Metropolitan Grill

Crisp chopped romaine lettuce tossed with artisan ciabatta croutons, shaved Parmigiano-Reggiano, and traditional Spanish white anchovies in a creamy dressing.

An exquisite blend of fresh field greens tossed with sweet Anjou pears, crumbled Gorgonzola cheese, and candied walnuts, finished with a zesty Dijon mustard vinaigrette.

Tender organic baby spinach combined with shaved fennel, sun-dried tomatoes, crunchy Marcona almonds, and Garrotxa goat cheese, drizzled with a savory tomato vinaigrette.

Traditional New England style creamy chowder loaded with tender clams, potatoes, and savory aromatics, served hot.

Luxurious and velvety lobster stock infused with heavy cream and a splash of fine Cognac for an unforgettable depth of flavor.

Thick-cut, custom dry-aged Prime Double R Ranch beef from Washington State, expertly grilled over an open live mesquite fire.

A magnificent 34 oz dry-aged Prime Double R Ranch porterhouse, expertly grilled over live mesquite wood to peak flavor.

Expertly cut, custom dry-aged 25 oz Prime Double R Ranch porterhouse, masterfully grilled over live mesquite flames.

Our proprietary tender 13 oz filet mignon, custom dry-aged and grilled to absolute perfection over live mesquite.

A wonderfully tender 8 oz filet mignon from our proprietary dry-aged Prime Double R Ranch steak program.

Well-marbled 16 oz New York striploin, custom dry-aged and mesquite-grilled for a robust, savory profile.

Classic 12 oz New York striploin featuring unsurpassed cutting standards and custom dry aging, grilled over live mesquite.

Thick 14 oz top sirloin featuring our proprietary cutting standards and custom dry aging, grilled over open mesquite fire.

Richly marbled 16 oz boneless ribeye from our custom dry-aged Prime program, grilled over live mesquite fire.

Double R Ranch Prime Dry Aged 7 oz top sirloin, served with your choice of shoestring fries, mashed potatoes, or asparagus.

Snake River Farms Wagyu 8 oz butcher steak, served with your choice of shoestring fries, mashed potatoes, or asparagus.

Snake River Farms Wagyu 10 oz skirt steak, served with your choice of shoestring fries, mashed potatoes, or asparagus.

Double R Ranch Prime Dry Aged 10 oz ribeye, served with your choice of shoestring fries, mashed potatoes, or asparagus.

Snake River Farms Wagyu genetics combined with premium American Black Angus for unmatched flavor and marbling in a 10 oz filet.

Succulent 10 oz American Wagyu skirt steak celebrated for rich flavor and intricate marbling.

Thick 10 oz Manhattan cut striploin crafted from Snake River Farms top-quality American Wagyu beef.

World-renowned Ohmi beef filet prized for abundant marbling that melts at room temperature, cast-iron seared.

Extremely rare 6 oz Hokkaido Snow beef filet with delicate snowflake-like marbling from northern Japan.

Delicate 4 oz portion of rare Hokkaido Snow beef filet featuring exceptional snowflake marbling and tenderness.

Premium 6 oz Olive beef filet raised on Shōdoshima Island, fed pressed olives for incredible marbling and rich flavor.

Exquisite 4 oz Olive beef filet from Shōdoshima Island, seared to perfection to showcase its unique olive-fed marbling.

A delicious combination of Prime filet and American Wagyu filet, all cuts are 4 oz.

A trio of elite 4 oz filets featuring Prime, American Wagyu, and Ohmi beef.

Ultra-luxury tasting trio featuring 4 oz cuts of Snow, Ohmi, and Olive beef filets.

Bone-in New York strip prix fixe complete with starter, entree sides, and dessert choices.

Our most lean and tender cut prix fixe featuring starter, entree sides, and dessert choices.

USDA custom aged boneless ribeye prix fixe complete with starter, entree sides, and dessert choices.

Mesquite-grilled center-cut wild King salmon with lemon chive beurre blanc, including starter, sides, and dessert.

Herb-roasted half chicken prix fixe complete with starter, entree sides, and dessert choices.

Roasted American Wagyu top round with cheddar cheese, caramelized onions, herbed rondelé cream cheese on a fresh baguette, served with fries.

Hot roasted turkey, Havarti cheese, pesto aioli, tomato, and Kurobuta bacon on sourdough bread, served with fries.

Grilled and sliced New York strip open-faced on French baguette with caramelized onions, sautéed mushrooms, and sharp provolone, served with fries.

Grilled chicken breast, romaine, Jack cheese, tortilla strips, black bean corn salsa, and spicy Louie dressing.

Mixed greens, avocado, bacon, diced tomatoes, chopped egg, Point Reyes blue cheese crumbles, black olives, and Dijon vinaigrette, with chicken or bay shrimp.

Creamed spinach topped with sharp cheddar cheese for a rich and savory side dish.

A savory side of sautéed wild mushrooms tossed in herbed black garlic butter.

Fresh steamed asparagus spears served with a side of rich Béarnaise sauce.

Tender roasted baby carrots served over spicy harissa yogurt, garnished with crushed pistachio and feta cheese.

Luxurious lobster preparation served with bernaise sauce and asparagus tips.

Two jumbo prawns grilled to perfection and finished with lemon garlic scampi butter.

Cracked peppercorn crust topped with a rich green peppercorn demi-glace.

Rich Roquefort cheese sauce made with black pepper and cream.

Tuesday special pairing tomato basil bisque with a seafood-packed bay shrimp and Dungeness crab Louie salad.

Wednesday special featuring baked potato soup and chophouse meatloaf made with American Wagyu, pork, and Kurobuta bacon.

Thursday special with chicken noodle soup and tender braised Prime beef Stroganoff over egg noodles.

Creamy cheesecake on a roasted hazelnut crust with honey brûlée, raspberry coulis, and Chantilly cream.

Rich house-made custard topped with a crispy caramelized sugar shell.

Custom artisanal ice cream or sorbet crafted with the freshest ingredients by Olympic Mountain Creamery.

Layers of rich carrot cake and buttercream, served with orange crème anglaise and vanilla ice cream.

Dense yellow cake layers with toasted coconut and white chocolate chips, frosted with white chocolate icing and served with raspberry coulis.

Velvety chocolate ganache mousse cake finished with Chantilly cream and rich chocolate sauce.