Duke's Seafood (Bellevue Way)

Coconut encrusted wild Mexican Pacific prawns with homemade sweet chili sauce.

Served on bite sized tasty essential baking co. rosemary bread, basil pesto and sliced tomato.

Lots of crab, cake not so much with homemade zesty lime aioli. Voted best crab cake in seattle.

Gluten free. Organic herb marinated wild Mexican Pacific prawns grilled and served with citrus vinaigrette and homemade avocado salad.

Tender, large squid steaks cut in house and made to-order with homemade tequila lime aioli and wasabi aioli for dipping.

Laura chenel goat cheese, homemade pesto, sliced tomato with a hand stretched flour tortilla.

Lightly blackened with cucumber pico de gallo, Parmesan Asiago cheeses and wasabi aioli.

Eight oz. Of homemade, free range chicken breast with BBQ and honey mustard sauces for dipping.

Gluten free. The best of both worlds. Five signature bloody mary wild prawns and five sweet and succulent dungeness crab maris legs with our famous bloody mary cocktail sauce.

One wild prawn and one dungeness crab maris leg in our famous bloody mary cocktail sauce.

Homemade recipe using organic, cage free local 1/2 egg with fresh WA coast dungeness crab

Gluten free. All natural, new England style with nitrite free bacon, creamy and herby.

Gluten free. Grand duchess of all chowders with baby langostinos, sweet potatoes.

Gluten free. Wild Alaska salmon, halibut, cod cioppino style.

Gluten-free. Blackened chicken and creole seasonings with sweet corn.

Shiitake mushrooms, caramelized peppers and onions, sauteed seasons vegetables, organic baby red potatoes, fresh garlic, organic herbs in a roasted tomato broth.

Gluten free. Organic mixed greens, crumbled bleu cheese, fresh orange and grapefruit, amy’s candied pecans, tarragon vinaigrette.

Gluten free. Sweet caper vinaigrette, nitrite free bacon, toasted almonds, egg, diced tomatoes, parmesan Asiago cheeses.

Fresh chopped Romaine with homemade nothing but blue sky bleu cheese dressing, fresh avocado, sliced tomato.

Seattle times winner.

Gluten free. Organic mixed greens, crumbled bleu cheese, fresh orange and grapefruit, amy’s candied pecans, tarragon vinaigrette.

Gluten free. Nitrite free bacon, chopped egg, tomatoes, avocado, homemade nothing but blue sky bleu cheese dressing.

Gluten free. NW coast dungeness crab and wild Mexican Pacific prawns with bleu cheese crumbles, avocado, cucumber pico de gallo.

Loads of Dungeness Crab atop locally grown hydroponic bibb lettuce, nitrite free bacon, toasted almonds, bell pepers and teardrop tomatoes, olive oil honey raspberry vinaigrette

Alaska rockfish, sweet Thai chili marinade, sharp white cheddar, mango chutney, tequila lime aioli, cucumber pico de gallo.

Lightly blackened with feta, tequila lime aioli, avocado, cucumber pico de gallo.

Fresh chilled Dungeness Crab from the NW coast served on grilled essential baking co. Rosemary bread with fresh avocado, tomato and melted jarlsberg.

1/2 crab club sandwich on essential baking co. Rosemary bread, cup of lobster pernod chowder, sweet potato fries.

Free range chicken breast grilled with essential baking co. Rosemary bread, nitrite free bacon, avocado, tomato, tillamook extra sharp white cheddar, jarlsberg.

Gluten free. Made in house using black beans and fresh vegetables, chipotle aioli, grilled with melted jarlsberg, manini's gluten free bun served with a wild mixed greens salad.

Tillamook extra sharp white cheddar, fresh baked bun from essential baking co.

Nitrite free bacon, homemade BBQ sauce, bleu cheese crumbles and a side of unreal made at duke’s nothing but blue sky bleu cheese dressing.

Sauteed shiitake mushrooms, tillamook extra sharp white cheddar, wasabi aioli

Fresh avocado, chipotle aioli, nitrite-free bacon, melted jarlsberg.

Stuffed with dungeness crab, wild Mexican Pacific prawns, havarti, parmesan and Asiago cheeses, homemade pretty pesto accent.

