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Chef's Features

Wednesday, December 13, 2017

 


 

Bar Features

Weyerbacher Berry Monks
Crafted in Easton, PA. A variation on the classic
Belgian Tripel, brewed with cranberries,
orange peel and ginger. 9.3% ABV 5.00

Victory, Festbier
Clear, copper red pour, malty and sweet with hints of toffee. A great Fall beer 4.00

Sandwiches

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.

Chicago Italian Hot Roast Beef
Shaved roast beef, provolone cheese, homemade pickled vegetables,
toasted brioche roll 10.95

Mediteranean Chicken Salad Sandwich
Poached chicken breast mixed with roasted garlic hummus and raisins, served on toasted wheatberry bread, lettuce, tomato, onion tzatziki sauce 9.95

 


 

Entrees

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

Homemade Salmon Ravioli
Fresh pasta, filled with Scottish salmon and fresh herbs, garlic and white wine cream sauce and served with grilled asparagus 15.95

Asian Tempura Monkfish
Crispy tempura fried monkfish filet, served over shrimp and stir fried vegetables and white rice, toasted sesame ginger sauce 16.95

Sweet Baby Ray’s Braised Pork Shanks
Slow cooked pork shanks, Sweet Baby Ray’s BBQ sauce, served with smokey and sweet heat beans, red skin potato salad and homemade cornbread 14.95

 


 

Dessert

Raspberry White Chocolate Bread Pudding
Poached raspberries and white chocolate chips, vanilla custard, vanilla ice cream, caramel sauce,
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