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Duquesne Room
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The pursuit of excellence at the Duquesne Club is nowhere more apparent than in the preparation of its cuisine. The Duquesne Club's kitchen offers both traditional specialties and contemporary fare, all prepared with the finest and freshest ingredients.

 

A dining experience at the club may include angel fish from the Gulf of Mexico, caviar from the Persian Sea, white truffles from Oregon, and Elysian Fields Lamb from nearby Greene County. Hand selected, prime cuts of beef are fabricated on the premises, as are lamb, veal, poultry, and seafood.

 

First Floor Bar
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These ingredients are transformed into culinary masterpieces by Executive Chef Keith Coughenour and his disciplined and creative brigade of cooks and stewards. Entrées change daily to take advantage of seasonal availability.

 

The Club's cookbook, Four Seasons of Fine Dining, features members' favorite recipes and provides a rare glimpse into the Club's culinary and dining history.