HOME
  MENU
  WINE LIST
  ENTERTAINMENT
  SPECIAL EVENTS
  DIRECTIONS
  CATERING
  GUESTBOOK
  NEWSLETTER
  ABOUT THE CAFÉ
  CONTACT
   

Ze Mean Bean Café
1739 Fleet Street
Fells Point, MD 21231

(410) 675-5999

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 (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 or our Slavic Night with dinner specials on Thursdays. Hope to see you soon.

Bon Appétit !!!

 

 


  Autumn 2012 Menu:  Appetizers / Salads / Slavic Signatures /
Chef Specialties / Sandwiches / Sample Brunch Menu

 


APPETIZERS

 
 
UKRAINIAN BORSHT
Root vegetables stewed in a sweet beet broth and topped with a dollop of  sour cream. Served with toasted bread.   7.

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.   14.
       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.   11.

   
MUSGROOM HOLUSHKI
A Slavic staple!  Homemade spaetzle, braised cabbage, brown butter, fresh herbs, wild mushroom blend.   7.


CURRIED QUINOA CAKE
Pan seared quinoa cake with coconut cream. 11.
 


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 (5.50)


WARM CHEVRE SALAD
Medallion of baked chevre, sun-dried tomato pesto, portabella cap and pine nuts served over greens with black currant vinaigrette.   11.

MACHE AND KIELBASA SALAD
Mache greens dressed in a creamy Stilton bleu, red onions, crispy kielbasa bits and topped with a sunny side up egg. 11.

MARINATED GOLDEN BEET SALAD
Baby field  greens dressed with truffle vinaigrette, sliced brie and toasted almonds accompanied by marinated beet and apricot 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 Salade Olivier (potato-egg salad) and sautéed chef’s vegetables.  
17



  HOLUPKI (GOLABKI) DINNER  
  Two plump cabbage rolls stuffed with ground beef, pork & rice in a light tomato sauce.  Served with
  roasted fingerling potatoes and chef’s vegetables.  
15



  HUNGARIAN GOULASH 
   Braised bistro loin, onions, bell peppers, carrots and tomatoes, stewed with red wine and Hungarian Paprika,
  Served over homemade spaetzle
18



  PIEROGI DINNER  
  Assortment of seven pierogi filled with potato, sauerkraut, and sweet farmer’s cheese. 
  Served with chef’s vegetables and pickled red cabbage.  
14



  MAPLE MARINATED PORK TENDERLOIN
   Marinated pork tenderloin served with red lentils, beet salad, fresh vegetables and a sage and walnut pesto.  

               21             




  CRAB KLUSKI SLASKIE
   Crabmeat served with spaetzle, asparagus, peppers, onion,
fresh herbs,
    asparagus broth and bacon.   
22

Vegetarian:  no bacon or crab, add smoked tofu croutons.   
18





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 mashed potatoes, grilled asparagus
   and smoky pan jus.  
23


 
 
CRAB CRUSTED MAHI MAHI
Mahi Mahi fillet topped with jumbo crab and a stone-ground hollandaise sauce, accompanied by grilled asparagus and roasted red beets.
24


ROSEMARY PESTO LAMB
Twin baby lamb chops with rosemary pesto, whipped purple potatoes and grilled asparagus.
27



   CURRIED QUINOA CAKES
Pan fried quinoa cakes, served with sesame almond quinoa, chef's vegetables and coconut cream sauce.
18

 
  SCALLOP AND SHRIMP RISSOTTO
  Grilled shrimp and scallops served on a bed of olive and trufffle oil rissotto with grilled asparagus and drizzled with aged balsamic.
24



 
  KRUPNIK CRABCAKE
  Twin jumbo lump crabcakes served with red lentils, grilled aspargus and finished with a spicy Polish honey vodka sauce. 
(market price)
  
 



 LUNCH MENU
 all served with side house salad.

PIEROGI LUNCH
Four Pierogi filled with saurkraut, potato or sweet farmers cheese served with sour cream.
  10

HOLUPKI LUNCH
One cabbage roll stuffed with rice, beef and pork topped with tomato sauce.
11.

RUSSIAN REUBEN
   Oven roasted pork loin, braised red cabbage,
  Swiss cheese and stone ground mustard served on
   toasted rye bread. 
 9



  TRUFFLED SHRIMP WRAP
  Grilled shrimp with fresh greens, red onions, tomato, truffled golden beets, melted chevre in a warm tortilla.

14




  BELLA CIABATTA
   Whole roasted portabella, roasted peppers,
  sun dried tomato pesto, and  herbed Boursin cheese on
                               toasted Ciabatta bread.                        
9

  REMEMBER THE ALAMO?
   Grilled chicken breast, tomatoes, onion, greens,
   cheddar cheese, sour cream and chipotle
   barbecue sauce in a warm tortilla.  
10  



  POLISH ROLL
   Grilled kielbasa on a toasted baguette with spicy
   stone-ground mustard, caramelized onions, melted Gruyere, and pickled red cabbage.  
10



  KRUPNIK CRABCAKE
  SANDWICH
   4oz. Maryland crab cake layered with greens,
   asparagus spears and a spicy Polish honey vodka
   sauce on Ciabatta bread.  
(market price)





  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.












 


Menu    Wine list    Entertainment    Special Events    About    Directions    Catering
Guestbook   Newsletter    Employment Opportunities    Contact