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
and unique ingredients we’ve created what’s been voted Baltimore’s Most
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
specials on Thursdays. Hope to see you soon.
Autumn 2012 Menu: Appetizers / Salads
/ Slavic Signatures /
Chef Specialties / Sandwiches / Sample Brunch
Root vegetables stewed in a sweet beet broth and
topped with a dollop of sour cream. Served with toasted
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
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.
mushrooms simmered in cream and blended with fresh herbs, finished with
melted Gruyere cheese. Served with
toasted bread points.
A Slavic staple! Homemade spaetzle, braised cabbage,
butter, fresh herbs, wild mushroom blend. 7.
CURRIED QUINOA CAKE
Pan seared quinoa cake with coconut cream. 11.
Maryland crabcake served with a spicy Polish honey vodka sauce
over mache and asparagus. (market price)
Add grilled chicken breast (3.50)
or grilled bistro steak (5.50)
of baked chevre, sun-dried tomato pesto, portabella cap and pine
nuts served over greens with black currant vinaigrette. 11.
AND KIELBASA SALAD
greens dressed in a creamy Stilton bleu, red onions, crispy kielbasa
bits and topped with a sunny side up egg. 11.
GOLDEN BEET SALAD
field greens dressed with truffle vinaigrette, sliced brie and toasted almonds accompanied
apricot salad. 11.
& GATHERED GREENS
house salad… greens with carrots, red onion, tomato and
sherry vinaigrette. 6.
Boneless chicken breast filled with garlic-herb
butter. Accompanied by roasted fingerlings
with glace de poulet and sautéed chef’s
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
Braised bistro loin, onions, bell peppers, carrots and
tomatoes, stewed with red wine and Hungarian Paprika,
over homemade spaetzle
Assortment of seven pierogi filled with potato, sauerkraut, and
sweet farmer’s cheese.
Served with chef’s vegetables and pickled red
MAPLE MARINATED PORK TENDERLOIN
Marinated pork tenderloin served with red lentils, beet
salad, fresh vegetables and a sage and walnut pesto.
CRAB KLUSKI SLASKIE
Crabmeat served with spaetzle, asparagus,
asparagus broth and bacon.
Vegetarian: no bacon or crab, add smoked tofu
available after 5:00 pm.
SMOKED PAPRIKA SHORT RIBS
Boneless beef short ribs braised in a smoked paprika broth
served with whipped, grilled asparagus
and smoky pan jus.
DAR MORZA (GIFT OF THE SEA)
Our chef's preparation of the freshest ingredients the sea has to
ROSEMARY PESTO LAMB
Twin baby lamb chops with rosemary pesto, whipped purple potatoes and
CURRIED QUINOA CAKES
Pan fried quinoa cakes, served with sesame almond quinoa, chef's
vegetables and coconut cream sauce.
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
Twin jumbo lump crabcakes served with red lentils, grilled
aspargus and finished with a spicy Polish honey vodka sauce.
| LUNCH MENU
served with side house salad.
Four Pierogi filled with saurkraut, potato or sweet farmers cheese
served with sour cream.
One cabbage roll stuffed with rice, beef and pork topped with tomato
Oven roasted pork loin, braised red cabbage,
Swiss cheese and stone ground mustard served on
toasted rye bread.
TRUFFLED SHRIMP WRAP
Grilled shrimp with fresh greens, red onions, tomato, truffled golden
beets, melted chevre in a warm tortilla.
Whole roasted portabella, roasted peppers,
dried tomato pesto, and herbed Boursin cheese on
toasted Ciabatta bread.
REMEMBER THE ALAMO?
Grilled chicken breast, tomatoes, onion, greens,
cheddar cheese, sour cream and chipotle
barbecue sauce in a warm tortilla.
Grilled kielbasa on a toasted baguette with spicy
stone-ground mustard, caramelized onions, melted Gruyere,
and pickled red cabbage.
4oz. Maryland crab cake layered with greens,
asparagus spears and a spicy Polish honey vodka
sauce on Ciabatta bread.
Add a cup of our soup of the day with your
Our award-winning Sunday Jazz
Brunch menu changes weekly.
Below is a sample of the variety of breakfast and lunch items offered
Sherry infused shrimp broth with a silky cream finish.
CHICKEN-CORN CHOWDER 6.00
Golden corn and roasted chicken in a hearty soup
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
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.
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
Three buttermilk pancakes filled with fresh blueberries.
BANANAS FOSTER FRENCH TOAST 9.50
Battered Texas toast grilled and served with caramelized banana rum
POLISH COWBOY 10.00
Two buttermilk pancakes with maple syrup, scrambled eggs and grilled
THE FRENCH CONNECTION 10.00
A wonderful combination of French toast, scrambled eggs and crispy
BIG BOY COMBO 13.00
One pancake, a slice of French toast, scrambled eggs, Polish sausage,
bacon, and a side of potatoes
BENEDICTS & OMELETS
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
CRAB OMELET 12.00
A fluffy three-egg omelet filled jumbo lump crab meat and Boursin
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
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
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