Ulele Menu

Pork belly, pimento cheese, frisée, tomato jam

Jumbo shrimp poached in pickling spice and lemon, fresh horseradish cocktail sauce

Thinly-sliced mahi-mahi and scallop, serrano pepper, leche de tigre, chocolo corn, trout roe, locally grown microgreens from Fat Beet Farms in Tampa

Chili-marinated Fresh from Florida alligator, dusted in seasoned flour, flash-fried, with spicy remoulade

Blackened jumbo shrimp, parsnip and celery root purée, roasted tomato, charred asparagus tips, broken lemon vinaigrette

Named for Tampa pioneer and mariner James McKay, fresh Chesapeake Bay lump blue crab, pan-seared, with sun-dried tomato herb bisque, frisée and scallion salad, Florida citrus dressing

Crispy fried North Atlantic calamari, amarillo chili lemon dressing, sauce piquant

Hydration Station Lager and smoked gouda sauce, three-cheese panko crust, cavatappi pasta

Loaded with toppings of fresh jalapeño, red onion and white cheddar

Seared sliced yellowfin tuna, mixed greens, fire-roasted red pepper, kalamata olives, red onions, grape tomatoes, balsamic vinaigrette

Dried cranberries, toasted almonds, Granny Smith apples, goat cheese, Florida citrus vinaigrette

Iceberg lettuce, sliced grape tomatoes, country ham, diced red onion, goat cheese crumbles, green onions, fire-roasted corn salsa with red wine buttermilk dressing

Barbacoa-grilled, garlic butter, grated Parmesan and Romano cheeses.

Grilled short rib, brisket and chuck blend, house-made steak sauce, Wisconsin sharp cheddar, portobello mushrooms, fire-roasted red peppers, fried leeks, brioche bun

Chargrilled burger with Wisconsin sharp cheddar, lettuce, tomato, red onion, house-made zucchini pickles, brioche bun

Chesapeake Bay soft shell whole crab dusted in seasoned flour and flash fried, berbere seasoning, apple cider slaw, honey datil aioli, brioche bun

Fresh 7 oz. Gulf of Mexico fresh grouper fillet, lettuce, vine-ripened tomato, red onion, house-made zucchini pickles, spicy rémoulade, brioche bun

Chilled lobster, mango citrus aioli, vine-ripened tomato, lettuce, garlic-toasted split-top bun

Buttermilk-marinated, crispy fried, spicy remoulade, lettuce, vine-ripened tomato, red onion, Amoroso roll.

Chargrilled all-natural chicken breast, datil pineapple stone-ground mustard, sautéed shiitake mushrooms, arugula, manchego cheese, brioche bun

Pan-seared fresh pompano, sun-dried tomato cream sauce and crawfish tail meat, wild rice blend, crisp carrot ribbons, seasonal vegetable

Seared fresh redfish, whole-grain mustard beurre blanc, wild rice blend, seasonal vegetable

Blackened fresh Gulf of Mexico fillet of mahi-mahi, green papaya slaw, charred corn salsa, garlic spinach

Grilled and seasoned boneless chicken breast, saffron risotto, garlic spinach, vine-ripened tomato garlic lemon basil sauce

Ground strip loin, Cabernet garlic demi-glace, roasted garlic mashed potatoes, seasonal vegetable

Hanger steak aged minimum of 21 days, with avocado “Jimmychurri”, roasted garlic mashed potatoes and seasonal vegetable

Oven-roasted marinated portobello cap stuffed, fresh grilled zucchini, squash, corn, red onion, red pepper, sautéed spinach, cranberry beans, manchego cheese, wild rice blend, crisp carrot ribbons

Crisp carrot ribbons, dusted in flour then fried, with honey datil aioli

Fire-roasted corn on the cob, seasoned and buttered

Parsnips, celery root, sweet potatoes, roasted corn, cranberry beans, red pepper, onion, jalapeño and butter

