Metropolitan Grill

SNACKS

Full-sized appetizers are designed for 4 - 5 people. Half-sized appetizers are designed for 2 - 3 people

• Shannon

  Lemon, sea salt and black pepper brined Tiger Prawns. Grilled lemons and limes. Roasted Horseradish cocktail sauce.

  • 2 pcUSD 8.50
  • 4 pcUSD 16.50

• Cotter Calamari

  Flour dusted baby squid tossed with lemon, garlic and parmesan. Red sauce condiment.

  • FullUSD 15.25
  • HalfUSD 9.75

• Flash Fried Spinach

  A Metro Legend! Crispy baby spinach, garlic, lemon, and Parmesan

  • FullUSD 15.25
  • HalfUSD 9.75

• Shaw-Some Dip

  3 cheese apple peppercorn supreme with grilled chicken, prosciutto, and sweet red onion. Served with salted caramel croutons, Parmesan crisps, and Fuji apple slices.

  • FullUSD 13.75

• Yoakam

  Apricot and aged balsamic-glazed filet and sirloin tips, with sweet red onions, and Provel crostinis

  • FullUSD 16.75
  • HalfUSD 11.75

• Fitchy...

  New Mexico Blackened rare Ahi Tuna, served on a Himalayan salt block, trio of Sriracha, balsamic, and wasabi sauces. General Bourbon infused pineapple condiment.

  • FullUSD 17.50
  • HalfUSD 11.50

• Katie Cakes

  Maryland Blue lump crab cakes on a bernaise plate, topped with lemon and Parmesan caramelized leeks, horse radish pickle slice.

  • FullUSD 15.50
  • HalfUSD 10.50

Pizza

• Liars Poker Pizza

  A fire roasted tomato concasse, garlic & basil grilled pizza crust layered with grilled chicken, Spanish chorizo sausage, bacon, topped with St Louis Provel cheese and fresh mozzarella.

  • FullUSD 17.75
  • HalfUSD 10.75

GREENS

• LacyUSD 8.75

  Mixed greens with smoked Gouda, carrot ribbons, apple corn pico, and toasted pepitas. Tossed in an apple cider vinaigrette, served on a curry hummus plate with salted caramel croutons.

• Cheri CharcuterieUSD 10.50

  Basil and roasted garlic Caesar dressing tossed with romaine ribbons and Parmesan. Served on a condiment board with Andouille, chorizo, Asiago, an olive medley, crostinis, and toasted pine nuts.

• TiffaneyUSD 10.50

  Iceberg wedge topped with our Goat cheese & Gorgonzola dressing, candied pecan, bacon & strawberry medley.

Hot Liquids

• Michelle

  A fire roasted tomato basil bisque, infused with roasted garlic cloves, Parmesan, and St. Louis Provel cheese.

  • CupUSD 6.50
  • BowlUSD 10.50

• DanUSD 14.50

  Spanish chorizo, shrimp, sweet corn, peas, sweet red onion, and saffron risotto swimming in a lobster stock.

SURF AND TURF

• Molina

  Yadi's Metro favorite: Grilled and seasoned beef tenderloin filet, topped with a Bearnaise Crab Cake, served on smoked salmon and prosciutto mac and cheese on a spicy garlic sauce plate.

  • 4 oz.USD 28.50
  • 6 oz.USD 35.50
  • 10 oz.USD 52.50

MOO...

All steaks served with smoked gouda mash and seasonal mixed veg

• Sinful Options

  • Sub Asiago/Bacon RisottoUSD 2.50
  • Add Asiago/Bacon RisottoUSD 5.25

• Skinny OptionsUSD 2.50

  Sub hazlenut oil fried brown rice with red quinoa and roasted vegetables, Carrot ginger puree plate.

Our Steak Sauce

• O'ReillyUSD 4.75

  Portobellos, Asiago, bacon, caramelized onions, Demi-glace

• Vespa StyleUSD 2.75

  Broken yolk sauce, fried egg.