Lots of crab, cake not so much, zesty lime aioli and served with organic baby red potatoes and seasonal vegetable.

Wild Alaska salmon, halibut, cod, wild Mexican Pacific prawns and dungeness crab.

Crab un cake, skewered Alaska weathervane scallops and wild Mexican Pacific prawns, zesty lime aioli.

Oregon duke variety blueberries, laura chenel goat cheese.

Gluten free. Ginger and basil encrusted, pan seared with fresh herbs and grand marnier, balsamic infused beurre blanc.

Organic baby red potato encrusted, topped with fresh dungeness crab, honey mustard aioli, crispy bacon, baked au gratin.

Gluten free. Sustainably caught with homemade basil and almond pesto.

Stuffed with dungeness crab, wild Mexican Pacific prawns, havarti, parmesan and Asiago cheeses, homemade pretty pesto accent.

Fresh avocado, tomato, chipotle aioli, crispy bacon on essential baking co. Rosemary bread.

Gluten free. Lightly blackened with basil, garlic cream, caramelized peppers and onions, locally made manini's rigatoni.

Pacific cod lightly panko breaded with duke’s favorite beer, mac and jack’s.

Wild Alaska halibut lightly panko breaded with homemade tartar sauce.

Pacific cod lightly panko breaded with cup of award winning clam chowder.

Wild Alaska halibut lightly panko breaded with cup of award winning clam chowder.

Stuffed with dungeness crab, wild Mexican Pacific prawns, havarti, parmesan and Asiago cheeses, homemade pretty pesto accent.

Parmesan Asiago encrusted, served with a lemon caper beurre blanc.

Gluten free. Macadamia encrusted with a hazelnut beurre blanc. Voted best new seafood entree.

Pacific cod lightly panko breaded with cup of award winning clam chowder.

Wild Alaska halibut lightly panko breaded with cup of award winning clam chowder.

1/2 crab lover’s club on essential baking co. Rosemary bread, cup of lobster pernod chowder, sweet potato fries.

Choose a starter wild child mixed greens, spinach, caesar or out of the bleu caesar and a small bowl of any of our award winning chowders.

One taco, cup of award winning clam chowder.

One taco, cup of award winning clam chowder.

Coconut encrusted wild Mexican pacific prawns with homemade sweet chili sauce.

Served on bite–sized tasty Essential Baking Co. rosemary bread, basil pesto, and sliced tomato.

Tender large squid steaks cut in house and made-to-order with homemade tequila lime aïoli and wasabi aïoli for dipping.

Laura chenel goat cheese, homemade pesto, and sliced tomato, with a hand stretched flour tortilla.

Lightly blackened with cucumber pico de gallo, parmesan and Asiago cheeses, and wasabi aïoli.

8 oz. of homemade, free-range, hormone-free chicken, BBQ, and honey mustard sauces for dipping.

Organic herb marinated wild Mexican pacific prawns grilled and served with citrus vinaigrette and homemade avocado salad.

Fresh Washington coast dungeness crab, lots of crab, and cake not so much with homemade zesty lime aioli. Voted best crab cake in Seattle 2016.

All natural New England style, herby and creamy.

Grand duchess of all chowders with baby langostinos and sweet potatoes.

Wild Alaska salmon, halibut,cod, and fresh penn cove mussels cioppino style.

Blackened chicken and creole seasonings with sweet corn.

Shiitake mushrooms, caramelized peppers and onions, sautéed seasonal vegetables, organic baby red potatoes, fresh garlic, and organic herbs in a roasted tomato broth.

Organic mixed greens, crumbled bleu cheese, fresh orange and grapefruit, Amy's candied pecans, and tarragon vinaigrette.

Sweet caper vinaigrette, nitrite-free bacon, toasted almonds, egg, diced tomatoes, parmesan, and Asiago cheeses.

Fresh chopped romaine with homemade "Nothing But Blue Sky" bleu cheese dressing, fresh avocado, and sliced tomato.

Nitrite-free bacon, chopped egg, tomatoes, avocado, and homemade "Nothing But Blue Sky" bleu cheese dressing.

Skewered and seared wild Alaska weathervane scallops and wild Mexican pacific prawns with cashews, avocado, tomato, feta, basil, lemon, and olive oil.

