DINNER MENU

STARTERS

FRENCH ONION SOUP (V)

Cup 7/9

Bowl 12/15

 CROSTINO 17/22 (V)

Brussels, Red Wine & Maple, Raisins, Parmesan, Capers, Mascarpone, Brioche

MUSHROOM  VOL-AU-VENT 16/20 (V)

Puff Pastry, Wild Mushrooms, Parmesan Cheese

GRILLED OCTOPUS 20/25 (GF)

Pomme Croquettes, Chorizo Aioli, Charred Lemon, Micro Salad

CRAB CAKE 23/28.75

Tartar Sauce, Frisee Salad, Charred Lemon

POTATO TAQUITOS 15/18.75  (V)(GF)

Three Taquitos, Chihuahua Cheese, Green Cabbage Slaw, Pico de Gallo, Salsa Verde, Avocado

Add to Taquitos: 6oz Jidori Chicken Breast 8/10, 3oz NY Steak 9/11.25, 3 Jumbo Grilled Shrimp 8/10

 

SALADS

ASIAN CHICKEN SALAD 18/23 (CN)**

Marinated Chicken Breast, Green & Red Cabbage, Carrots, Tri-Colored Bell Peppers, Green Onions, Mandarins, Edamame, Cilantro, Cashews, Vermicelli Noodles, Wontons, Peanut Sesame Dressing

 UCLUB CAESAR SALAD 16/20

Chopped Romaine Hearts, Treviso Shaved Parmesan, Croutons, Caesar Dressing

FALL SALAD 19/23.75 (V)(CN)**

Baby Red Gem Lettuce, Red Quinoa, Walnuts, Baby Carrots, Red Beet, Fennel, Danish Blue Cheese, Pumpernickel Croutons, Pomegranate Apple Cider Vinaigrette

FARMERS MARKET SALAD 17/21.25 (V)

Baby Spinach, Roasted Seasonal Root Vegetables, Avocado Mousse, Crumbled Laura Chenel Goat Cheese, Toasted Bread Crumbs, Red Wine Vinaigrette

ADD TO SALADS

6oz Jidori Chicken Breast 8/10, Harissa Tofu 7/8.75, 3oz NY Steak 9/11.25, 3 Jumbo Grilled Shrimp 8/10

7oz Salmon 12/15, 7oz Blackened Salmon 13/16.25

 

ENTREES

BARRAMUNDI 36/45 (GF)

Roasted Pee Wee Potatoes, Wild Mushrooms, Fava Beans, Brussels Sprouts, Pear Onions, Fennel Cream

MARY’S HALF-ROASTED CHICKEN (GF) 34/42.50

Roasted Potatoes, Carrots, Sugar Snap Peas, Lemon Chicken Jus

NY STEAK 40/50

10 oz NY Steak, Homemade Steak Fries, Baby Carrots, Brussels Sprouts, Demi Sauce

SOYRIZO BOLOGNESE 32/40 (V)(GF)

Potato Gnocchi, Roasted Carrots, Green Peas, Pickled Red Onions, Asparagus, Manchego Cheese

 PORTOBELLO SANDWICH 18/22.50 (V)

Grilled Portobello, Summer Squash, Zucchini, Onion, Baby Arugula, Herb Burrata Cheese, Lemon Oil, Nut-Free Pesto, Ciabatta Bread

VEGAN ENCHILADAS 24/30 (GF)(VG)(V)

Jackfruit, Roasted Corn and Black Beans, Vegan Cheese, Pico De Gallo, Avocado, Cilantro Lime Rice

THE U BURGER 20/25

Cape Grim Grass-Fed Beef, Cheddar, Caramelized Onion, Boston Lettuce, Sliced Tomato, Remoulade, Toasted Brioche Bun

 

MOCKTAILS

APPLE CIDER FIZZ 6/7.50

Apple Cider Vinegar, Lime Juice, Ginger Ale, Apple Juice, Cinnamon Powder

PEAR ROSEMARY SPRITZER 6/7.50

Pear Puree, Rosemary Simple Syrup, Lemon Juice, Sparkling Water

GUAVA DELIGHT 6/7.50

Coconut Milk, Guava Puree, Sprite, Simple Syrup

BEVERAGES

Lemonade 4/5
Coke, Diet Coke, Coke Zero, Sprite 4/5
Sparking Water 5/9 6.25/11.25
Bottled Still Water 5/9 6.25/11.25
Freshly Brewed Coffee 4/5
Cappuccino 6/7.50
Cafe Latte 6/7.50
Caffe Mocha 6/7.50

Macchiato 6/7.50
Vanilla Latte 6/7.50
Espresso 4/5

Pumpkin Spiced Latte 7/9
Teavana Black Iced Tea 4/5

Teavana Hot Tea 4/5

Hot Chocolate 5/6

Vanilla, Caramel, Hazelnut Latte 7/9

DESSERTS 

MANGO PANNA COTTA  16/20 (V)
Mango Cream, Mango Chunks

SEASONAL BREAD PUDDING 13/16.25 (V)
Berry Compote, Crème Anglaise, Whip Cream

SEASONAL BERRIES & CREAM 8/10 (V)(GF) 

Local Berries, Whipped Cream

MOLTEN LAVA CAKE 17/21.5 (V)(GF) 

Vanilla Ice Cream, Chantilly Cream

VANILLA BEAN ICE CREAM 11/13.75 (V)(GF) 

CHEESECAKE 16/20

Strawberry Compote, Whipped Cream

 

Vegan (V)

Vegetarian (V)

Gluten Free (GF) 

Contains Nuts (CN)

** Ingredients from the Teaching Garden at USC Hotel

 

An automatic 16% service charge is included on the check.

A 25% surcharge has been added to the menu prices for non-members.