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Chef's Features

Tuesday, June 18, 2019



Bar Features

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


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.

Crispy Key West Grouper Brioche
Crispy fried grouper filet, sriracha lime slaw, lettuce, tomato, tarragon aioli, toasted
onion poppyseed brioche roll 12.95




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

Dry Aged Black and Blue Rib Eye
28 day dry aged, Certified Angus Prime rib eye steak, Cajun rubbed and grilled, topped with blue cheese mousse and beer battered onion rings, served with roasted garlic mashed potatoes, grilled
asparagus 34.95
Metro Chicken and Ribs
Coffee dry rubbed St. Louis ribs with Sweet Baby Ray’s BBQ sauce drizzle, berry balsamic BBQ crispy half organic chicken, Cajun dusted fries and cole slaw 19.95

Brazilian Pacu Ribs
The pacu is a vegetarian and larger cousin of the prianha fish and these amazing ribs are lightly floured and flash fried, tossed in homemade citrus BBQ sauce
and served with white rice, seasoned black beans and sweet plantains 19.95

Coconut Crusted Grouper
Crispy sweet coconut crusted Florida grouper, served over mango and pineapple
infused rice with sweet plantains and honey mustard dipping sauce 16.95




Mixed Berry and Pineapple Bread Pudding
Fresh strawberries, blueberries and pineapples,
vanilla custard, brioche bread, vanilla ice cream,
caramel drizzle, whipped cream 5.95

Key Lime Pie with Mango Sorbet
Classic Key Lime custard, buttery graham cracker
crust, served with mango sorbet and garnished
with whipped cream and sliced strawberries 6.50

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