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WINE LIST Welcome to the food! Here at Ze Mean Bean

Café we’ve had a tradition of excellence
ENTERTAINMENT surrounding our food since the café’s
inception.
SPECIAL EVENTS

DIRECTIONS As the newest chef in this lineage, I have tried

to raise even further the level of cutting edge
CATERING cuisine the café has become known for. Our
menu changes seasonally but retains the
GUESTBOOK cuisine for which we are known best: Hearty
Slavic fare! Classic pierogis, smoky goulash,
NEWSLETTER
and award winning borscht are among the
ABOUT THE CAFÉ favorites.

CONTACT 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
Ze Mean Bean Café importantly, what’s interesting and different.
1739 Fleet Street In blending Old World techniques and
Fells Point, MD 21231 concepts with new international flavors and
unique ingredients we’ve created what’s been
(410) 675-5999 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
UKRAINIAN BORSHT LECZO
Root vegetables and tender chicken stewed A traditional Slavic staple! Homemade
in a sweet beet broth and topped with a potato dumplings tossed with Polish
dollop of sour cream. Served with toasted kielbasa, sautéed julienne peppers, diced
bread. 6. onions and paprika. 8.

SLAVIC SAMPLER KRUPNIK CRABCAKE

A fantastic introduction to our Slavic fare! A 4 oz. Maryland crabcake served with
One holupki, three pierogi (one of each spicy Polish honey vodka sauce over greens
type), one potato pancake topped with and asparagus.
homemade applesauce, and a side of Polish (Market price)
kielbasa. 12. Entree portion available.
Add two extra potato pancakes 4.
SEA SCALLOPS & BASQUAISE
PIEROGI APPETIZER Seared sea scallops over a petite salad
Four pierogi lightly sautéed in butter, finished with a Polish kielbasa Basquaise.
stuffed with potato, sauerkraut, or sweet 13.
farmer’s cheese. Served topped with
caramelized onions. 6. CRAB HOLUSHKI
Lump crab in a mix of sauteed cabbage and
HRIBY DIP potato dumplings then garnished with
Assorted sautéed wild mushrooms squash strings, roasted peppers, fresh basil
simmered in cream and blended with fresh and brown butter. 11.
herbs, finished with sour cream and melted
Gruyere cheese. Served with toasted bread COMPOSED CHEESE COURSE
points. 9. Chef’s choice preparation of cheese.
(Priced individually)

SALADS

add grilled chicken (3.) or grilled bistro steak (4.)

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.

COLD HONEY MINT GOAT CHEESE SALAD

Honey mint goat cheese with European cucumbers, roasted bell peppers and Boston
bibb lettuce in white wine tarragon vinaigrette with toasted baguette. 11.

SPINACH & PEPPER SALAD WITH FRUITY PARMESAN TUILE

Baby spinach salad in citrus vinaigrette garnished with red onion, roasted peppers and
parmesan crisp with dried fruits. 8.

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. KRUPNIK CRABCAKE SANDWICH
4oz. Maryland crabcake layered with field
FRENCH DIP greens, asparagus spears and a Polish
Shaved aged beef with carmelized onion honey vodka drizzle on ciabatta bread.
and melted gruyere on a baguette served (market price)
with mustard au jus. 12.
POLISH ROLL
BELLA CIABATTA Grilled kielbasa on a toasted baguette with
Whole roasted portobello, roasted spicy stone ground mustard, caramelized
peppers, sundried tomato and gruyere onions, melted swiss, and pickled red
with herbed boursin dressing on toasted cabbage. 9.
ciabatta bread. 9.
Add grilled chicken breast 3.00 BISTRO SANDWICH
Grilled seasoned filet of aged beef topped
REMEMBER THE ALAMO? with wine-plumped sun-dried tomatoes,
Grilled chicken breast, tomatoes, onions, red pepper spread and greens served on
mixed greens, cheddar cheese, sour cream toasted sourdough. 11.
and chipotle barbecue sauce in a honey
wheat tortilla. 10. 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.
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