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