Menus
Menus
Movie-Themed Menus
Bring your favorite films to life with menus inspired by the stories on screen.
Wicked: For Good Dinner
For the Wicked: For Good menu, every dish ties back to the Oz universe. From the colors of green and pink that swirl throughout the menu, to the sunflowers, grains, and sunchokes with Kansas origins, to the pumpkins, artichokes, and poppies direct from the pages of the books--this is a feast fit for the land of Oz.
$100/person
Planes, Trains and Automobiles Thanksgiving Dinner
Skip the stressful long hours of tending the oven this holiday and let the Metro take care of it all for you. We are offering a classic Thanksgiving meal: turkey, cranberries, stuffing, mashed potatoes, pumpkin pie and biscuits as soft and fluffy as warm pillows, and of course pumpkin pie. This meal will only be available for select reservations and only on Thanksgiving Day.
$125/person
Christmas Story Chinese Roast Duck Dinner
Whether the dog ate your turkey or you are away from your family this holiday, let Metro take care of you, Christmas Story style, with a Chinese-inspired banquet complete with whole roast duck. We will only be offering this for a limited number of reservations and only on Christmas Day, so book early or miss out!
$125/person
Seasonal Menus
Featuring fresh, locally-sourced ingredients, these menus change throughout the year, offering something new to enjoy with every visit.
Fall '25 Menu
At Metro, our signature menu rotates with the seasons and is influenced by what Chef Josh finds at the markets. Our fall menu features corn, stone fruits, heirloom tomatoes, wild mushrooms, and honey nut squash.
$100/person
About the Chef
Josh Guarneri
Josh was raised in a large Sicilian American family and developed a deep connection to food through cooking with his grandfather.
He trained in Michelin restaurants in New York, including April Bloomfield’s Breslin, later moving to Los Angeles to open Hearth and Hound and serve as executive chef at Bar Avalon. In California, he embraced seasonal cooking and collaborated closely with local farmers. Josh also dedicated time to the non-profit “No Us Without You”, supporting the hospitality community.
Now back in New York, he combines his passion for seasonal food and community-building through shared meals and great wine.
He trained in Michelin restaurants in New York, including April Bloomfield’s Breslin, later moving to Los Angeles to open Hearth and Hound and serve as executive chef at Bar Avalon. In California, he embraced seasonal cooking and collaborated closely with local farmers. Josh also dedicated time to the non-profit “No Us Without You”, supporting the hospitality community.
Now back in New York, he combines his passion for seasonal food and community-building through shared meals and great wine.