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Dinner Menu Features Nine New Entrees

November 9, 2018

Our talented new Chef Geoffrey Groditski, former Executive Chef for The University Club and The Fort, has been hard at work creating delicious new items to add to the Metropolitan dinner menu. Beginning in November, please look for the following new entrees, in addition to your regular faves: 

Chicken Pot Pie - Tender chicken in sherry cream sauce with carrots, mushrooms, red bell pepper, celery, and onions, topped with flakey puff pastry

Herb-Roasted Chicken - Roasted chicken breast/mashed potatoes/roasted chicken jus/chef vegetables

Bangers and Mash - Scottish bangers/champs potatoes/onion gravy 

Shrimp Etouffee – Cajun-spiced shrimp/tomatoes/bell pepper/celery/onion in a spicy sauce served over rice

Honey-Glazed Salmon – Pan-seared salmon glazed with honey and Chardonnay/winter succotash/wild rice

The Big Rib - A giant braised beef rib, smothered in coffee and bourbon BBQ sauce/mashed potatoes/chef vegetables 

Steak Frites - 10oz dry aged sirloin steak, topped with blue cheese veloutéand charred red onions/French fries

Fish and Chips - Classic battered cod filets/French fries/tartar sauce/cole slaw

Pork Schnitzel -Fried breaded pork loin topped with lemon beurre blanc/mashed potatoes/winter succotash 

We’d love to know your opinion about these new menu items. Post your reviews, photos and comments on our social media: 


Use the hashtag #metrobgmenu on all posts.

Thank you and bon appetit!