House-made toasted coconut ice cream, dark rum sauce

Raspberry port wine reduction, whipped cream, shaved white chocolate

Brûléed meringue, key lime sauce

Corn flake crust, Knob Creek créme anglaise, caramel, waffle crisp

Lightly toasted coconut ice cream, served in a coconut shell

A true classic – vanilla bean ice cream made with Ugandan Gold vanilla beans

This coffee ice cream is made with our signature blend of Tampa-roasted Naviera Espresso and a swirl of melted chocolate

From the 1940s to the 1960s, the Columbia Restaurant served ice cream from the Tropical Ice Cream Company, operated by Gustavo Hernandez, the third son of the Columbia's founder Casimiro Hernandez, Sr. At Ulele — part of the Columbia Restaurant Group and Gonzmart Family of Restaurants — we're again making our own ice cream, here on site, using only the freshest ingredients.

Pork belly, pimiento cheese, frisée, tomato jam

Jumbo shrimp poached in pickling spice and lemon, fresh horseradish cocktail sauce

Thinly-sliced mahi-mahi and scallop, serrano pepper, leche de tigre, chocolo corn, trout roe, locally grown microgreens from Fat Beet Farms in Tampa

Chili-marinated fresh from Florida alligator, dusted in seasoned flour, flash-fried, with spicy remoulade

Blackened jumbo shrimp, parsnip and celery root purée, roasted tomato, charred asparagus tips, broken lemon vinaigrette

Named for Tampa pioneer and mariner James McKay, fresh Chesapeak Bay lump blue crab, pan-seared, with sun-dried tomato herb bisque, frisée and scallion salad, Florida citrus dressing

Crispy fried North Atlantic calamari, amarillo chili lemon dressing, sauce piquant

Hydration Station Lager and smoked gouda sauce, three-cheese panko crust, cavatappi pasta

Loaded with toppings of fresh jalapeño, red onion and white cheddar

Seared sliced yellowfin tuna, mixed greens, fire-roasted red pepper, kalamata olives, red onions, grape tomatoes, balsamic vinaigrette

Dried cranberries, toasted almonds, Granny Smith apples and goat cheese with Florida citrus vinaigrette

Iceberg lettuce, sliced grape tomatoes, country ham, diced red onion, goat cheese crumbles, green onions, fire-roasted corn salsa with red wine buttermilk dressing

Barbacoa-grilled, garlic butter, grated Parmesan and Romano cheeses.

Pan-seared fresh pompano, sun-dried tomato cream sauce and crawfish tail meat, wild rice blend, crisp carrot ribbons, seasonal vegetable

Seared fresh redfish, whole-grain mustard beurre blanc, wild rice blend, seasonal vegetable

Blackened fresh Gulf of Mexico fillet of mahi-mahi with green papaya slaw, charred corn salsa, garlic spinach

Pan-seared shrimp and sea scallops, butter-poached lobster claw, crawfish tail meat, saffron risotto, charred corn cream sauce and seasonal vegetable

Warm stew of fire-grilled Florida lobster tail, sea scallops, Cedar Key clams, mussels, shrimp and wild-caught mahi-mahi in saffron fennel tomato broth

Crispy Compart Family Duroc pork shank, firecracker apple-cranberry-raisin chutney with roasted garlic mashed potatoes, seasonal vegetable

Compart Family Duroc bone-in pork chop, guava demi-glace, roasted garlic mashed potatoes, seasonal vegetable. Named in honor of legendary FSU Hall of Fame receiver #22 Barry Smith.

