The
Menu
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.
Bon
Appétit !!!
Chef Dennis Keruly
Click
here to see tonight's specials
Fall / Winter 2007 Menu:
Appetizers / Salads
/ Slavic Signatures /
Chef Specialties / Sandwiches / Sample Brunch
Menu
| APPETIZERS |
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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.
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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)
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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.
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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.
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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.
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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.
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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)
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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
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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.
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