Duke University graduation weekend

Welcome On the occasion of the one hundred sixty- th i rd

commencement of Duke Universi ty,

al low me to welcome you to Durham and

the Washington Duke Inn & Golf Club.

As you gather to recognize academic achievements

earned by the graduates, please know how

honored we are to serve as your home away from

home on this very special weekend.

Randy Kolls Genera l Manager

Date Destination & Event Time Shuttle Service Departure Times

Friday, May 8 Baccalaureate 3:00 p.m. – 6:00 p.m. continuously For Students A-H Duke Chapel 4:30 p.m.

Saturday, May 9 Baccalaureate 10:00 a.m. – 1:30 p.m. continuously For Students I-Q Duke Chapel 11:30 a.m.

Saturday, May 9 Baccalaureate 1:30 p.m. – 4:30 p.m. continuously For Students R-Z Duke Chapel 3:00 p.m.

Saturday, May 9 Forever Duke 7:30 p.m. – 11:30 p.m. continuously Commencement Party Blue Zone, IM2 8:00 p.m. - 11:00 p.m. Sunday, May 10 Commencement 7:00 a.m. – 1:00 p.m. every half hour Durham Bulls Athletic Park Procession 9:00 a.m. Ceremony 9:30 a.m.

Complimentary T R A N S P O R TAT I O N S E R V I C E

• All shuttle services listed above will

depart from the Presidents Gallery located

at the east wing of the Inn.

• Guests who plan to take the shuttle

service to and from the graduation

ceremony are asked to reserve your

departure time at the Front Desk.

• Private transportation service can be

arranged by contacting our Bell Staff at

extension 6104.

• Please do not leave any valuable items

visible in your vehicle and, if necessary,

secure them in the trunk.

Complimentary shuttle service will be available

on commencement day to transport guests to

and from the Durham Bulls Athletic Park. The

shuttle will run every 30 minutes from 7:00 a.m.

to 9:00 a.m. prior to the ceremony and from

11:00 a.m. to 1:00 p.m. following the ceremony.

The shuttle drop-off and pick-up will be at the

Presidents Gallery in the east wing of the Inn.

Reservations are required and can be made

at the Front Desk.

The University will also provide buses to

transport guests to and from the Durham

Bulls Athletic Park at the East Campus bus

stop and Wannamaker/Towerview traffic

circle. These buses will run every 15 minutes

from approximately 7:00 a.m. to 9:00 a.m.

before commencement and from 11:00 a.m.

to 1:00 p.m. after commencement.

Ample parking is available at the Durham

Bulls Athletic Park and is provided on a first-

come basis. Please allow plenty of time for

parking prior to the ceremony. Parking is free

of charge at the color-coded decks on the

map (see following page).

If navigating to a parking deck, please use

these addresses as your destination point:

• North (Purple) Deck: 305 W Pettigrew St.

Durham, NC 27701

• East (Yellow) Deck: 250 S Mangum St.

Durham, NC 27701

• South (Orange) Deck: 705 Willard St.

Durham, NC 27701

• Courthouse (Red) Deck: 510 S Dillard St.

Durham, NC 27701

• Corcoran Street (Green) Deck: 110 Corcoran

St. Durham, NC 27701

• Church Street (Blue) Deck: 109 S Mangum

St. Durham, NC 27701

DROP-OFF FOR GUESTS WITH

MOBILITY IMPAIRMENTS

Special access drop-off for those with mobility

impairments is located at the northeast and

southwest ends of the ballpark: Blackwell

Street near Jackie Robinson Drive and the

circle drive off of South Mangum Street.

Drivers may drop off members of their party

who have mobility impairments at these

convenient locations and proceed to park in

one of the many decks and street parking

spaces available. Staff members will be

available to direct and assist.

GOLF CARTS

Golf carts will be available to transport guests

with mobility impairments from the North

(Purple) and Courthouse (Red) Decks to near

the entrances of the DBAP.