Ground strip loin, Cabernet garlic demi-glace, roasted garlic mashed potatoes, seasonal vegetable

Root vegetable and Nitro Stout braised boneless short rib, roasted garlic mashed potatoes, root vegetable demi-glace and seasonal vegetable

Hanger steak aged minimum of 21 days, with avocado "Jimmychurri," roasted fingerling potatoes and seasonal vegetable

Aged minimum of 21 days, with roasted garlic mashed potatoes and seasonal vegetable

Aged minimum of 21 days, with roasted garlic mashed potatoes and seasonal vegetable

Aged minimum of 21 days, with roasted garlic mashed potatoes and seasonal vegetable

Oven-roasted marinated portobello cap stuffed with fresh grilled zucchini, squash, corn, red onion, red pepper, sautéed spinach, cranberry beans, manchego cheese, wild rice blend, crisp carrot ribbons

Crisp carrot ribbons, dusted in flour then fried, with honey datil aioli

Fire-roasted corn on the cob, seasoned and buttered

Parsnips, celery root, sweet potatoes, roasted corn, cranberry beans, red pepper, onion, jalapeño and butter

House-made toasted coconut ice cream, dark rum sauce

Raspberry port wine reduction, whipped cream, shaved white chocolate

Brûléed meringue, key lime sauce

Corn flake crust, Knob Creek créme anglaise, caramel, waffle crisp

Lightly toasted coconut ice cream, served in a coconut shell

A true classic – vanilla bean ice cream made with Ugandan Gold vanilla beans

This coffee ice cream is made with our signature blend of Tampa-roasted Naviera Espresso and a swirl of melted chocolate

From the 1940s to the 1960s, the Columbia Restaurant served ice cream from the Tropical Ice Cream Company, operated by Gustavo Hernandez, the third son of the Columbia's founder Casimiro Hernandez, Sr. At Ulele — part of the Columbia Restaurant Group and Gonzmart Family of Restaurants — we're again making our own ice cream, here on site, using only the freshest ingredients.

House-made cheese sauce with shell pasta

With french fries

$10 per bottle donated to UF Small Animal Hospital for Oncology Research

Zinfandel · Cabernet Sauvignon · Petite Sirah · Syrah · Charbono

Cabernet Sauvignon · Cabernet Franc · Merlot · Petit Verdot

Merlot · Cabernet Sauvignon · Cabernet Franc · Malbec · Petit Verdot

Cabernet Sauvignon · Syrah · Petit Syrah · Cabernet Franc · Petit Verdot · Malbec

Cabernet Sauvignon · Cabernet Franc · Merlot

Cabernet Sauvignon · Petit Verdot · Malbec · Merlot · Cabernet Franc

Sangiovese · Cabernet Sauvignon · Syrah

Cabernet Sauvignon · Merlot · Cabernet Franc · Malbec · Petit Verdot

Cabernet Sauvignon · Merlot · Cabernet Franc

5% ABV

7.5% ABV

7.5% ABV

5% ABV

7% ABV

Tito's vodka, pineapple amaro, Aperol, fresh pineapple juice, fresh-squeezed lime juice and simple syrup

Ketel One vodka, Kahlua and cold brew

Florida Cane Fire Ant Vodka, Blue Coat American dry gin, Soho™ lychee liqueur, fresh pineapple juice, fresh squeezed lemon juice & Tres Agaves organic agave nectar

Patrón barrel-select añejo tequila infused with fresh, charred pineapple, fresh squeezed lemon juice, pineapple juice, Tres Agaves organic agave nectar

Corazón blanco tequila, Tippler’s orange liqueur, Tres Agaves organic agave nectar, fresh squeezed lime juice

Patrón Citrónge orange liqueur, fresh squeezed lime juice, simple syrup, muddled fresh oranges & mint

Mastero Diamante tequila, muddled cucumbers, mango purée, fresh squeezed lime juice, triple sec and simple syrup

Private Barrel select Knob Creek, infused with blackberries, freshly-squeezed lemon juice, mint and simple syrup

Private Barrel select Angel's Envy, Magdala orange liquor, Luxardo, served smoked

Charles Smith Band of Roses rosé wine and Svedka vodka blended with our all-natural house mix and ice

White

White

Rosé

Red

Red

Red

Red

Red

Red

Hand-cut fried okra tossed in freshly squeezed lime juice and kosher salt, house-made ketchup (Veg)

