Steak-House Food for Dinner or Lunch at Warren Duck Club (Half Off)
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The upscale restaurant, located inside the DoubleTree Hotel, laces creative ingredients into sumptuous steak and seafood dishes
Topping the food chain is a tremendous achievement, which is why humans triumphantly plant flag-like toothpicks in burgers and sing the national anthem at their steaks before devouring them. Enjoy life at the top with this Groupon.
Choose Between Two Options
- $25 for $50 worth of steak-house fare for dinner<p>
A special spice blend sheathes rotisserie-duck entrees ($29) sidled by candied carrots ($4) and mussels swimming in a saffron-white-wine sauce ($13). See the dinner menu.<p>
- $15 for $30 worth of steak-house fare for lunch<p>
Sandwiches, salads, and a mediterranean pasta sautéed in olive oil ($11.50) dominate the lunch menu, which includes albacore-tuna-melt tacos ($11).<p>
Warren Duck Club
Sheets of sunlight skate over an idyllic garden into the low-lit dining room of Warren Duck Club, the upscale-restaurant-in-residence at the DoubleTree Hotel Tulsa at Warren Place. Savory scents traipse across dark, wood-paneled walls, sating the olfactory senses of diners perusing breakfast, lunch, and dinner menus. Sumptuous salmon filets swim in fragrant lochs of basil butter sauce beside blackened beef tenderloin hand rubbed in executive chef Tony Perez’s secret blackening spices and drenched with a decadent béarnaise, typifying the high-end cuisine’s commitment to creative flavor combinations that don’t involve soda and Pop Rocks.
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About Warren Duck Club
Sheets of sunlight skate over an idyllic garden into the low-lit dining room of Warren Duck Club, the upscale-restaurant-in-residence at the DoubleTree Hotel Tulsa at Warren Place. Savory scents traipse across dark, wood-paneled walls, sating the olfactory senses of diners perusing breakfast, lunch, and dinner menus. Sumptuous salmon filets swim in fragrant lochs of basil butter sauce beside blackened beef tenderloin hand rubbed in executive chef Tony Perez's secret blackening spices and drenched with a decadent béarnaise, typifying the high-end cuisine's commitment to creative flavor combinations that don't involve soda and Pop Rocks.