PARKING FOR GUESTS WITH

MOBILITY IMPAIRMENTS

The first two floors of the South and East

Decks are designated for vehicles that have

a government-issued handicap license

plate or placard.

The East (Yellow), South (Orange), North (Purple),

Corcoran Street (Green) and Church Street (Blue)

parking decks are equipped with elevators.

Graduat ion T R A N S P O R TAT I O N & PA R K I N G

Direct ions to D U R H A M B U L L S AT H L E T I C PA R KThe Durham Bulls Athletic Park is located at 409 Blackwell St., Durham, NC 27701 – just 3 miles from the Inn.

U P O N E X I T I N G T H E P R O P E R T Y:

Turn right onto Cameron Boulevard / NC-751 Turn left onto Duke University RoadDuke University Road becomes W Chapel Hill Street Turn slight right onto W Pettigrew Street Turn right onto Blackwell Street

The ballpark will be on your left.

REFERENCE INFORMATION SERVICE

For your convenience, we have various

brochures and schedules located in the hallway

off the main lobby near the gift shop. These

include restaurant listings and locations, local

maps, Duke University maps, cinema locations

and movie times, shopping locales and special

events information. Please feel free to take any

literature that will make your stay enjoyable.

BUSINESS CENTER

We invite you to visit our business center

located next to the Conference Services

concierge desk in the east wing of the building.

This is an unattended, self-service business

center. Your room key allows access 24

hours daily. If you have questions, or need

assistance while using the center, please

dial “0” on the house phone. In addition, our

boarding pass kiosk is located on the main

floor across from the Fairview Dining Room

elevators, for your convenience.

COMPLIMENTARY FOOD

& BEVERAGE SERVICE

A water station will be available for your

convenience in the main lobby from 7:00 a.m.

until 10:00 a.m. on Friday and Saturday, and

until 1:00 p.m. on Sunday.

Saturday - complimentary fresh brewed

coffee and select teas will be available from

the coffee stations located in the Bull Durham

Bar from 6:00 a.m. until 11:00 a.m.

Sunday - complimentary coffee stations,

orange juice, and an assortment of muffins

and other pastries will be available at the east

end elevator landings and the Bull Durham

Bar beginning at 6:00 a.m. until 10:00 a.m.

Monday - complimentary fresh brewed coffee

and select teas will be available in the Bull

Durham Bar from 6:00 a.m. until 11:00 a.m.

RECREATION AND FITNESS FACILITIES

Our indoor pool is located on the lower west

side of the Inn and is open from 6:00 a.m.

until Midnight daily. Towels are available in

the pool area. The Fitness Center is open for

use from 4:30 a.m. until Midnight. Your room

key provides access to these facilities.

The Washington Duke Inn & Golf Club is a

smoke-free facility.

Guest S P E C I A L S E R V I C E S

We request that everyone who has made

reservations for the Fairview Dining

Room to please reconfirm them. To do

so, please dial extension 6163 and ask

for Caroline Branson or Bobby Gorham.

If you have not made prior arrangements,

we have a few tables available and will do

our best to assist you.

Graduat ion DaySUNDAY, MAY 10

Champagne Celebrat ionFairview Dining Room

Reservations from Noon until 8:00 p.m.

The Fairview Dining Room offers a $75 prix-fixe menu consisting of a choice of appetizer, entrée, and

dessert. This price will also include coffee, tea, and a glass of sparkling wine or sparkling cider.

Weekend Breakfast Buffe tFairview Dining Room and Vista Restaurant

FRIDAY, SUNDAY AND MONDAY - 6:30 a.m. until 11:00 a.m.

SATURDAY - 6:30 a.m. until Noon

Cold and hot buffet including egg station, smoked seafood display, bacon, sausage, scrambled

eggs, French toast, fresh fruit, cereal, muffins, croissants, bagels, coffee, tea, or milk. Seating

available on a first-come, first-served basis in Vista. $19 per person plus tax and gratuity.

