Dux®

This is the multi award-winning, signature restaurant of The Peabody Orlando.

Serving American haute cuisine with "global accents," dining at Dux® is sure to surprise even the most jaded of palates. The ambience is an unusual mixture of comfort and relaxation, and visually pleasing surroundings in a room that has been custom designed for the enjoyment of great food.

Chef de cuisine, has prepared menus which truly are masterpieces of culinary and artistic construction and presentation. Here are some examples;

He begins his menus with appetizers such as Jumbo Lump Crab Cake, a Maryland style preparation featuring the finest jumbo lump crab meat with a shrimp mousse and Japanese breadcrumbs to lighten and bind the cake. Served with fresh spinach, fried leeks, and tomato caper salad, it is finished with a spicy sauce made from lemon, yuzu and garlic.

Among the favorite soups is the Chilled Pea Soup which is started with onion, leek and celery to which curry spices are added and "toasted" with the vegetables. Vegetable stock is added with some potato for thickening, and is cooked well with fresh peas and butter lettuce. The soup is quickly blended and chilled to maintain vibrant color. A salad of butter lettuce chiffonade, cooked and diced potatoes, avocado, and tomato is dressed with lemon creme fraiche and molded in the soup plate with chopped chives. The soup is added tableside.

The Organic Lettuces are chef's own blend of seasonal lettuces balanced for sweet, bitter, and peppery flavors. Fresh herbs, blossoms and sprouts garnish the lettuce mix. A small French fiselle is rubbed with garlic, cut in the round then toasted to make crispy croutons. The salad is seasoned and tossed in a chive and mustard vinaigrette. The presentation is completed by a circle of tomatoes, seaweed, quail eggs, potato and beets and will change with the seasonal change of the lettuce crop.

Seafood dishes range from crisply sautéed Salmon on a bed of couscous with black olive, tomato and chive. "Diver Scallops" are seared and finished with a squeeze of lemon and placed on a bed of spinach topped with risotto cake flavored with lemon, mascarpone and pine nuts. Tempura fine green beans and olive oil dressed frisee garnish the top of the scallops.

Chef created a delicious Vegetarian entrée consisting of mixed woodland mushrooms encased in a filo parcel and oven roasted. A couscous-filled sweet onion and napoleon of zucchini, spinach and tomato apricot jam are highlighted in a panoply of the season's freshest vegetables, typically asparagus, carrot, turnip, fine green beans, peas, squash, sauced with a carrot juice reduction.

For lovers of veal, lamb and beef, the offerings are truly magnificent. There's a 12oz Veal Chop, marinated in apple cider and honey and grilled to a medium temperature (or to order). A glaze is prepared from the cider and pepper "grains of paradise." The plate, garnished with apples, red cabbage and a quenelle of sweet potatoes flavored with vanilla, is pleasing in every aspect.

Grilled lamb loin and rack are cooked to order served with a gratin of turnips and potato, asparagus draped over the gratin and topped with a tomato/apricot jam.

For aficionados of tender, aged beef, chef splurged on a 14oz piece of center cut beef tenderloin (bone attached). The meat is grilled to order and finished with a topping of melted Maytag blue cheese. The plate is garnished with honey-glazed chipolini onions, fine green beans with shallots, carrots cooked in goose fat (confit), mashed potatoes with Plugra butter. The dish is sauced with a reduction of balsamic vinegar and merlot, finished with butter, glace de viande, and infused with thyme.

The grand finale, or Third Course, consists of Raspberry Crème Brulee, Hot Chocolate Mousse with Almond Milk Sauce and Coffee Ice Cream, or White Chocolate Mascarpone Cheesecake with Coffee Bean Sauce.

Post-prandial brandies and liqueurs can be enjoyed at table, or in the Dux foyer.

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