University Grill Fort Myers
7790 Cypress Lake Dr, Fort Myers, FL 33907
239-437-4377


The university grill is a upscale local bar and grill. From great burgers and beer,to high choice aged meats and fresh seafood. Our customers are very loyal as are our winter locals. When someone has been here for the first time there comment is why did it take me so long to find this place. Chefs phone is here for any questions you may have. Please do not leave any reservations request or important request on this phone.

University Grill Menu

Apps:

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

Burgers:

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

Main:

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

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