In-Room DiningFRIDAY – MONDAY - 6:00 a.m. until Midnight

Selections are listed on the door hanger in your room.

Lunch and dinner menu selections are included on the following pages.

Weekend D I N I N G

The Fairview Dining Room will feature live piano

music Friday night, Saturday lunch and dinner and

during our Champagne Celebration on Sunday. As

always, tables in the Bull Durham Bar are available

on a first-come, first-served basis. You may also order

from any of the featured menus and we will happily

deliver to your room. Simply dial extension 6146 to

place your order.

GenuineB U L L D U R H A M B A R

waduke deviled eggs 7 gf

house potato chips, caramelized onion dip 7 gf

roasted red pepper hummus: grape tomato, carrot, cucumber, artisan olives, lemon honey garbanzo beans, garlic naan 9 v

shrimp cocktail: jícama cabbage slaw, cajun remoulade & cocktail sauces 17 gf

roasted braxton craven garlic spinach dip: herb crostini 10 v

waduke shrimp, corn & bacon chowder 9

P L A T E S

chesapeake lump crab cake: cauliflower carrot purée, red pepper relish, grilled green onion remouladeone crabcake 18 two crabcakes 32

buttermilk fried shrimp: mango jícama slaw, creamy blue corn grits, spring onion tomato salsa, spicy five chili aïoli 19

angus steak frîtes: shoestring potatoes, brandy peppercorn jus, crispy leeks gf12oz ny strip 33 13oz ribeye 35 8oz filet 37

spicy szechwan barbecue chicken wings 15

S A L A D S

surf & turf wedge: blackened sirloin, chesapeake lump crab cake, baby iceberg, pickled red onion, smoked bacon, roasted roma tomatoes, black river bleu cheese dressing 31

spring salad: asparagus, grilled red pepper, green chickpeas, shaved carrot, watercress, roasted tomato vinaigrette 12 gf v

classic or kale caesar: shaved parmesan, spanish anchovy, focaccia croutons 11

~ENHANCE YOUR FAVORITE SAL AD~

grilled salmon 7 broiled crabcake 14

grilled shrimp 9 sliced ny strip 11 grilled chicken 6

S A N D W I C H E S

herb rubbed angus melt: shaved ribeye, provolone, roasted mushrooms, fresh horseradish crème, crisp baguette 16

slow roasted turkey: sliced tomato, cucumber, agave jalapeño bacon, nc goat cheese & apricot spread, multigrain toast 14

hibachi fried eggplant: zucchini arugula salad, tomato, grilled red onion, red wine tomato jam, brioche bun 13 v

bull durham burger: lettuce, tomato, onion, house pickles, brioche bun 17

pimiento cheese 2 ~ sautéed onions 2 ~ smoked bacon 2 ~ sautéed mushrooms 2 ~ cheese 2

consuming raw or undercooked meats, poultry, seafood,shellfish or eggs may increase your risk of foodborne illness

19% service charge will apply to parties of six or more please, no cell phones

~ EXECUTIVE CHEF JASON CUNNINGHAM ~

L U N C H

house potato chips, caramelized onion dip 7 gf

shrimp cocktail: jícama cabbage slaw, cajun remoulade, cocktail sauce 17 gf

waduke shrimp, corn & bacon chowder 9

surf & turf wedge: jumbo lump chesapeake crab cake, blackened sirloin, baby iceberg, pickled red onion, smoked bacon, roasted roma tomato,

black river bleu cheese dressing 31

roasted red pepper hummus: grape tomato, carrot, cucumber, artisan olives, lemon honey garbonzo beans, garlic naan 9 v

