University Grill Prices in Fort Myers, FL 33907
Hours of Operation
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Hours may fluctuate. For detailed hours of operation, please contact the store directly.
Restaurant Menu
| Soups, Salads & Tapas |
| Crab Bisque |
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| Soup Du Jour |
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| University Grill Salad | $ |
Mixed baby greens, artichoke hearts, tomatoes, red onion, kalamata olives, roasted red peppers, walnuts, and gorgonzola cheese, tossed with a walnuts, and gorgonzola cheese, tossed with a balsamic vi
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| Crunchy Fried Chicken Salad |
Candied walnuts, dried cranberries, diced red onions, cucumbers, and fresh greens tossed with honey mustard
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| Caprese Salad |
Fresh mozzarella, tomatoes, basil, E.V.O.O. and aged balsamic
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| Rhode Island Fried Calamari |
Tossed with crushed red peppers and banana peppers, served with chipotle mayonnaise
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| Crostini |
toasted bread with fig jam, goat cheese, prosciutto and fig balsamic glaze
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| Twin Dips |
Maggie's famous smoked fish and authentic hummus, served with pita chips
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| Shrimp Cocktail |
horseradish cocktail sauce
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| Sesame Crusted Tuna |
4 oz. yellowfin, seared rare and sliced with teriyaki glaze, wasabi and pickled ginger over quinoa
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| Escargot Champignon |
Baked with garlic butter and mushroom
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| Baked Brie in Puff Pastry |
Topped with orange marmalade
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| Buffalo Chicken |
Fried, served with blue cheese and celery
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| Bruschetta |
Marinated tomatoes and fresh basil, on toasted French bread topped with gorgonzola cheese
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| Burgers |
| 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 Angus Burger |
Want some cheese on that? pick one: American, Swiss, Gorgonzola, Cheddar
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| The Chef's Burger |
Goat cheese, double smoked bacon and car-amelized onions
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| The All American Burger |
American cheese, double smoked Bacon
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| B.B.Q Burger |
Lightly spiced and topped with BBQ sauce, coleslaw and fried onions
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| Crunchy Gulf Grouper |
"Fish that goes crunch" with tartar sauce
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| Salmon Burger |
"housemade", pan seared with Greek cucumber yogurt sauce
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| Chef's |
goat cheese, applewood smoked bacon and caramelized onions
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| The Angus |
choose from American, Swiss, gorgonzola or cheddar Add Bacon
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| BBQ |
lightly spiced and topped with BBQ sauce, coleslaw and fried onions
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| Salmon |
house made, pan-seared and topped with a Greek yogurt cucumber sauce
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| Portabella |
"meatless," goat cheese, roasted red peppers, balsamic glaze
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| Italian |
| Chicken Parmesan |
breaded cutlet, sautéed and served with linguine alfredo
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| Godfather Style Seafood |
mussels, grouper and shrimp with sundried tomatoes and diced onions, simmered in a spicy cream sauce over linguine
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| Shrimp Scampi |
sautéed in a basil garlic butter sauce with sun dried tomatoes over linguine
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| Chicken Marsala |
sautéed with button mushrooms and sweet Marsala demi-glaze
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| Salmon Modena |
iron seared, on a bed of quinoa topped with pomegranate glaze
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| Tortellacci |
Giant tortellinis" stuffed with veal and beef, sautéed with button mushrooms and sweet Marsala wine sauce
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| Seafood |
| Boston Baked Haddock |
topped with crushed Ritz and lemon beurre blanc
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| Coconut Shrimp |
deep fried, served with raspberry horseradish sauce
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| Crunchy Grouper |
"fish that goes crunch", served with tartar sauce
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| Sesame Crusted Tuna | $ |
(2) 4 oz. seared rare and sliced with teriyaki, wasabi and pickled ginger, served over quinoa
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| Bronzed Atlantic Salmon |
on a bed of fried spinach, plum ginger sauce and fried onions
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| Steaks & Chops |
| All entrees served with fresh bread, seasoned olive oil, your choice of Caesar, house salad or a cup of soup du jour. Fish, chicken, steak and chop come with a choice of French fries, coleslaw, rice blend, potato du jour or vegetables |
| Prime Rib of Beef |
au jus, 12oz. aged beef, slow cooked, served boneless
