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Chef's Features

Monday, January 21, 2019



Bar Features

Straub Amber Ale
A smooth, rich amber lager 4.1% ABV 4.00

Bells’ Oatsmobile
An approachable, unique session ale 4.3% ABV 4.00


Served with your choice of French Fries, Sweet Potato
Fries, Cole Slaw or Cup of Tomato, Cajun Chicken and
Corn Chowder, Soup of the Day or Garden Salad.

Turkey and Pepperjack BLT
Shaved and grilled white meat turkey, applewood
bacon, lettuce, tomato, pepperjack cheese, chipotle
aioli, toasted brioche roll 10.95

Bacon and Pepperjack Bison Burger
Extra lean, half pound, domestic bison burger, applewood bacon, pepperjack cheese, chipotle ketchup, lettuce, tomato, grilled onions, brioche roll 15.95




Served with your choice of Creamy Tomato, Cajun Chicken
and Corn Chowder, Soup of the Day or Mixed Green Salad.

Sweet Baby Ray’s BBQ Glazed Meatloaf
Housemade meatloaf, Sweet Baby Ray’s BBQ
glaze, served with loaded bacon and cheddar
mashed potatoes and buttered corn 14.95

Shrimp Penne with Crab Sauce
Sauteed Gulf shrimp tossed with sweet claw crab
sauce and penne pasta, topped with fresh tomato,
green onion and parmesean cheese 17.95

Grilled Mahi Mahi Tacos with Mango Salsa
Grilled mahin filet, mango pineapple salsa, lime infused guacamole, adobo creme fraische, soft flour tortillas 16.95




Chocolate Chip Cannoli Bread Pudding
Chocolate chips, vanilla and creamy riocotta custard, chocolate ice cream, chocolate drizzle,
whipped cream 5.95

Campfire S’mores Lava Cake
Graham cracker cake, smoked Callebaut chocolate
gnache center, marshmallow topping, vanilla ice
cream, chocolate sauce, whipped cream 6.50