University Grill

Small Plates

• Crab Bisque

• Soup Du Jour

• Rhode Island Fried Calamari

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

• Shrimp Cocktail

  horseradish cocktail sauce

• Bruschetta

  Marinated tomatoes and fresh basil, on toasted French bread topped with gorgonzola cheese

• Crostini

  toasted bread with fig jam, goat cheese, prosciutto and fig balsamic glaze

• Escargot Champignon

  Baked with garlic butter and mushroom

• Yellow Fin Tuna

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

• Caprese

  fresh mozzarella, tomatoes and basil with EVOO & balsamic glaze

• Cheese and Meat Board

  Prosciutto, sweet Cappi, Brie, Burrata, Goat, Gorgonzola, olive tapenade, grapes, sweet fig jelly, toast and crackers

On A Bun

All burgers are "dressed" with lettuce, tomato and pickle chips. All sandwiches and burgers are served on a toasted N.Y. Costanzo roll, unless otherwise noted and served with choice of French fries, cole slaw or cottage cheese.

• The Chef's Burger

  Goat cheese, double smoked bacon and car-amelized onions

• The All American Burger

  American cheese, double smoked Bacon

• Crunchy Gulf Grouper

  "Fish that goes crunch" with tartar sauce

• Seafood Burger

  house-made mix of grouper,haddock, crabmeat and salmon, fried and finished with a creamy tomato seafood sauce

Green Things

• University Grill

  baby greens, tomatoes, artichoke hearts, Kalamata olives, roasted red peppers, walnuts and gorgonzola, tossed with balsamic vinaigrette

• Crunchy Fried Chicken Salad

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

• Hail Kale

  Veggie slaw, arugula, candied walnuts, craisens and quinoa tossed in cilantro lime vinaigrette and a mild spiced mango salsa flavored with onions and tomato

Inspirations

• Boston Baked Haddock

  topped with crush Ritz and lemon beurre blanc

• Sauteed Chicken Parmesan

  breaded cutlet with pappardelle and tomato sauce

• Chicken Marsala

  with button mushrooms and sweet marsala demi-glaze

• Pork Chop

  Bone in, brined, seasoned and seared, served with apple plum sauce

• Shrimp Scampi

  basil garlic butter and sun-dried tomatoes over linguine

• Salmon Modena

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

• Sesame Crusted Tuna

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

• Bronzed Salmon

  fried spinach, plum ginger sauce and fried onions

• Crunchy Grouper

  "fish that goes crunch" with tartar sauce

• Parker House Scallops

  topped with crushed Ritz and lemon beurre blanc

• Coconut Fried Shrimp

  served with raspberry horseradish

• Sirloin Steak and Coconut Fried Shrimp

  served with raspberry horseradish sauce

• Filet Mignon

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

• Prime Rib of Beef

  8 oz. or 12 oz. choice aged beef, slow cooked, roasted rib eye served boneless

• BBQ Back Ribs

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

• Sirloin Steak

  7 oz. USDA choice, seared medium rare and brushed with garlic butter

• Pasta Primavera

  vegetable pasta with mixed vegetables and tomato sauce

• Avellino Seafood Toss

  Grouper, scallops, shrimp and mussels, sauteed with sundried tomatoes, scallions, fresh herbs and tossed with linguine marinara