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Chef's Features

Friday, May 24, 2019



Bar Features

Great Lakes Blackout Stout
A bold and dark Russian Imperial Stout 9.9% ABV 5.50

Dos Equis Lager Especial
A golden pilsner-style beer 4.2% ABV 4.25


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.

Crispy Salmon Burger
Homemade panko fried salmon burger on a crab cake crusted brioche roll, beer battered onion ring, lettuce, tomato, pepperjack cheese, chipotle aioli 14.95

Chicago Hot Beef Panini
Hot shaved roast beef, spicy pickled vegetables, garlic aioli on a grilled Cuban roll 11.95




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

Blackened Mahi Mahi Tacos
Seasoned and seared mahi filet, caramelized onions and peppers, cilantro infused rice,mango pineapple salsa, soft flour tortillas, served with steamed broccoli 16.95

Melanzana al Pecorino
Thinly sliced and egg battered eggplant, layered with housemade marinara, ricotta, fontina and parmesan cheeses and stuffed in a rosemary roasted portabello mushroom and served over angel hair
scampi 14.95
Sesame Tuna Tataki Bowl
Seared sushi grade tuna, served rare with jasmine rice, tempura asparagus, avocado,julienne cut carrots, green onion, sweet and poblano peppers, mandarin oranges, sriracha aioli drizzle, citrus wasabi dipping sauce 17.95




Toasted Walnut Bread Pudding
Toasted walnuts, brown sugar, cinnamon, vanilla custard, vanilla ice cream, caramel drizzle,
whipped cream 5.95

Key Lime Pie
Key lime custard, graham cracker crust, served with mango sorbet, strawberries, whipped cream 6.25

Reese’s PB Cup Cookie Sandwich Sundae
House baked Reese’s Peanut Butter Cup cookies, vanilla ice cream, rolled in chopped peanut butter cups, caramel sauce, whipped cream, fresh strawberries and a maraschino cherry 6.95