Dining Menus
SHAREABLES
PARMESAN TRUFFLE FRIES (v) 14
fresh herbs, black pepper aioli
CRISPY CALAMARI 20
fennel, onions, sport peppers, loui's remoulade
PUGLIA HANDCRAFTED BURRATA (v) 22
focaccia toast, cracked black pepper, EVOO
STUFFED MUSHROOMS 16
house made pork sausage, cremini mushrooms, bechamel sauce,
seasoned breadcrumbs
CRISPY CAULIFLOWER (v) 14
thai sweet chili sauce, gochujang ranch
SOUP + SALAD + STARTERS
WEEKLY SOUP Cup 8 | Bowl 12
MINESTRONE DF VG Cup 8 | Bowl 12
northern beans, kidney beans, cabbage, potato, zucchini, ditalini pasta, parmesan cheese
LOBSTER BISQUE Cup 13 | Bowl 19
butter-poached lobster, crème fraiche sourdough crumb, chive oil
HOUSE SALAD (gf, df, vg) Small 12 | Large 16
mixed greens, cucumber, tomato, carrot balsamic vinaigrette
CAESAR SALAD (v) Small 12 | Large 16
romaine, brioche croutons, shaved parmigiano-reggiano
CHOP SALAD GF (v) 15
iceberg lettuce, black olives, avocado, tomato, hard-boiled egg,
creamy chive vinaigrette
STEAK SALAD* (gf) 36
little gem lettuce, asparagus, charred onion, roasted red pepper,
radish, blue cheese dressing
CRAB CAKE 25
broiled crab meat, saffron aioli, pepper drops, micro green salad
add to any salad
chicken 9, shrimp 10, tofu 7, grilled salmon 15, steak 17
HANDHELDS
*Choice of shoestring fries, club chips, or mixed greens, truffle fries +4
(GF bread available upon request)
add bacon or avocado to any sandwich +4
METRO SPECIAL Half 15 | Whole 20
daily sandwich + cup of soup
upgrade to a cup of lobster bisque +5
TURKEY CLUB 16
smoked turkey, ham, cheddar, lettuce, tomato, onion bacon, mayo,
sourdough
VEGGIE BURGER 17
seared meatless patty, chef's mushrooms, swiss cheese, crispy onions
CLUB BURGER 18
cheddar, lettuce, tomato, onion, brioche bun
CRAB ROLL 22
celery, garlic aioli, buttered new england roll
ITALIAN BEEF 22
roast beef, giardiniera, provolone cheese, beef au jus, crystal bread
CHICKEN CORDON BLUE 20
fried chicken, ham, swiss, dijonnaise, brioche
PLATES
STEAK FRITES* GF 36
prime skirt steak, shoestring fries, creamy horseradish
FAROE ISLAND SALMON* GF N 32
maple glazed carrot puree, salmon roe
SCALLOPS* DF GF 34
smoked shoyu, apple relish, quinoa, red endive
ALFREDO PASTA V 25
fettucine, broccoli, parmesan cheese
CORSICA BRAISED BEEF SHORT RIB 35
peppers, cippolini onions, kalamata olives, garlic
tomatoes, mashed potatoes
CHICKEN PICCATA GF 30
seared airline chicken breast, creamy risotto,
sauteed spinach
RATATOUILLE STOCK DF VG GF 24
medallion polenta, roasted eggplant, zucchini, yellow
squash, roasted pepper, fire roasted tomato sauce, basil oil
BUTCHER BLOCK
RIBEYE, 14 oz. 65
CENTER CUT FILET, 7 oz. 64
NY STRIP, 12 oz. 58
SAUCES 5
RED WINE DEMI
AU POIVRE
SHAREABLES 12
POMMES ROBUCHON (gf, v)
ASPARAGUS (gf, df, vg)
ROASTED MUSHROOMS (gf, v)
BRUSSELS SPROUTS (gf, v)
BITES
Available Tuesday - Friday 4 - 7 PM
Butcher's Board 12
featuring a selection of meats & cheese, served with seasonal jam,
pickled veggies, grilled bread
Bone-In Wings 10
plain, buffalo, or bbq, with ranch or blue cheese
Grilled Margherita Pizza 10
cauliflower crust, san marzano pomodoro, mozzarella, basi
Fish Tacos 3/ea.
