Ulysses Prime Steakhouse - Cocoa, FL

4 Japanese Kobe beef meatballs paired with a classic Mediterranean Tzatziki sauce and lemons.

USDA Prime filet mignon tips sauteed in a veal glaze with cognac, crimini mushrooms, and roasted garlic. Rested on a dollop of mashed potatoes.

Florida rock lobster tails in a savory soup with Amontillado sherry finished with heavy cream.

Sauteed with sauterne braised figs. Drizzled with a mandarin black pepper gastrique. Served on a date infused challah toast.

Wrapped in Parma proscuitto drizzled with a port wine reduction. Mesclun mix tossed in olive & balsamic vinegar topped with mango.

Thin USDA Prime filet mignon served with Greek marinated olives, mixed greens tossed in a horseradish vinaigrette, and pecorino Romano. Finished with a lemon basil oil.

4 jumbo white shrimp with house made fire roasted tomato cocktail sauce.

Mesclun greens tossed with roasted Vidalia onions, cherry tomatoes, red peppers and a green olive oregano vinaigrette.

Whole romaine leaves with pecorino Romano and Moroccan anchovies.

Baby spinach and aromatic Greek basil tossed with a warm balsamic fig vinaigrette, shaved parmesan and wrapped Parma proscuitto.

Roasted garlic, lobster stock and parmesan cheese lace our Arborio rice risotto.

Parma prosciutto, light cream and roasted garlic.

Greek roasted Potatoes with olive oil, lemon juice and oregano.

18 ounces of this USDA Prime cut.

26 ounce generous bone-in version of this USDA Prime cut.

10 ounce free range chicken cooked with roasted cherry tomatoes, cipollini onions, crimini mushrooms, white wine and goat cheese, with Parma proscuitto.

10 ounce local lobster tail. Sweet and creamy white meat with extraordinary tenderness. Served with roasted garlic Parmesan risotto.

Local and international inspired dishes. Always fresh and interesting.

Eggplant with roasted tomato, olive oil, thyme & oregano. Pitas made in house from chick peas and sage. Terrine of grilled vegetables with red wine vinegar.

10 ounces of USDA Prime filet mignon, the most tender cut of beef, ours only from the center.

10 ounces of USDA Prime filet mignon, the most tender cut of beef. Stuffed with roasted plum tomatoes, spinach, kalamata olives, and feta.

22 ounces of USDA Prime filet mignon, the most tender cut of beef, ours only from the center. The large cut broiled with the grain horizontally for a better crust is carved by our chef.

Earthy wine and fresh rosemary in veal glaze.

A Savory infusion of dark chocolate in veal glaze.

Bourbon laced through veal glaze with a touch of cream.

Orange hollandaise flavored with 150th anniversary Grand Marnier.

16 ounce all natural wagyu are source verified and grown in the U.S.A. Raised in the traditional Japanese method for Kobe, with a marble score of 8. Chef Juan recommends preparing Wagyu to medium rare or greater.

7 ounces of pure Japanese Wagyu steak. A5 is Japan's highest marble score, corresponding to 11-12, the top of the U.S. scale. With the intensity of the marbling, Chef Juan recommends preparing Kobe medium.

14 ounces of pure Japanese Wagyu steak. A5 is Japan's highest marble score,corresponding to 11-12, the top of the U.S. scale. With the intensity of the marbling, Chef Juan recommends preparing Kobe medium.

Aromas of fresh pineapple & mango. Citrus notes of orange zest that combine well with subtle aromas of honey & graphite

Flavors of ripe peach & lemon sorbet. Accented by intriguiing notes of wild herbs, concluding in a lingering finish

Apricot & white peach aromas with nuances of herb and lavender

Dry, elegant with a nice harmony of lively acidity & forceful tasty flavor

Golden delicious apples, with vanilla bean & white licorice flavors. A balance of anise, with a smoky white peach finish

Plum forward mix of red fruit aromas combine with vanilla notes. Potent, persisting tannins in a well-structured body

Supple red with focused flavors of black cherry, fresh herb & smoke. A plump texture and just enough tannins for grip

A very powerful wine with the structure of a Cabernet and the elegance of a Syrah. Notes of figs, plum & blackberry fruit

Supple and seductive, with aromatic of cherry spice and earth. Light weight to medium bodied, with food friendly acidity

Light effervenscence. Intense perfume of berries with penetrating aromas. Dry flavor that is full and harmonic

Trimbach Poire William Brandy, Pear Nectar & Pear Cider

Ty Ku Soju, Peach Schnapps & Orange Juice

Ty Ku Black, Malibu Rum, Midori Melon & Pineapple Juice

Grey Goose Vodka, Cointreau, Cranberry & Fresh Lime Juice

Cuervo Tequila, Triple Sec, Sour Mix & Fresh Lime Juice

Patron Silver Tequila, Cointreau, Sour Mix & Fresh Lime Juice

Stoli Vodka & Spicy Tomato Juice Mixture

Hennessey V.S., Cointreau & Fresh Lemon Juice

Bacardi Oakheart Spiced Rum, Peach Schnapps, Orange Juice & Grenadine

Aroma of citrus & litchi with a refreshing aftertaste, 6.5%

Full, malty body with a hint of fresh citrus, 6%

Blonde ale quadruple hopped for added spicy/grassiness with a dry, slightly bitter finish, 6.8%

The Gaelic for full bodied extra Irish stout, 6%

Known in Italian beer pariance as a doppio malto, 4.6%

Slightly sweet with slight citrus sourness 5%

A rich & robust ale with hoppy finish, warm red hue, 7.2%

Slightly sweet with slight citrus sourness, 5%

Slightly Sweet with a crisp, clean hop finish, 5.2%

Slightly sweet and malty, a touch of fruit, clean & crisp, 3.8%

Slightly sweet taste with notes of toasted grains & a hop finish 5%

European noble hop aroma, a clean, malty taste with a nice hop finish, 4.3%

Malty, slightly sweet and hoppy. Cocoa accents and oak finish, 10%

Trimbach Poire William Brandy, Pear Juice & Pear Cider

Ty Ku Black, Trimbach Poire William Brandy & Grapefuit Juice

Bacardi, Cointreau, Sour Mix & Orange Juice

Absolut Citron, Triple Sec & Lime Juice

Ketel One, Pucker Sour Apple & Buttershots

Stoli & Creme de Cacao

Grey Goose & Midori Melon

Ketel One, Pucker Sour Apple & Cointreau