Metropolitan Grill Menu

Granny Smith apple slaw, European style citrus butter sauce

Cocktail sauce, lemon

Citrus soy glaze, house made chili oil, pineapple powder, roasted macadamia nuts

Smoky BBQ rub, classic red–hot Buffalo sauce, celery sticks, blue cheese dressing

Mesquite grilled, scallion spears, crispy onions

Mesquite grilled, melted cheddar & Swiss cheese, caramelized onions, house made Thousand Island dressing, lettuce & tomato. Served with fries

42 day dry–aged prime beef. Choice of baked potato, mashed potatoes, steak house fries or asparagus with béarnaise sauce

Mesquite grilled Prime top sirloin, mixed greens, pear tomatoes, Parmesan–peppercorn dressing, Oregon blue cheese, cherry radishes, red onion

Old Tom Gin, Dry Vermouth, Celery Bitters, Olive Oil, Blue Cheese Stuffed Olives

Mezcal, Green Chartreuse, Prickly Pear, Cinnamon, Lime

Campari, House Blended Vermouth, Blood Orange, Prosecco

Spiced Rum, Velvet Falernum, Passion Fruit, Lime (Contains nuts)

Apple Brandy, Madeira, Becherovka, Honey, Verjus, Bitters

MG Buffalo Trace Bourbon, Combier d'Orange, Rosemary Honey, Lemon, Lavender Bitters

Rittenhouse Rye Whisky, Amaro Nardini, Demerara, Cardamom Bitters

Wagyu Fat–Washed MG Eagle Rare, E3 Seasoning, Maple, Smoked Cinnamon Bitters

MG Woodford Reserve Bourbon, Carpano Antica, Peychaud's Bitters, Absinthe Rinse

Pear Reserve DRY Soda, Pear Cordial, Spiced Demerara, Verjus

Seedlip Grove 42, Blood Orange, Lime, Topo Chico.

Passion Fruit, Lime, Ginger Beer

German Style Pilsner, Seattle, WA

Pilsner, Hood River, OR

Hefe Weizen, Munich, DE.

Dirtyface Amber Lager, Leavenworth, WA

Mosaic Pale Ale, Seattle, WA

Manny's Pale Ale, Seattle, WA

Hazy L IPA, Seattle, WA

Mens Room IPA, Redmond, WA

Crikey IPA, Seattle, WA

Dry Irish Stout, Dublin, IE

Dry Irish Stout, Dublin, IE

Kick Step IPA, Seattle, WA

Especial Mexican Lager, Tacuba, MX

Non–Alcoholic Lager, Frankfurt, DE

Non–Alcoholic West Coast IPA, Sausalito, CA

Roasted hazelnut crust, honey brûlée. Served with raspberry coulis and Chantilly cream

Rich house made custard topped with a crispy caramelized sugar shell

Olympic Mountain Creamery uses only the freshest ingredients to custom make the flavors for the Metropolitan Grill. Ask your server for today's selection.

Layers of rich carrot cake and butter cream. Served with orange crème anglaise and Olympic Mountain Madagascar vanilla ice cream

Layers of rich, moist Devil's food chocolate cake filled with chocolate butter cream. Served with dark chocolate sauce and Olympic Mountain Madagascar vanilla ice cream

Three layers of rich, dense yellow cake, toasted coconut, white chocolate chips and frosted with a rich white chocolate icing. Served with raspberry coulis and Chantilly cream

Bananas sautéed with butter and brown sugar. Flambéed tableside with house blended rum. Served with Olympic Mountain Madagascar vanilla ice cream and caramel

Caffe Vita Cold Shot Espresso, Spiced Demerara, Aromatic & Orange Bitters. Spirit Free

Caffe Vita Cold Shot Espresso, Licor 43, Aromatic & Orange Bitters

Vodka, Dark Rum, Licor 43, Espresso Liqueur, Caffe Vita Cold Brew, Chocolate Bitters

Granny Smith apple slaw, European style citrus butter sauce

American Wagyu meatballs, creamy polenta, Parmigiano–Reggiano, Mama Lil's peppers, house made marinara

Citrus soy glaze, house made chili oil, pineapple powder, roasted macadamia nuts

Hazelnut romesco sauce, pickled shallot, capers, grilled crostini

Tenderloin, sherry mustard dressing, shallots, capers, quail egg, lavash

Cocktail sauce, lemon

Classic cocktail sauce

Oysters with Champagne mignonette

Rich lobster stock, heavy cream, Cognac

New England style

Gala apples, grape tomatoes, toasted hazelnuts, Point Reyes blue cheese, honey cured slab bacon

Whole romaine hearts, house made breadcrumb, shaved Parmigiano–Reggiano, Spanish white anchovies, Caesar dressing

Shaved fennel, sun–dried tomatoes, Marcona almonds, Garrotxa goat cheese, tomato vinaigrette

Anjou pears, Gorgonzola, candied walnuts, Dijon mustard vinaigrette

Pan seared, tasso ham succotash, corn puree

Mesquite grilled prawns, Dungeness crab, red onions, mushrooms, Parmigiano–Reggiano, alfredo, herbed breadcrumbs

