Ze Mean Bean Café

Welcome to the food! Here at Ze Mean Bean Café we’ve had a tradition of excellence surrounding our food since the café’s inception.

As the newest chef in this lineage, I have tried to raise even further the level of cutting edge cuisine the café has become known for. Our menu changes seasonally but retains the cuisine for which we are known best: Hearty Slavic fare! Classic pierogis, smoky goulash, and award winning borscht are among the favorites.

Beyond the Slavic aspects, I have searched local produce, artisan cheeses, and top quality meats to create dishes that reflect the changing of the seasons, the latest food trends, but most importantly, what’s interesting and different. In blending Old World techniques and concepts with new international flavors and unique ingredients we’ve created what’s been voted Baltimore’s Most Eclectic Menu.

In addition, we showcase our talented kitchen staff in our nightly specials as we collaborate on a daily basis to accent our menu with each cook’s creative flair. If brunch is what you crave, we serve what has been voted Baltimore’s Best Brunch (8 times !) every Saturday and Sunday morning with a menu that changes each weekend. If all that is not enough Bean for you, come try our Tuesday night Prix Fixe, Wine Dinners, the third Wednesday of each month, or our Slavic Night with dinner specials on Thursdays. Hope to see you soon.

APPETIZERS
UKRAINIAN BORSHT Root vegetables stewed in a sweet beet broth and topped with a dollop of sour cream. Served with toasted bread. 6. SLAVIC SAMPLER A fantastic introduction to our Slavic fare! One holupki, three pierogi (one of each type), one potato pancake topped with homemade applesauce, and a side of Polish kielbasa. 12. add 2 extra potato pancakes. 4. PIEROGI APPETIZER Four pierogi (Slavic dumpling) lightly sautéed in butter, stuffed with potato, sauerkraut, and sweet farmer’s cheese. Served with caramelized onions. 6. COMPOSED CHEESE COURSE Chef’s selection of cheeses. (market price)	HRIBY DIP Sautéed mushrooms simmered in cream and blended with fresh herbs, finished with sour cream and melted Gruyere cheese. Served with toasted bread points. 9. ROASTED PEPPER AND ASPARAGUS HOLUSHKI A Slavic staple! Homemade potato dumplings, braised cabbage, brown butter, fresh herbs, aspargus tips and roasted red peppers. 7. SEA SCALLOPS Seared sea scallops with port and currant marinated beet slaw. 13. KRUPNIK CRABCAKE 4oz. Maryland crabcake served with a spicy Polish honey vodka sauce over mache and asparagus. (market price)

SALADS Add grilled chicken breast (3.50) or grilled bistro steak (4.50) WARM CHEVRE SALAD Medallion of baked chevre, sun-dried tomato pesto, portabella cap and pine nuts served over greens with black currant vinaigrette. 11. BLACKBERRY AND ROQUEFORT SALAD Fresh blackberries, crumbeled Roquefort cheese, toasted walnuts, and cognac vinaigrette over baby field greens. 12. MACHE AND BEET SALAD Hydroponic mache lettuce dressed with porccini vinaigrette and crumbled Boursin, accompanied by marinated beet and currant salad. 11. WILD & GATHERED GREENS Ze house salad… greens with carrots, red onion, tomato and sherry vinaigrette. 6.

SLAVIC SIGNATURES Available all day CHICKEN KIEV Boneless chicken breast filled with garlic-herb butter. Accompanied by lyonnaise potato with glace de poulet and sautéed chef’s vegetables. 16. (suggested wine: Tyrell’s “Lost Block” Chardonnay, Australia, ’04) HOLUPKI (GOLABKI) DINNER Two plump cabbage rolls stuffed with ground beef, pork & rice in a light tomato sauce. Served with lyonnaise potato and chef’s vegetables. 12. (suggested wine: ARS Poetica Vulcano, Basilcata, Italy, 2004) HUNGARIAN GOULASH Braised beef tenderloin, onions, bell peppers, carrots and tomatoes, stewed with red wine and Hungarian Paprika, Served over homemade potato dumplings 17. (suggested wine: Sticks, Yarra Valley, Australia, ’04) PIEROGI DINNER Assortment of seven pierogi filled with potato, sauerkraut, and sweet farmer’s cheese. Served with chef’s vegetables and pickled red cabbage. 12. (suggested wine: Wente Riesling, California ’03) MAPLE PORK with HONEY & HORSERADISH Pork tenderloin marinated in maple vinaigrette and served with layered potato, beet salad, fresh vegetables and honey & horseradish glace. 20. (suggested wine: Sticks Pinot Noir, Yarra Valley, Australia, 2004) CRAB KLUSKI SLASKIE Crabmeat served with potato dumplings, asparagus, peppers, onion, fresh herbs, asparagus broth and bacon. 21. Vegetarian: no bacon or crab, add smoked tofu croutons. 18. (suggested wine: MAN Vintners Sauvignon Blanc, South Africa ’05)

CHEF’S SPECIALTIES available after 5:00 pm. SMOKED PAPRIKA SHORT RIBS Boneless beef short ribs braised in a smoked paprika broth served with whipped purple potatoes, grilled asparagus and smoky pan jus. 23. (suggested wine: Budini Malbec, Mendoza, Argentina ’03) DAR MORZA (GIFT OF THE SEA) Our chef's preparation of the freshest items the sea has to offer. (market price) ROSEMARY-PESTO LAMB Twin baby lamb chops rubbed with rosemary pesto, served with whipped purple potaotes and grilled asparagus. 24. (suggested wine: Rosenblum, Barrel Cuvée XXVIII, California, NV) FASOLA CAKES Pan fried chick peas infused with roasted peppers, red onions, olives and fresh herbs served with warm Chevre round, fresh vegetables and pomegranate reduction. 18. (suggested wine: MAN Vintners Sauvignon Blanc, South Africa ’05) SEARED SCALLOPS Seared sea scallops over pearl cous cous and grilled asparagus, finished with pomegranate sauce. 23. (suggested wine: Sanford Chardonnay, Santa Barbara County, 2005) KRUPNIK CRABCAKE Twin jumbo lump crabcakes served with creamy cous cous, grilled aspargus and finished with a spicy Polish honey vodka sauce. (market price) (suggested wine: Wente Riesling, California ’03)

