Duke’s wishes to invite all of its fans and patrons to come celebrate the holiday season with them by enjoying one of the extravagant dishes from this month’s limited-time menu...
Seattle, WA (PRWEB) December 12, 2014
Duke’s Chowder House, a staple seafood restaurant rooted in Seattle, is thrilled to announce the recent launch of its sensational new holiday menu featuring Wild Alaskan seafood accompanied by cocktails such as Veuve Clicquot, the world’s #1 best-selling premium champagne. In addition to the new Alaskan seafood dishes available throughout the month of December, Duke’s famous baby back pork ribs have made a special guest appearance on the new menu–back by popular demand for a limited time only.
All of the ingredients used in Duke’s Wild Alaska Seafood menu are carefully sourced and packed with flavor. Duke’s uses only once frozen cod unlike most other restaurants that use twice frozen Cod from China. "There is a world of difference in the flavor," says restaurant owner Duke Moscrip. Amongst the enticing spread of appetizers and entrees, guests will be enticed by dishes such as the Crab Encrusted Alaska Cod, OMG Alaska Weathervane Scallops Ravioli, and the Holiday Salmon with Encrusted Pumpkin Seeds.
Topping off the holiday menu, Duke’s premier chefs have hand selected Veuve Clicquot as one of the featured drinks, ensuring a truly decadent dining experience that every guest will be sure to appreciate. Paired as a complement to the rich flavors of the Alaskan cuisine, Madame Clicquot’s prestigious champagne will be offered throughout the month for an exceptional value–$9.40 per glass or $48 per bottle–also available as a sophisticated holiday cocktail mixed with St. George Spiced Pear liqueur for a surprisingly crisp and festive twist.
“Madame Clicquot built her champagne empire on bold decisions and a business model she never regretted,” commented Moscrip. “With the same audacity and facing similar odds, I have been relentless in my pursuit to serve guests the very best… high quality seafood with ingredients that are just as healthy as they are delicious.”
Other featured drinks from the menu include Woodford Reserve’s award-winning bourbons and carefully selected wines harvested in California’s premium vineyards.
Duke’s wishes to invite all of its fans and patrons to come celebrate the holiday season with them by enjoying one of the extravagant dishes from this month’s limited-time menu–specially planned down to the last detail to provide each guest with a unique and special culinary experience.
For more information about Duke’s Chowder House, please visit DukesChowderHouse.com. Preview its featured December menu by clicking on the “Current Fresh Sheet” at: http://www.dukeschowderhouse.com/menus/.
About Duke’s Chowder House:
Dedicated to bringing its customers the best every day, Dukes Chowder House operates six restaurants throughout the Puget Sound region and boasts membership of 172,000 in its popular email club. Founder and Owner Duke Moscrip – together with his son and partner John Moscrip – continue their passionate journey to source all natural, healthy and fresh ingredients. Duke’s food is free of hormones, antibiotics and free of harmful chemicals. Moscrip pioneered the concept of “ice chilled, better than fresh seafood.” Duke’s is an upscale casual Pacific NW seafood concept offering signature, flavorful, 100% sustainable wild seafood, Award Winning Chowder and grass fed burgers in a gathering place that is friendly, comfortable, unpretentious and filled with personality. Guests sum up their favorable assessment of what Duke’s Chowder House has to offer with three words: “It’s sooo good!” Learn more and join the email club at Duke’s Chowder House email club.