Steamed asparagus, Yukon Gold mashed potatoes, lemon, drawn butter

Pan seared half chicken, wild mushroom Cambozola bread pudding, lacinato kale, pan jus

Mesquite grilled, Calvados morel maître d'butter, apple mostarda, Yukon Gold potato cake

Pine nut pesto, tomato, mushroom, summer squash

American Wagyu, served sliced

4 oz. each

4 oz. each

Lemon garlic scampi butter

Dungeness and King crab

Cracked peppercorns, green pepper demi–glace

Hazelnut romesco sauce

Jean-Paul Brun is the genius behind Terres Dorées. Gamay Noir is the perfect wine to bridge the gap between Pinot Noir and bolder red blends. Jean-Paul expertly crafts this wine from the Côte de Brouilly, a single area within the Beaujolais. Sitting at the base of Mount Brouilly, the vineyards have the perfect aspect to ripen Gamay Noir. This wine's flavor profile leads with tart blackberries, violets, and ripping minerals. There is a reason this wine is on our Sommelier Selections. One word, YUM! Recommended Pairings: Double R Ranch Top Sirloin, Snake River Farms Filet Mignon

Tenuta San Guido, makers of Sassicaia, the O.G. "Super-Tuscan", comes their second wine. Guidalberto blends Cabernet and Merlot artfully to achieve that welcoming Tuscan interpretation of Bordeaux blend. Sassicaia wrote the book on this style and have been awarded their own appellation in Tuscany. Overflowing with rich blackberry, cigar tobacco, cedar box, baking spice, and leather. Recommended Pairings: Snake River Farms Sirloin, Bone-in Heritage Pork Chop

A wine so good the named it twice. Numanthia helped put the Toro region on the map. For many years this area was regulated to Ribera del Duero's "westerly neighbor". Now many of the producers from this region have created a consistent style that separates it from being Ribera del Duero "ugly" cousin. Tinto de Toro is Tempranillo and Tempranillo with a punch, especially in the hands of Numanthia. Dark boysenberry, currants, contemplative mineral tones, with expressive bold finish. Recommended Pairings: Wagyu Meatballs, Roasted Bone Marrow, Double R Ranch Delmonico

Washington State is to Merlot as much as Pomerol is to Merlot, there I said it. As I duck and wait for the French to throw something at me, this Merlot speaks for itself. Made by Morgan Lee from Two Vintners and Covington Cellars. Block wines is owned by Paul Zitarelli from Full Pull Wines, an incredible online retailer in Seattle. The Merlot is sourced from Cadence and their Cara Mia Vineyard (see our feature). I have never known Ben Smith at Cadence to sell their grapes, this speaks volumes about Morgan's talents and Paul's persuasion abilities. One phenomenal Merlot, and to hell with Sideways! Recommended Pairings: Snake River Farms Skirt Steak, Double R Ranch Porterhouse

A perfect year paired with a classic Napa Valley winery produces an outstanding Cabernet Sauvignon. The District boasts some of Napa's best wineries, there is a reason many were drawn to. Perfect area to soak up the day's sun, ripening the grapes to perfection. This wine is dense cassis, black cherry, ripe dark raspberries, touches of leather, spice and a firm finish. One can't say much more about this Cabernet Sauvignon. Recommended Pairings: Chateaubriand, The Met "Long Bone" Ribeye

Citrus soy glaze, house made chili oil, pineapple powder, roasted macadamia nuts

House cured salmon, whipped cream cheese, hardboiled egg, capers, bacon

Slow roasted granola, Ellenos vanilla yogurt and fresh berries

Rich lobster stock, heavy cream, Cognac

Anjou pears, Gorgonzola, candied walnuts with Dijon mustard vinaigrette

Chopped romaine, ciabatta crouton, Parmigiano–Reggiano, Spanish white anchovies

Mesquite grilled Snake River Farms Spider steak, mixed greens, tomatoes, Oregon blue cheese, pickled shallots, Parmesan–peppercorn dressing

Slow roasted pork shoulder, home style potatoes, fried egg, pickled shallots, jalapeños and romesco sauce

Brioche bread in a French vanilla cream batter, honey butter, and Vermont maple syrup

Mesquite grilled, cheddar and Swiss cheese, caramelized onion, burger sauce, lettuce, tomato

Mesquite grilled Double R Ranch dry aged 10oz ribeye, sunny side egg, home style potatoes

Swiss cheese, caramelized onion, spinach, sun dried tomatoes, petite green salad

Onions and peppers

Smoky BBQ rub, classic red–hot Buffalo sauce, celery sticks, blue cheese dressing

Citrus soy glaze, house made chili oil, pineapple powder, roasted macadamia nuts

Mesquite grilled, melted cheddar & Swiss cheese, caramelized onions, house made Thousand Island dressing, lettuce & tomato. Served with fries

House made cocktail sauce

Mesquite grilled, scallion spears, crispy onions

Gin, Elderflower, Grapefruit, Lime, Sparkling Wine

Vodka or Gin, Dolin Dry Vermouth, Olives or a Twist

Bourbon, House Blended Vermouth, Angostura Bitters

Red or White