Served with blueberry demi-glace

Iceberg lettuce, sliced grape tomatoes, country ham, diced red onion, goat cheese crumble, green onion, fire-roasted corn salsa with red wine buttermilk dressing (GF)

Wet-aged for a minimum of 21 days, roasted garlic mashed potatoes and seasonal vegetables (GF)

Grilled all-natural chicken breast, saffron risotto, garlic spinach, vine-ripened tomato, garlic lemon basil sauce (GF)

Crispy pork shank, firecracker apple Craisin chutney over roasted garlic mashed potatoes, seasonal vegetables (GF)

Oven-roasted marinated portobello cap stuffed with fresh grilled zucchini, squash, red onion, red pepper, sautéed spinach, cranberry beans and manchego cheese atop wild rice blend, crispy carrot ribbons (Veg)

Roasted pineapples, pineapple custard, rum glaze, fresh whipped cream (Veg)

Brûléed meringue (Veg)

Barbacoa-grilled on the half shell, garlic butter, grated Parmesan and Romano cheeses

Served with blueberry demi-glace

Blackened super colossal shrimp, parsnip and celery root purée with roasted tomato, charred asparagus tips and broken lemon vinaigrette

Iceberg lettuce, sliced grape tomatoes, country ham, diced red onion, goat cheese crumble, green onion, fire-roasted corn salsa with red wine buttermilk dressing (GF)

Grilled all-natural chicken breast, saffron risotto, garlic spinach, vine-ripened tomato, garlic lemon basil sauce (GF)

8 oz. filet mignon and 3 jumbo Gulf of Mexico shrimp, roasted garlic mashed potatoes, seasonal vegetables (GF)

Crispy pork shank, firecracker apple Craisin chutney over roasted garlic mashed potatoes, seasonal vegetables (GF)

Oven-roasted marinated portobello cap stuffed with fresh grilled zucchini, squash, red onion, red pepper, sautéed spinach, cranberry beans and manchego cheese atop wild rice blend, crispy carrot ribbons (Veg)

14 oz., wet-aged for a minimum of 21 days, roasted garlic mashed potatoes, seasonal vegetables (GF)

Roasted pineapples, pineapple custard, rum glaze, fresh whipped cream (Veg)

Brûléed meringue (Veg)

Barbacoa-grilled, garlic butter, grated Parmesan and Romano cheeses

Crispy fried fresh North Atlantic calamari, amarillo chili lemon dressing, sauce piquant

Served with blueberry demi-glace

Four-cheese Ulele Pale Lager beer sauce with a Parmesan Romano panko crust and fresh crab atop seashell pasta

Jumbo wild-caught Gulf of Mexico shrimp, pickling spice, fresh horseradish cocktail sauce, lemon (GF)

Iceberg lettuce, sliced grape tomatoes, country ham, diced red onion, goat cheese crumble, green onion, fire-roasted corn salsa with red wine buttermilk dressing (GF)

Duroc bone-in pork chop with guava demi-glace, roasted garlic mashed potatoes, seasonal vegetables (GF)

Pan-seared mahi-mahi, green papaya slaw, charred corn salsa, garlic spinach (GF)

Grilled petite lobster tail and 8 oz. filet mignon, roasted garlic mashed potatoes, seasonal vegetables (GF)

Wet-aged for a minimum of 21 days, roasted garlic mashed potatoes, seasonal vegetables (GF)

Fresh grouper fillet, smoked Gouda ale béchamel, wild rice blend, topped with fresh lump crab, seasonal vegetables (GF)

Oven-roasted marinated portobello cap stuffed with fresh grilled zucchini, squash, red onion, red pepper, sautéed spinach, cranberry beans and manchego cheese atop wild rice blend, crispy carrot ribbons (Veg)

Roasted pineapples, pineapple custard, rum glaze, fresh whipped cream (Veg)

Brûléed meringue (Veg)

