Meet Chef Ozzy Amelotti

Raised in Córdoba, Argentina, Chef Ozzy learned his first culinary skills from his mother. By age 8, he began working in a neighborhood restaurant, Bettini, earning his pay in ice cream and mortadella sandwiches. For the past 25 years, Chef Ozzy has cooked creative and delicious dishes in Chicago; delivering authentic Italian, Mediterranean, French, Spanish, and American cuisines. As the Executive Chef of The Metropolitan, he continues to showcase creative menus with fresh, innovative ingredients.

Shake Hands. Break Bread.

Blow out the candles. Pop the question. Revel in experiential dining with local flavor like never before. You and your guests always have a seat at our table.

Craftsman

Elevated Dining

Savor exceptional cuisine and upscale wines in Craftsman, an inviting atmosphere that pays homage to Frank Lloyd Wright and features an inventive wine display. The space offers spectacular city views of Chicago and is the perfect place for power dinners, personal and business entertaining, celebrations, and one-of-a-kind memories.

Frame

Day + Night Bar

Frame is our anytime, all-occasion place to eat, drink and relax. Meet for drinks and live entertainment, strike a pose in the photo booth or lounge in a cabana with tunes and a nightcap. It's Chicago's most cosmopolitan private bar.

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.