Metropolitan Grill
Features
Metropolitan Grill
Specialty Steaks
Starters
Metropolitan Grill
Featured American Wagyu–
Natural Beef
Ohmi Tartare* 23.
Japanese A–5 Ohmi strip loin, Dijon mustard, extra virgin
olive oil, shallots, pear, caper berry, red sea salt and
served with grilled potato loaf crostini.
Beet Salad 8.
Roasted local beets, frisée lettuce, pistachio, goat cheese,
Kurobuta bacon, Dijon vinaigrette.
Snake River Farms, Idaho
Snake River Farms is a family-owned business, which began over a
decade ago with a small herd of Wag yu cattle from the
Kobe region of Japan.
Granny Smith apples, fireweed honey, balsamic reduction
and grilled crostini.
The Wag yu bulls were crossed with premium American Black Angus
to form a proprietary herd that has developed into one of the finest
groups of Wag yu/Angus cross cattle in the U.S. Often referred to as
American Kobe Beef, this unique breed was bred specifically
to deliver the finest eating quality.
Entrees
Every step in the production process is strictly controlled to
ensure that this level of distinction is achieved.
Hazelnut Crusted Brie 12.
King Salmon* 44.
Simply grilled over mesquite served with lemon chive beurre blanc
and Yukon Gold mashed potatoes.
35 Day Dry Aged Chicago Cut
Top Sirloin, 18 oz.* 59.
Filet Mignon, 8 oz.* 65.
Mushroom Crusted Tenderloin* 57.
Large Filet Mignon, 13 oz.* 79.
Prime tenderloins coated in a porcini rub, grilled over mesquite
and served with a roasted wild mushroom cream sauce.
New York Strip Loin, 16 oz.* 74.
Grilled Swordfish 42.
The Met “Long Bone” Ribeye Steak 40 oz.* 120.
Grilled over live mesquite coals with lemon
butter sauce, artichoke and caper.
Prime Filet, 4 oz. &
American Wagyu Filet, 4 oz.* 64.
Buffalo Tenderloin* 49.
Prime Filet, 4 oz., American Wagyu Filet, 4 oz.
& Ohmi Filet, 4 oz.* 125.00
Wyoming grass fed buffalo, pan seared in Cajun spices.
Served with tomatillo salsa and cilantro crème fraîche.
Hokkaido Snow Wagyu Beef
The Japanese Black Wagyu cattle are raised at Chateau Uenae
Lake Farm, a private reserve in Hokkaido, which is the northernmost
part of Japan where it gets very cold. The cold climate is what
creates the unique meat quality and allows the beef to become as
delicate as a snowflake, thus the name Snow Beef. The cold also
lowers the melting point of the beef fat, which leads to an intense
sweet flavor in the meat. Only one to two heads of cattle are
harvested each month to ensure the highest quality of beef.
Hokkaido Filet 6 oz* 110.
Prime Filet, 4 oz., American Wagyu Filet, 4 oz.,
Ohmi Filet, 4 oz. & Hokkaido Snow
Beef Filet 4 oz.* 210.00
35 Day Dry Aged Top Cap Sirloin, 18 oz.* 66.
Ohmi Beef
Ohmi beef is arguably the best beef in the world. It has a higher level
of marbling than both the American Kobe and the Prime
and is graded on the Japanese marbling score.
These steaks have more monounsaturated fats and melts at room
temperature which make Wag yu beef part of a lower cholesterol diet
and adds extraordinary depth in flavor. It is more of a delicacy
in the realm of Foie Gras.
*Our steaks and seafood are cooked to order.
Consuming raw or under cooked meats and seafood may
increase your risk of food borne illness.
Ohmi New York. 6 oz.* 105.
THE BEST STEAK IN TOWN
THE BEST STEAK IN TOWN
— themetropolitangrill.com —
— themetropolitangrill.com —
Ohmi Filet. 6 oz.* 105.
Welcome to the
Metropolitan Grill
General Manager — Carmen Love
Dining Room Manager — Michael Vella Executive Chef — Stan Ross
Our pleasure is to serve you.
Appetizers
Dungeness & Alaskan
King Crab Cakes
Pear–jicama slaw, sweet chili
beurre blanc. 19.
Metropolitan Prawn Martini
Cocktail sauce, brunoise
vegetables, lemon. 23.
Raw Oysters on the Half Shell*
Champagne mignonette. 18.
Almond Crusted Scallops
Breaded with almonds and panko,
then seared golden brown and finished
with chive beurre blanc. 18.
