The chefs at Grand Duke's Restaurant sate bellies with authentic Lithuanian dishes filled with the flavors of northeastern Europe. Staff stuff potato cepelinai dumplings, Lithuania's national zeppelin-shaped dish, with filling such as ground pork or cottage cheese and top potato pancakes with sour cream and applesauce. Servers top tables with entrees that include country-style duck, which slow roasts before joining thick kugelis cake and warm sauerkraut, and twin baked pork hocks that rest beside servings of red potatoes. Inside the restaurant's private dining rooms, parties of up to 80 guests can partake in a panoply of dine-in packages.
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