Dinner
- Jump to:
- Starters
- Specialty Salads
- Sandwiches
- Entrées
- Dessert
Starters
Bruschetta
-
Soup du Jour 5/8
-
Crab Bisque 6/9
-
Shrimp Cocktail 11
with horseradish cocktail sauce
-
Escargot Champignons 10
baked with garlic butter
-
Rhode Island Style Calamari 12
fried, served with banana peppers and chipotle mayonnaise
-
Crostini 11
house-made fig jam, goat cheese, prosciutto and fig balsamic glaze
-
Caprese 12
mozzarella, vine ripe tomatoes, basil, pure olive and balsamic fig glaze
-
Bruschetta 8
thinly sliced bread, toasted with mozzarella cheese and topped with diced tomatoes in a garlic and olive oil marinade with fresh basil
-
Sesame Crusted Tuna 16
4oz. yellowfin seared rare, sliced and served over vegetable quinoa with teriyaki glaze, wasabi and pickled gingeroil marinade with fresh basil
-
Firecracker Shrimp 10
crispy shrimp tossed in a creamy, spicy sauce
Specialty Salads
-
University Grill Salad 12
tomatoes, artichoke hearts, Kalamata olives, roasted red peppers, walnuts, radishes and gorgonzola tossed in balsamic vinaigrette. add chicken -$5 / add salmon or shrimp - $8.00 / add tuna- $10
-
Beet Bliss 13
spinach, kale, diced beets, quinoa, candied walnuts, goat cheese, dried cranberries, orange segments topped with cilantro lime vinaigrette
-
Crunchy Fried Chicken Salad 13
candied walnuts, dried cranberries, radishes and cucumbers tossed with honey mustard dressing (gorgonzola on request $1.00)
Sandwiches
-
Crispy Grouper Sandwich 19
fried with a light breading and served with tartar sauce
-
Salmon Burger 13
"House made", pan seared and topped with a sour cream dill cucumber sauce WHILE THEY LAST!
-
*Angus Burger 13
want some cheese add $1.00, how about some bacon add $2.00
-
*Chef's Burger 16
goat cheese, applewood smoked bacon and caramelized onions
-
Chicken Sandwich 14
blackened, fried or pan seared
Beet Bliss Salad
Entrées
All entrées served with fresh bread, seasoned olive oil and your choice of Caesar, house salad, or a cup of soup du jour. Entrées (except pasta or quinoa dishes) are served with a choice of french fries, coleslaw, rice blend, potato du jour or vegetables.
-
Baked Boston Haddock 24
with crushed Ritz and lemon beurre blanc
-
Primavera 20
sautèed mushrooms, sun dried tomatoes, white beans and spinach served over linguine
-
Parker House Scallops 33
with crushed Ritz and lemon beurre blanc
-
Coconut Shrimp 22
served with raspberry horseradish sauce
-
Sesame Crusted Tuna 29
8 oz. yellowfin, seared rare, sliced and served over vegetable quinoa with teriyaki glaze, wasabi and pickled ginger
-
Bronzed Atlantic Salmon 25
sweet & spicy, topped with fried onion crisp and spinach, finished with a plum ginger sauce
-
Salmon Modena 25pan seared, over vegetable quinoa, topped with pomegranate balsamic glaze and a oven dried tomato
-
Godfather Style Seafood 30
mussels, grouper, scallops, shrimp with sun-dried tomatoes, basil in a spicy cream sauce served over linguine
-
Sautéed Chicken Parmigiano 22breaded, topped with mozzarella, served with linguine and tomato sauce
-
Chicken Marsala 22
with mushrooms and sweet Marsala veal demi-glaze sauce
-
Pork Chop 24
brined, seasoned and seared, served with apple plum sauce
-
*Filet Mignon MKT
8 oz. center cut from the tenderloin, chimichurri béarnaise on request
-
BBQ Back Ribs 25
dry rubbed and slow cooked with Sweet Baby Ray's sauce
-
*Boneless Prime Rib Au Jus (Available Fri, Sat and Sun) 28/36
8 oz. or 12 oz. choice aged beef, dry-rubbed, slow roasted rib eye
*Raw or undercooked foods significantly increase the risk of food-borne illness
Ribeye
Dessert
-
Key Lime Pie 7
Florida fresh from Miami. Zest citrus filling in a graham cracker crust
-
Apple Crisp 7
Warmed and topped with vanilla ice cream and salted caramel
-
Amarena Cherry Chocolate Cake 7
drizzled with chocolate sauce
-
Créme Brûlée Cheesecake 7
topped with caramel sauce
-
Flourless Chocolate Cake 7
dense, made with rich Belgian chocolate, sugar and cocoa powder
-
Rotating Dessert 7
ask your server for selection
Open Daily
Hours
Sun – Thurs: 4pm – 8:30pm
Fri – Sat: 4pm – 9pm
Happy Hour
Daily 4pm – 6:30pm