breaded cod, red slaw, fresh jalapenos, flour tortilla
Sliders 5/ea.
choice of steak burger or beyond burger, caramelized onions,
creamy horseradish, brioche bun
Empanadas Criollas 7 / ea.
ground beef, hard boiled eggs, green onions, spices, chimichurri
Oysters on the Half 1 /ea.
sold by the half dozen, mignotte, lemon, tabasco
Choice of East or West Coast
add gin granita or fresh horseradish +2
HAPPY HOUR HEROES
Half-Priced Wines by the Glass
including somm selections
Red Sangria by Gothem Project 10
Chardy-Pardy White Sangria 10
Beers, Ciders, Seltzers 5
Metro-Ritas 9
milagro blanco, triple-citrus, agave add strawberries or
jalapeños +1
Chicago Handshake 10
Old Style Tall Boy + Malört
Melon Head 12
canteloupe syrup, bacardi white rum, lime, fresh melon
WHAT DAY IS IT?
TUESDAYS
Loaded Nachos 10
cheese, sour cream, pico de gallo, salsa verde, queso fresco,
cilantro
add chicken +8, steak +15, shrimp +10
WEDNESDAYS
Pub Night Smash Burger 10
onions, american cheese, pickles
Chicago Handshake 5
THURSDAYS
Pizza Night 14
pizzeta, roasted tomato, buffalo mozzarella, basil oil, basil leaves
Banfi Chianti Classico, 2021 40
FRIDAYS
Chef's Weekly Paella 28
vegetarian available upon request
POWER LUNCH | 35 Per Person
FIRST COURSE (CHOICE OF ONE)
LOBSTER BISQUE
butter-poached lobster, crème fraiche sourdough crumb, chive oil
SEASONAL SOUP
CAESAR SALAD (V)
romaine, brioche croutons, shaved parmigiano-reggiano
FEATURED SALAD
SECOND COURSE (CHOICE OF ONE)
SEARED SALMON* (gf)
lentils, green beans, roasted beets, micro greens
RATATOUILLE STOCK (df, vg, gf)
medallion polenta, roasted eggplant, zucchini, yellow squash roasted
pepper, fire roasted tomato sauce, basil oil
CHICKEN CHOP SALAD (gf)
iceberg lettuce, black olives, avocado, tomato, hard-boiled egg, creamy chive vinaigrette
STEAK FRITES* (gf) +5
prime skirt steak, shoestring fries, creamy horseradish
THIRD COURSE
FRESH BAKED COOKIES
SHAREABLES
STUFFED MUSHROOMS 16
house made pork sausage, cremini mushrooms, bechamel sauce,
seasoned breadcrumbs
CRAB CAKE 25
broiled crab meat, saffron aioli, pepper drops, micro
greens salad
PUGLIA HANDCRAFTED BURRATA (v) 22
focaccia toast, cracked black pepper, EVOO
CRISPY CALAMARI 20
fennel, onions, sport peppers, loui's remoulade
SOUP + SALAD
MINESTRONE DF VG Cup 8 | Bowl 12
northern beans, kidney beans, cabbage, potato, zucchini, ditalini pasta, parmesan cheese
LOBSTER BISQUE Cup 13 | Bowl 19
butter-poached lobster, crème fraiche sourdough crumb, chive oil
HOUSE SALAD (gf, df, vg) Small 12 | Large 16
mixed greens, cucumber, tomato, carrot balsamic vinaigrette
CAESAR SALAD (v) Small 12 | Large 16
romaine, brioche croutons, shaved parmigiano-reggiano
STEAK SALAD* (gf) 36
little gem lettuce, asparagus, charred onion, roasted red pepper,
radish, blue cheese dressing
add to any salad
chicken 9, shrimp 10, tofu 7, grilled salmon 15, steak 17
ENTREES
METRO SPECIAL | Half 15 | Whole 20
daily sandwich + cup of soup upgrade to a cup of lobster bisque +5
ALFREDO PASTA 25
fettucine, broccoli, parmesan cheese
SCALLOPS* 42
smoked shoyu, apple relish, quinoa, red endive
LAMB CHOPS* (gf) 46
