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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!