DINNER MENU

STARTERS

FRENCH ONION SOUP  7 (V)

CROSTINO 17 (V)

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

MUSHROOM BOLOGNESE VOLAUVENT 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

QUESO FUNDIDO 17 (GF)

Melted Oaxacan and Chihuahua Cheese, Pork Chorizo, Corn Tortilla Strips, Pico de Gallo

 

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

SPRING GEM SALAD  19 (V)(CN)**

Quinoa, Walnuts, Goat Cheese, Sugar Snap Peas, Roasted Carrots, Brioche Croutons, Cranberry 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 Ons:

6oz Jidori Chicken Breast 7, Harissa Tofu 6, 3oz NY Steak 8, 3 Jumbo Grilled Shrimp 7, 7oz Salmon 10, Blackened Salmon 10

ENTREES

BARRAMUNDI 34 (GF)

Creamer Potatoes, Fava Beans, Sugar Snap Peas, Cherry Tomatoes, White Wine, Butter

MARY’S HALF ROASTED CHICKEN (GF) 34

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

BISTRO STEAK & POTATOES* (GF) 36

NY Steak, Umami Butter, Smashed Creamer Potatoes, Asparagus, Arugula Salad, Red Wine Demi

OXTAIL RAGU GNOCCHI 30

Pave Potatoes, Asparagus & Romanesco, Red Wine Demi

CAULIFLOWER RAVIOLI 23 (VG)(GF)(CN)**

Rainbow Carrots, Peas, Asparagus, Pea Shoot Tendrils, Extra Virgin Olive Oil, House-Made Cashew Marinara

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

PEACH COOLER  6

Peach Puree, Simple Syrup, Club Soda, and Cranberry Juice

PRICKLY PEAR LEMONADE 6

Prickly Pear Puree, Simple Syrup, Lemonade, Tajin Rim

BLACK GINGER SPRITZER  6

Ginger Beer, Blackberry Puree, Agave Nectar and Lime

BEVERAGES

Lemonade 4
Coke, Diet Coke, Sprite 4
Pellegrino 5/9 
Evian 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

 

* When you purchase the Bistro Steak & Potatoes, 10% of the proceeds will support the Trojan Family L.A. Wildfire Relief Fund. *

Automatic 16% service charge is included on the check.