Dinner

Menu items are subject to change.

METROPOLE BREAD SERVICE – 3 pp
grilled focaccia, marrow butter

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

OYSTERS – 18
pink peppercorn mignonette

TUNA CRUDO – 21
smoked strawberry, harissa aguachile, avocado

VENISON CARPACCIO – 17
pastrami spice, kraut, pickled mustard seed, rye

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

GRILLED OCTOPUS – 23
‘nduja, green tomatoes, Anson Mills grits

JACKFRUIT BBQ SHRIMP – 21
cashews, scallions, cilantro

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

ROASTED BEETS – 16
whipped quark, apricot, radicchio

CITRUS SALAD – 14
arugula, meyer lemon vinaigrette, feta, candied walnuts

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

BRAISED SHORT RIB – 39
Ale-8, pommes puree, charred rappini, jus

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

SMASHED YUKON GOLD POTATOES – 10
fried rosemary and parmesan

CRISPY BRUSSEL SPROUTS – 12
black garlic molasses and beer mustard

ROASTED HEIRLOOM CARROTS – 12
Calabrian chili honey and fennel pollen

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