Dinner

Menu items are subject to change.

METROPOLE BREAD SERVICE – 4 pp
grilled focaccia, marrow butter

BLISTERED SHISHITOS – 16
honeyed goat cheese, local peachers, pistachio dukkha

OYSTERS – 18
pink peppercorn mignonette

TUNA CRUDO – 21
smoked strawberry, harissa aguachile, avocado

STEAK TARTARE – 18
white soy cured egg yolk, spring onion, tempura

SALMON AND CRISPY RICE – 16
Szechuan tare, avocado, radish

GRILLED OCTOPUS – 22
‘nduja sausage, green tomatoes, Anson Mills grits

JACKFRUIT BBQ SHRIMP – 23
cashews, scallions, cilantro

CAESAR SALAD – 16
baby romaine, breadcrumbs, plenty of parmesan

ROASTED BEETS – 16
whipped quark, apricot, radicchio

BABY KALE SALAD – 14
white peppercorn, Asian pear, pine nuts

SMOKED CHICKEN – 34
Piri Piri, smoked yogurt, pickled carrots

SEARED SEA SCALLOPS – 43
sage gremolata, butternut squash, blood orange, crispy prosciutto

BLACK HAWK BURGER – 22
fried shallots, white cheddar, gem lettuce, pickle, gochujang aioli

PORK LOIN “SCHNITZEL” – 31
pickled peppers, herb salad, fennel

GRILLED RIBEYE – 46
huckleberry perigeaux, creamed spinach and guanciale rillettes, charred cippolini

MARKET FISH – 36
“catch of the day”, grilled grits, carrot beurre blanc, leek

SMASHED YUKON GOLD POTATOES – 10
fried rosemary and parmesan

GRILLED CABBAGE – 12
black garlic and beer

ROASTED HEIRLOOM CARROTS – 12
Calabrian chili honey and fennel pollen

ROASTED CAULIFLOWER – 14
miso brown butter, urfa biber, parmesan