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 (6 times in a row!) 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 and tender chicken 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 two extra potato pancakes 4. PIEROGI APPETIZER Four pierogi lightly sautéed in butter, stuffed with potato, sauerkraut, or sweet farmer’s cheese. Served topped with caramelized onions. 6. HRIBY DIP Assorted sautéed wild mushrooms simmered in cream and blended with fresh herbs, finished with sour cream and melted Gruyere cheese. Served with toasted bread points. 9.	LECZO A traditional Slavic staple! Homemade potato dumplings tossed with Polish kielbasa, sautéed julienne peppers, diced onions and paprika. 8. KRUPNIK CRABCAKE A 4 oz. Maryland crabcake served with spicy Polish honey vodka sauce over greens and asparagus. (Market price) Entree portion available. SEA SCALLOPS & BASQUAISE Seared sea scallops over a petite salad finished with a Polish kielbasa Basquaise. 13. CRAB HOLUSHKI Lump crab in a mix of sauteed cabbage and potato dumplings then garnished with squash strings, roasted peppers, fresh basil and brown butter. 11. COMPOSED CHEESE COURSE Chef’s choice preparation of cheese. (Priced individually)

SALADS add grilled chicken (3.50) or grilled bistro steak (4.50) WARM CHEVRE SALAD medallion of shallow-fried chevre, sundried tomatoes, roasted portobello cap and pine nuts on mixed greens tossed in a hazelnut viniagrette. 10. MACERTED BERRY SALAD Fresh berries tossed in Grand Marnier and served over fresh greens with crumbled goat cheese and honey Dijon balsamic vinaigrette 11. SZOPSKA SALAD Chopped European cucumbers, wedged tomatoes, julienne red onions, Kalamata olives and Feta tossed in white wine sherry vinaigrette served over field greens 11. WILD AND GATHERED GREENS Ze house salad... spring greens with carrots, red onion, tomato and homemade white wine tarragon vinaigrette. 6.

SLAVIC SIGNATURES Available all day CHICKEN KIEV Boneless chicken filled with traditional Kiev butter. Accompanied by chef's potato cake with glace de veau and sautéed chef’s vegetable. 15. HOLUPKI (GULUMKI) DINNER Two plump cabbage rolls stuffed with ground beef & rice in a light tomato sauce. Served with potato cake and chef’s vegetable. 10. HUNGARIAN GOULASH Braised beef tenderloin, onion, carrots and tomatoes, stewed with red wine and Hungarian paprika. Served over homemade potato dumplings. 15. PIEROGI DINNER Seven pierogi filled with potato & cheese, sauerkraut, and/or sweet farmer’s cheese. Served with chef's vegetables and pickled red cabbage. 10. MAPLE PORK WITH HONEY & HORSERADISH Pork tenderloin marinated in maple vinaigrette and served with duchess potato cake, warm apple slaw and honey & horseradish glace de veau. 20. WILD MUSHROOM & BUTTERNUT SQUASH GOULASH Chanterelles, black trumpet, porcini and roasted butternut squash goulash served with chef's vegetables and a smoked tofu & brie tart. 21.

CHEF'S SPECIALTIES Available after 5:00 pm TOMATO & SAGE SEA BASS WITH BUTTERNUT SQUASH Chilean sea bass marinated in tomato brine, seared and topped with sage butter stencil and served with candied shallot Israeli couscous, roasted butternut squash compote and balsamic glaze. 24. LOBSTER KUSKI SLAZKIE Lobster meat served with potato dumplings, asparagus, peppers, onion, asparagus broth and bacon. 21. Vegetarian: no bacon or lobster, add smoked tofu croutons. 18. BASIL CURED BLACK COD WITH SCALLOP BASQUAISE Basil cured black cod seared and served with sea scallops, Israeli couscous, and sauce basquaise and chef's vegetables. 24. CHILI & GINGER BRAISED SHORT RIBS WITH CASSAVA & CHAI Beef short ribs braised in a spicy chili and ginger court bouillon served with cassava crisp, chef's vegetables and frothy chai tea sauce. 21. ROASTED BISON WITH CHANTERELLE & SHALLOT CONFIT Bison hangar steak pan roasted and served with sauteed chanterelle mushrooms, shallot confit and duchess potato cake. 22. GAME HEN WITH APPLE DAIKON SLAW & BLACK CURRANTS Slow roasted game hen served wtih duchess potato cake, apple & daikon slaw and black currant glace de poulet. 21.

LUNCH MENU All sandwiches served with a side house salad.
RUSSIAN RUEBEN Oven roasted pork loin, braised red cabbage, Swiss cheese and stone ground mustard served on toasted rye bread. 9. FRENCH DIP Shaved aged beef with carmelized onion and melted gruyere on a baguette served with mustard au jus. 12. BELLA CIABATTA Whole roasted portobello, roasted peppers, sundried tomato and gruyere with herbed boursin dressing on toasted ciabatta bread. 9. Add grilled chicken breast 3.00 REMEMBER THE ALAMO? Grilled chicken breast, tomatoes, onions, mixed greens, cheddar cheese, sour cream and chipotle barbecue sauce in a honey wheat tortilla. 10.	KRUPNIK CRABCAKE SANDWICH 4oz. Maryland crabcake layered with field greens, asparagus spears and a Polish honey vodka drizzle on ciabatta bread. (market price) POLISH ROLL Grilled kielbasa on a toasted baguette with spicy stone ground mustard, caramelized onions, melted swiss, and pickled red cabbage. 9. BISTRO SANDWICH Grilled seasoned filet of aged beef topped with wine-plumped sun-dried tomatoes, red pepper spread and greens served on toasted sourdough. 11. THE COMBO Try a cup of our soup of the day with your sandwich 3.00 SANDWICH DU JOUR Daily selection served with mixed green side salad. (Priced daily)

