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Ūlëlē

1810 N Highland Ave, Tampa, FL 33602

Cuisine: American

Food: No ratings yet

Experience: No ratings yet

Menu

Appetizer

  • Aji Amarillo CevicheLeche de tigre with Peruvian yellow pepper, mahi-mahi, shrimp, calamari, red onions, cilantro, choclo corn, serrano pepper, trout roe
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  • Barbacoa ShrimpBlackened jumbo shrimp, parsnip and celery root purée, roasted tomato, charred asparagus tips, broken lemon vinaigrette
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  • CalamariCrispy fried North Atlantic calamari, lightly battered and flash-fried with pickled jalapeño peppers, Florida citrus glaze and fiery-sweet chili aioli
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  • Charbroiled Oysters Half DozenBarbacoa-grilled, garlic butter, grated Parmesan and Romano cheeses.
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  • Fried Green Tomato "BLT"Pork belly, pimiento cheese, frisée, tomato jam
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  • Gator TailCitrus marinated Fresh From Florida alligator, dusted in seasoned flour, flash-fried, with spicy remoulade
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  • Joe Island ClamsSixteen Florida clams harvested near the Sunshine Skyway Bridge by Joe Island Clams steamed in Ulele's Hydration Station Lager beer broth with lemon, garlic, fresh herbs and served with toast points
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  • Mac & CheeseHydration Station Lager and smoked gouda sauce, three-cheese panko crust, cavatappi pasta
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  • Mckay Crab CakesNative Key Tampa pawpaw and mariner James McKay, fresh lump blue crab, pan-seared, with sun dried tomato herb bisque, frisee and scallion salad, Florida citrus dressing
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  • Okra FriesHand-cut, unbreaded fried okra, freshly squeezed lime juice, kosher salt, house-made ketchup
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  • Oysters Half Shell
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  • Shishito PeppersBlistered and tossed in sea salt, garlic and extra-virgin olive oil
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  • Soft Shell CrabSoft shell whole crab dusted in seasoned flour and flash fried, berbere seasoning, apple cider slaw, roasted garlic datil aioli
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  • Tuna BenneBenne seed seared yellowfin tuna, wakame seaweed slaw, chadon sauce, white garlic wasabi cream and corn salsa
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Salad & Soup

  • Chili-Lime ChickenMixed greens, cranberry beans, corn salsa, roasted red peppers, grape tomato, avocado, blistered serrano pepper, chili-lime dressing, sliced grilled chicken
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  • Native ChiliAlligator, wild boar, venison, duck, ground chuck, cranberry beans and chili spices
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  • Native Loaded ChiliLoaded with toppings of fresh jalapeño, red onion and white cheddar
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  • Shaved Brussels SproutsDried cranberries, toasted almonds, Granny Smith apples and goat cheese, Florida citrus vinaigrette
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  • The UleleMixed greens with baby Swiss, cranberry beans, fire-roasted peppers, onions, balsamic vinaigrette
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Entree

