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Chef's Features

Tuesday, April 16, 2019



Bar Features

Bell’s Hopslam
Pungent blend of grapefruit, stone fruit and floral notes
in this Double IPA 10% ABV, 12 oz 6.50

Platform Brewing Tiki Tiki
A hazy brut style IPA. Collab with Free Will Brewing 7.4% ABV 6.50


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.

Kielbasa Rachel
Grilled kielbasa, cole slaw, Russian dressing and Swiss cheese on a toasted Bavarian pretzel roll 10.95

Smoky Chorizo Turkey Burger
Grilled 8 ounce turkey burger topped with chorizo sausage crumbles, smoked gouda cheese, cilantro aioli, lettuce, tomato on a toasted brioche roll 13.95




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

Chicken and Crab Cake Scampi
Sauteed chicken breast topped with lump crab cake and brie cheese in a white wine scampi sauce, served with crispy zucchini sticks and tomato basil rice 16.95

Roasted Garlic Baby Back Ribs
Baby back ribs brushed with roasted garlic butter and herb bread crumbs, served with truffle parmesan fries and cole slaw 19.95

Maryland Crab Ravioli
Blue crab and cheese filled ravioli, asparagus tips, sauteed mushrooms in a blush tomato cream sauce, shaved parmesan cheese 16.95




Strawberry Banana Bread Pudding
Fresh strawberries and bananas, vanilla infused custard, brioche bread, vanilla ice cream, caramel 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