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Ze Mean Bean Cafe
Ze Mean Bean Café
1739 Fleet St., Baltimore
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. | $4.95 |
| 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. | $9.95 |
| Add two extra potato pancakes | $3.95 |
| PIEROGI APPETIZER Four pierogi lightly sautéed in butter, stuffed with potato & cheese, sauerkraut, or sweet farmer’s cheese. Served topped with caramelized onions. | $5.95 |
| CHEESE AND FRUIT BOARD Chef’s selection of international cheeses paired with seasonal fruit, served with toasted bread points. | (Priced individually) |
| 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. | $7.95 |
| LECZO A traditional Slavic staple! Homemade potato dumplings tossed with Polish kielbasa, sautéed julienne peppers, diced onions and paprika. | $7.95 |
SALADS
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| Add to any salad | |
| grilled chicken breast | $2.00 |
| grilled shrimp | $3.00 |
| grilled bistro steak | $3.00 |
| WARM GOAT CHEESE SALAD Medallion of shallow-fried chevre, sun-dried tomatoes, roasted portobello cap and pine nuts on field greens in a hazelnut vinaigrette. | $9.95 |
| PETITE VEGETABLE SALAD White wine and garlic braised malibu carrots, asparagus and pattypan squash with boursin over arugula in a sun-dried tomato vinaigrette. | $8.95 |
| SZOPSKA SALAD Chopped European cucumbers, wedged tomatoes, julienne red onion, kalamata olives and Feta tossed in a white wine tarragon vinaigrette and served over a bed of field greens. | $7.95 |
| HEIRLOOM AND MOZZARELLA CAPRI Wedged organic heirloom tomatoes, fresh sliced mozzarella cheese, dried cranberries and basil chiffonade drizzled with 10 year balsamic syrup and basil infused olive oil. | $9.95 |
| ZE CAESAR SALAD Baby romaine lettuce and a roasted portobello cap drizzled with homemade Caesar dressing and balsamic syrup served on a roasted parmesano reggiano tuille. | $7.95 |
| WILD AND GATHERED GREENS Ze house salad… spring greens with carrots, red onion, tomato, and homemade white wine tarragon vinaigrette. | $5.95 |
SMALL PLATES
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| ZUBROWKA CRABCAKES 4oz. Maryland crabcake flavored with Zubrowka bison grass Polish vodka, served with beet coins and Napa cabbage “slaw” and chipotle adobo oil infusion. | (Market Price) |
| CINNAMON DUSTED VENISON ROAST Cinnamon dusted 5 oz. London broil of New Zealand venison, grilled and served over sweet potato cranberry hash. | $12.95 |
| HOMEMADE SAUSAGE Fresh homemade wild game sausage served with stone ground mustard, kapusta and toasted pita points. | (Market Price) |
| POACHED RAKI Poached crawfish tails accompanied by a black-eyed pea cassoulet and chipotle oil infusion. | $8.95 |
| VENISON PIROSZKI Four savory baked pastry filled with minced venison and rustic mushroom duxelle, served with sour cream and glace de viande. | $10.95 |
| SMALL PLATE TRIO Taste a little of each! A small sampling of Poached Raki, Cinnamon Dusted Venison, and Polish Sledz (pickled whitefish over sautéed tomato mushroom ragout with ogorki relish). A great pairing with vodka! | $13.95 |
| ON THE WILD SIDE Chef’s weekly selection of exotic wild game dishes. | |
SLAVIC SIGNATURES
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| ON THE WILD SIDE Chef’s weekly selection of exotic wild game dishes. | |
| CHICKEN KIEV Boneless chicken filled with traditional Kiev butter. Served over whipped sweet potatoes with glace de viande sauce and sautéed chef’s vegetable. | $14.95 |
| HOLUPKI (GULUMKI) DINNER Two plump cabbage rolls stuffed with ground beef & rice in a light tomato sauce. Served kartofle yami and chef’s vegetable. | $8.95 |
| HUNGARIAN GOULASH Braised beef tenderloin, onion, carrots and tomatoes, stewed with red wine and Hungarian paprika. Served over homemade potato dumplings. | $14.95 |
| PIEROGI DINNER Seven pierogi filled with potato & cheese, sauerkraut, and/or sweet farmer’s cheese. Served with braised vegetables and pickled red cabbage. | $8.95 |
| CRANBERRY PORK LOIN Grilled center-cut White Marble Farms pork loin served over Polish mashed yami and baby vegetables finished with cranberry-red onion chutney. | $15.95 |
| PAPRIKA CHICKEN WINNY CEBULOWY Grilled paprika-dusted chicken breast served over roasted garlic and thyme whipped potatoes and sautéed chef’s vegetables and finished with a red wine and sweet onion sauce with mushrooms. | $17.95 |