Calamari
Sweet cherry peppers, saffron–roasted
red pepper aïoli. 15.
Metropolitan Thick Cut Onion Rings
Red curry ketchup. 14.
Prime Teriyaki Tenderloin Bites*
Scallions and orange supremes. 16.
Artichoke Hearts
Grain mustard aïoli. 14.
The Best Steak in Town
The full flavor of the beef at The Met is sealed in by the high heat of the
“Iron Wood of the World,” imported mesquite charcoal. This grilling method,
USDA Prime beef, our custom dry aging process and unsurpassed cutting
standards ensure juiciness, tenderness and flavor; the characteristics
for which a cut of beef is esteemed.
Choice of baked potato, Metropolitan mashed potatoes,
steak house fries or roasted root vegetables.
Prime New York Strip Loin*
16 oz. 69.
12 oz. 59.
Prime Top Sirloin*
14 oz. 44.
Prime Porterhouse*
Acclaimed combination of the most
tender and flavorful cuts of beef.
34 oz. 89.
25 oz. 77.
Rare
Red center,
very cool
Medium
Rare
Red, warm
center
Soups and Starter Salads
Iceberg Wedge with
Rogue River Blue Cheese
Gala apples, diced tomatoes, toasted
hazelnuts, Kurobuta bacon. 13.
Organic Baby Spinach
Petite mushrooms, toasted almonds,
bacon, jack cheese, honey
mustard vinaigrette. 11.
Clam Chowder
New England style. 9.
Maine Lobster Bisque
Rich lobster stock, heavy cream,
Cognac. 11.
House Field Greens
Anjou pears, Gorgonzola, candied
walnuts, Dijon mustard vinaigrette. 10.
Classic Caesar
Hand cut romaine hearts, garlic
croutons, Parmigiano Reggiano,
Spanish white anchovies, house made
Caesar dressing. 11.
French Onion Soup with
Swiss Emmentaler
Caramelized onions, beef and
veal stock, vermouth,
toasted crostini. 11.
Dinner Specialties
Bacon Wrapped Pork Chops with
Pancetta and Apple Cream
Dijon garlic marinade, Porcini
mushrooms and Granny Smith
apple–veal reduction. 42.
Metropolitan Vegetable Stack
Grilled baby zucchini, squash, eggplant,
red onion and portobello mushroom
topped with Emmentaler cheese,
baby carrots and roasted yellow
pepper sauce. 20.
Dungeness Crab Fettuccine
Wild mushrooms, snap peas, red onion,
Alfredo cream sauce, Parmigiano
Reggiano and Dungeness crab legs. 42.
Roasted Prawn Scampi
Lemon garlic butter,
fettuccine Alfredo. 42.
Metropolitan Grill Steak Salad*
Mesquite grilled American Wagyu
Metropolitan Grill cut, mixed greens,
pear tomatoes, parmesan–peppercorn
dressing, Oregon blue cheese,
cherry radishes and red onion. 29.
Cold Water Lobster Tail
Lemon, drawn butter.
Market Price
Prime Rib
Blackened Prime Rib*
Cajun crust.
12 oz. 47. 18 oz. 54.
The prime rib is a flavorful cut of beef because it is well marbled. Please, for your
enjoyment, order one of our great steaks if you want a leaner cut of beef.
A gratuity of 18% will be added for parties of seven or more.
Medium
Red center
Medium
Well
Pink
throughout
Well
Pink center
Very Well
No pink
Carved Table Side
Châteaubriand for Two*
Classic Cliff sauce, parmesan tomato crowns, mushroom caps.
24 oz. 139.
Double New York Strip for Two*
Courvoisier cream sauce, parmesan tomato crowns.
24 oz. 122.
Rack of Lamb for Two*
Dijon and herb crust, rosemary–merlot demi–glace.
22 oz. 82.
Seafood Additions
Roasted Scampi
With lemon garlic butter. 20.
Oscar Style
14.
Cold Water Lobster Tail
Market Price
Alaskan King Crab
With drawn butter. 38.
Cedar Plank Roasted
Wild Mushrooms 15.
Creamed Spinach 9.
Asparagus with
Béarnaise Sauce 11.
For the Table
Lobster Macaroni
and Cheese 16.
Roasted Poblano
Scalloped Potatoes 10.
Brussels Sprouts with
Kurobuta Bacon 17.
Yukon Gold Potato
Cakes with Crème
Fraîche and Chives 9.