Iceberg lettuce, sliced grape tomatoes, country ham, diced red onion, goat cheese crumble, green onion, fire-roasted corn salsa with red wine buttermilk dressing (GF)

Fire-seared with wild rice blend, sauce vierge (GF)

Grilled all-natural chicken breast, wild rice blend, vine-ripened tomato, garlic lemon-basil sauce (GF)

Wet-aged for a minimum of 21 days, with avocado "Jimmychurri" sauce, roasted garlic mashed potatoes (GF)

Chargrilled and sliced, house-made roasted apple chutney, roasted garlic mashed potatoes (GF)

Seared fresh redfish, whole-grain mustard beurre blanc, wild rice blend (GF)

Served with roasted garlic mashed potatoes (GF)

Spinach and manchego cheese, sauce vierge, served with roasted garlic mashed potatoes (GF)

Served with black peppercorn sauce, roasted garlic mashed potatoes (GF)

Roasted pineapples, pineapple custard, rum glaze, fresh whipped cream (Veg)

Brûléed meringue (Veg)

Caramel sauce; chocolate espresso sauce; candied pecans; brownie crumble; whipped cream

Maple ice cream with bacon, créme anglaise and waffle cone toppings

Key Lime Pie, Triple Chocolate Brownie, Vanilla Cheesecake With Fruit Compote, Pineapple Upside-Down Bread Pudding

Double Chocolate, White Chocolate, Almond, Candied Pecan

Includes beer, wine and sangria

Includes beer, wine and sangria

Includes beer, wine and sangria

Includes beer, wine and sangria

This service is ideal for business meetings, convention groups and weddings.

Patron Citrónage orange liqueur, fresh lime juice, muddled fresh oranges and mint

Orange & Angostura Bitters with Knob Creek Barrel Select

Ulele house-made red sangria with fresh seasonal fruit

Freshly squeezed orange juice with Domaine Ste. Michelle Brut

House-made Bloody Mary mix with Tito's Handmade Vodka

Lime juice, Fever Tree ginger beer with Tito's Handmade Vodka

Iceberg lettuce, sliced grape tomatoes, country ham, diced red onion, goat cheese crumble, green onion, fire-roasted corn salsa with red wine buttermilk dressing (GF)

Grilled all-natural chicken breast, wild rice blend, vine-ripened tomato, garlic lemon-basil sauce (GF)

Fire-seared with wild rice blend, sauce vierge (GF)

Seared fresh Redfish, whole-grain mustard beurre blanc, wild rice blend (GF)

Gulf of Mexico fresh grouper fillet, smoked Gouda ale béchamel, wild rice blend (GF)

Chargrilled all natural chicken breast, datil pineapple stone-ground mustard, sauteed shiitake mushrooms, manchego cheese, served with roasted garlic mashed potatoes (GF)

Oven-roasted marinated portobello cap stuffed with fresh grilled zucchini, squash, red onion, red pepper, sautéed spinach, cranberry beans and manchego cheese atop wild rice blend, crispy carrot ribbons (Veg)

Barbacoa-grilled with garlic butter, grated Parmesan and Romano cheese

Fresh grilled Gulf of Mexico grouper fillet, leaf lettuce, vine-ripened tomato, red onion, house-made zucchini pickles, spicy remoulade, brioche bun, served with french fries

Chargrilled ground short rib, brisket and chuck blend burger, Wisconsin sharp cheddar, leaf lettuce, vine-ripened tomato, red onion, house-made zucchini pickles served medium on brioche bun with french fries

Oven-roasted marinated portobello cap, grilled tomatoes, roasted red pepper, goat cheese, brioche bun (Veg)

Barbacoa-grilled with garlic butter, grated Parmesan and Romano cheese

Chargrilled all-natural chicken breast, datil pineapple stone-ground mustard, sautéed shiitake mushrooms, arugula, manchego cheese, brioche bun, served with french fries

