A la Carte Kitchen Week 11: Lunch at the Metropolitan

For our last week of class, we went out on lunch at Metropolitan, an upscale New American cuisine restaurant.

We all got the Chef's menu, where we got to choose from the selected entree and desserts.

Appetizer plate: Pumpernickle bread, hummus, and housemade pickles (with Italian seasoning) the pickles were pretty good.

Soup: Shrimp Bisque. Well seasoned, great shrimp flavor! It was delicious.

For the entree, I got the Smoked mussels and Paprika potatoes with thyme-cream sauce and green olives. It was interesting combination, but very good. I liked the thyme-cream sauce, but those people with more conservative palates may find this a bit too strong.

For dessert, I got the Chef's choice sorbet trio: from left, Pomegranate-Margarita, Lime, Guava. The pomegranate was too sweet, the lime was really strong and tart, but the guava was SO GOOD!

Another person on my table got the churros. He's a big churros fan, but these turned out soggy--it should've been crispy on the outside, and moist on the inside. He was disappointed, but textures aside, he thought the flavor was really good.