METRO Menu

Lump crabmeat mixed with sweet peppers, onion and sherry cream, breaded and pan fried. Sauce remoulade.

Seared chicken and andouille sausage tossed with peppers and onions and then simmered in spicy creole. Ladled over new orleans style dirty rice.

Oysters on the half shell covered with sauteed spinach, bacon and pernod, oven roasted and finished with sauce bearnaise.

Fresh scallops wrapped with bacon and oven roasted. Served with lemon dill caper dipping sauce.

Torn romaine greens tossed with asiago cheese, classic caesar dressing, herb croutons and roma tomato. Finished with anchovies. Add grilled chicken $14.00

Field greens, fresh mozzarella, roma tomato, basil, olive oil and balsamic. Finished with cracked pepper.

Mixed greens topped with crumbled feta, red onion, kalamata olives and sweet grape tomatoes. Tossed in lemon basil vinaigrette.

Fresh spinach, basil leaves, pine nuts and parmesan cheese. Dressed with infused olive oil and prosciutto.

Mixed greens topped with tomatoes, onion, avocado, monterey jack cheese, chorizo and fajitas style chicken. Served with honey lime dressing.

Chopped chicken with asian vegetables tossed with crisp wontons and almonds in ginger sesame dressing and laid on spring greens.

Baby greens topped with apples, pears, dried cherries, crumbled maytag bleu cheese and candied walnuts. Served with strawberry vinaigrette.

Grilled tuna laid on boston bibb lettuce with strawberries, ruby red grapefruit, mandarin oranges and red onion.

Try some of our chef crafted soup of the day.

Back ribs steam roasted with smoke flavor, brushed with zesty barbeque sauce and oven finished.

Frenched lamb rack dipped in rosemary garlic oil and grilled to your liking, laid over mint bordelaise.

Medallions of pork tenderloin seared to a medium and laid over caraway sauerkraut. Finished with hot bacon glaze.

Wild mushroom ravioli tossed in olive oil with sundried tomatoes, roasted red peppers, red onion, zucchini and garlic. Deglazed with white wine, finished with shredded parmesan.

Grilled strips of vegetable layered between lasagna noodles covered with house red sauce, ricotta and mozzarella cheese. Finished with parmesan.

Breast of chicken laid over sauteed spinach and topped with stewed garlic tomatoes, onion, kalamata olives and mushrooms.

Semi boneless quail dredged in herb infused olive oil, char grilled and finished with raspberry chambord sauce.

Wild mushroom ravioli tossed in olive oil with sundried tomatoes, roasted red peppers, red onion, zucchini and garlic. Deglazed with white wine, finished with shredded parmesan.

Strips of chicken sauteed in garlic oil with asparagus, broccoli, red onion and mushrooms tossed with penne pasta in a light and flavorful alfredo sauce.

Shrimp and scallops sauteed in hot garlic butter, deglazed with chardonnay wine, finished with parmesan and parsley.

Lobster meat sauteed with oyster mushrooms and shallots, tossed in house made four cheese sauce and bowtie pasta.

An array of grilled seasonal vegetable layered with lasagna, ricotta, mozzarella and cheddar cheese with traditional marinara.

Your choice of any shaved deli meat, ham, turkey, roast beef, genoa, capicola, chicken or tuna salad served on choice of bread with lettuce, tomato and cheese.

Tuna salad laid on grilled english muffins, topped with melted swiss and sauteed onions. Served with fresh fruit and cottage cheese.

House made chicken salad laid on two flaky petite croissants and served with fresh fruit and cottage cheese.

Shaved deli ham and turkey layered onto toasted white bread brushed with mayonnaise, swiss and cheddar cheeses, bacon, lettuce and tomato.

8ounces of choice ground beef grilled to your liking and laid on a toasted pretzel roll. Finished with lettuce, tomato and onion.

Sliced corned beef brisket laid on marble rye with aged swiss cheese, metro dressing and house made kraut.