CHEF'S SPECIALTIES
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| FENNEL & CHIVE ARCTIC CHAR Grilled fresh Icelandic arctic char served with asparagus, roasted corn and potato hash, topped with caramelized fennel jam and a chive beurre blanc. | $22.95 |
| CORNMEAL ENCRUSTED TROUT A whole farm-raised Idaho brook trout crusted in corn flour, sautéed and stuffed with a warm asparagus, tomato, rendered pancetta and lump crab meat ragout in a classic beurre blanc. | $16.95 |
| VEGETABLE STRUDEL Mixed winter vegetables sautéed with garlic and white wine wrapped in phyllo pastry and baked golden brown, served with Israeli couscous pilaf and saffron boursin cream and balsamic drizzle. | $16.95 |
| ZUBROWKA CRABCAKES A duo of 4oz. Maryland crabcakes flavored with Zubrowka bison grass Polish vodka, served with beet coins and Napa cabbage “slaw” dressed in lemon and olive oil and drizzled with chipotle adobo oil infusion. | (Market Price) |
| PETITE RACK OF NEW ZEALAND VEAL A duo of two bone veal chops grilled to medium, served with black-eyed pea chipotle cassoulet and wilted arugula and finished with cranberry glace de viande. | $24.95 |
| GREEK CITRUS DORADE Grilled Mediterranean dorade (gilthead sea bream) filet served over wilted arugula, tomato and red onion salad topped with feta cheese and lemon pan jus. | $21.95 |
| TOURNEDOS OF BEEF AU STILTON Grilled filet mignon napoleon layered with English stilton served with potato gallette, sautéed baby vegetables, and finished with pecan glace de viande. | $25.95 |
| ON THE WILD SIDE Chef’s weekly selection of exotic wild game dishes. | |
| ON THE WILD SIDE Chef’s weekly selection of exotic wild game dishes. | |
SUNDAY JAZZ BRUNCH - Sample Menu
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| ON THE WILD SIDE Chef’s weekly selection of exotic wild game dishes. | |
APPETIZERS & SALADS
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| ON THE WILD SIDE Chef’s weekly selection of exotic wild game dishes. | |
| CREAM OF POTATO WITH CHEDDAR SOUP a creamy blend of red bliss potatoes and cheddar cheese | $4.95 |
| CONSOMME OF YELLOW FIN TUNA a light broth of fresh Atlantic Yellowfin Tuna with celery and shitake mushrooms | $5.95 |
| FRESH BAKED BAGELS WITH RASPBERRY CREAM CHEESE | $1.95 |
| WILD ROASTED PETITE SUNBURST SQUASH SALAD roasted baby sunburst squash over field greens with Parisian chevre cheese and finished with lemon-dill vinaigrette | $7.95 |
| FRUIT MEDLEY a selection of assorted melon, pineapple, and fresh blueberries | $4.95 |
| PIEROGI APPETIZER four pierogis, lightly sautéed in butter & onions, filled with potato and cheese, sauerkraut, & sweet farmer’s cheese | $5.95 |
CHEF’S SPECIALTIES
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| CHARDONNAY POACHED KING SALMON FILET served with cous-cous pilaf, Peruvian asparagus spears, finished with smoked paprika-lime sauce | $18.95 |
| SEARED MEDALLIONS OF PORK TENDERLION served with mixed roasted fingerling potatoes, petite sunburst squash and Genovese pesto | $20.95 |
SANDWICHES
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| MONTE CRISTO two slices of French toast with grilled polish ham and Gruyere cheese, served with maple syrup | $10.95 |
| BISTRO SANDWICH grilled Teres Major filet, on sourdough bread with basil pesto, red onions and sun-dried tomatoes | $10.95 |
THE SWEETER SIDE
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| BLACKBERRY-VODKA FRENCH TOAST vanilla flavored French toast made with cinnamon and nutmeg, topped with vodka infused blackberry coulis | $8.95 |
| STRAWBERRY ALMOND PANCAKES three buttermilk pancakes filled with sliced strawberries and toasted almonds | $8.95 |
COMBINATIONS
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| THE POLISH COWBOY two buttermilk pancakes with maple syrup, scrambled eggs and grilled Polish sausage | $8.95 |
| THE FRENCH CONNECTION a wonderful combination of French toast, scrambled eggs and crispy smoked bacon | $8.95 |
| BIG BOY COMBO one pancake, a slice of French toast, scrambled eggs, Polish sausage, bacon, and a side of potatoes | $10.95 |
| HEALTHY BREAKFAST grilled turkey bacon, scrambled egg beaters, low fat yogurt, granola, and fresh fruit | $9.95 |
BENEDICTS & OMELETS
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| POLISH BENEDICT a toasted English muffin topped with smoked Polish ham, two eggs and seasoned hollandaise sauce. | $10.95 |
