Menus - MetroPrime Steakhouse

» Dinner
» Sunday Brunch

Dinner Menu:

STEAKS & CHOPS
DRY-AGED STEAKS - Ask your server about today’s dry-aged steak availability and pricing. Dry-aging is the oldest form of beef aging that adds remarkable depth of flavor and tenderness.

8OZ FILET MIGNON - Fork-tender, the name of this cut translates as tenderloin and is the end of the short loin. Served with sauce béarnaise. 35

8OZ METROPRIME CUT - Sitting between the short loin and the rump steak is the sirloin, less tender than the filet but makes up for it in flavor. Served with MetroPrime Steak Sauce. 22

PREMIUM ACCOMPANIMENTS
       Fresh Gulf Crabmeat & Hollandaise. 11
       Lobster Tails & drawn butter. 11

16OZ NEW YORK STRIP - Well-marbled, larger end of the short loin. Served with a brandied green peppercorn sauce. 42

14OZ PRIME RIB - The rib steak, cut from ribs six through twelve, slow roasted for tenderness and flavor. Served with fresh grated horseradish cream. 32

18OZ BONE-IN RIBEYE - A rib steak on the bone; prized among steak lovers for its marbling and flavor. Served with our house recipe Worcestershire. 42

APPETIZERS
SHRIMP COCKTAIL - Tender poached Gulf shrimp, chilled and served with our classically crafted cocktail sauce. 16

RAW BEAU SOLEIL OYSTERS - Our favorite sweet and salty Atlantic oyster served with Champagne Migonette. 13

FRESH CALAMARI - Atlantic Ocean day-boat squid, hand-breaded and fried crisp, served with our house-made marinara. 11

SMOKED SALMON FLAT BREAD - Atlantic salmon, dill-formage blanc, shaved red onion, fried capers. 11

ALL AMERICAN CHEESE PLATE - A changing selection of our favorite domestic cheeses.13

BUFFALO FRIED OYSTERS - Cornmeal crusted oysters tossed in hot sauce and finished with buttermilk-herb ranch and Point Reyes Blue Cheese crumbles. 12

OYSTERS ROCKEFELLER - Freshly shucked Apalachicola oysters topped with an indulgent concoction of fresh spinach, Béchamel and aromatic breadcrumbs. 12

CRAB LOUIE LETTUCE WRAPS - Marinated Gulf crabmeat, green goddess dressing, cucumber-tomato relish. 12
WAGYU SHORT RIBS - American Kobe Beef, Hoisin barbeque glaze with spicy Asian slaw. 11

BUTCHER’S BLOCK MEATBALLS - House- ground beef, veal, and pork, simmered in our marinara, topped with Parmigiano and sweet basil. 9

ALL AMERICAN CHEESE PLATE - A changing selection of our favorite domestic cheeses. 13

SEAFOOD
GULF FISH - Local sourced fresh fish with our chef’s seasonal preparation. 30

YELLOW FIN TUNA - Pan seared with wasabi potato purée, soy-glazed shitake mushrooms and sweet chili sauce. 32

SHRIMP & LOBSTER SCAMPI - Gulf shrimp, cold-water lobster, white wine, lemon, garlic, fresh herbs and tomato. 22

SPECIALTIES
BEEF WELLINGTON - Golden puffed pastry wrapped beef tenderloin and mushroom duxelle. 36

RACK OF LAMB - 12 oz. Colorado rack of lamb broiled, served with mint pesto. 35

BUTCHER’S BLOCK BOLOGNESE - with handmade Pappardelle pasta and toasted garlic bread. 24

VEAL MARSALA - Sweet Red Wine, Sautéed forest mushrooms and fresh local cream. 28

MP STEAK BURGER - Fresh ground beef, house baked bun, Lettuce, Tomato, Onion, aioli and Wickles. 13

SOUPS & SALADS
FRENCH ONION SOUP - Sweet caramelized onions simmered in our beef broth, finished with a splash of Calvados, topped with a hearty piece of crusty baguette and smothered with a thick slice of Gruyere. 9

CREAMY TOMATO BISQUE - San Marzano tomatoes simmered gently with sweet fennel and fresh cream, finished with fresh basil and buttery croutons. 8

ALE & CHEDDAR SOUP - Good People Brown Ale, aged sharp cheddar and house- smoked ham hocks with fried Wright Dairy cheese curds. 8

ICE BLOCK SALAD - Crisp iceberg lettuce topped with our buttermilk ranch, Nueske’s applewood smoked bacon, Point Reyes blue cheese, red onion and roma tomatoes. 9

CAESAR SALAD - Tender hearts of Romaine tossed with our classic Caesar dressing topped with ribbons of parmesan, fried capers and buttery croutons. 9

BEEF CARPACCIO SALAD - Black pepper crusted Wagyu beef, fresh horseradish vinaigrette, arugula. 11

SALAD NICOISE - Olive oil cured tuna, new potatoes, basil dijon vinaigrette, farm fresh egg, Nicoise olives, haricot verts, crispy shallots, butter lettuce. 13

SIDES
Loaded Twice Baked Potato. 7
Truffle Mashed Potatoes. 6
Hand-Cut Steak Fries. 5
Confit Hash Browns. 6
Beer Battered Onion Rings. 6
Local Creamed Kale. 6
Loaded Twice Baked Potato. 7
Truffle Mashed Potatoes. 6
Hand-Cut Steak Fries. 5
Confit Hash Browns. 6
Beer Battered Onion Rings. 6
Local Creamed Kale. 6
Saute´ed Forest Mushrooms. 8
Asparagus & Hollandaise. 8
Haricot Vert Amandine. 8
Lobster Mac and Cheese. 10
Honey-Lavender Glazed Carrots. 7

DESSERTS
BRULÉED BANANA SPLIT Wright Dairy vanilla ice cream, a caramelized banana, topped with salted caramel, chocolate ganache, roasted pineapple, toasted peanuts, Chantilly cream and Luxardo cherries. 10

CHOCOLATE SOUFFLÉ Baked to order and topped with chocolate Chantilly cream. (Please allow 25 minutes) 12

NYC CHEESECAKE A tall slice, shipped directly to us from Carnegie’s Deli in New York City. Served with strawberries and whipped cream. 10

CRÈME BRÛLÉE Traditional French burnt cream with fresh berries. 8

ICE CREAM SANDWICH Our chocolate shortbread cookies stuffed with Wright Dairy vanilla ice cream. 6

CHOCOLATE PEANUT BUTTER CRUNCH A pretzel crust topped with milk chocolate mousse and housemade peanut butter cream. 8

WHITE CHOCOLATE BREAD PUDDING Toasted buttery bread baked with a white chocolate vanilla bean custard and Rum Crème Anglaise. 8

BANANA BREAD NAPOLEON Two slices of Barbara’s Banana Bread filled with cream cheese icing, griddled and topped with Wright Dairy vanilla ice cream. 7

ALL AMERICAN CHEESE PLATE A changing selection of our favorite domestic cheeses. 13