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. APPETIZERS & SALADS CREAM OF POTATO WITH CHEDDAR SOUP 4.95 a creamy blend of red bliss potatoes and cheddar cheese CONSOMME OF YELLOW FIN TUNA 5.95 a light broth of fresh Atlantic Yellowfin Tuna with celery and shitake mushrooms FRESH BAKED BAGELS WITH RASPBERRY CREAM CHEESE 1.95 WILD ROASTED PETITE SUNBURST SQUASH SALAD 7.95 roasted baby sunburst squash over field greens with Parisian chevre cheese and finished with lemon-dill vinaigrette FRUIT MEDLEY 4.95 a selection of assorted melon, pineapple, and fresh blueberries PIEROGI APPETIZER 5.95 four pierogis, lightly sautéed in butter & onions, filled with potato and cheese, sauerkraut, & sweet farmer’s cheese CHEF’S SPECIALTIES CHARDONNAY POACHED KING SALMON FILET 18.95 served with cous-cous pilaf, Peruvian asparagus spears, finished with smoked paprika-lime sauce SEARED MEDALLIONS OF PORK TENDERLION 20.95 served with mixed roasted fingerling potatoes, petite sunburst squash and Genovese pesto SANDWICHES MONTE CRISTO 10.95 two slices of French toast with grilled polish ham and Gruyere cheese, served with maple syrup BISTRO SANDWICH 10.95 grilled Teres Major filet, on sourdough bread with basil pesto, red onions and sun-dried tomatoes THE SWEETER SIDE BLACKBERRY-VODKA FRENCH TOAST 8.95 vanilla flavored French toast made with cinnamon and nutmeg, topped with vodka infused blackberry coulis STRAWBERRY ALMOND PANCAKES 8.95 three buttermilk pancakes filled with sliced strawberries and toasted almonds COMBINATIONS THE POLISH COWBOY 8.95 two buttermilk pancakes with maple syrup, scrambled eggs and grilled Polish sausage THE FRENCH CONNECTION 8.95 a wonderful combination of French toast, scrambled eggs and crispy smoked bacon BIG BOY COMBO 10.95 one pancake, a slice of French toast, scrambled eggs, Polish sausage, bacon, and a side of potatoes HEALTHY BREAKFAST 9.95 grilled turkey bacon, scrambled egg beaters, low fat yogurt, granola, and fresh fruit BENEDICTS & OMELETS all egg dishes accompanied by hash browned potatoes & toasted bread. substitute eggbeaters or egg whites for $1. POLISH BENEDICT 10.95 a toasted English muffin topped with smoked Polish ham, two eggs and seasoned hollandaise sauce. ZE MEAN BENEDICT 12.95 a toasted English muffin topped with aged beef, two poached eggs, and seasoned hollandaise sauce CRAB BENEDICT 14.95 a toasted English muffin topped with jumbo lump crabmeat, two poached eggs, and seasoned hollandaise ROQUEFORT & MUSHROOM OMELET 8.95 a fluffy three-egg omelet filled with Roquefort cheese and wild mushrooms SMOKED SALMON OMELET 11.95 a three-egg omelet topped with smoked salmon, feta cheese and capers RED BLISS & IRISH CHEDDAR OMELET 7.95 a three-egg omelet filled with sliced red-bliss potatoes and Irish porter cheddar SOUTHWEST OMELET 7.95 a fluffy three-egg omelet with house-made tomato salsa, grilled white corn and pepper-jack cheese THE POLISH FARMER’S OMELET 8.95 a fluffy three-egg omelet with Polish kielbasa, caramelized onions and cheddar cheese MILANESE OMELET 8.95 a three-egg omelet filled with roma tomatoes, Kalamata olives, fontina cheese ASPARAGUS & SUNDRIED OMELET 8.95 a three-egg omelet filled with asparagus and sundried tomatoes GRILLED SHRIMP OMELET 10.95 a three-egg omelet filled with grilled jumbo shrimp, cheddar cheese and Old Bay SIDES Home Fries 2.25 Smoked Polish Sausage 2.95 Hickory Smoked Bacon 2.25
THIS EVENING'S DINNER SPECIALS SOUPS CURRIED CARROT AND APPLE SOUP Roasted carrots and apples blened in a creamy curry broth finished with a coconut swirl ENTREÈ FRENCH VEAL CUTLET Center cut veal chop served with gingered mash potatoes, broccolini finished with a blueberry glace de veau. ON THE WILD SIDE GRILLED BISON HANGER Grilled bison hanger steak served over a lionaisse potato accompanied by chef vegetable, sauteed oyster mushrooms and finished with a balsamic shallot confit. DESSERT MIXED FRUIT BREAD PUDDING Served with vanilla ice cream and finished with creme anglaise.