Joe Bean Roasters

House-made grilled masa (corn bread) filled with scrambled eggs, melted cheddar cheese, and smashed avocado. Gluten free.

Sweet pepper filled eggs, potato, & Autumn harvest sweet sausage baked in a cast iron skillet; served with side of Flour City Bread toast.

Seasoned SoyBoy tofu, served with fresh fruit, side of Flour City Bread toast. Vegan.

Sweet ricotta, strawberries, honey and lemon zest on sourdough toast.

Light cinnamon cake with a streusel topping.

Sweet pepper filled eggs, potato, and autumn harvest sweet sausage baked in a cast iron skillet. Served with side of flour city bread toast.

Red lentils blended with onion and spices. Served with SoyBoy veggie bacon and toast. Vegan.

Eggs with cheddar and sweet peppers. Served with a zesty slaw.

Eggs, Flour City Bread toast, and thick-cut bacon.

Sweet ricotta, strawberries and honey and lemon zest on sourdough toast.

A selection of single origin chocolates from Ritual Chocolate.

Ginger curry. Vegan.

Selection of single origin chocolates from Ritual Chocolate.

Vegan.

With dark chocolate ganache and toasted pumpkin seeds.

Light cinnamon cake with streusel toppings.

Lemon cake with butter crumb crust.

Coffee cake with mango slices and streusel topping.

Goat cheese cake with mint chocolate drizzle and almond. Gluten free.

A shot of espresso with your choice of eat me ice cream.

Lemon cake with butter crumb crust.

Coffee cake with mango slices and streusel topping.

Goat cheese cake with mint chocolate drizzle and almond. Gluten Free.

A shot of espresso with your choice of Eat Me Ice Cream.

Fried corn masa filled with cheese. Topped with braised pork and a sunny side up egg. Gluten free.

Topped with sauted wild ramps, fresh basil, and poached eggs. Gluten free.

Our famous salmon cured by Nickle City Cheese, served on top a house-made English muffin, open faced with dill-butter, a cucumber caper salad and poached eggs.

Flour City Bread, peaches, sweet ricotta and eggs.

A traditional mediterranean breakfast. Sunny side up eggs cooked in a ragu of spinach and sweet peas. Served with garlic toast. Gluten free.

Filled with onion and black beans, topped with carne asada (marinated beef) and a sunny side up egg. Served with a side of zesty slaw.

Topped with salted honey butter, sour cherry sauce, and toasted almonds.

Topped with creme fraiche and cinnamon sugar.

Savory pancakes made of chickpeas and onion. Topped with cashew cream. Vegan. Gluten free.

Sourdough panckes stuffed with homemade sour cherry compote and topped with sweet whipped cream.

Spring onion pancakes (gluten free flour) and topped with thyme infused sour cream. Gluten free.

Roasted corn mixed with vegan mayo, chili and lime. Vegan. Gluten Free.

Potato salad with beets and hard boiled eggs. Gluten Free.

Deep fried smashed plantains seasoned with adobo. Vegan. Gluten Free.

House made potato chips served with cherry chipotle sauce. Vegan. Gluten Free.

Shredded carrot and apple tossed with lemon and olive oil. Vegan. Gluten Free.

Sweet pepper filled eggs, potato, & Autumn harvest sweet sausage baked in a cast iron skillet; served with side of Flour City Bread toast.

House-made grilled masa (corn bread) filled with scrambled eggs, melted cheddar cheese, & smashed avocado.

Coffee cake with strawberries and streusel topping.

Toast with easy egg centers. Served with a side of sweet sausage.

Sweet pepper filled eggs, potato, and autumn harvest sweet sausage baked in a cast iron skillet. Served with side of flour city bread toast.

Cream cheese, caramelized onion, and hot sauce with an over easy egg on fried bread.

Easy eggs with smoked bacon and toast.

Autumn harvest chicken slow cooked with beans, pepper, onions, and tomatoes. Topped with crunchy tortilla and queso fresco. Gluten Free.

Assortment of wild greens from Bolton Farms including dandelion greens, sorrel, hearts on fire, arugula, & micro greens; topped with cumin-mustard vinaigrette, and crunchy hominy. Vegan. Gluten Free.

Romaine lettuce, blackened summer squash and sweet corn. Topped with chili coconut cream dressing. Vegan. Gluten Free.

Assortment of wild greens from Bolton Farms including dandelion greens, sorrel, hearts on fire, arugula, & micro-greens; topped with a cumin-mustard vinaigrette and crunchy hominy. Vegan. Gluten Free.

Iroquois Corn roasted maize filled with caramelized onion and black beans, topped with salsa verde and an easy egg. Gluten Free.