~enhance your favorite salad~grilled salmon 7 broiled crabcake 14 grilled shrimp 9

sliced ny strip 11 grilled chicken 6

spring salad: asparagus, grilled red pepper, green chickpeas,shaved carrot, watercress, roasted tomato vinaigrette 12 gf v

classic or kale caesar: shaved parmesan, spanish anchovy, focaccia crouton 11

S A N D W I C H E S~choice of chips, fries, soup, salad or fruit~

herb rubbed angus melt: shaved ribeye, provolone, roasted mushrooms, fresh horseradish crème, crisp baguette 16

slow roasted turkey: sliced tomato, cucumber, agave jalapeño bacon, nc goat cheese & apricot spread, multigrain toast 14

hibachi fried eggplant: zucchini arugula salad, tomato, grilled red onion, red wine tomato jam, brioche bun 13 v

bull durham burger: lettuce, tomato, onion, house pickles, brioche bun 17

P L A T E S

quiche of the day: choice of chips, fries, soup, salad or fruit 14

buttermilk fried shrimp: mango jícama slaw, creamy blue corn grits, spring onion tomato salsa, spicy five chili aïoli 19

pink peppercorn crusted swordfish: green chickpeas, local maitake mushroom, fennel,fiddlehead fern, red beet purée, black lime tomato broth 18 gf

chesapeake lump crabcake: cauliflower carrot purée, red pepper relish, grilled green onion remoulade

one crabcake 18 two crabcakes 32

grilled angus steak frîtes: shoestring potatoes, crispy leeks, brandy peppercorn jus gf

12oz ny strip 33 13oz ribeye 35 8oz filet 37

spicy szechwan barbecue chicken wings 15

L O C A L F A R M E R S & A R T I S A N S

Guglhupf Bakery, Durham Homeland Creamery, JulianEastern Carolina Organics, Durham Brookhaven Farms, Colfax

Firsthand Foods, Durham Joyce Farms, Winston-SalemWoodfruit, Durham Sunny Creek Farms, Tryon

Just Bee Apiary, Chapel Hill Heritage Farms, GoldsboroLocals Seafood, Raleigh Border Springs Farm, Patrick Springs

Latta Farms, Hillsborough Goodnight Brother, BooneLyon Farms, Creedmoor Anson Mills, Columbia

please, no cell phones • 19% service charge applies to parties of six or moreconsuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

~ Executive Chef Jason Cunningham ~

D I N N E R

grilled artichoke & spring morels: sea island red pea sweet potato succotash, braised kohlrabi greens, champagne tomato marmalade 14 gf v

jumbo lump blue crab salad: english pea custard, cucumber, pickled carrot, watermelon radish, jalapeño red pepper vinaigrette 17 gf

shrimp cocktail: jícama cabbage slaw, cajun remoulade, cocktail sauce 17 gf

beausoleil oysters on the half-shell: cocktail sauce, green tomato chow chow 14 gf

ginger carrot & watercress pea soup: fried spinach, benne seed 9 gf v

waduke shrimp, corn & bacon chowder 9

~

~enhance your favorite salad~grilled salmon 7 broiled crabcake 14 grilled shrimp 9 sliced ny strip 11 grilled chicken 6

classic or kale caesar: shaved parmesan, spanish anchovy, focaccia croutons 11

spring salad: asparagus, grilled red pepper, green chickpeas, shaved carrot, watercress, roasted tomato vinaigrette 12 gf v

~

chesapeake lump crabcake: cauliflower carrot purée, red pepper relish, grilled green onion remoulade

one crabcake 18 two crabcakes 32

pecan crusted diver scallops: haricots verts, sweet potato sweet onion hash, blistered tomatoes, saffron lobster beurre blanc 34 gf

pink peppercorn crusted swordfish: green chickpeas, local maitake mushroom, fennel, fiddlehead fern, red beet purée, black lime tomato broth 27 gf

savory joyce farms poulet rouge: goji berry plantation rice pilaf, rainbow swiss chard, fried basil, provençal pan jus 26 gf

grilled hand cut angus ribeye: roasted braxton craven garlic mashed potatoes, green beans almandine, roasted shallot butter, cabernet reduction or sauce béarnaise 38 gf

skillet seared muscovy duck breast: grilled baby leek, heirloom carrot, fennel, cauliflower mash, artichoke, smoked blackberry, roasted duckling jus 29 gf

sous vide marsala lamb loin: border springs lamb croquette, celery root purée, braxton craven garlic spinach, dijon lamb jus 36

joyce farms grass fed wagyu beef filet: truffle asparagus, pea emulsion, yukon potato fondue, dried horseradish, morel port wine reduction 48 gf

