Dinner
TO START
METROPOLE BREAD SERVICE – 2
grilled focaccia, marrow butter
BLISTERED SHISHITOS – 14
honeyed goat cheese, smoked almonds, yuzu compressed apples, fig jam
OYSTERS – 18
pink peppercorn mignonette
CHICKEN LIVER MOUSSE TOAST – 14
grilled sourdough, shallot jam, harissa vinaigrette
RIBEYE TARTARE – 18
white soy cured egg yolk, spring onion, tempura
SALMON AND CRISPY RICE – 16
Szechuan tare, avocado, radish
GRILLED OCTOPUS – 14
‘nduja sausage, green tomatoes, Anson Mills grits
JACKFRUIT BBQ SHRIMP – 17
cashews, scallions, cilantro
SALAD
CAESAR SALAD – 13
baby romaine, breadcrumbs, plenty of parmesan
ROASTED BEETS SALAD – 14
whipped ricotta, apricot, pistachio dukkha
BABY KALE SALAD – 12
white peppercorn, Asian pear, pine nuts
ENTRÉE
SMOKED CHICKEN – 28
Piri Piri, smoked yogurt, pickled carrots
SEARED SEA SCALLOPS – 36
braised mustard greens, poached rhubarb, smoked buttermilk, dill
BLACK HAWK SMASH BURGER – 18
Worcestershire pickled red onion, pepper jack, gem lettuce, smoked mirepoix aioli
PORK LOIN “SCHNITZEL” – 28
pickled peppers, herb salad, fennel
GRILLED RIBEYE – 42
Swiss chard, smoked pea, charred cippolini, beef jus
ROASTED HALIBUT – 38
toasted breadcrumb, roasted garlic beurre monte, confit leeks\
SIDES
SMASHED YUKON GOLD POTATOES – 10
fried rosemary and parmesan
GRILLED CABBAGE – 10
black garlic and beer
ROASTED HEIRLOOM CARROTS – 12
Calabrian chili honey and fennel pollen
BLACK EYED PEAS – 12
ramps and gochujang