roasted yellow squash, sweet potato, feta cheese,
tzatziki sauce
CHICKEN PICCATA (gf) 30
seared airline chicken breast, creamy risotto, sauteed spinach
FISH OF THE DAY* (gf) MP
simply broiled, beurre blanc, broccolini, pommes
robuchon
BUTCHER BLOCK
RIBEYE, 14 oz. 65
CENTER CUT FILET, 7 oz. 64
NY STRIP, 12 oz. 58
SAUCES 5
RED WINE DEMI
AU POIVRE
SIDES 12
POMMES ROBUCHON (gf, v)
ASPARAGUS (gf, df, vg)
ROASTED MUSHROOMS (gf, v)
BRUSSELS SPROUTS (gf, v)
STARTERS
CRAB CAKE 25
broiled crab meat, saffron aioli, pepper drops, micro greens salad
DES POIRE (gf, v) 28
port poach pear, lemon ricotta mouse truffle honey, mint
JUMBO SHRIMP SCAMPI (gf) 30
grilled lemon, white wine sauce, roasted elephant garlic
SOUP + SALAD
MINESTRONE DF VG Cup 8 | Bowl 12
northern beans, kidney beans, cabbage, potato, zucchini, ditalini pasta, parmesan cheese
LOBSTER BISQUE Cup 13 | Bowl 19
butter-poached lobster, crème fraiche sourdough crumb, chive oil
HOUSE SALAD (gf, df, vg) Small 12 | Large 16
mixed greens, cucumber, tomato, carrot balsamic vinaigrette
CAESAR SALAD (v) Small 12 | Large 16
romaine, brioche croutons, shaved parmigiano-reggiano
ENTREES
DIANEʼS BITES* 40
Chef Ozzy's twist on the classic steak diane seared filet mignon, creamy
brandy peppercorn sauce
LAMB CHOPS* (gf) 46
roasted yellow squash, sweet potato, feta cheese, tzatziki sauce
CURRY SCALLOPS* (n, gf) 42
roasted purple cauliflower puree, peanut butter panade, snow pea
pods, frisee, curry vinaigrette
ROASTED WHOLE RED SNAPPER* 52
truffle parmesan yucca fries, aji verde, grilled lemon
BUTCHER BLOCK
RIBEYE, 14 oz. 65
CENTER CUT FILET, 7 oz. 64
NY STRIP, 12 oz. 58
SAUCES 5
RED WINE DEMI
AU POIVRE
SIDES 12
POMMES ROBUCHON (gf, v)
ASPARAGUS (gf, df, vg)
ROASTED MUSHROOMS (gf, v)
BRUSSELS SPROUTS (gf, v)
**CONSUMING RAW OR UNCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS. PLEASE INFORM YOUR SERVER IF YOU OR ANYONE IN YOUR PARTY HAS FOOD ALLERGIES OR SPECIAL DIETARY REQUIREMENTS. ©INVITED INC. ALL RIGHTS RESERVED.
Dominique LeBlanc Beers
Director of Food & Beverage
Serving since 2020
About Dominique LeBlanc
Dominique grew up in the picturesque Hudson Valley area of NY. Her passion for food has been a part of her life, with her family having a French restaurant for seven years and growing up around the Culinary Institute of America, where she would later receive her Bachelor's degree in Culinary Arts. After graduating from the CIA, Dominique spent a year at Coach Farm learning how to make goat cheese, selling to some of the top restaurants in NYC. She moved to the Midwest to attend Purdue University, where she received her Master's of Science in Hospitality and Tourism Management. Before joining the Invited family, Chef Dominique worked for White Lodging at the Marriott in Indianapolis and Omni Hotels & Resorts in Indianapolis and Chicago. Her food philosophy is centered around honoring the ingredients and making fun, approachable food that will excite the palate and awaken the senses. You can find her cuddling up with her dog Stella and trying not to kill her plants in her free time.
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