Dinner Menu



Crab Bisque




Soup Du Jour




Rhode Island Fried

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


Shrimp Cocktail

horseradish cocktail



thinly sliced bread,
toasted with mozzarella cheese, topped with diced tomatoes in a garlic and
olive oil marinade with fresh basil



house made fig jam, goat
cheese, prosciutto and fig balsamic glaze


Escargot Champignon

Baked with garlic butter
and mushroom


Sesame Crusted Tuna

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



mozzarella, vine ripe
tomatoes, basil, EVOO and balsamic fig glaze



$12-$15 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 Chef’s Burger

Goat cheese, apple wood
smoked bacon and car-amelized onions


Crispy Grouper

with a light breading, with tartar sauce


Salmon Burger

“House made”,
crispy fried and topped with Greek yogurt, sour cream, dill, cucumber sauce


Angus Burger

Add cheese $1 Add Bacon




University Grill

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


Add Chicken $5.00

Add Salmon or Shrimp $8.00

Add Tuna $10.00

Crunchy Fried Chicken

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


Beet Bliss

spinach, kale, diced
beets, quinoa, candied walnuts, fresh goat cheese, dried cranberries, orange
segments, topped with a cilantro lime vinaigrette




Boston Baked Haddock

topped with crush Ritz
and lemon beurre blanc


Sauteed Chicken Parmesan

breaded and topped with
mozzarella, served with linguine and tomato sauce


Chicken Marsala

with button mushrooms
and sweet marsala demi-glaze


Pork Chop

brined, seasoned and seared, served with apple plum sauce


Shrimp Scampi

basil garlic butter and
sun-dried tomatoes over linguine


Salmon Modena

pan 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
vegetable quinoa


Bronzed Salmon

sweet & spicy,
topped with fried onion crisp and spinach, finished with a plum ginger sauce


Parker House Scallops

topped with crushed Ritz
and lemon beurre blanc


Coconut Fried Shrimp

served with raspberry


Filet Mignon

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


Boneless Prime Rib of
Beef au jus Fri-Sun

8 oz. or 12 oz. choice
aged beef,dry rubbed, slow
cooked, roasted rib eye



BBQ Back Ribs

full rack, dry rubbed
and slow cooked with Sweet Baby Ray’s sauce



sauteed with a mix of
vegetables and tomato sauce


Godfather Style Seafood

mussels, grouper,
scallops, shrimp with sun-dried tomatoes, basil in a spicy cream sauce served
over linguine