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Chef's Features

Wednesday, February 21, 2018



Bar Features

Sixpoint Brewery The Crisp (12oz can)
Old world meets new world. Bright pilsner malts meet Noble hop character. 5.4% ABV 3.00

Captain Lawrence Clearwater Kolsch
Clean, crisp, low bitterness. 4.8% ABV 4.00

Bell’s Hopslam
Pungent blend of grapefruit, stone fruit and floral notes
in this Double IPA 10% 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.

Chicken Shawarma Wrap
Marinated chicken in cumin, turmeric and fresh herbs, grilled and topped with lettuce, tomato and red
onion in a whole wheat wrap 9.95

Italian Grilled Cheese
Spicy capicola ham, fresh mozzarella, provolone, roasted peppers, pesto on grilled brioche bread with
a side of plum tomato marinara 9.95




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

Char Siu Pork Tenderloin
Cantonese style BBQ pork tenderloin served over shrimp and stir fried vegetables and steamed rice 14.95

Roasted Garlic Braised Lamb Chops
Braised New Zealand lamb chops, herb bread crumb crust, confit garlic spread, served with horseradish mashed potatoes, grilled asparagus 18.95

Chicken Penne Carbonara
Sauteed chicken breast, diced capicola ham, peas, vodka cream sace,
fresh parmesean cheese 14.95




ed Velvet Bread Pudding
Smooth red velvet and vanilla custard, brioche bread, vanilla ice cream, chocolate 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

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