Nitrite-free bacon, chopped egg, tomatoes, avocado, and homemade "Nothing But Blue Sky" bleu cheese dressing.

NW Coast dungeness crab and wild Mexican pacific prawns with bleu cheese crumbles, avocado, and cucumber pico de gallo.

Loads of dungeness crab atop locally grown hydroponic bibb lettuce, nitrite-free bacon, toasted almonds, bell peppers, and teardrop tomatoes with olive oil-honey-raspberry vinaigrette.

Pacific cod lightly panko breaded with Duke's favorite beer, and mac and jack's.

Wild Alaska coho salmon lightly panko breaded with homemade tarter sauce.

Alaska rockfish, sweet Thai chili marinade, sharp white cheddar, mango chutney, tequila lime aïoli, and cucumber pico de gallo.

Lightly blackened with feta, tequila lime aïoli, avocado, and cucumber pico de gallo.

Wild Alaska coho salmon lightly panko breaded with cup of award-winning clam chowder.

Two piece order of pacific cod, cup of award winning clam chowder.

Choose a starter wild child mixed greens, spinach, caesar or out of the bleu caesar, and a small bowl of any of our award winning chowders.

1 taco with a cup of award winning clam chowder.

1 taco with a cup of award winning clam chowder.

Dungeness crab uncake on Essential Baking Co. brioche bun, cup of lobster Pernod chowder, and sweet potato fries.

Ginger and basil encrusted, pan seared with fresh herbs, and balsamic infused beurre blanc.

Ginger and basil encrusted, pan seared with fresh herbs, and balsamic infused beurre blanc.

Sustainably caught with homemade basil and almond pesto.

Stuffed with dungeness crab, wild Mexican pacific prawns, and havarti with parmesan and Asiago cheeses.

Lightly blackened with basil, garlic cream, caramelized peppers and onions, on linguini.

Stuffed with dungeness crab, wild Mexican pacific prawns, havarti, parmesan and Asiago cheeses, and homemade pretty pesto accent.

Macadamia encrusted with a hazelnut beurre blanc.

Stuffed with dungeness crab, wild Mexican pacific prawns, havarti, parmesan and Asiago cheeses, and homemade pretty pesto accent.

Wild Alaska salmon, halibut, cod, wild Mexican pacific prawns, and dungeness crab. (Please specify no bread for gluten free.)

Crab "Un"Cake, skewered Alaska weathervane scallops and wild Mexican pacific prawns with zesty lime aïoli.

Lots of crab, cake not so much, and zesty lime aioli. Served with organic baby red potatoes and seasonal vegetable. Voted best crab cake in Seattle 2016.

Tillamook extra sharp white cheddar, onion straws, and fresh baked bun from Essential Baking Co.

Fresh avocado, chipotle aïoli, nitrite-free bacon, onion straws, and melted Jarlsberg.

Nitrite-free bacon, homemade BBQ sauce, bleu cheese crumbles, and a side of “Nothing But Blue Sky” bleu cheese dressing.

Fresh avocado, tomato, chipotle aioli, and crispy bacon on Essential Baking Co. rosemary bread.

Free range chicken breast grilled with Essential Baking Co. Rosemary bread, nitrite-free bacon, avocado, tomato, tillamook extra sharp white cheddar, and jarlsberg.

Dungeness crab uncake on Essential Baking Co. brioche bun, melted havarti, bacon, chipotle aioli, avocado, tomato, bibb lettuce, and sweet potato fries.

Oven blasted cauliflower, caramelized peppers and onions, shiitake mushrooms, and mango pico de gallo with a 2000 island dressing on flour tortillas.

Coconut encrusted wild Mexican pacific prawns with homemade sweet chili sauce.

Served on bite–sized tasty Essential Baking Co. rosemary bread, basil pesto, and sliced tomato.

Tender large squid steaks cut in house and made-to-order with homemade tequila lime aïoli and wasabi aïoli for dipping.

Laura chenel goat cheese, homemade pesto, and sliced tomato, with a hand stretched flour tortilla.

Lightly blackened with cucumber pico de gallo, parmesan and Asiago cheeses, and wasabi aïoli.

