 Summer is finally coming to a close, a crisp coolness is setting in and the trees are changing colors to warm reds and gold. Executive Chef Jeff Fournier at The Metropolitan Club is unveiling his new fall menu, melt-in-your-mouth New England Yankee Pot Roast, Roasted Butternut Squash Soup, and Baked Four Cheese Cannelloni. Join us on a crisp fall evening prior to a game or the theater; make sure to reserve a table near one of our three cozy fireplaces. You’ll be sure to find something on this wide-ranging menu that will warm your heart and soul.
Berkshire Pork Three Ways is one of the new entrees. Berkshire is a kind of pig that is native to England. The three styles of pork on the plate are braised pork shank, pulled pork, and pancetta with Peruvian lima beans. The pork shank is braised with veal stock, sambal sauce, mirepoix, thyme, and French brandy; the pulled pork is braised with soy, ginger, brown sugar and chicken stock. The pancetta is cooked with giant Peruvian lima beans and diced mirepoix, a rich, mouth watering combination.
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Asian Hanger Steak with napa slaw and cashew cigars is a new appetizer creation. The hanger steak is marinated in soy and ginger and seared along with green beans. The napa slaw is a crispy combination of napa cabbage, carrots, daikon radishes and red onion, seasoned with sesame oil, soy sauce, chili oil and lime juice. You’ll be in for a surprise when you taste the delectable cashew cigars, made by rolling miso and cashew paste in a wanton wrapper and deep frying. |
The Chopped Chef Salad, Yankee Pot Roast and Gold Lacquered Chilean Sea Bass are fast becoming our most popular dishes.
Click here to view The Metropolitan Club fall menu in its entirety.
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Try our Louisiana BBQ Shrimp appetizer; proceeds will go to the Red Cross to benefit victims of Hurricane Katrina.
Sunday night is Family Night at The Met. Come start off your busy week right; enjoy dinner with your family or watch the game. We are offering family style fare.
Join us this fall on Sunday mornings. Sunday Brunch is served from 11:30 am to 2:30 pm. Enjoy The Met's warm Danish Basket, The Egg Met Muffin or Upside-down Apple Pancakes.
Check out
MetEvents
for details on The Met's first wine dinner.
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The holiday season is just around the corner and your schedule will soon fill with celebratory parties and gatherings. At The Metropolitan Club, we’d like to invite you to celebrate with us at 1210 Boylston Street in Chestnut Hill. We will be open for lunch from the Monday after Thanksgiving through Christmas. An a la carte menu will be served in our dining room and the private rooms will be available for personal and business luncheons.
"As this is our first full holiday season, we weren't certain what to expect. Surprisingly, people are thinking about choosing that special place where they’d like to celebrate long before Labor Day. We are getting lots of calls for both lunch and dinner holiday reservations. So, to respond to our customer requests, we will be extending our hours to include lunch from Thanksgiving to Christmas" said Kathy Sidell Trustman, owner of The Metropolitan Club.
Reservations for holiday parties are welcomed! For more information, call 617.731.0600
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Have you ever wondered what it would be like to experience, first-hand, the energy filled kitchen of a busy restaurant?
Well, here’s your chance! Sit in our kitchen at The Chef's Table for an unedited and ultimate dining experience. Chef Jeff Fournier puts on quite a show. He will personally select your menu and walk you through course upon course of his delicious cuisine. And, we'll be delighted to arrange the perfect wine pairings to help you create an unforgettable evening. Here is a sample of a recent seven course tasting menu.
Menage a Trois Blanc, Folie a Deux, Napa, 2004
Olivier Leflaive, Champ-canet, 2000
Riesling, Andre Blanck, Alsace, 2004
Sauvignon Blanc, Attitude, Pascal Joliviet, 2004
Santenay, Clos de la Comme, Domaine F&D clair, 2001
Synchronicity, Meinert, South Africa, 2001
Beerenauslese, Gruner Veltliner, Austria, 2000
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The Met Bar’s inspiration arises from veteran bartender/ manager, Beau Sturm. Although now a dining room manager as well, Beau remains our bar visionary.
Most notably referred to as the “mad scientist” or “cocktail guru,” Beau is famous for muddling and mixing fresh ingredients to create original, flavorful and memorable libations. Beau explains, “I like to take a culinary approach to creating new drinks. I’m always heading to the pastry kitchen to bounce ideas around with Paige, our pastry chef. She’s brilliant and she is always giving me great ideas about flavors.” Beau goes on to say, “There’s a lot to know about combining flavors. For instance, raspberry and peach alone have certain distinctive flavors, yet mixing the two brings out a perfume in the peaches. Also, vanilla neutralizes acids. It’s like taking Paige’s fruit tart and translating it into a liquid form.”
Remaining faithful to The Metropolitan Club’s philosophy, The Met Bar offers cocktails spawned from classic ideas which we modernize with a unique twist. Evidence of this concept is apparent throughout every aspect of the restaurant from the modern décor to the varied and original menu items, contemporary wine list, attentive service, and of course, uniquely blended specialty drinks. Our distinct approach makes us much more than a traditional steakhouse.
Beau discovers the traditional way drinks are made and recreates them with a new twist. “This philosophy is so important because it separates us from other restaurants. We use the best possible ingredients: all fresh squeezed juices, in-season fruit, premium spirits and no artificial items.” Beau captures the philosophy of The Metropolitan Club by taking full advantage of a classic recipe and imbuing it with a fresh, creative approach. The inventive approach results in a fabulous new cocktail.
The Boss, a Metropolitan Club favorite, is at its core a traditional Manhattan. We reinvent it with high-quality ingredients: Michter’s Ten Year Rye Whiskey, Vya American Sweet Vermouth, Fee Bros. Orange Bitters, and a special maraschino cherry. (This soaked bing cherry was picked and seeded back in June and soaked in an Italian maraschino liquor.) Yum!
Another cocktail that uses this same philosophy is the Pomegranate Sour. Damrak Gin is poured over ice into a tall glass with The Met’s fresh sours (a mix of fresh squeezed lime, lemon and orange juices) and soda. It is finished with housemade pomegranate grenadine.
| The autumn season inspired Beau’s ingredients for The Met’s specialty drink menu, replete with applejack, pear nectar, cinnamon, ginger beer and honey. Visit The Met Bar to sample these delectable cocktails. |
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1210 BOYLSTON STREET . CHESTNUT HILL, MA . 02467
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