Caramel Bacon 18.
sauces
Slow roasted resulting in the most tender, juicy and flavorful prime rib. Choice of baked
potato, Metropolitan mashed potatoes, steak house fries or roasted root vegetables.
Prime Rib*
Fresh horseradish, au jus.
12 oz. 45. 18 oz. 51.
Prime Delmonico*
Bone–in New York strip loin.
20 oz. 76.
Choice of baked potato, Metropolitan mashed potatoes,
steak house fries or roasted root vegetables.
Steakhouse Chicken
Herb roasted half chicken with
glace de poulet and served with
baby carrots and Yukon Gold
mashed potatoes. 32.
Alaskan King Crab
One pound of Alaskan King crab
merus legs served with lemon and
drawn butter. 72.
Prime New York Peppercorn Steak*
Cracked black pepper crust,
green peppercorn demi–glace.
16 oz. 71.
12 oz. 61.
Prime Filet Mignon*
13 oz. 72.
8 oz. 59.
Dungeness Crab Cocktail
Classic cocktail sauce.
Market Price
Seafood Sampler*
Chilled prawns, Dungeness crab legs, raw oysters on the half shell,
Alaskan scallops and chilled Maine lobster. 95.
Prime Boneless Ribeye Steak*
Met’s custom dry aged
boneless ribeye.
16 oz. 65.
Add to complement any of our great steaks.
Metropolitan
Steak Sauce
Horseradish
Cream Sauce
Classic Béarnaise
Blue Cheese
Fromage
Green Peppercorn
Demi–Glace
*Our steaks are cooked to order. Consuming raw or undercooked meats
may increase your risk of foodborne illness.
The Met Featured Cocktails
Tennessee Revival 12.
Featured Wines
Gentleman Jack whiskey, Solerno Blood Orange liqueur, Lillet
and lemon juice chilled and served up with orange zest.
Doloma 12.
Hornitos Reposado tequila, orange liqueur, fresh grapefruit juice,
lime and agave syrup served tall on the rocks, topped with
Schöfferhofer Grapefruit Weizen.
Chairman’s Sidecar 14.
Metropolitan Grill Eagle Rare Single Barrel, Cointreau, lemon juice,
served up with a sugared rim and lemon twist.
Caribbean Spiced Pear 14.
Bacardi 8 Year rum, St. George Spiced Pear liqueur, orange bitters,
served up with an orange twist.
Local Specialty Drafts
Maritime Pacific Old Seattle Lager
Seattle, Washington ABV 4.5% Pint 7
Pike Brewing XXXXX Extra Stout
Seattle, Washington ABV 7% Pint 7
7 Seas Brewing British Pale Ale
Gig Harbor, Washington ABV 5.4% Pint 7
Hellbent Brewing First Born IPA
Seattle, Washington ABV 6.5% Pint 7
The Metropolitan Grill
Cabernet Sauvignon Glass, 16.
2012 Walla Walla Valley
We are very proud to introduce our seventh vintage of our Metropolitan
Grill Proprietary Cabernet Sauvignon. This collaboration between
Winemaker Tom Glase and the The Met’s Wine Team is a beautiful
example of Cabernet Sauvignon from the Walla Walla Valley.
We were able to source our best fruit to date from two of
Balboa’s Estate Vineyards in Milton–Freewater, the wine shows
deep black and blue fruit on the nose, with a dense texture and long
silky finish. A larger percentage of Cabernet Franc in this year’s
blend and 18 months in Saury French oak add lovely
clove and spice notes to the wine.
We are thrilled to share this special wine with our
valued guests! 175 cases were produced.
Specialty Bottled Beers
Firestone Walker Sucaba,
Barrel Aged Barley Wine, 2015
California ABV 13.5% 20 oz. 28.
Freemark Abbey
Firestone Walker Parabola,
Barrel Aged Imperial Stout, 2015
California ABV 14% 20 oz. 28.
Ommegang "Three Eyed Raven"
New York ABV 7.2% 750ml 21.
The Lost Abbey “Santo Ron Diego” Ale
California ABV 12.5% 12.7 oz . 28.
Blue Mountain Cider
Estate Wine Sap Dry Cider
Oregon ABV 6.5% 22 oz . 14.
Freemark Abbey
Cabernet Sauvignon Glass, 23.
2011
Freemark Abbey is one of Napa Valley's oldest wineries settled right
in the heart of St. Helena. Freemark's powerful style of Cabernet is
tailored for our Snake River Farms American Wagyu steaks.