8oz of homemade free-range chicken breast with BBQ and honey mustard sauces for dipping.

Organic herb marinated wild Mexican Pacific prawns grilled and served with citrus vinaigrette and homemade avocado salad.

Lots of crab, cake not so much with homemade zesty lime aïoli. Voted best crab cake in Seattle - 2017.

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

Grand duchess of all chowders with baby langostinos and sweet potatoes.

Wild Alaska salmon, halibut, and cod - cioppino style.

Blackened chicken and creole seasonings with sweet corn.

Shiitake mushrooms, caramelized peppers, onions, sautéed seasonal vegetables, organic baby red potatoes, fresh garlic, and organic herbs in a roasted tomato broth.

Organic mixed greens, crumbled bleu cheese, fresh orange and grapefruit, Amy's candied pecans, and tarragon vinaigrette.

Sweet caper vinaigrette, nitrite-free bacon, toasted almonds, egg, diced tomatoes, parmesan, and Asiago cheeses.

Fresh chopped romaine with homemade "Nothing But Blue Sky" bleu cheese dressing, fresh avocado, and sliced tomato.

Seattle Times winner.

Nitrite-free bacon, chopped egg, tomatoes, avocado, and homemade "Nothing But Blue Sky" bleu cheese dressing.

Skewered and seared wild Alaska weathervane scallops and wild Mexican Pacific prawns with cashews, avocado, tomato, feta, basil, lemon, and olive oil.

Nitrite-free bacon, chopped egg, tomatoes, avocado, and homemade "Nothing But Blue Sky" bleu cheese dressing.

NW Coast dungeness crab and wild Mexican Pacific prawns with bleu cheese crumbles, avocado, and cucumber pico de gallo.

Loads of dungeness crab atop locally grown hydroponic bibb lettuce, nitrite-free bacon, toasted almonds, bell peppers, and teardrop tomatoes with olive oil-honey-raspberry vinaigrette.

Pacific cod lightly panko breaded with Duke's favorite beer, and mac and jack's.

Wild Alaska coho salmon lightly panko breaded with homemade tarter sauce.

Alaska rockfish, sweet Thai chili marinade, sharp white cheddar, mango chutney, tequila lime aïoli, and cucumber pico de gallo.

Lightly blackened with feta, tequila lime aïoli, avocado, and cucumber pico de gallo.

Wild Alaska coho salmon lightly panko breaded with a cup of award-winning clam chowder.

Pacific cod lightly panko breaded with cup of Award Winning Clam chowder

Choose a starter wild child mixed greens, spinach, caesar or out of the bleu caesar, and a small bowl of any of our award winning chowders.

1 taco and cup of award winning clam chowder.

1 taco and cup of award winning clam chowder.

Dungeness crab uncake on Essential Baking Co. brioche bun, cup of lobster Pernod chowder, and sweet potato fries.

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

Oregon “Duke” variety blueberries and Laura Chenel goat cheese.

Sustainably caught with homemade basil and almond pesto.

Stuffed with dungeness crab, wild Mexican pacific prawns, havarti, parmesan and Asiago cheeses, and homemade pretty pesto accent.

Lightly blackened with basil, garlic cream, caramelized peppers and onions, on linguini.

Stuffed with dungeness crab, wild Mexican pacific prawns, havarti, parmesan and Asiago cheeses, and homemade pretty pesto accent.

Macadamia encrusted with a hazelnut beurre blanc. Voted best new seafood entree - 2017.

Stuffed with dungeness crab, wild Mexican Pacific prawns, havarti, parmesan and Asiago cheeses, and homemade pretty pesto accent.

Wild Alaska salmon, halibut, cod, wild Mexican Pacific prawns, and dungeness crab. (Please specify no bread for gluten free.)

Crab "Un"Cake, skewered Alaska weathervane scallops and wild Mexican Pacific prawns with zesty lime aïoli.

Lots of crab, cake not so much, and zesty lime aioli. Served with organic baby red potatoes and seasonal vegetable. Voted best crab cake in Seattle 2016.

Tillamook Extra sharp white cheddar and fresh baked bun from Essential Baking Co.

Fresh avocado, chipotle aïoli, nitrite-free bacon, and melted jarlsberg.

