, shaken and served "up" with lemon twist

Milagro Reposado tequila, Solerno Blood Orange liqueur, lime, orange, sour, red sugar, salted rim

Blueberry vodka, lemon, Oregon blueberries, lemonade, sugared rim

Cucumber-infused vodka, mint, lime, homemade sour, soda, sugared rim

Vodka infused with garlic, onions, peppercorns, bell peppers, lemons, limes, Demitri's seasoning, garnished with jumbo prawns

Woodford Reserve bourbon, Carpano Antica, Bigallet Amer

Grapefruit vodka, agave nectar, muddled grapefruit, lemonade, half sugared rim

Cazadores Reposado tequila, Cointreau, homemade sour, lime, salted rim

Hudson NY bourbon, Regan's orange bitters, oversized ice cube

Vodka, rum, sweet tea vodka, lemons, lemonade, cola

Rum, Cointreau, lime, pineapple, orange juice, Kraken Black Spiced Rum

LALO Blanco tequila, sour, Grapefruit liqueur, grapefruit juice, salted rim

Kur Gin, Aperol, Elderflower liqueur, homemade sour, orange rosemary syrup

Grey Goose vodka, cold brew, vanilla whiskey, coffee liqueur

Nectarine vodka, fresh limes, basil, ginger beer

Hendrick's gin, Elderflower liqueur, homemade sour, fresh basil, served "up"

Tito's vodka, fresh limes, ginger beer

Woodinville bourbon, toasted Applewood staves, homemade sour, raw egg white

The best of both worlds! Chocolate brownie mixed together with chocolate chip cookie, baked and served warm with Lopez Island Creamery vanilla ice cream

Made by local favorite - Lopez Island Creamery

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

Cute little pie with wild Woodland, WA marionberries, served warm, with 2 scoops of local favorite Lopez Island Creamery vanilla ice cream

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

Dense, moist and tasty with a delicious sweetness of our yummy cream cheese frosting and a tangy raspberry coulis

Brunch will be served from 10am – 2pm on Sunday, April 5th.

Download our Easter Brunch Menu (PDF)

Join us for a scrumptious brunch on Easter!

Our regular menu will also be available.

We expect to sell out for this popular event, so please don’t wait to reserve your table.

Half & full size available - Crisp romaine and organic field greens tossed with blue cheese dressing and topped with Duke's custom smoked Wild Alaska Salmon, pickled red onion, extra sharp white cheddar, cage free local egg, nitrite-free bacon, fresh avocado, everything bagel spiced focaccia croutons, fried capers

Wild Rockfish, Thai chili marinade, cheddar, mango chutney, tequila lime aioli, cucumber pico de gallo

Blackened Pacific Cod with feta, tequila lime aioli, avocado, Napa cabbage, cucumber pico de gallo

Panko breaded Alaska Pacific Cod with Mac & Jack's beer and homemade tartar

Wild Salmon, bacon, avocado, tomato, chipotle aioli

Crab "Un"Cake, Havarti, bacon, chipotle aioli, avocado, tomato, bibb lettuce

Grilled chicken, bacon, avocado, tomato, mayo, cheddar and Havarti

Avocado, bacon, Havarti, bibb lettuce, onion, tomato, chipotle aioli

Sharp cheddar, bibb lettuce, tomato, onion, mayo

Halibut stuffed with Crab, Prawns, cheeses, pesto, lemon beurre blanc

Parmesan/Asiago encrusted Halibut with lemon caper butter sauce

Havarti, Boursin, garlic, spinach, onions, served with chips

Tito's vodka, wave of vermouth, served "up"

Vodka infused with garlic, onions, peppercorns, bell peppers, citrus, Demitri's seasoning, two jumbo prawns

Salmon, avocado, tomato, chipotle aioli, lettuce, bacon, rosemary bread

Grilled chicken, mayo, bacon, avocado, tomato, cheddar, Havarti, rosemary bread

Crab "Un"Cake, Havarti, bacon, chipotle aioli, avocado, tomato, bibb lettuce

Cage-free egg with Dungeness Crab

Bacon-wrapped prawns and scallops with herb maple butter sauce

Choose any of our current wines by the glass on our menu - 6 oz & 9 oz pours

¼ lb Royal Ranch grass-fed beef, new school American cheese, 2000 island dressing, bibb lettuce, tomato, sweet onion on grilled brioche pub bun. Served with a mini-Caesar salad and dinghy of Award-Winning Clam Chowder

