Metro Grille menu

Three Onion Soup Gratin

A mixture of vidalia, bermuda, and white onions topped with provolone, swiss and fresh parmesan

Soup of the Day

Metro Grille Salad

Boston bibb lettuce, sliced roma tomatoes, asparagus, and baked croutons with cucumber-buttermilk dressing and sprinkled with goat cheese

Mozzarella Salad

With heirloom tomatoes marinated in balsamic vinaigrette with shaved pecorino and garlic herb toast points

Traditional Caesar Salad

Crisp romaine lettuce tossed in creamy caesar dressing with oven baked croutons and shaved pecorino romano cheese. Add chicken $12.00

Pan Oyster Stew

Select oysters sauteed, deglazed with sambucca, and finished with cream

Confit of Duck

With field greens, julienne red pepper, oyster mushrooms, white asparagus, and segments of orange tossed with fig orange vinaigrette

Mediterranean Chicken Salad

Marinated artichokes, roasted peppers, kalamata olives, roma tomatoes, garbanzo beans, and greens tossed with feta cheese dressing

Seared Sea Scallops

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

Macadamia Dusted Chicken Brochettes

With spicy kaffir lime peanut sauce and hearts of palm salad

Eggplant Napoleon

Pan fried eggplant with three cheeses, sauteed spinach, marinated roma tomatoes, and white bean relish

Lobster Spring Rolls

With citrus chili sauce and asian slaw

Bruschetta

Sliced toasted ciabatta bread with tomato basil, black olive tapenade, and white bean and saffron onion

Vietnamese Lettuce Wraps

With chili marinated flank steak and sesame noodle salad

Tuna Tataki

With sliced avocado and boniato chips over a salad of tatsoi and hearts of palm drizzled with chili oil

Grilled Blue Point Oysters

With fresh garlic and crisp pancetta drizzled with reduced balsamic vinegar

Metro Burger

8 oz. grilled hamburger topped with cheddar and bacon on toasted ciabatta roll

Reuben

Thinly sliced corned beef, sauerkraut, swiss cheese, and thousand island dressing on grilled rye bread

Roast Beef Wrap

On whole wheat tortilla with marinated artichoke hearts, sundried tomato mayonnaise, and crisp broccolini

Cuban Sandwich

Sliced roasted pork loin, black forest ham, swiss cheese, sliced pickle and whole grain mustard on a toasted french loaf

Turkey and Swiss

Oven roasted turkey breast with arugula and herb mayonnaise on toasted raisin walnut bread

Grilled Chicken Sandwich

On toasted sourdough with jalapeno mayonnaise, crisp bacon, red leaf lettuce, tomato, and avocado

Meatloaf

With chanterelle mushroom sauce served with yukon gold mashed potatoes and baby carrots

Herb Roast Chicken

With marinated artichokes and kalamata olives over pesto parmesan israeli cous cous

Seared Eberly Farms Organic Chicken Breast

Slow roasted tomatoes over chianti reduction with creamy risotto milanese, morels and asparagus

Grilled Pork Tenderloin

With espresso chipotle demi glace served over sauteed spinach and gnocchi pasta

Braised Short Ribs

In chianti sauce with truffle mashed potatoes and paysane vegetables

Flat Iron Steak Frites

With caramelized shallots au jus and cauliflower gratin

12 oz. NY Strip Steak

Grilled and topped with cabrales butter served over whipped potatoes and charred vidalia onion and arugula salad

Whole Wheat Linguini

With squash, grilled carrots, roasted garlic and peppers

Rigatoni

With sweet italian sausage, peppers and fennel

Beef Stroganoff

With chanterelle mushrooms and egg noodles

Grilled Vegetable Pave

Thin sliced roasted eggplant, carrots, zucchini and protobello layered with ricotta and mozzarella accompanied by red lentil coulis

Gnocchi with Summer Vegetables

Gnocchi sauteed with julienne seasonal vegetables in a light white wine herb sauce

Baked Seafood Pasta

Sauteed lobster, scallops and shrimp in a sherry tomato cream sauce crusted with grated parmesan and served with broccolini

Seared Stolt Sea Salmon

With maple-balsamic reduction, fennel confit, garlic potatoes, and sauteed chard

Sauteed Jumbo Shrimp

With tasso cream sauce over cheddar cheese grit cakes

Grilled Red Snapper

Over braised fennel, fingerling potatoes and sauteed spinach in a saffron broth

Georges Bank Cod Loin

Lemon crusted and broiled with charred grape tomato salsa, parsley potatoes, and broccolini

Seared Sea Scallops

With sauteed wild mushrooms, creamy herb risotto and micro green salad drizzled with a roasted garlic beurre blanc

Jumbo Lump Crab Cakes

Broiled and served with lemon caper beurre blanc, sauteed spinach and frites