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Chef's Features

Sunday, October 21, 2018



Bar Features

Dogfish Head Punkin Ale
Full bodied brown ale, hints of pumpkin
and brown sugar. 7% ABV 4.00

Bell’s Octoberfest
Crafted as a flavorful seession beer and perfect for autumn. 5.5% ABV 4.00


Roasted Lamb and Cheddar Melt
Slow roasted leg of lamb, melted cheddar cheese, caramelized onions, horseradish aioli,
onion poppyseed brioche roll 11.95

Turkey and Pepperjack BLT
Shaved and grilled white meat turkey, applewood
bacon, lettuce, tomato, pepperjack cheese, chipotle
aioli, toasted brioche roll 10.95




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

Sweet Baby Ray’s BBQ Glazed Meatloaf
Housemade meatloaf, Sweet Baby Ray’s BBQ
glaze, served with loaded bacon and cheddar
mashed potatoes and buttered corn 14.95

Butternut Squash Ravioli
Squash and ricotta filled ravioli, sauteed asparagus tips, bacon cream sauce, parmesean cheese 13.95

Spicy Noodles with Crispy Shrimp
Rice noodles tossed in spicy Thai peanut sauce, julienne cut vegetables, tempura and crispy rice coated fried shrimp, sesame ginger drizzle 16.95




Sweet Potato and Marshmallow Bread Pudding
canilla infused custard, pumpkin ice cream, caramel
sauce drizzle, whipped cream 5.95

Chocolate Walnut Brownies
Chocolate chips and toasted walnut brownies, vanilla ice cream, caramel and chocolate sauces, whipped cream 5.95