| Macadamia Dusted Chicken Brochettes |
$9.00 |
With spicy kaffir lime peanut sauce and hearts of palm salad |
| Eggplant Napoleon |
$9.00 |
Pan fried eggplant with three cheeses, sauteed spinach, marinated roma tomatoes, and white bean relish |
| Tuna Tataki |
$11.00 |
With sliced avocado and boniato chips over a salad of tatsoi and hearts of palm drizzled with chili oil |
| Lobster Spring Rolls |
$9.00 |
With citrus chili sauce and asian slaw |
| Grilled Blue Point Oysters |
$12.00 |
With fresh garlic and crisp pancetta drizzled with reduced balsamic vinegar |
| Vietnamese Lettuce Wraps |
$10.00 |
With chili marinated flank steak and sesame noodle salad |
| Bruschetta |
$9.00 |
Sliced toasted ciabatta bread with tomato basil, black olive tapenade, and white bean and saffron onion |
| Three Onion Soup Gratin |
$7.00 |
A mixture of vidalia, bermuda, and white onions topped with provolone, swiss and fresh parmesan |
| Pan Oyster Stew |
$9.00 |
Select oysters sauteed, deglazed with sambucca, and finished with cream |
| Soup of the Day |
$7.00 |
|
| Mozzarella Salad |
$8.00 |
With heirloom tomatoes marinated in balsamic vinaigrette with shaved pecorino and garlic herb toast points |
| Traditional Caesar Salad |
$8.00 |
Crisp romaine lettuce tossed in creamy caesar dressing with oven baked croutons and shaved pecorino romano cheese. Add chicken $12.00 |
| Metro Grille Salad |
$7.00 |
Boston bibb lettuce, sliced roma tomatoes, asparagus, and baked croutons with cucumber-buttermilk dressing and sprinkled with goat cheese |
| Seared Sea Scallops |
$14.00 |
With a salad of bean sprouts, daikon, shredded carrot, julienne red peppers, cilantro, and rock shrimp croutons tossed in citrus soy vinaigrette over mizuno greens |
| Confit of Duck |
$13.00 |
With field greens, julienne red pepper, oyster mushrooms, white asparagus, and segments of orange tossed with fig orange vinaigrette |
| Mediterranean Chicken Salad |
$13.00 |
Marinated artichokes, roasted peppers, kalamata olives, roma tomatoes, garbanzo beans, and greens tossed with feta cheese dressing |
| Gnocchi with Summer Vegetables |
$17.00 |
Gnocchi sauteed with julienne seasonal vegetables in a light white wine herb sauce |
| Rigatoni |
$16.00 |
With sweet italian sausage, peppers and fennel |
| Beef Stroganoff |
$16.00 |
With chanterelle mushrooms and egg noodles |
| Whole Wheat Linguini |
$15.00 |
With squash, grilled carrots, roasted garlic and peppers |
| Grilled Vegetable Pave |
$16.00 |
Thin sliced roasted eggplant, carrots, zucchini and protobello layered with ricotta and mozzarella accompanied by red lentil coulis |
| Baked Seafood Pasta |
$25.00 |
Sauteed lobster, scallops and shrimp in a sherry tomato cream sauce crusted with grated parmesan and served with broccolini |
| Metro Burger |
$10.00 |
8 oz. grilled hamburger topped with cheddar and bacon on toasted ciabatta roll |
| Reuben |
$10.00 |
Thinly sliced corned beef, sauerkraut, swiss cheese, and thousand island dressing on grilled rye bread |
| Grilled Chicken Sandwich |
$12.00 |
On toasted sourdough with jalapeno mayonnaise, crisp bacon, red leaf lettuce, tomato, and avocado |
| Roast Beef Wrap |
$11.00 |
On whole wheat tortilla with marinated artichoke hearts, sundried tomato mayonnaise, and crisp broccolini |
| Cuban Sandwich |
$11.00 |
Sliced roasted pork loin, black forest ham, swiss cheese, sliced pickle and whole grain mustard on a toasted french loaf |
| Turkey and Swiss |
$11.00 |
Oven roasted turkey breast with arugula and herb mayonnaise on toasted raisin walnut bread |
| Flat Iron Steak Frites |
$22.00 |
With caramelized shallots au jus and cauliflower gratin |
| 12 oz. NY Strip Steak |
$28.00 |
Grilled and topped with cabrales butter served over whipped potatoes and charred vidalia onion and arugula salad |
| Grilled Pork Tenderloin |
$21.00 |
With espresso chipotle demi glace served over sauteed spinach and gnocchi pasta |
| Herb Roast Chicken |
$19.00 |
With marinated artichokes and kalamata olives over pesto parmesan israeli cous cous |
| Seared Eberly Farms Organic Chicken Breast |
$19.00 |
Slow roasted tomatoes over chianti reduction with creamy risotto milanese, morels and asparagus |
| Meatloaf |
$14.00 |
With chanterelle mushroom sauce served with yukon gold mashed potatoes and baby carrots |
| Braised Short Ribs |
$21.00 |
In chianti sauce with truffle mashed potatoes and paysane vegetables |
| Georges Bank Cod Loin |
$23.00 |
Lemon crusted and broiled with charred grape tomato salsa, parsley potatoes, and broccolini |
| Jumbo Lump Crab Cakes |
$27.00 |
Broiled and served with lemon caper beurre blanc, sauteed spinach and frites |
| Seared Stolt Sea Salmon |
$19.00 |
With maple-balsamic reduction, fennel confit, garlic potatoes, and sauteed chard |
| Sauteed Jumbo Shrimp |
$20.00 |
With tasso cream sauce over cheddar cheese grit cakes |
| Seared Sea Scallops |
$23.00 |
With sauteed wild mushrooms, creamy herb risotto and micro green salad drizzled with a roasted garlic beurre blanc |
| Grilled Red Snapper |
$21.00 |
Over braised fennel, fingerling potatoes and sauteed spinach in a saffron broth |
