Metropolis Cafe

584 Tremont St
Boston, MA 02118

(617) 247-2931 | Online Ordering

Restaurant Opens at 5:30 PM
Open Soon
Appetizers

  • Belgian Endive with Smoked Bacon
  • With cave ripened roquefort and parsley.
  • Green Salad
  • With Parmesan crostini, toasted walnuts and dijon shallot vinaigrette.
  • Rope Grown Mussels
  • With toasted garlic, tiny tomatoes, basil and dry white wine.
  • Potato Gnocchi
  • With duck confit, brussel sprouts, truffle rosemary jus and parmiggiano reggiano.
  • Roasted Beet Carpaccio
  • With shaved fennel, honey, herb chevre crumble and natural vinaigrette.
  • Asparagus Tartare
  • With avocado, tomato, minced capers, aged balsamic and fried leeks.
  • Greek Aubergine and Courgette Soup
  • With Tzatziki, mint and virgin olive oil.
  • Arugula Salad
  • With toasted almonds, dried cranberries, chevre and tarragon citrus vinaigrette.
Beverages & Conveniences

  • Dasani Bottled Water (16.9oz.)
  • Canada Dry Ginger Ale (12oz. Cans)
  • Diet Coke (12oz. Cans)
  • 6 6 (6 cans of Coke and 6 cans of Diet Coke)
  • Disposable White Tablecloth
Main Course

  • Free Range Veal Scallopini
  • With caper beurre noisette and cauliflower leek gratin.
  • Pan Seared Hanger Steak
  • With Truffled Cottage Fries, Roasted Shallot Jus and Watercress Salade.
  • Rigatoni with Crumbled Fennel Sausage
  • With veal glaze, sweet marsala, and parmiggiano reggiano.
  • Risotto Simmered with Market Ingredients
  • With sweet butter and parmiggiano reggiano.
  • Herb Roasted Lamb Top Round
  • With a stewed root vegetable Barley Risotto and Lamb Jus.
  • House Made Tagliatelle
  • With tender braised beef, roasted butternut squash and carmelized pearl onions.
  • Horseradish Crusted Salmon
  • With warm cucumbers, creme fraiche, and salmon roe.
  • Metropolis Chicken
  • With oyster mushrooms, potato puree and savory pan drippings.
  • Pan Seared Silver Hake
  • With Vegetable Ratatouille, basil and lemon infused olive oil.
  • Seared Sea Scallops
  • With caramelized cauliflower quinoa pilaf, braised chard and dijon brown butter sauce.
Sides

  • Truffle Whipped Potateos
Vegetable and Farinaceous

  • Sauteed Escarole and Beans
  • With toasted garlic and parmigiano reggiano.
Vegetable and Farinaceous

  • Spring Vegetable Quinoa
Vegetable and Farinaceous

  • Sauteed Summer Beans
  • With shallots
Vegetable and Farinaceous

  • Cauliflower and Potato Gratin
  • With leeks and asiago cheese.
  • Sauteed Spinach
  • With toasted garlic and lemon.
  • Roasted Mushrooms
  • With French thyme and sea salt.
  • Truffle Whipped Potatoes
  • Sauteed Broccoli Rabe
  • With olive oil and chili flake.

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