DUKE UNIVERSITY
GRADUATION WEEKEND MAY 14-16

On behalf of Café Parizade, we congratulate the graduates on a fine accomplishment. We wish you the best of luck in your post-graduate plans. May you succeed in life just as you have succeeded thus far.

STARTERS
Chef’s selection of appetizers and salads served family style.

ENTREES 

Seared Salmon with spring stew of asparagus, sugar snaps, spinach,
citrus-grain mustard sauce

Baked Cod ‘plaki style’, sweet baby shrimp herb risotto, fava bean shitaki vinaigrette

Zatar Spiced Tuna, blood orange fennel glaze, orzo with golden raisin
pine nut basil mint tomato sauce

Seafood and Spring vegetable Risotto, red grouper, shrimp scallop, lobster nage, asparagus, peas

Tarragon-peppercorn Crusted Tenderloin of Beef, brandy moral and king
trumped mushrooms sauce, asparagus, horseradish chive mashed potatoes

Slow Braised Lamb Shank, North African spices, saffron basmati rice, root vegetables

Grilled Angus Ribeye, sun-dried tomato basil steak sauce, grilled red onion
arugula salad, Greek lemon potatoes

Ashley Farms Stuffed Breast of Chicken, spinach goat cheese, and sundried tomato, baked Caprese polenta, preserved lemon olive sauce

Roast Pork Loin Chop, fennel grape caper sauce, rapini, roasted sweet potato puree

Spiced Duck Breast, duck confit, sweet sour beluga lentils, star anise plum sauce, yellow beets, kale

Fettuccini with sweet lobster and rock shrimp Bolognese

Vegetable Mezze of baked eggplant layered with sweet onions, manouri cheese, roasted tomato, crisp spring vegetable risotto cake, stuffed tomato, spinach, almonds, apricot

DESSERT
The graduate platter of Parizade mini pastries, chocolate truffles, and cookies

 $65 per person, plus tax and gratuity

A 20% gratuity will be added to your check.
No separate checks please. Please note that menu is subject to change