Nitrite-free bacon, homemade BBQ sauce, bleu cheese crumbles, and a side of “Nothing But Blue Sky” bleu cheese dressing.

Fresh avocado, tomato, chipotle aïoli, and crispy bacon on Essential Baking Co. rosemary bread.

Free range chicken breast grilled with Essential Baking Co. Rosemary bread, nitrite-free bacon, avocado, tomato, tillamook extra sharp white cheddar, and jarlsberg.

Dungeness crab uncake on Essential Baking Co. brioche bun, melted havarti, bacon, chipotle aioli, avocado, tomato, bibb lettuce, and sweet potato fries.

Oven blasted cauliflower, caramelized peppers and onions, shiitake mushrooms, and mango pico de gallo with a 2000 island dressing on flour tortillas.

Gluten-free. All natural, New England style with nitrite-free bacon, creamy and herby.

Lots of crabs, cake not so much with homemade zesty lime aïoli. Voted best crab cake in Seattle - 2018.

Pacific cod lightly panko breaded with duke’s favorite beer, Mac and Jack's.

Gluten-free. Grand duchess of all chowders with baby langostinos, sweet potatoes.

Fresh romaine chopped in house daily, homemade caesar dressing. Seattle times winner.

Tillamook extra sharp white cheddar, fresh baked bun from essential baking CO.

Vegetarian. Gluten-free. Organic mixed greens, crumbled bleu cheese, fresh orange and grapefruit, Amy's candied pecans, tarragon vinaigrette.

Pacific cod lightly panko breaded with cup of award winning clam chowder.

Choose a starter wild child mixed greens, spinach, caesar or out of the Bleu caesar and a small bowl of any of our award winning chowders.

Gluten-free. Sweet caper vinaigrette, nitrite-free bacon, toasted almonds, egg, diced tomatoes, Parmesan and Asiago cheeses.

Coconut encrusted wild Mexican pacific prawns with homemade sweet chili sauce.

Lots of crabs, cake not so much with homemade zesty lime aïoli. Voted best crab cake in Seattle - 2018.

Served on bite-sized tasty essential baking co. rosemary bread, basil pesto, and sliced tomato.

Tender, large squid steaks cut in house and made-to-order with homemade tequila lime aïoli and wasabi aïoli for dipping.

Gluten-free. Organic herb-marinated wild Mexican pacific prawns grilled and served with citrus vinaigrette and homemade avocado salad.

Vegetarian. laura Chanel goat cheese, homemade pesto, sliced tomato with a hand-stretched flour tortilla.

Lightly blackened with cucumber pico de gallo, Parmesan or asiago cheeses and wasabi aïoli.

8 oz. of homemade, free-range chicken breast with bbq and honey mustard sauces for dipping.

Gluten-free. All natural, New England style with nitrite-free bacon, creamy and herby.

Gluten-free. Grand duchess of all chowders with baby langostinos, sweet potatoes.

Gluten-free. Wild Alaska salmon, halibut, cod - cioppino style.

Gluten-free. Blackened chicken and creole seasonings with sweet corn.

Vegetarian. Gluten-free. Shiitake mushrooms, caramelized peppers, and onions, sautéed seasonal vegetables, organic baby red potatoes, fresh garlic, organic herbs in a roasted tomato broth.

Vegetarian. Gluten-free. Shiitake mushrooms, caramelized peppers, and onions, sautéed seasonal vegetables, organic baby red potatoes, fresh garlic, organic herbs in a roasted tomato broth.

Vegetarian. Laura chenel goat cheese, homemade pesto, sliced tomato with a hand stretched flour tortilla.

Oven blasted cauliflower, caramelized peppers, and onions, shiitake mushrooms, mango pico de gallo with a 2000 island dressing on flour tortillas.

Vegetarian. Gluten-free. Organic mixed greens, crumbled bleu cheese, fresh orange and grapefruit, Amy's candied pecans, tarragon vinaigrette.

Vegetarian. Gluten-free. Organic mixed greens, crumbled bleu cheese, fresh orange and grapefruit, Amy's candied pecans, tarragon vinaigrette.

Gluten-free. Sweet caper vinaigrette, nitrite-free bacon, toasted almonds, egg, diced tomatoes, Parmesan and Asiago cheeses.