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| Sirloin Steak |
10 oz. baseball cut, from the top butt, chimichurri beàrnaise on request
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| Filet Mignon |
8 oz. cut from the tenderloin, chimichurri beàrnaise on request
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| Sirloin Steak with Coconut Fried Shrimp |
served with raspberry horseradish sauce
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| Pork Chop |
bone in, brined, seasoned, then seared, served with apple sauce
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| Main |
| Chocolate Cakes |
A Changing Selection of fresh baked cakes From Miami Fl
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| Apple Crisp |
A fresh treat, warm and topped with vanilla ice cream & caramel sauce
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| Key Lime Pie |
Florida fresh from Miami - a zesty citrus filling in a graham cracker crust
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| Mississippi Mud |
A dense, rich puddle of molten chocolate cake & pecans, topped with vanilla ice cream, caramel sauce, hot fudge, walnuts, & whipped cream
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| Crème Brûlèe Cheesecake |
Topped with caramel sauce
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| Whites |
| Chardonnay, Clos du Bois |
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| Chardonnay, Sonoma Cutrer |
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| Chardonnay, Kendall Jackson |
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| Chardonnay, Josh Cellars |
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| Chenin Blanc, M.A.N., South Africa |
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| Sauvignon Blanc, White Haven, new Zealand |
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| Sauvignon Blanc, Mascara, Chile |
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| Sauvignon Blanc, Oyster Bay, New Zealand |
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| Ferrari - Carano Fumé Blanc |
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| Pinot Grigio, Mezza Corona |
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| Pinot Grigio, Tolloy |
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| Riesling, Schmitt Sohne "Relax" |
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| Moscato, Corvo |
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| Reds |
| Pinot Noir, Murphy-Goode |
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| Pinot Noir, Mark West |
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| Pinot Noir, MacMurray Ranch |
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| Merlot, Edna Valley |
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| Malbec, Alamos |
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| Red Zinfandel, Rancho Zabaco |
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| Black Ink Rouge Blend |
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| Montepulciano D' Abruzzo, Gru |
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| Sangiovese, Caparzo |
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| Cabernet Sauvignon, The Goose, South Africa |
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| Cabernet Sauvignon, J Lohr |
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| Cabernet Sauvignon, Murphy-Goode |
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| Cabernet Sauvignon, Avalon |
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| Tormaresca Nèprica Puglia |
Blended Red Table Wine - Chef Eddie's Favorite
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| Cabernet Sauvignon, Raymond, "Sommelier Choice" |
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| Cabernet Sauvignon, Raymond "Sommelier Choice" |
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| Champagne / Sparkling |
| Prosecco Split |
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| Champagne, Veuve Clicquot (Yellow Label) |
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| California Sparkling, Korbel Split |
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| House wines |
| We Pour a 8oz. Glass of Copper Ridge House Wine |
Cabernet Sauvignon, Merlot, Chardonnay, White Zinfandel
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| House made Sangria |
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| Domestics |
| Budweiser |
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| Bud Light |
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| Michelob Ultra |
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| Miller Light |
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| Coors Light |
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| St pauli Girl, NA |
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| Imported |
| Heineken |
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| Bass Ale |
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| Not Your Father's Root Beer |
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| Corona | $5.00 |
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| Modelo |
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| Guinness | $5.00 |
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| Drafts |
| Yuengling |
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| Stella Artois |
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| Blue Moon |
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| Bud Light |
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| Fort Myers Brewing, High 5, IPA |
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| Kona Long Board Lager |
