University Grill Menu

Tossed with crushed red peppers and banana peppers, served with chipotle mayonnaise

house made fig jam, goat cheese, prosciutto and fig balsamic glaze

Baked with garlic butter and mushroom

mozzarella, vine ripe tomatoes, basil, EVOO and balsamic fig glaze

horseradish cocktail sauce

thinly sliced bread, toasted with mozzarella cheese, topped with diced tomatoes in a garlic and olive oil marinade with fresh basil

4 oz. yellowfin, seared rare and sliced with teriyaki glaze, wasabi and pickled ginger over vegetable quinoa

"House made", crispy fried and topped with Greek yogurt, sour cream, dill, cucumber sauce

"fried with a light breading, with tartar sauce

blackened, fried or pan seared

candied walnuts, dried cranberries, radishes, cucumbers, tossed with honey mustard

spinach, kale, diced beets, quinoa, candied walnuts, fresh goat cheese, dried cranberries, orange segments, topped with a cilantro lime vinaigrette

with button mushrooms and sweet marsala demi-glaze

basil garlic butter and sun-dried tomatoes over linguine

8 oz. yellow fin, seared rare, and sliced with teriyaki glaze, wasabi and pickled ginger served over vegetable quinoa

topped with crushed Ritz and lemon beurre blanc

8 oz. or 12 oz. choice aged beef,dry rubbed, slow cooked, roasted rib eye

full rack, dry rubbed and slow cooked with Sweet Baby Ray's sauce

breaded and topped with mozzarella, served with linguine and tomato sauce

brined, seasoned and seared, served with apple plum sauce

pan seared over veggie quinoa topped with a Pomegranate balsamic and an oven dried tomato

sweet & spicy, topped with fried onion crisp and spinach, finished with a plum ginger sauce

served with raspberry horseradish

8 oz. center cut from the tenderloin, chimichurri bérnaise on request

sautéed mushrooms,sun dried tomatoes, white bean and spinach served over linguine

mussels, grouper, scallops, shrimp with sun-dried tomatoes, basil in a spicy cream sauce served over linguine

Served on multigrain

Well done only

with crushed Ritz, and lemon beurre blanc (Available fried with tartar sauce)

topped with panko crumbs and teriyaki glaze

sautéed and topped with kale slawnd lemon butter

served with raspberry horseradish sauce

cheese blend, linguine and tomato sauce pasta

(sliced prime rib)salt flakes, and caraway seed bun, horseradish, and au jus (when available)

pan seared and topped with sour cream, dill, and cucumber sauce

Warmed & topped with vanilla ice cream & salted caramel

drizzled with chocolate sauce

topped with caramel sauce

dense, made with rich Belgian chocolate, sugar and cocoa powder

ask your server for selection