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    Chef Steve Haragos

This Week's Specials: Week of 2/5/18

Thursday:
Chicken Parmesan | $8
Veal Parmesan | $9
Brown Sugar Grilled Chicken and Butternut Squash Ravioli | $14

Friday:
Fish Tacos - 3 tacos with fries or chips | $10
Twin Lobster Tails | $23

Saturday:
Baby Back Ribs | Half - $15, Full - $21
Prime Rib | Queen Cut - $19, King Cut - $23

Sunday:
Dozen Wings | $7

Domestic Buckets | $11

This Week's Sunday Specials are Dine In Only

Steve Haragos, Head Chef

Steve Haragos brings over 15 years of culinary experience to the tables of Duck Hollow and Bogey'sRestaurant. After graduating from the Pennsylvania Culinary Institute in 1998, Steve began his career, quickly earning respect as a Chef and leader in both restaurant and banquet disciplines. Hargos was a member of the esteemed culinary team at Nemacolin Woodlands Resort from 2000 to 2008, departing as the resort's Head Banquet Chef. As Duck Hollow’s Head Chef, Steve offers great selections unique to the Uniontown culinary market and has earned a reputation for his flavorful dishes that keep guests returning for more.

 

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