Fresh chopped romaine with homemade “nothing but blue sky” Bleu cheese dressing, fresh avocado, sliced tomato.

Fresh romaine chopped in house daily, homemade caesar dressing. Seattle times winner.

Gluten-free. Loads of Dungeness crab atop locally grown hydroponic bibb lettuce, nitrite-free bacon, toasted almonds, bell peppers, and teardrop tomatoes, olive oil-honey-raspberry vinaigrette.

Gluten-free. Skewered and seared Wild Alaska Weathervane scallops and wild Mexican pacific prawns with cashews, avocado, tomato, feta, basil, lemon, olive oil.

Gluten-free. Nitrite-free bacon, chopped egg, tomatoes, avocado, homemade “nothing but blue sky” Bleu cheese dressing.

Gluten-free. NW coast Dungeness crab and wild Mexican Pacific prawns with bleu cheese crumbles, avocado, cucumber pico de gallo.

Alaska rockfish, sweet Thai chili marinade, sharp white cheddar, mango chutney, tequila lime aïoli, cucumber pico de gallo.

Lightly blackened with feta, tequila lime aïoli, avocado, cucumber pico de gallo.

Tillamook extra sharp white cheddar, fresh baked bun from essential baking CO.

Fresh avocado, chipotle aïoli, nitrite-free bacon, melted Havarti.

Nitrite-free bacon, homemade BBQ sauce, bleu cheese crumbles and a side of "nothing but blue sky" bleu cheese dressing.

Fresh avocado, tomato, chipotle aïoli, crispy bacon on Essential Baking Co. rosemary bread.

Dungeness crab uncake on essential baking co. Brioche bun, melted Havarti, bacon, chipotle aioli, avocado, tomato, and bibb lettuce, sweet potato fries.

Free-range chicken breast grilled with Essential Baking Co. rosemary bread, nitrite-free bacon, avocado, tomato, Tillamook extra sharp white Cheddar, Havarti.

Pacific cod lightly panko breaded with duke’s favorite beer, Mac and Jack's.

Wild Alaska coho salmon lightly panko breaded with homemade tarter sauce.

Pacific cod lightly panko breaded with cup of award winning clam chowder.

Wild Alaska coho salmon lightly panko breaded with a cup of award-winning clam chowder.

Pacific cod lightly panko breaded with cup of award winning clam chowder.

One taco, cup of award winning clam chowder.

Choose a starter wild child mixed greens, spinach, caesar or out of the Bleu caesar and a small bowl of any of our award winning chowders.

One taco, cup of award-winning clam chowder.

Dungeness crab uncake on essential baking co. Brioche bun, cup of lobster Pernod chowder, sweet potato fries.

Wild Alaska coho salmon lightly panko breaded with cup of award-winning clam chowder.

Oregon “Duke” variety blueberries, laura chenel goat cheese.

Gluten-free. Ginger and basil encrusted, pan seared with fresh herbs and grand marnier, balsamic infused beurre blanc.

Gluten-free. Sustainably caught with homemade basil and almond pesto.

Stuffed with dungeness crab, wild Mexican Pacific prawns, Havarti, Parmesan and Asiago cheeses, homemade pretty pesto accent.

Lightly blackened with basil, garlic cream, caramelized peppers and onions, on linguini pasta.

Fresh avocado, tomato, chipotle aïoli, crispy bacon on Essential Baking Co. rosemary bread.

Stuffed with Dungeness crab, wild Mexican Pacific prawns, Havarti, Parmesan and Asiago cheeses, homemade pretty pesto accent.

Gluten-free. Macadamia encrusted with a hazelnut beurre blanc. Voted best new seafood entreé - 2018.

Lots of crab, cake not so much, zesty lime aïoli and served with organic baby red potatoes and seasonal vegetable.

Wild Alaska salmon, halibut, cod, wild Mexican Pacific prawns and dungeness crab.

Stuffed with dungeness crab, wild Mexican Pacific prawns, Havarti, Parmesan and Asiago cheeses, homemade pretty pesto accent.

Crab “un” cake, skewered Alaska weathervane scallops and wild Mexican Pacific prawns, zesty lime aïoli.