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Chef's Features

Saturday, April 29, 2017



Bar Features

Devils Backbone, Vienna Lager
Rich ruby color, good malt aroma, light hops,
caramel notes (16oz draft) 4.00

Terrapin, Rye Pale Ale
Just a touch of rye but a true APA at heart.
Citrus notes with a great finish (16oz draft) 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.

Bistro Grilled Steak and Mushroom
Grilled flank steak, caramelized onions, mushrooms, brie cheese, balsamic greens on toasted house baked bread 11.95

Italian Chicken and Sausage Sub
Grilled chicken breast, spicy Italian sausage, melted provolone, garlic aioli, house baked bread 9.95




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

Porketta Roast
Slow cooked, herb encrusted, porketta roast, served over white bean ragu and topped with roasted garlic spinach, finished with pan gravy 16.95

Creole Catfish Scampi
Louisiana catfish filet, topped with shrimp and Ritz cracker crumb stuffing, baked and topped with buttery garlic Creole scampi sauce, served with Yukon Gold mashed potatoes and grilled
asparagus 16.95
Chicken and Cheese Tortellini
Sauteed chicken breast, mushrooms, fresh kale, cheese filled tortellini, tomato basil cream sauce, shaved parmesean cheese 13.95




Sticky Bun Bread Pudding
Cinnamon, brown sugar, brioche bread, walnuts,
cream cheese and vanilla custard, cinnamon bun
ice cream, caramel drizzle, whipped cream 5.95

Peanut Butter Pie with Salted Caramel
Peanut butter creme and chocolate layered with
salted caramel, brown sugar pastry crust,
toasted marshmallo meringue, shaved dark chocolate, crunchy pecans, served with chocolate ice cream, chocolate sauce, whipped cream 5.50