Six Knot Goldilocks Cider
Twisp, Washington ABV 6.5% 500ml 18.
Pyramid H7 Imperial IPA
Seattle, Washington ABV 9.5% 22 oz . 10.
Mark Ryan Winery
The Lost Abbey “Devotion” Ale
California ABV 6.25% 25.4 oz. 15.
Lindemans Framboise
Belgium ABV 5.2% 12 oz. 10.
Unibroue Blanche de Chambly
Belgian Style White Ale
Canada ABV 5% 750 ml 20.
Rochefort 10
Belgium ABV 11.3% 11.2 oz. 12.
Saison Dupont
Belgium ABV 6.5% 25.4 oz. 15.
Green’s Gluten Free Dry Hopped Lager
Belgium ABV 4.1% 16.9 oz. 8.
Traquair House Ale
Scotland ABV 7.2% 16.9 oz. 14.
Dogfish Head Raison d’Extra
Delaware ABV 17% 12 oz. 18.
Dogfish Head "120 Minute" Imperial IPA
Delaware ABV 18% 12 oz. 20.
The Dissident Red Blend Glass, 20.
2013 Columbia Valley
The 2013 Dissident offers aromas of Bing cherry, black plum,
cedar and subtle black pepper. Its blend of Cabernet Sauvignon,
Merlot and Cabernet Franc from Red Mountain carries great fruit
and oak notes while having elegant tannins matching perfectly
with our Double R Ranch Prime Delmonico.
Classic Martinis
Smoky Met Martini
Absolut vodka, a splash of Glenlivet 18 year old scotch
and an orange twist. 14.
Winner of the 6th Annual Martini Classic
Vesper
Tito’s vodka, Beefeater gin and a splash of Lillet. 14.
Dirty Standard Martini
Russian Standard vodka, a splash of olive juice
and two blue cheese olives. 13.
Manhattans
Met Manhattan
Metropolitan Grill Signature Woodford Reserve bourbon,
Carpano Antica vermouth, Absinthe, Peychaud’s bitters.
Served with an orange peel and brandied cherry. 14.
Angel’s Ruby Manhattan
Angel’s Envy bourbon, Fonseca Bin #27 Ruby Port, whiskey barrel
aged bitters, garnished with a brandied cherry. 14.
820 Manhattan
Bulleit bourbon, sweet vermouth, orange bitters and splash of
Rothman & Winter Orchard Apricot liqueur. 14.
Metropolitan Grill Specialties
Dinner
Light & Lovely
Botanist gin, St–Germain, grapefruit. Shaken and served
with a Champagne float. 12.
Juiciness, tenderness and flavor —
The Pear Lemon Drop
Grey Goose Pear vodka, triple sec, fresh made sweet & sour and fresh lemons.
Shaken and served up with a sugar rim and pear slice. 13.
Seelbach Cocktail
Metropolitan Grill Single Barrel Buffalo Trace, Cointreau, Angostura
and Peychaud’s bitters, topped with sparkling Brut. 13.
those are the characteristics for which
a cut of beef is esteemed.
We proudly serve Metropolitan Grill Prime
by Double R Ranch, a combination of our
exacting cutting standards, custom dry aging,
and Prime Double R Ranch beef from
Tanqueray 10 Negroni
Tanqueray No. Ten gin, Campari and Carpano Antica.
Shaken and served up with an orange twist. 13.
Washington State. Setting the new industry
Classic Beverages
of the plate presentation, every time.
Alcohol Free.
All of these classic beverages are prepared with the finest ingredients available.
Virgin Bloody Mary
Our house blend of tomato juice and spices. Garnished with
green olives and banana pepper. 5.
Citrus Mojito
Muddled orange, mint, house made sweet & sour, soda. 5.
standard for flavor, tenderness and center
We grill our steaks over live mesquite fire.
“I personally hand select each steak.
Simply put, this is the best beef available.”
Eric Hellner, Corporate Executive Chef
Metropolitan Punch
Ginger ale, cranberry juice, orange juice, lemon juice. 5.
Valet parking available after 5:00pm
Metropolitan Grill
Private Dining
For an intimate dinner for six to a lavish reception for 75, our private dining rooms
are perfect for your next celebration. Contact our Private Dining Coordinator,
Allison Carter at [email protected] to check availability of our private rooms.
820 Second Avenue
206-624-3287
www.themetropolitangrill.com
050415
For reservations or more information, please call (206) 624–3287
or go to www.themetropolitangrill.com.