Crisp romaine, grilled zucchini and squash, cranberry beans, tomato, corn, red peppers, Florida citrus vinaigrette (GF, Veg, V)

Chargrilled ground short rib, brisket and chuck blend burger, Wisconsin sharp cheddar, leaf lettuce, vine-ripened tomato, red onion, house-made zucchini pickles served medium on brioche bun with french fries

Oven-roasted marinated portobello cap, grilled tomatoes, roasted red pepper, goat cheese, brioche bun (Veg)

Iceberg lettuce, sliced grape tomatoes, country ham, diced red onion, goat cheese crumble, green onion, fire-roasted corn salsa with red wine buttermilk dressing (GF)

Gulf of Mexico fresh grouper fillet, smoked Gouda ale béchamel wild rice blend, seasonal vegetables (GF)

Blackened, fresh Gulf of Mexico mahi-mahi fillet, green papaya slaw, charred corn salsa, garlic spinach (GF)

Grilled all-natural chicken breast, saffron risotto, garlic spinach, vine-ripened tomato, garlic lemon basil sauce (GF)

Wet-aged for a minimum of 21 days, with avocado "Jimmychurri" sauce, roasted garlic mashed potatoes and seasonal vegetables (GF)

Roasted pineapples, pineapple custard, rum glaze, fresh whipped cream (Veg)

Brûléed meringue (Veg)

Pineapple, melon, strawberries, fresh mint, red chili honey syrup (GF, Veg)

Cucumber, grilled pineapple, spicy mayo, ginger, black sesame seeds (GF)

Thyme, caramelized onion (Veg)

Steak grilled rare, oven-roasted tomatoes, arugula, manchego, horseradish aioli

Cheddar cheese, bacon garnish (GF)

Gulf of Mexico shrimp, avocado, triple citrus, cilantro, red onion, aji amarillo (GF)

Portobello mushroom, zucchini, red bell pepper, squash, onion, corn, garlic, thyme, served on a crostini (Veg, V)

Tahini, lemon juice, sriracha, olive oil, served with crudite (GF, Veg, V)

With thyme and garlic cracker

Garden rotini, zucchini squash, corn, peppers, onion, cranberry beans, balsamic vinaigrette (Veg)

Marinated in a blend of spices and olive oil, finished with pineapple mustard sauce (GF)

Two skewered shrimp, cilantro, garlic, lime juice, paprika, ancho chile (GF)

Florida citrus aioli, button mushroom, grape tomato, pepper, red onion, zucchini and squash (GF, Veg)

Served with pineapple mustard sauce

Mini burger patty, Wisconsin sharp cheddar, portobello mushrooms, fire-roasted red pepper, crispy fried leeks and house-made steak sauce

Crispy chicken, pickled red onion, Spanish alioli, manchego, arugula

With rémoulade

54 per guest, pieces per guest denoted unless otherwise specified

Gulf Coast oysters, cocktail sauce, fresh horseradish, lemon, lavash

Gulf Coast oysters on the half shell, wild-caught shrimp cocktail, ceviche, lemon, lavash

Four-cheese Ulele Pale Lager beer sauce with a Parmesan Romano panko crust (Veg)

Wisconsin sharp cheddar, Manchego, smoked Gouda, peppered salami, alligator sausage, olives, house-pickled vegetables, thyme and garlic cracker

Served with blue crab, bacon, green onion and diced jalapeños

Barbacoa-grilled with garlic butter, grated Parmesan and Romano cheese

Alligator, wild boar, venison, duck, ground chuck, cranberry beans and chili spices. Toppings: jalapeños, diced red onion and shredded white cheddar cheese

Caramel sauce, chocolate espresso sauce, candied pecans, brownie crumble, whipped cream

Key Lime Pie, Triple Chocolate Brownie, Vanilla Cheesecake With Fruit Compote, Pineapple Upside-Down Bread Pudding. 50 pieces minimum

Double Chocolate, White Chocolate, Almond, Candied Pecan. 50 pieces per platter