LUNCH MENU all sandwiches served with side house salad. RUSSIAN REUBEN Oven roasted pork loin, braised red cabbage, Swiss cheese and stone ground mustard served on toasted rye bread. 9. (suggested wine by the glass: Wyndham Estates BIN 555 Shiraz, Australia, 2005) FRENCH DIP Sliced beef with caramelized onion and melted Gruyere on a baguette served with mustard au jus. 12. (suggested wine by the glass: Santa Julia Cabernet Sauvignon, Argentina, 2006) BELLA CIABATTA Whole roasted portabella, roasted peppers, sun dried tomato pesto, and herbed Boursin cheese on toasted Ciabatta bread. 9. (suggested wine by the glass: Castel San Pietro Pinot Grigio, Alto Adige, 2006) REMEMBER THE ALAMO? Grilled chicken breast, tomatoes, onion, greens, cheddar cheese, sour cream and chipotle barbecue sauce in a warm tortilla. 10. (suggested wine by the glass: Tyrrell’s “Lost Block” Chardonnay, Australia, 2004) POLISH ROLL Grilled kielbasa on a toasted baguette with spicy stone-ground mustard, caramelized onions, melted Gruyere, and pickled red cabbage. 10. (suggested wine by the glass: Santa Julia Cabernet Sauvignon, Argentina, 2006) KRUPNIK CRABCAKE SANDWICH 4oz. Maryland crab cake layered with greens, asparagus spears and a spicy Polish honey vodka sauce on Ciabatta bread. (market price) (suggested wine by the glass: Tyrrell’s “Lost Block” Chardonnay, Australia, 2004) THE COMBO Add a cup of our soup of the day with your sandwich. 3.50.


SUNDAY JAZZ BRUNCH Our award-winning Sunday Jazz Brunch menu changes weekly. Below is a sample of the variety of breakfast and lunch items offered each week. STARTERS SHRIMP BISQUE 8.00 Sherry infused shrimp broth with a silky cream finish. CHICKEN-CORN CHOWDER 6.00 Golden corn and roasted chicken in a hearty soup FRUIT PLATE4.50 A medley of fresh fruit PIEROGI APPETIZER 6.00 Four pierogies, lightly sautéed in butter & onions, filled with potato, sauerkraut, & sweet farmer’s cheese WILD AND GATHERED GREENS 6.00 Ze house salad. Mixed greens in a sherry vinaigrtte with julienne onion, carrots, and Roma tomato CHEF’S SPECIALTIES PESTO LAMB CHOPS 24.00 Twin seared lamb chops rubbed with rosemary pesto and served with parsnip puree and fresh asparagus. HUNGARIAN GOULASH 17.00 Braised beef tenderloin, onions, bell peppers, carrots and tomatoes, stewed with red wine, homemade potato dumplings and Hungarian paprika. SANDWICHES CHICKEN CIABATTA 10.00 Pan seared chicken breast with sun-dried tomato pesto, greens, and tomato, served on Ciabatta bread. ROASTED PORTABELLA WRAP 10.00 Roasted portabella, mixed greens, Roma tomato, Gruyere cheese and red onion in a tortilla wrap. THE SWEETER SIDE BLUEBERRY PANCAKES 9.50 Three buttermilk pancakes filled with fresh blueberries. BANANAS FOSTER FRENCH TOAST 9.50 Battered Texas toast grilled and served with caramelized banana rum sauce. COMBINATIONS THE POLISH COWBOY 10.00 Two buttermilk pancakes with maple syrup, scrambled eggs and grilled Polish sausage THE FRENCH CONNECTION 10.00 A wonderful combination of French toast, scrambled eggs and crispy smoked bacon BIG BOY COMBO 13.00 One pancake, a slice of French toast, scrambled eggs, Polish sausage, bacon, and a side of potatoes BENEDICTS & OMELETS All egg dishes accompanied by hash browned potatoes POLISH BENEDICT 12.00 A toasted English muffin topped with Polish kielbasa, two poached eggs and seasoned hollandaise sauce. CRAB BENEDICT 14.00 A toasted English muffin topped with jumbo lump crab meat, two poached eggs, and seasoned hollandaise sauce. STEAK BENEDICT 13.00 A toasted English muffin topped with teres major, two poached eggs, and seasoned hollandaise. CRAB OMELET 12.00 A fluffy three-egg omelet filled jumbo lump crab meat and Boursin cheese. PESTO AND OLIVE OMELET 9.00 A fluffy three-egg omelet filled with sun-dried tomato pesto, olives, and feta cheese. ASPARAGUS & MUSHROOM OMELET 9.00 A fluffy three-egg omelet filled with asparagus, wild mushrooms, and goat cheese. THE POLISH FARMER’S OMELET 10.00 A fluffy three-egg omelet stuffed with Polish kielbasa, caramelized onions and cheddar cheese. GRILLED APPLE OMELET 10.00 A fluffy three-egg omelet filled with, grilled apple slices, warm Brie, and toasted pine nuts. HERB SCRAMBLE 9.00 A three-egg scramble filled with bell peppers, fresh chopped herbs, and melted Gruyere cheese. STEAK AND SUNFLOWER EGGS 13.00 Eggs in a basket served with a bistro filet finished with a hollandaise sauce.