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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