Dinner Menu

Appetizers - ☘ GéarÚ Goile ☘

  • The Roasted Onion Shannon (Our Shannon) 17

    The shell of a sweet onion rubbed inside with roasted garlic, stuffed with roasted red peppers, fresh basil and fresh mozzarella cheese. Baked in the oven and served on a bed of sliced tomatoes, pesto and a drizzle of olive oil and balsamic.

  • New York Style Steamer Clams Jim (My Kathleen’s Dad) 19

    Baby clams steamed in white wine, lemon, butter, garlic, shallots, parsley, and a touch of cream.

  • Crab Cake Colin (Chef Billy’s Brother) 25

    Two pure lump crab meat crab cakes with a honey mustard sauce. Not a fried, breaded crab cake.

  • Paul’s Pan Seared Garlic Shrimp (Chef Billy’s Cousin) 19

    6 Pan seared shrimp on 3 balsamic toast points with bruschetta tomatoes with fresh basil.

  • Pan Seared Yellowfin Tuna Donna (Chef Billy’s Sister) 17

    A Sesame Crusted Tuna Filet served over a medley of fresh garlic, scallions, roasted garlic cloves, diced tomato, roasted red peppers and shallots with a sesame-soy dressing.

  • Fresh Scallop Au Gratin Mark (Chef Billy’s Brother) 14

    A U8 Scallop pan seared and finished in the oven with a mornay sauce and served au-gratin.

  • Captain Michael’s Seafood Crepe (My Kathleen’s Brother) 17

    Salmon, cod, shrimp with scallions, roasted red peppers and crimini wrapped in a crepe with a monterey cream sauce and melted monterey cheese.

  • Onion Tart Liam
(Our Liam) 17

    Chef Billy’s Caramelized Onions wrapped in puff pastry served with a Belgian endive salad with roasted vegetables and Dueling Spoons Honey Mustard dressing.

Soup - ☘ Anraith ☘

  • My Kathleen’s Leek & Potato Soup (My Kathleen) 9

    My Kathleen’s favorite soup, a lovely blend of leeks and potatoes puréed with a light chicken broth. Served with a cheesy garlic crouton.

  • Bridget & Jim’s Golden Onion Soup (Chef Billy’s Aunt & Uncle) 9

    An abundance of onions in a chicken, apple and onion broth served with a cheesy garlic crouton.

Salads - ☘ SailÉad ☘

  • Chef Billy’s Dueling Spoons House Salad That Started It All (That’s Me, LOL) 15

    The dressings that started Dueling Spoons in 1996. Assorted fresh greens with a touch of Dueling Spoons Balsamic with your choice of your own jar of Dueling Spoons, The Roasted Vegetable Vinaigrette, or the Walnut Basil dressing.

  • Brian & Ellen’s Fresh Mozzarella, Tomato with Caramelized Onion (Chef Billy’s Aunt & Uncle) 15

    Fresh mozzarella, tomatoes, picked red onion, our walnut basil and caramelized onions with a light olive oil and balsamic drizzle.

  • Reddy & Ritas Watermelon and Mint Salad with Shrimp
    (Chef Billy’s Aunt & Uncle)     17

    Assorted mixed greens with watermelon and mint tossed with Dueling Spoons raspberry and blackberry vinaigrette topped with pan seared shrimp and roasted veggies and finished with a dollop of walnut basil infused yogurt.

  • Honey Broth Poached Pear, Beets and Bleu Ernest (My Kathleen’s Grandfather) 19

    A honey poached pear, sliced red beets and bleu cheese crumbles, roasted red peppers all drizzled with honey and balsamic.

Chicken - ☘ SicÍn ☘

  • Chicken Kathleen (Guess, this is a hard one) 35

    This was the first meal my Kathleen cooked for me almost 30 years ago. A tender filet of chicken breast layered with prosciutto then rolled and stuffed with broccoli and Monterey Jack cheese. Baked and sliced, served on a light Monterey cheese sauce with boiled baby potatoes and vegetable.

  • Chicken Joyce (My Kathleen’s Mom) 35

    Chicken breast sautéed with crimini mushrooms, shallots, scallions, garlic, with a hint of Tarragon flambéed in a Madeira Sauce with melted Monterey my take on the very first dish my Kathleen’s mom Joyce made for me.

Seafood - ☘ Bia Mara ☘

  • Salmon Sean (Our Sean) 35

    Pan seared salmon filet with a lemon sauce, served with mashed potatoes and vegetable. (Our Sean and my Kathleen’s favorite).

  • Blackened Mahi Mahi Bruce
(Chef Billy’s brother-in-law) 35

    A pan-seared filet with Dueling Spoons Blackening Seasoning, served with a tomato compote and a root beer BBQ sauce.

  • Shrimp Wellington Kevin & Brianna (Our honorary Reids) 47

    A pair of 1/4lb each shrimp stuffed with pure lump crab meat wrapped in puff pastry, baked until golden brown and served with a lobster sauce.

  • Seafood Pot Pie Patsy & Mary (Chef Billy’s Aunt & Uncle) 52

    Unlike any pot pie you have ever had. We start by stuffing the pastry with Shrimp. Then Salmon. Scallops, whitefish with garlic, shallots, roasted garlic, roasted red peppers, mushrooms, tomatoes and scallions are all cooked in a creamy lobster sauce and topped with the shrimp stuffed golden crust. A truly Special Dish.

Pork - ☘ Mulceoic ☘

  • Pork Tenderloin Shane (Our Shane) 35

    A pork tenderloin pan seared with Dueling Spoons seasoning salt, finished in the oven and served with an apple and onion compote and a Dijon Demi glace

  • Pork Shank Osso Bucco Style Talisha (Our Talisha) 39

    A volcano cut pork shank pan seared with Dueling Spoons seasoning salt then braised. Served fork tender with a rich tomato-brown sauce with roasted vegetables.

Lamb - ☘ UAN ☘

  • Pan Seared Rack of Lamb Mary & Billy (Chef Billy’s Ma & Da) 55

    A rack of lamb served on a mint infused demi glacé, finished with a touch of fresh mint pesto.

Beef - ☘ Mairteoil ☘

  • New York Steak Seamus (Our Seamus) 49

    A pan seared strip steak cooked to your liking served with potatoes and vegetable. A nice brown demi glacé on the side just for you.

  • The Not So Short Short Rib Krysta (Not our Krysta but our favorite) 55

    This Beautiful Rib is Braised with Carrots and Onions and served over Mashed Potato with A Rich Brown Gravy. Wow is All We Can Say!

  • Filet Mignon Chef Billy Jr (Our Billy) 59

    A filet pan seared to your taste, topped with a trio of shrimp sautéed in a creamy garlic sauce with a touch of bleu cheese. Served on mashed potatoes.

  • Bendigo & Bridget’s Dueling Filets (Chef Billy’s Granda & Granny) 120

    Twin fillets, pan-seared to your taste. 1 filet with a trio of shrimp topped with our creamy garlic sauce with a hint of blue cheese. The other filet topped with a pair of scallops and a bordelaise sauce. Rounded out with our au gratin potatoes and Grandma Joyce’s beef braised carrots.

All Dueling Spoons steaks are seasoned and finished
with Chef Billy’s salt blend.

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