Merus Grill (1180-1 Uptown Park Blvd)

Please contact the merchant for today's soup selection.

Homemade pickle relish and sugar-cured bacon.

Fresh pico de gallo and fried-in-house warm tortilla chips.

Fresh artichokes, seasoned in herb butter with rémoulade sauce.

Hickory smoked bacon, cheese, tomatoes, cucumbers, and rustic croutons.

Hand-cut with seasoned croutons and grated Reggiano.

Baby kale with napa cabbage, chopped bacon, peanuts, pulled rotisserie chicken, Parmesan cheese, and champagne vinaigrette.

Crumbled feta cheese, olives, tomatoes, pulled rotisserie chicken with champagne vinaigrette.

Artisan greens, pulled rotisserie chicken, chopped peanuts in a cilantro vinaigrette with peanut sauce.

Jumbo gulf shrimp, crisp iceberg lettuce with avocado, tomato, pine nuts, and Kiawah Island dressing.

Pan-seared, rare Hawaiian tuna, field greens, wasabi, cilantro vinaigrette.

We grind fresh chuck daily for our hand-patted burgers. Served with french fries.

Toasted egg-washed bun, served all the way with Tillamook cheddar. We grind fresh chuck daily for our hand-patted burgers. Served with french fries.

Ground beef tenderloin and ribeye, Tillamook cheddar, grilled onions, and Kiawah Island dressing. We grind fresh chuck daily for our hand-patted burgers. Served with french fries.

Thinly-sliced roasted prime rib au jus on a toasted baguette with creamy horseradish. We grind fresh chuck daily for our hand-patted burgers. Served with french fries.

Southern slaw, kosher dill pickle, and ranch dressing. We grind fresh chuck daily for our hand-patted burgers. Served with french fries.

French brasserie-style steak with french fries. We serve only certified Angus beef for our steaks and prime rib. our steaks are finished with maître d' butter. Steaks are cut in-house, seasoned and grilled in a 1,600° Montague broiler. We do not recommend, and will respectfully not guarantee, any meat ordered: "medium well" or above.

10 oz. barrel cut with pommes purée and seasonal vegetable. We serve only certified Angus beef for our steaks and prime rib. our steaks are finished with maître d' butter. Steaks are cut in-house, seasoned, and grilled in a 1,600° Montague broiler. We do not recommend, and will respectfully not guarantee, any meat ordered: "medium well" or above.

Aged and roasted on the bone, served au jus with Pommes purée. We serve only certified Angus beef for our steaks and prime rib. our steaks are finished with maître d' butter. Steaks are cut in-house, seasoned, and grilled in a 1,600° Montague broiler. We do not recommend, and will respectfully not guarantee, any meat ordered: "medium well" or above.

Pan-seared, wasabi mayonnaise, and Toro dipping sauce with Pommes puree.

Finished with white wine butter sauce, Pommes purée, and lemon and Reggiano broccoli.

Rubbed with signature crushed herbs, slow-roasted with Pommes puree.

Slow-cooked with plum creek BBQ sauce, with Southern coleslaw and french fries.

Please contact the merchant for coffee flavor selection.

Please contact the merchant for coffee flavor selection.

Toasted egg-washed bun, served all the way with Tillamook cheddar. We grind fresh chuck daily for our hand-patted burgers. Served with French fries.

Thinly-sliced roasted prime rib au jus on a toasted baguette with creamy horseradish. We grind fresh chuck daily for our hand-patted burgers. Served with French fries.

Artisan greens, pulled rotisserie chicken, and chopped peanuts in a cilantro vinaigrette with peanut sauce.

Crumbled feta cheese, olives, tomatoes, and pulled rotisserie chicken with champagne vinaigrette.

Baby kale with Napa cabbage, chopped bacon, peanuts, pulled rotisserie chicken, parmesan cheese, and champagne vinaigrette.

Homemade pickle relish and sugar-cured bacon.

Fresh pico de gallo and fried-in-house warm tortilla chips.

Fresh artichokes, seasoned in herb butter with remoulade sauce.

Hickory smoked bacon, cheese, tomatoes, cucumbers, and rustic croutons.

Hand-cut with seasoned croutons and grated reggiano.

Baby kale with Napa cabbage, chopped bacon, peanuts, pulled rotisserie chicken, parmesan cheese, and champagne vinaigrette.

Crumbled feta cheese, olives, tomatoes, and pulled rotisserie chicken with champagne vinaigrette.

Artisan greens, pulled rotisserie chicken, and chopped peanuts in a cilantro vinaigrette with peanut sauce.

Jumbo gulf shrimp and crisp iceberg lettuce with avocado, tomato, pine nuts, and Kiawah Island dressing.

Pan-seared, rare Hawaiian tuna, field greens, wasabi, and cilantro vinaigrette.

We grind fresh chuck daily for our hand-patted burgers. Served with French fries.

Toasted egg-washed bun, served all the way with Tillamook cheddar. We grind fresh chuck daily for our hand-patted burgers. Served with French fries.

Ground beef tenderloin and ribeye, Tillamook cheddar, grilled onions, and Kiawah Island dressing. We grind fresh chuck daily for our hand-patted burgers. Served with French fries.

Thinly-sliced roasted prime rib au jus on a toasted baguette with creamy horseradish. We grind fresh chuck daily for our hand-patted burgers. Served with French fries.

Southern slaw, kosher dill pickle, and ranch dressing. We grind fresh chuck daily for our hand-patted burgers. Served with French fries.

French brasserie-style steak with French fries. We serve only certified Angus beef for our steaks and prime rib. Our steaks are finished with maitre d' butter. Steaks are cut in-house seasoned and grilled in a 1,600° Montague broiler.

Barrel cut with pommes puree and seasonal vegetable. We serve only certified Angus beef for our steaks and prime rib. Our steaks are finished with maitre d' butter. Steaks are cut in-house seasoned and grilled in a 1,600° Montague broiler.

Aged and roasted on the bone, served au jus with pommes puree. We serve only certified Angus beef for our steaks and prime rib. Our steaks are finished with maitre d' butter. Steaks are cut in-house seasoned and grilled in a 1,600° Montague broiler.

Pan-seared, wasabi mayonnaise, and Toro dipping sauce with pommes puree.

Finished with white wine butter sauce, pommes puree, and lemon and reggiano broccoli.

Rubbed with signature crushed herbs, slow-roasted with pommes puree.

Slow-cooked with plum creek BBQ sauce, with Southern coleslaw and French fries.