In Herford we Trust

• Thompson BoysUSD 41.50

  Sous Vide cracked pepper & pint salt encrusted 10oz. barrel-cut filet.

• CaseyUSD 29.75

  6 oz. grilled petite filet

• Kiser

  NY Strip, grilled and topped with black truffle carne asada red chili onions and gorgonzola crumbles.

  • 16ozUSD 29.50
  • 8ozUSD 19.50

• Joel KarikhUSD 17.75

  Seared ½ pound Ribeye burger layered with Smoked Gouda & shaved NY Strip tossed with a bacon and Gorgonzola Demi Glace, served on a pretzel bun, with spicy black truffle fries plate.

Pasta

Guten-free Penne is available upon request.

• Dr. SharpUSD 23.50

  Fire Roasted Tomato Chicken Parmesan on a bed of Garlic supreme rigatoni, fortified with Asiago, Parmesan, and Provel.

• Dr. GUSD 25.75

  Garlic and parsley linguini tossed with baked lump blue crab flakes, topped with peppered butter, seared diver scallops, and a Champagne citrus finish.

• Dr. Swan 2.0USD 25.75

  Gnocchi pearls infused with cheese, tossed in a Andouille and sweet onion supreme, topped with spicy black truffle bacon-wrapped shrimp, stuffed with horseradish.

BY LAND AND BY SEA

All are served with smoked gouda mash and seasonal mixed veg.

• Sinful Options:

  • Sub Asiago/Bacon RisottoUSD 2.50
  • Add Asiago/Bacon RisottoUSD 5.25

• Skinny Options:USD 2.50

  Hazlenut oil fried brown rice with red quinoa and roasted vegetables, Carrot ginger puree plate.

Swimmers

• Father Andrew

  Lake Michigan Walleye, corn flour crusted topped with lemon parmesan flash fried basil. Citrus champagne plate, horse radish pickle condiment.

  • FullUSD 27.75
  • HalfUSD 18.75

• Janelle

  High temperature seared salmon, finished in a coconut miso poach, topped with caramelized leeks and soy pearls.

  • FullUSD 31.00
  • HalfUSD 22.00

• Erwin

  Blackened rare Ahi Tuna with a Bloody Mary reduction paired with rosemary butter seared scallops.

  • FullUSD 33.00
  • HalfUSD 25.00

• AprilUSD 29.50

  6oz cold-water lobster tail, citrus butter grilled and topped with a seafood garlic supreme with Tiger shrimp, Diver Scallops and baby squid.

Wool

• Fall Jennifer

  New Zealand Lamb Rack, braised in a black cherry & roasted herb ruby port wine, served with a carrot and mint jelly salsa.

  • FullUSD 36.00
  • HalfUSD 25.00

Porky

• Herzog

  Rueben marinated Tomahawk pork chop, finished on the grill, and topped with a currant and grilled apple sauerkraut.

  • FullUSD 26.75

Feathers

• Jesse

  Toasted pumpkin seed pesto encrusted airline chicken, topped with a fire roasted tomato, grilled apples, and Mozzarella ragout.

  • FullUSD 26.75
  • HalfUSD 18.50

Herbivores

• ShildtUSD 21.75

  Roasted red pepper, stuffed with cumin seasoned meatless grounds, roasted tomato, pepitas, hazelnut oil fried rice, and red quinoa. Sautéed Portobello plate, carrot ginger puree finish.

Desserts

• Nick

  Cubes of dense Champagne battered cake, layered with a citrus crème and blue berries, topped with a "Bada Bing Cherry" condiment

  • HalfUSD 6.00
  • FullUSD 11.00

• Big JUSD 10.00

  Our signature Sopapilla crusted cheesecake infused with agave, cinnamon, and Mexican vanilla. Paired with a salted caramel and pear mousse cake. Chocolate straw and candied orange peel garnish.

• ConnerUSD 10.00

  A crème brulle cosmopolitan: A traditional crème brulle in a martini glass with a raspberry stem

• GabeUSD 12.00

  A rich and decadent chocolate torte with a vanilla bean ice cream condiment.