Ze Mean Bean Cafe

1739 Fleet St
Baltimore, MD 21231

(410) 675-5999

Appetizers

  • Ukrainian Borsht
    •  
    • $6.00
  • Root vegetables stewed in a sweet beet broth and topped with a dollop of sour cream. Served with toasted bread.
  • Slavic Sampler
    •  
    • $4.00
  • 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 2 extra potato pancakes
  • Pierogi Appetizer
    •  
    • $6.00
  • Four pierogi slavic dumpling lightly sauteed in butter, stuffed with potato, sauerkraut, and sweet farmer's cheese. Served with caramelized onions
  • Composed Cheese Course
    •  
  • Chef's selection of cheeses
  • Hriby Dip
    •  
    • $9.00
  • Sauteed mushrooms simmered in cream and blended with fresh herbs, finished with sour cream and melted gruyere cheese. Served with toasted bread points
  • Wild Mushroom Holushki
    •  
    • $7.00
  • A slavic staple homemade potato dumplings, braised cabbage, brown butter, fresh herbs, and wild mushrooms
  • Sea Scallops
    •  
    • $13.00
  • Seared sea scallops with port and currant marinated beet slaw
  • Krupnik Crabcake
    •  
  • 4oz maryland crabcake served with a spicy polish honey vodka sauce over mache and asparagus
Salad

Add grilled chicken breast $3.50 or grilled bistro steak $4.50

  • Warm Chevre Salad
    •  
    • $11.00
  • Medallion of baked chevre, sun dried tomato pesto, portabella cap and pine nuts served over greens with black currant vinaigrette
  • Blackberry Salad
    •  
    • $11.00
  • Fresh blackberries, sliced brie, toasted pine nuts, and champagne over baby field greens
  • Arugula And Beet Salad
    •  
    • $11.00
  • Arugula greens dressed with vanilla mint vinaigrette and crumbled chevre, accompanied by marinated beet and currant salad
  • Wild & Gathered Greens
    •  
    • $6.00
  • Ze house salad greens with carrots, red onion, tomato and sherry vinaigrette
Slavic Signatures

  • Chicken Kiev
    •  
    • $16.00
  • Boneless chicken breast filled with garlic herb butter. Accompanied by roasted fingerlings with glace de poulet and sauteed chef's vegetables
  • Holupki Golabki Dinner
    •  
    • $12.00
  • Two plump cabbage rolls stuffed with ground beef, pork & rice in a light tomato sauce. Served with roasted fingerling potatoes and chef's vegetables
  • Hungarian Goulash
    •  
    • $17.00
  • Braised beef tenderloin, onions, bell peppers, carrots and tomatoes, stewed with red wine and hungarian paprika, served over homemade potato dumplings
  • Pierogi Dinner
    •  
    • $12.00
  • Assortment of seven pierogi filled with potato, sauerkraut, and sweet farmer's cheese. Served with chef's vegetables and pickled red cabbage.
  • Blackberry Pork
    •  
    • $20.00
  • Marinated pork tenderloin served with wild mushroom basmati rice, beet salad, fresh vegetables and a blackberry demi glace
  • Crab Kluski Slaskie
    •  
    • $21.00
  • Crabmeat served with potato dumplings, asparagus, peppers, onion, fresh herbs, asparagus broth and bacon
  • Vegetarian
    •  
    • $18.00
  • No bacon or crab, add smoked tofu croutons
Chef's Specialties

  • Smoked Paprika Short Ribs
    •  
    • $23.00
  • Boneless beef short ribs braised in a smoked paprika broth served with roasted fingerling potatoes, grilled asparagus and smoky pan jus.
  • Rainbow Trout
    •  
    • $24.00
  • Pan seared and served in a light ginger broth with arugala, asparagus and homemade potato dumplings.
  • Rosemary Pesto Lamb
    •  
    • $24.00
  • Twin baby lamb chops rubbed with rosemary pesto, served with whipped purple potaotes and grilled asparagus
  • Fasola Cakes
    •  
    • $18.00
  • Pan fried chick peas infused with roasted peppers, red onions, olives and fresh herbs served with warm chevre round, fresh vegetables and port reduction
  • Scallop and Shrimp Rissotto
    •  
    • $23.00
  • Grilled shrimp and scallops served on a bed of olive and trufffle oil rissotto
  • Krupnik Crabcake
    •  
  • Twin jumbo lump crabcakes served with creamy cous cous, grilled aspargus and finished with a spicy polish honey vodka sauce

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