  • Baby Back Ribs "Chief Mocoço"Award winning Compart Family Duroc pork chili-rubbed baby back ribs, grilled and served with datil pepper Myakka honey barbecue glaze. Served with our tangy, mustard-based Delta slaw with red peppers, onions and golden raisins
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  • Barry's Tomahawk Pork Chop 14 Oz.Compart Family Duroc bone-in pork chop, guava demi-glace, roasted garlic mashed potatoes, seasonal vegetable. Named in honor of legendary FSU Hall of Fame receiver #22 Barry Smith.
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  • Bone-In Ribeye 20 Oz.Aged minimum of 21 days, with roasted garlic mashed potatoes and seasonal vegetable
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  • Braised Short RibRoot vegetable and Nitro Stout braised boneless short rib, roasted garlic mashed potatoes, root vegetable demi-glace and seasonal vegetable
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  • Chef's Steak 8 Oz.Hanger steak aged minimum of 21 days, with avocado "Jimmychurri" roasted fingerling potatoes and seasonal vegetable
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  • Classic BurgerChargrilled burger with Wisconsin sharp cheddar, lettuce, tomato, red onion, house-made zucchini pickles, brioche bun
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  • Crackling Pork Shank 1 Lb.Crispy Compart Family Duroc pork shank, firecracker apple-cranberry-raisin chutney with roasted garlic mashed potatoes, seasonal vegetable
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  • Filet Mignon 8 Oz.Aged minimum of 21 days, with roasted garlic mashed potatoes and seasonal vegetable
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  • Fire-Roasted ChickenGrilled and seasoned boneless chicken breast topped with house-made sauce of chopped vine-ripened tomato, garlic, lemon and basil, served with saffron risotto and sautéed spinach
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  • Florida Pompano "Pallardy"Pan-seared fresh pompano, sun-dried tomato cream sauce and crawfish tail meat, wild rice blend, crisp carrot ribbons, seasonal vegetable
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  • Gouda GrouperFresh 8 oz. Gulf grouper fillet, smoked Gouda ale béchamel with wild rice blend and seasonal vegetable
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  • Gulf GrouperFresh 6 oz. Gulf grouper fillet, lettuce, vine-ripened tomato, red onion, house-made zucchini pickles, spicy rémoulade, brioche bun
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  • Lobster RollChilled Maine lobster, fresh lemon juice, celery, shallots, mayonnaise, garlic butter toasted split-top bun
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  • Mahi-MahiBlackened mahi-mahi fillet topped with Florida citrus mango salsa, spicy remoulade, brioche bun
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  • Mahi-Mahi "Mr. Henry"Blackened fillet of mahi-mahi with green papaya slaw, charred corn salsa, garlic spinach
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  • Myakka Crispy ChickenExtra crispy boneless chicken breast tossed in our spicy Myakka hot honey sauce, topped with house-made zucchini pickles, white garlic sauce and mustard-based Delta slaw of red peppers, onions and golden raisins on a brioche bun
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  • Native SautéA mix of freshly sautéed portobello mushrooms, red onions, zucchini, squash, green beans, white wine and our house-made sauce of chopped vine-ripened tomato, garlic, lemon and basil, served over wild rice blend
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  • New York Strip 16 Oz.Aged minimum of 21 days, with roasted garlic mashed potatoes and seasonal vegetable
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  • Seafood RisottoPan-seared shrimp and sea scallops, butter-poached lobster claw, crawfish tail meat, saffron risotto, charred corn cream sauce and seasonal vegetable
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  • Shrimp Po' BoyButtermilk-marinated, crispy fried, spicy remoulade, lettuce, vine-ripened tomato, red onion, Amoroso roll
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  • Simply Grilled Grouper
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  • Soft-Shelled CrabSoft shell whole crab dusted in seasoned flour and flash fried, berbere seasoning, apple cider slaw, honey datil aioli, brioche bun
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  • Steelhead TroutPan-seared trout, datil pepper glaze, sweet potato purée, brown butter and balsamic crispy Brussels sprouts, herb oil
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  • The "1528" BurgerChargrilled ground short rib, brisket and chuck burger with Wisconsin sharp cheddar, jalapeños, pineapple jam, crispy onions, brioche bun. Named for the year Tocobaga natives in Tampa Bay first encountered Juan Ortiz, the 17 year old Spanish explorer whose life was spared by Ulele.
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  • Three Sisters Stuffed PortobelloOven roasted marinated portobello cap stuffed with fresh grilled zucchini, squash, corn, red onion, red pepper, sautéed spinach, cranberry beans, manchego cheese, wild rice blend, crisp carrot ribbons
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  • Water Works Meatloaf SandwichOur famous charred meatloaf with datil pepper Myakka honey barbecue glaze and Muenster cheese, steakhouse-mustard aioli, arugula and crispy tobacco onions served on a brioche bun
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  • Yellowfin Tuna Steak7 oz. yellowfin tuna blackened and seared to your preference, with avocado "Jimmychurri," sliced ripe mangoes and sautéed spinach
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Side

  • "Fuego" Street CornFire-roasted corn on the cob, seasoned and buttered
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  • Carrot RibbonsCrisp carrot ribbons, dusted in flour then fried, with honey datil aioli
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Dessert

  • Bourbon Butter CakeWith house-made Ugandan vanilla bean ice cream, whipped cream, blackberry
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  • Candied Bacon Maple Ice CreamCorn flake crust, Knob Creek crème anglaise, caramel, waffle crisp
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  • Coconut Ice CreamLightly toasted coconut ice cream, served in a coconut shell
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  • Flourless Chocolate TorteRaspberry port wine reduction, whipped cream, shaved white chocolate
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  • Gustavo's Ice CreamTwo scoops.
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  • Key West Key Lime StackBrûléed meringue, key lime sauce
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  • Pineapple Upside-Down Bread PuddingHouse-made toasted coconut ice cream, dark rum sauce
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  • Ugandan Vanilla BeanA true classic - vanilla bean ice cream made with Ugandan Gold vanilla beans
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  • Valrhona ChocolateA rich, decadent chocolate ice cream made with one of the best chocolates in the world
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