Dinner

TO START

METROPOLE BREAD SERVICE – 4 pp
grilled focaccia, marrow butter

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

OYSTERS – 18
pink peppercorn mignonette

KAMPACHI CRUDO – 19
smoked strawberry, harissa aguachile, avocado

RIBEYE 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 – 17
cashews, scallions, cilantro

 

SALAD

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

HEIRLOOM TOMATO SALAD – 16
pickled shallot, urfa biber, whipped quark

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

 

ENTRÉE

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

SEARED HAKKAIDO SCALLOPS – 43
sweet corn and uni ragout, nori brown butter, potato chips

BLACK HAWK SMASH BURGER – 22
Worcestershire pickled red onion, pepper jack, gem lettuce, smoked mirepoix aioli

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

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

ROASTED MONKFISH – 36
sunflower, moho verde, meyer lemon

 

SIDES

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

GRILLED ASPARAGUS – 16
hollandaise, crispy olives