University Grill

A Changing Selection of fresh baked cakes From Miami Fl

A fresh treat, warm and topped with vanilla ice cream & caramel sauce

Florida fresh from Miami - a zesty citrus filling in a graham cracker crust

A dense, rich puddle of molten chocolate cake & pecans, topped with vanilla ice cream, caramel sauce, hot fudge, walnuts, & whipped cream

Topped with caramel sauce

Blended Red Table Wine - Chef Eddie's Favorite

Cabernet Sauvignon, Merlot, Chardonnay, White Zinfandel

With Ritz and lemon beurre blanc

topped with sauteed quinoa and kale over linguine with lemon butter sauce

baked with panko crumbs and finished with teriyaki glaze

served with cole slaw and tarter

"House made," seared and topped with Greek yogurt cucumber sauce. Bun served on request

baked with five cheese blend, side of linguine & tomato sauce

served with chimichurri bearnaise (on request)

fried or sauteed topped with caper tarter sauce

deep fried and served with raspberry horseradish sauce

sliced prime rib and horseradish on a classic "Weck" bun served with French fries and au jus (when available)

Blended Red Table Wine - Chef Eddie's Favorite

Cabernet Sauvignon, Merlot, Chardonnay, White Zinfandel

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

horseradish cocktail sauce

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

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

Baked with garlic butter and mushroom

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

fresh mozzarella, tomatoes and basil with EVOO balsamic glaze

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

Goat cheese, double smoked bacon and car-amelized onions

American cheese, double smoked Bacon

"Fish that goes crunch" with tartar sauce

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

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

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

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

topped with crush Ritz and lemon beurre blanc

breaded cutlet with pappardelle and tomato sauce

with button mushrooms and sweet marsala demi-glaze

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

basil garlic butter and sun-dried tomatoes over linguine

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

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

fried spinach, plum ginger sauce and fried onions

"fish that goes crunch" with tartar sauce

topped with crushed Ritz and lemon beurre blanc

served with raspberry horseradish

served with raspberry horseradish sauce

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

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

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

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

vegetable pasta with mixed vegetables and tomato sauce

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

A Changing Selection of fresh baked cakes From Miami Fl

A fresh treat, warm and topped with vanilla ice cream caramel sauce

Florida fresh from Miami - a zesty citrus filling in a graham cracker crust

A dense, rich puddle of molten chocolate cake pecans, topped with vanilla ice cream, caramel sauce, hot fudge, walnuts, whipped cream

Topped with caramel sauce

With Ritz and lemon beurre blanc

topped with sauteed quinoa and kale over linguine with lemon butter sauce

baked with panko crumbs and finished with teriyaki glaze

served with cole slaw and tarter

"House made," seared and topped with Greek yogurt cucumber sauce. Bun served on request

baked with five cheese blend, side of linguine tomato sauce

served with chimichurri bearnaise (on request)

fried or sauteed topped with caper tarter sauce

deep fried and served with raspberry horseradish sauce

sliced prime rib and horseradish on a classic "Weck" bun served with French fries and au jus (when available)

Blended Red Table Wine - Chef Eddie's Favorite

Cabernet Sauvignon, Merlot, Chardonnay, White Zinfandel

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

horseradish cocktail sauce

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

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

Baked with garlic butter and mushroom

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

fresh mozzarella, tomatoes and basil with EVOO & balsamic glaze

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

Goat cheese, double smoked bacon and car-amelized onions

American cheese, double smoked Bacon

"Fish that goes crunch" with tartar sauce

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

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

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

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

topped with crush Ritz and lemon beurre blanc

breaded cutlet with pappardelle and tomato sauce

with button mushrooms and sweet marsala demi-glaze

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

basil garlic butter and sun-dried tomatoes over linguine

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

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

fried spinach, plum ginger sauce and fried onions

"fish that goes crunch" with tartar sauce

topped with crushed Ritz and lemon beurre blanc

served with raspberry horseradish

served with raspberry horseradish sauce

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

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

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

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

vegetable pasta with mixed vegetables and tomato sauce

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

A Changing Selection of fresh baked cakes From Miami Fl

A fresh treat, warm and topped with vanilla ice cream & caramel sauce

Florida fresh from Miami - a zesty citrus filling in a graham cracker crust

A dense, rich puddle of molten chocolate cake & pecans, topped with vanilla ice cream, caramel sauce, hot fudge, walnuts, & whipped cream

Topped with caramel sauce

With Ritz and lemon beurre blanc

topped with sauteed quinoa and kale over linguine with lemon butter sauce

baked with panko crumbs and finished with teriyaki glaze

served with cole slaw and tarter

"House made," seared and topped with Greek yogurt cucumber sauce. Bun served on request

baked with five cheese blend, side of linguine & tomato sauce

served with chimichurri bearnaise (on request)

fried or sauteed topped with caper tarter sauce

deep fried and served with raspberry horseradish sauce

sliced prime rib and horseradish on a classic "Weck" bun served with French fries and au jus (when available)