L O C A L F A R M E R S & A R T I S A N S

Guglhupf Bakery, Durham Homeland Creamery, JulianEastern Carolina Organics, Durham Brookhaven Farms, Colfax

Firsthand Foods, Durham Joyce Farms, Winston-SalemWoodfruit, Durham Sunny Creek Farms, Tryon

Just Bee Apiary, Chapel Hill Heritage Farms, GoldsboroLocals Seafood, Raleigh Border Springs Farm, Patrick Springs

Latta Farms, Hillsborough Goodnight Brother, BooneLyon Farms, Creedmoor Anson Mills, Columbia

please, no cell phones • 19% service charge applies to parties of six or moreconsuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

~ Executive Chef Jason Cunningham ~

Mother ’ s Day & Duke Graduat ion C H A M P A G N E C E L E B R A T I O N

A M U S E B O U C H E

green tomato gazpacho gf v

F I R S T C O U R S E

tuna tartare: fine herbs, lemon mosto oil, avocado, spring pea cucumber relish, rice cracker gf

shrimp cocktail: jícama cabbage slaw, remoulade & cocktail sauces gf

braised leek & spinach tomato ravioli: duck confit, local mushrooms, carrot & broccoli julienne, pine nuts, herb pesto, lemon mascarpone cream

beausoleil oysters on the half-shell: cocktail sauce, green tomato chow chow gf

spring salad of artesian blend baby lettuce: asparagus, grilled red pepper, green chickpeas, shaved carrot, watercress, roasted tomato vinaigrette gf v

classic or kale caesar: spanish anchovy, focaccia croutons, shaved parmesan

jumbo lump crab salad: english pea custard, cucumber, pickled carrot, watermelon radish, jalapeño red pepper vinaigrette gf

ginger carrot & watercress pea soup: fried spinach, benne seed gf v

M A I N C O U R S E

sundried tomato stuffed joyce farms chicken: spinach, spring pea succotash, roasted chicken sweet corn jus gf

marsala rubbed pan seared king salmon: grilled artichoke, ramps, garbanzo beans, preserved lemon, black lime fennel broth gf

seared alaskan halibut: spring onion risotto, fiddlehead ferns, local arugula, orange-thyme vin blanc gf

hickory smoked bison ny strip: creamed collard greens, caramelized shallot mashed potato, pink peppercorn lobster hollandaise gf

grilled prime filet of beef: herb roasted baby squash, purple sweet potato purée, morel mushroom port veal reduction gf

locally foraged morel mushrooms: pearl onions, carrot cauliflower purée, grilled asparagus, petite harvest greens, honey ginger vinaigrette gf v

herb marinated nc striped bass: anson mills blue corn grits, swiss chard, basil emulsion,heirloom tomato-pickled okra salsa gf

D E S S E R T

no true celebration is complete without countless visits to our dessert table

L O C A L F A R M E R S & A R T I S A N S

Guglhupf Bakery, Durham Homeland Creamery, Julian Eastern Carolina Organics, Durham Brookhaven Farms, Colfax Firsthand Foods, Durham Joyce Farms, Winston-Salem

Woodfruit, Durham Sunny Creek Farms, Tryon Just Bee Apiary, Chapel Hill Heritage Farms, Goldsboro Locals Seafood, Raleigh Border Springs Farm, Patrick Springs

Latta Farms, Hillsborough Goodnight Brother, Boone Lyon Farms, CreedmoorAnson Mills, Columbia

consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness19% service charge applies to parties of six or more • please, no cell phones

~ Executive Chef Jason Cunningham ~