Grilled alaskan salmon laid on toasted sourdough brushed with key lime mayon naise, pepper bacon, lettuce and sliced tomato.

Shaved genoa, capicola, pepperoni, provolone, black olives, romaine lettuce, pepperoncini and tomato all layered into a crisp italian roll and dizzled with red wine vinegar and olive oil.

Shaved prime rib grilled and laid on a toasted sammy tuscan roll with swiss cheese, caramelized onion and sharp horseradish sauce.

Slow roasted cuban style pork and smoked ham laid on a sammy tuscan roll brushed with yellow mustard. Topped with melted swiss and sliced dill pickle.

Strips of marinated grilled chicken laid on a sundried tomato basil tortilla with spring greens tossed in balsamic dressing, grape tomatoes, gorgonzola and mandarin oranges.

Grilled portabella mushroom cap laid on a toasted focaccia roll with roasted red pepper, zucchini, spinach and provolone cheese.

Roma tomato, olive oil, fresh basil, mozzarella and parmesan laid on a thin crust brushed with our house made pizza sauce.

A thin crust splashed with our house made sauce, topped with shredded mozzarella and cheddar.

Fresh sea bass potato chip encrusted, pan fried and finished with sauce beurre blanc.

Jumbo pike filet pan fried golden and finished with lemon brown butter and almonds.

Fresh cold water salmon broiled to perfection and brushed with door county cranberry mustard.

Jumbo prawns dipped in red chile oil and char grilled.

24 ounces of our house steak dipped in a flavorful marinade, rubbed with garlic and char grilled to perfection. Finished with cabernet shallot butter, sauteed mushrooms and onions.

An 8oz steer tenderloin filet seasoned and char grilled. Served with sauteed mushrooms and onions, auce bearnaise.

12oz Center cut of strip loin dredged in Italian bread crumbs and pan fried to a golden brown. Topped with house red sauce, mushroom caps and fresh mozzarella.

A center cut bone on 16oz rib eye steak seasoned heavy with cracked pepper, pan seared to your liking and finished with mushroom brandy cream sauce.

Wedges of sharp cheddar, creamy bleu and piccorino paired with artisan bread and crackers. Served with house infused basil and garlic oil.

Jumbo wings fried crisp and tossed in your choice of buffalo, hot garlic, sweet chili glaze or barbeque. Served with ranch dip.

A grilled slice of tenderloin, garlic chicken breast and a pan fried crab cake laid on silver dollar rolls brushed with pesto mayonnaise.

Bulled pork tossed in caribbean jerk spice, laid in flour tortillas and topped with cool pineapple salsa.

Boiled gulf shrimp and snow crab claws served in an iced martini glass with extra sharp horseradish cocktail sauce.

Ocean squid lightly breadcrumb dusted, served with metro blackberry brandy sauce.

Toasted tuscan bread topped with fresh mozzarella, roma tomato and sweet onion, tossed with fresh garlic, basil and virgin olive oil.

8oz of lean ground beef grilled to your liking, laid on a toasted roll and finished with lettuce, tomato, onion and pickle. Served with french fries.

Mariner pretzel served with wisconsin cheddar nacho flavored cheese dip, grained mustard and chipotle ranch.

A chef crafted combination of raoasted artichoke hearts, chopped baby spinach and a creamy three cheese blend garnished with fresh tomatoes. Served with house made bagel bites.

Thin crust splashed with house made pizza sauce, shredded mozzarella and cheddar. Add your favorite topping for $1.50 each. Sausage, pepperoni, mushrooms, onions, greens peppers, black olives, canadi

Two mini hamburgers or cheese burgers served with french fries

Three breaded chicken tenders served with french fries

Traditional macaroni and cheese served with a side a vegetable of the day

Grilled chicken breast, served with a side of pasta & the vegetable of the day

Pasta served with a marinara sauce & the vegetable of the day