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Chef's Features

Wednesday, July 18, 2018



Bar Features

.........................Susquehanna Shady Spot
A traditional lemon shandy – beautiful, refreshing, taste bud
tingling harmony 4.2% ABV 4.00

Ballast Point Aloha Sculpin IPA
A tropical oasis with bright and refreshing notes of mango,
pineapple, and guava 7% ABV 5.00


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.

Cheddar Apple Turkey Burger
Seared 8 ounce turkey burger, homemade sweet onion marmalade, crisp granny smith apples, melted aged cheddar, brioche roll 11.95

Italian Grilled Cheese
Genoa salami, capicola ham, sharp provolone, muenster cheese, pesto spread and grilled tomato on grilled brioche bread 10.95




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

Maryland Blue Crab Ravioli
Fresh pasta filled with Maryland blue crab, fresh
herbs and parmesan cheese, sauteed mushrooms,
asparagus tips, blush vodka cream sauce,
shredded parmesan cheese 16.95

Mediterranean Pine Nut Crusted Sea Bass
Sea bass filet, pine nut and pesto crust, served with spinach and roasted pepper risotto and sweet oven roasted tomatoes 16.95

Blackened Grouper Quesadilla Tacos
Flour tortillas with melted cheddar jack cheese, and white corn tortillas filled with caramelized onions and peppers, cilantro infused rice, blackened grouper filet and black bean and corn relish




Blueberry White Chocolate Bread Pudding
Poached blueberries and white chocolate chips, brioche bread, vanilla infused custard, vanilla ice cream, caramel drizzle, whipped cream 5.95

Toffee Crunch Blondies
Warm crunchy toffee and semi sweet chocolate chunk blondies. Served with vanilla ci e cream, caramel and chocolate sauce, whippe cream 5.95