garnished with bleu cheese stuffed artichoke hearts, enough to split
Served On An Entree$15.95
duck city style
with peanut dipping sauce
Soup Of The Day
Matzo Ball Soup "jewish Penicillin"
The Best Garlic Salad
in town our house salad
Ala Carte, Slightly Larger$6.95
With Chicken Breast$8.95
with bacon dressing
with housemade croutons
Available Monday Thru Thursday. Sandwiches Served With Potatoes
diner style chicken breast open faced sandwich topped with bacon and maple sauce
Portabello Steak Mushrooms Sandwich
on french bread our famous portabello mushrooms char broiled and topped with grilled onions
Filet Of Beef
tender fillet mignon broiled to your doneness requirements, garnished au jus and artichoke stuffed with bleu cheese.
Paella, National Dish Of Spain
saffron rice, chicken, sausage, shrimp and mussels
with mashed potatoes, broccoli, and chunky apple sauce
Char Broiled Sirlion Steak
with fresh basil, peppercorn and lemon zest butter
Applewood Smoked Split Bone In Fresh Chicken
with apple cognac nut sauce
Grilled Fresh Salmon
with fresh herb crust (vegetarian meals provided upon request and easily accommodated.)
"our Features Are All Of Chef Charles' Creations And They Are What Duck City Bistro Is Known For. They Change Weekly And Seasonly, Depending On The Best Ingredients Available And The Time Of The Year."
Duck City Duck Breast Served Duck City Style
on a bed of rice with sauce framboise, a raspberry sauce, its topped with crispy cracklings of duck. it says duck cty in the sauce, but if you order it, well put your name in it.
boneless breast of chicken, stretched on bamboo, served on fried rice with peanut sauce for dipping.
Bone-in Prime Rib Chop
hand selected, pan sauteed, served on smashed potatoes, a veal reduction sauce, portabella mushrooms, and braised garlic.
Iowa Smoked Stuffed Porkchop
hand stuffed with ham and swiss cheese and smoked in our smoker. it is served on smashed potatoes with chunky applesauce and barbeque sauce.
Horseradish Crusted Salmon
on a bed of creamed dilled potatoes, sauteed spinach, and horseradish cream sauce, all topped with braised julienne of crispy leeks. this one comes with a warning, be careful, its habit forming.
topped with a mango, chutney, cashew nut crust, served with pomme de chez, fresh vegetables, and the whole plate is infused with a curry oil. nice and light with lots of flavor.
From Norleans Is Our Cajun Red Rock Fish And Our Cajun Rib Chop
both are served cajun stile so theyre spicy. served on dirty rice with blackened shrimp, and sauce etoufeille. leen up as they say in norleans.
nice and hearty for the cold winter weather. prime shanks, braised in a velvety smooth veal reduction sauce with mediterranean vegetables and orzo. garnshished with lemon zest and freshly grated parmesan cheese.
duck that is marinated under rock salt, sugar and star anis for 24 hours then roasted at 200 degrees for eight hours. served on brown rice with mango jalapeno salsa and a cabernet sauvignon sauce.
Duck City was established in 1991. It is a rewarding effort by Chef Charles to create a big city bistro in the heart of the Quad Cities. Duck City uses only the freshest ingredients and features ever changing items to satisfy the most selective of tastes. Chef Charles is a graduate of the Chef's Academy in Chicago and La Varenne in Paris, France. The Chef's, (along with his well trained staff), purpose is to provide you an extraordinary culinary experience time after time. Duck City Bistro is open Monday through Saturday at 5 pm until whenever people stop coming.