DINNER MENU

STARTERS

FRENCH ONION SOUP (V)

Cup 7

Bowl 12

CROSTINO 17 (V)

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

MUSHROOM  VOL-AU-VENT 16 (V)

Puff Pastry, Wild Mushrooms, Parmesan Cheese

GRILLED OCTOPUS 20 (GF)

Pomme Croquettes, Chorizo Aioli, Charred Lemon, Micro Salad

 CRAB CAKE 23

Tartar Sauce, Frisee Salad, Charred Lemon

POTATO TAQUITOS 15 (V)(GF)

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

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

 

SALADS

ASIAN CHICKEN SALAD 18 (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

Romaine Hearts, Treviso Shaved Parmesan, Croutons, Caesar Dressing

FALL SALAD 19 (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 (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, Harissa Tofu 7, 3oz NY Steak 9, 3 Jumbo Grilled Shrimp 8

7oz Salmon 12, 7oz Blackened Salmon 13

 

ENTREES

BARRAMUNDI 36(GF)

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

MARY’S HALF-ROASTED CHICKEN (GF) 34

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

NY STEAK 40

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

SOYRIZO BOLOGNESE 32 (V)(GF)

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

 PORTOBELLO SANDWICH 18 (V)

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

VEGAN ENCHILADAS 23 (V)(GF)(VG)

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

 THE U BURGER 19

Cape Grim Grass-Fed Beef, Cheddar, Caramelized Onions, 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
Coke, Diet Coke, Coke Zero, Sprite 4
Sparking Water 5/9 
Bottled Still Water 5/9 
Freshly Brewed Coffee 4
Cappuccino 6
Cafe Latte 6
Caffe Mocha 6

Macchiato 6
Vanilla Latte 6
Espresso 4

Pumpkin Spiced Latte 7
Teavana Black Iced Tea 4

Teavana Hot Tea 4

Hot Chocolate 5

Vanilla, Caramel, Hazelnut Latte 7

DESSERTS 

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

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

SEASONAL BERRIES & CREAM 8(V)(GF) 

Local Berries, Whipped Cream

MOLTEN LAVA CAKE 17(V)(GF) 

Vanilla Ice Cream, Chantilly Cream

VANILLA BEAN ICE CREAM 11(V)(GF) 

CHEESECAKE 16

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.