Lightly dusted Cajun spiced Wild Mexican Prawns with creole butter, blue cheese bacon tomato slaw, on a grilled pub brioche bun. Served with a mini Chop Chop salad with feta, cashew, tomato, avocado, citrus vinaigrette and a dinghy of Award-Winning Clam Chowder

Grilled Wild Alaska salmon, basil almond pesto, sliced tomato, shaved red onion, lightly dressed arugula, grilled brioche pub bun. Served with a side of scrumptious cavatappi mac and cheese

Lobster tail stuffed with Crab, Prawns, cheeses

Tossed with creamy lemon mayo and a hint of Old Bay seasoning on butter grilled soft brioche roll

Lobster, Salmon, Halibut, Cod in creamy gruyere, parmesan and asiago sauce

Broiled Royal Ranch 6oz center cut Filet Mignon served with a luxurious smoked pepper Dijon cream sauce, grass fed beef tallow caramelized sweet onions, organic potatoes and fresh vegetable

tomato or alfredo sauce

Watermelon Lime, Blackberry Lemon, Passionfruit Tangerine

Napa Valley; deep, dark fruit flavors, luscious

Candy Mountain; collaborative wine project supporting PNW Wild Salmon recovery

Columbia Valley; fresh and captivating

Columbia Valley; ripe red fruits, vibrant and balanced

Columbia Valley; floral and fruit aromas, estate fruit

Columbia Valley; silky smooth, dense and rich fruit

Willamette Valley, OR; medium bodied, vibrant, great with food

Columbia Valley; silky smooth, dense and rich fruit

Paso Robles; blend of 4 varietals, great structure and value

Marlborough, NZ; full, fresh and juicy with vibrant acidity

Mar 20, 2026

Select number of people from 1 to 20.

10:00 PM - times available every 30 minutes

Choose your preferred Duke's Seafood location to make a reservation.

Lightly blackened Wild Alaska Cod, Tillamook white cheddar, Parmesan & Asiago cheeses, fresh avocado pico de gallo tower, served with non-GMO tortilla chips, fire roasted salsa and wasabi aioli

Cage-free local egg with smoked Wild Alaska Coho Salmon, fresh dill, capers

Duke's custom smoked Alaska Coho Salmon with cream cheese, Parmesan/Asiago blend, bacon, fresh dill, red onion, capers and sour cream, served warm with everything bagel seasoned grilled focaccia

Seared scallops and prawns with cashews, avocado, tomato, feta, garlic-basil-lemon-olive oil dressing

Romaine, Parmesan/Asiago, Caesar dressing, garlic sourdough croutons

Organic greens, Rogue Creamery bleu cheese, Cosmic Crisp apples, candied pecans, tarragon vinaigrette

Dungeness Crab, bibb lettuce, bacon, almonds, bell peppers, tomatoes, honey-raspberry vinaigrette

Baby spinach, sweet caper vinaigrette, bacon, almonds, egg, tomatoes, Parmesan/Asiago

Blackened Wild Salmon, blueberries, bleu cheese, candied pecans, greens, bleu cheese dressing

Cage-free local egg with fresh Dungeness Crab

Bacon-wrapped Wild Mexican Prawn & Alaska Weathervane Scallop with herb maple butter sauce

Portugal; fresh citrus notes and vibrant minerality

Duke's house Chardonnay

Columbia Valley; alluring flavors with great texture and balance

Russian River Ranches; tropical fruit, light vanilla oak finish

Floral bouquet with notes of strawberry and watermelon

Columbia Valley; medium bodied, vibrant fresh flavors, crisp finish

Goose Gap; juicy peach, ripe pear, melon, subtle mineral notes

North Coast; bright fruit with a lingering finish

Horse Heaven Hills; crisp and vibrant flavors; supports PNW Wild Salmon recovery

Paso Robles; bright and luscious with floral aroma

Dungeness Crab with lime aioli

Crab "Un"Cake, scallops & prawns

Crab, Salmon, Halibut, Cod, Prawns, Manila Clams

Stuffed with Crab, Prawns, cheeses, pesto, lemon beurre blanc

Pan seared Wild Salmon with herbs and Dijon cream sauce

Blackened Wild Salmon on linguini with basil garlic cream, caramelized peppers and onions

Stuffed with Crab, Prawns, cheeses, pesto, lemon beurre blanc

Ginger and basil encrusted, pan seared with herbs and Grand Marnier balsamic beurre blanc