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| Cigar City Jai Lai, Tampa |
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| Krombacher Pils |
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| Water |
| San Pellegrino Sparkling Italy |
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| San Pellegrino Still Italy |
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| Soft drinks |
| Coke |
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| Diet Coke |
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| Sprite |
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| Fanta (Orange) |
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| Ginger Beer/ Boylan Root Beer |
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| Others |
| Iced Tea |
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| Hot Tea |
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| Lemonade |
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| Coffee |
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| Entrees |
| Boston Baked Haddock |
topped with crushed Ritz and lemon beurre blanc (available fried with tartar sauce
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| Top Cap Sirloin Steak |
pan-seared with chimichurri bearnaise
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| Chicken Cutlet Milanese |
sautéed and topped with garlic butter
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| Wasabi Salmon |
topped with panko crumbs and teriyaki glaze
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| Tilapia Piccata |
sautéed with lemon butter caper sauce
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| Salmon Burger |
housemade, pan-seared and topped with a Greek cucumber yogurt sauce (bun upon request)
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| Coconut Shrimp |
deep fried and served with rasberry sauce
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| Tenderloin Tip Salad |
mixed greens, tomatoes, cucumbers, gorgonzola cheese, dried cranberries and honey maple Dijon dressing
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| Soups |
| Crab Bisque |
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| Vegetarian Soup du Jour |
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| Soup du Jour |
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| Small Plates |
| Vegetarian Crostini |
Toasted sliced baguette with roasted garlic hummus, cucumber, arugula, sun-dried tomatoes, extra virgin olive oil and pomegranate balsamic glaze
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| Sesame Crusted Tuna |
4 oz. seared rare and sliced, teriyaki glaze over quinoa with wasabi and pickeled ginger
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| Salads |
| Caesar |
romaine and kaletossed with Romano, croutons and house made dressing
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| Caprese |
fresh mozzarella, tomatoes, basil, extra virgin olive oil and balsamic glaze
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| Waldorf |
with chicken salad, apples, craisins, walnuts, and tomatoes
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| Crunchy |
chicken, candied walnuts, crasins, red onions, cucumbers and tossed with honey mustard
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| Hail Kale |
veggie slaw, arugula, candied walnuts, craisins, quinoa tossed in a cilantro lime vinaigretteand a mildly spiced mango salsa
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| University |
tomato, artichoke, kalamata olives, roasted red peppers, walnuts, radishes, gorgonzola tossed in a balsamic vinaigrette
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| Sandwiches |
| Beef on Weck |
sliced prime rib and horseradish on a classic "weck" bun with au jus
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| Blackened Chicken Caesar Wrap |
served in a soft flour tortilla
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| University Turkey |
applewood smoked bacon, lettuce, tomato and mayo on multi grain
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| Classic Rueben |
corned beef or turkey, sauerkraut, Swiss, 1000 island on marbled rye
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| Baja Fish Tacos |
blackened tilapia, cabbage, queso fresco and rachero sauce served with rice
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| Chicken Salad |
tossed with a honey seasoned mayonnaise on a NY Costanzo roll
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| Crunchy Gulf Grouper |
"the fish that goes crunch" on a NY Costanzo roll with tarter
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| Hot Turkey Melt |
Swiss, sautéed spinach, a kiss of truffle oil
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| Salmon Caesar Wrap |
served in a soft flour tortilla. When available.
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| Entrées |
| Boston Baked Haddock |
"Parker House Style" topped with buttery Ritz Cracker crumbs and a lemon beurre blanc with rice and veg du jour
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| Wasabi Salmon |
topped with panko crumbs and teriyaki glaze with rice and veg du jour
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| Chicken and Quinoa Bowl |
Parmesean cheddar cream sauce with broccoli and Pankos
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| Sirloin |
caramelized onions, button mushrooms and chiptle mayo with rice and veg du jour
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* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.
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