| ZE MEAN BENEDICT a toasted English muffin topped with aged beef, two poached eggs, and seasoned hollandaise sauce | $12.95 |
| CRAB BENEDICT a toasted English muffin topped with jumbo lump crabmeat, two poached eggs, and seasoned hollandaise | $14.95 |
| ROQUEFORT & MUSHROOM OMELET a fluffy three-egg omelet filled with Roquefort cheese and wild mushrooms | $8.95 |
| SMOKED SALMON OMELET a three-egg omelet topped with smoked salmon, feta cheese and capers | $11.95 |
| RED BLISS & IRISH CHEDDAR OMELET a three-egg omelet filled with sliced red-bliss potatoes and Irish porter cheddar | $7.95 |
| SOUTHWEST OMELET a fluffy three-egg omelet with house-made tomato salsa, grilled white corn and pepper-jack cheese | $7.95 |
| THE POLISH FARMER’S OMELET a fluffy three-egg omelet with Polish kielbasa, caramelized onions and cheddar cheese | $8.95 |
| MILANESE OMELET a three-egg omelet filled with roma tomatoes, Kalamata olives, fontina cheese | $8.95 |
| ASPARAGUS & SUNDRIED OMELET a three-egg omelet filled with asparagus and sundried tomatoes | $8.95 |
| GRILLED SHRIMP OMELET a three-egg omelet filled with grilled jumbo shrimp, cheddar cheese and Old Bay | $10.95 |
SIDES
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| Home Fries | $2.25 |
| Smoked Polish Sausage | $2.95 |
| Hickory Smoked Bacon | $2.25 |
LUNCH MENU - Sample Menu
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| RUSSIAN RUEBEN Oven roasted pork loin, braised red cabbage, Swiss cheese and stone ground mustard served on toasted rye bread. | $8.95 |
| LAMB FRENCH DIP Shaved leg of rosemary braised New Zealand lamb with caramelized fennel and warm English stilton on a baguette served with mustard au jus. | $11.95 |
| BELLA CIABATTA Whole roasted portobello, roasted peppers, alfalfa sprouts and smoked gouda with sundried tomato vinaigrette on toasted ciabatta bread. | $7.95 |
| Add grilled chicken breast | $2.00 |
| Add grilled arctic char filet | $2.25 |
| REMEMBER THE ALAMO? Grilled chicken breast, tomatoes, roasted corn, mixed greens, cheddar cheese, sour cream and chipotle barbecue sauce in a honey wheat tortilla. | $9.95 |
| ZUBROWKA CRABCAKE SANDWICH 4oz. Maryland crabcake flavored with Zubrowka bison grass Polish vodka, layered with field greens, sliced beet coins and Polish ogorki remoulade 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. | $8.95 |
| BISTRO SANDWICH Grilled seasoned filet of aged beef topped with wine-plumped sun-dried tomatoes, pesto aioli, sliced kalamata, and Asiago served on toasted sourdough. | $10.95 |
| THE COMBO Try a cup of our soup of the day with your sandwich | $3.00 |
| OMELET DU JOUR Fluffy three-egg omelet stuffed with today’s selections and served with roasted potatoes and toasted bread. | Market Price |
THIS EVENING'S DINNER SPECIALS
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SOUPS
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| CHICKEN AND KIELBASA GUMBO Chicken and Kielbasa simmered in a Sassafras Broth | |
| TOMATO-BASIL BISQUE Tomato and Fresh basil blended with Cream | |
SALAD
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| TOMATO-BASIL BISQUE Tomato and Fresh basil blended with Cream | |
| BLOOD ORANGE SALAD Mixed Baby Greens tossed with 10yr Balsamic and topped with Blood Oranges, Cranberries, and Red Onions | |
ENTREÈ
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| BLOOD ORANGE SALAD Mixed Baby Greens tossed with 10yr Balsamic and topped with Blood Oranges, Cranberries, and Red Onions | |
| CHIPOTLE STUFFED CHICKEN Chicken breast stuffed with Smoked Jalapenos and Adobo Served with Steamed Asparagus and Fried Wedges of Tri-Colored Bell Pepper Polenta finished with Yellow Corn Cream Sauce | |
DESSERT
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| CHIPOTLE STUFFED CHICKEN Chicken breast stuffed with Smoked Jalapenos and Adobo Served with Steamed Asparagus and Fried Wedges of Tri-Colored Bell Pepper Polenta finished with Yellow Corn Cream Sauce | |
| COCONUT BREAD PUDDING Served with Vanilla Ice Cream and Blackberry Cream Sauce | |
ON THE WILD SIDE
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| COCONUT BREAD PUDDING Served with Vanilla Ice Cream and Blackberry Cream Sauce | |
| SADDLE OF HARE Oven-Roasted Quebec Rabbit served with Asparagus and Country style rice Pilaf with Veal Glace | |
Cross Streets:
(Ann St.)Neighborhood:
Fells PointPhone:
410-675-5999Location(s)
- Ze Mean Bean Cafe
- 1739 Fleet St.
- Baltimore, MD, 21231
- United States