House-made grilled masa (corn bread) filled with roasted chicken and smashed avocado. Spicy.

Crispy corn cakes topped with salsa verde and cilantro. Vegan and Gluten Free.

Crispy corn cakes topped with braised pork, a chipotle crema and cilantro. Gluten Free.

Marinated pieces of beef and roasted potato kabobs topped with Chimichurri, a traditional latino garlic sauce. Served with sides of zesty slaw and avocado salad. Gluten Free.

Three Impossible ?beef? patties with house-made bbq sauce and spicy peppers, served with a side of tostones. Impossible beef, a new product from Impossible foods, is ?beef? made from plants for those who enjoy meat. Vegan.

Roasted corn mixed with vegan mayo, chili powder, and lime juice. Vegan and Gluten Free.

Potato salad made with beets and hard boiled eggs. Gluten Free.

Deep fried plantains seasoned with adobe. Vegan and Gluten Free.

House made potato chips served with side of cherry chipotle sauce. Vegan and Gluten Free.

Shredded carrot and apples tossed with lemon and olive oil dressing. Vegan and Gluten Free.

Goat cheese cake with mint chocolate drizzle and almond.

A shot of espresso with your choice of eat me ice cream.

Goat cheese cake with mint chocolate drizzle and almond. Gluten Free.

A shot of espresso with your choice of Eat Me Ice Cream.

A house favorite ? fried pastry filled with potato, sweet peas, and onion. Vegan.

Chorizo (spicy Spanish sausage) served in a flour city bread roll, topped with queso fresco and cilantro.

Marinated pieces of beef and roasted potato kabobs topped with chimichurri, a traditional latino garlic sauce. Gluten Free.

Two corn tortillas filled with locally sourced pork braised in red wine, topped with stewed tomatoes and cilantro. Gluten Free.

House-made grilled masa (corn bread) filled with roasted chicken and smashed avocado. Spicy. Gluten Free.

Iroquois corn roasted maize filled with caramelized onion and black beans, topped with salsa verde and an easy egg. Gluten Free.

Two corn tortillas filled with locally sourced pork braised in red wine, topped with stewed tomatoes and cilantro. Gluten free.

Yucca filled with cheddar cheese, then fried to perfection. A tasty, decadent treat. Gluten free.

Deep fried smashed plantains seasoned with adobo. Vegan and gluten free.

Creamy potato salad with roasted beets and hard-boiled eggs. Vegan and gluten free.

Roasted corn mixed with vegan mayo, chili and lime. Vegan and gluten free.

Shredded carrot and apple tossed with lemon and olive oil. Vegan and gluten free.

Cuban-style, with greens, peppers, and garlic, finished with balsamic and vinegar. Vegan and gluten free.

Sparkling french rose with orange juice.

Lager with lime juice, house-made hot sauce, and worcestershire sauce. Served with a lime wedge and salted rim.

Served warm with garlic oil. Vegan.

Served with a cherry chipotle sauce. Vegan.

Freshly harvested local apple baked with oats and brown sugar.

Served with fresh fruit and local honey. Gluten free.

Raspberry jam muffins with almond crumble, plum corn breakfast cake and savory cheddar scones. Served with salted honey butter and a side of applesauce.

Dark chocolate ganache and toasted pumpkin seeds. Gluten free.

Vegan.

Light cinnamon cake with a streusel topping.

Fried mashed potatoes with carrots, peas, onion, and bacon. Topped with brown gravy. Served with side of housemade chips.

Spiced red lentils, candied carrots and cashew cheese. Vegan. Served with side of housemade chips.

Black pepper cured salmon with cream cheese and roasted garlic scapes. Served with house pickles.

Fried tofu in pita with stewed tomato, parsley, and tahini. Served with couscous salad. Vegan.

Roasted corn and cauliflower with pickled onion and red leaf lettuce. Served with house chips. Vegan.

Cured salmon, bacon, lettuce and tomato with dill mayo dressing on toasted Flour City bread. Served with house chips.

On a bed of Bibb lettuce with Bolton Farms. Dressed in spiced tahini and topped with pickled onion. Gluten free. Vegan.

Roasted honeynut squash on a bed of Tuscan kale and fresh spinach. Topped with toasted walnuts and dressed in a tangy molasses dressing. Gluten free. Vegan.

Yellow rice and peas, topped with braised oxtail.

Fresh pasta with a meat ragu of pork and beef with slow cooked sauce.

Cold lo mein noodles with shiitake mushrooms, sesame, and cabbage.

Chilled beet soup with cucumber and topping. Gluten free.

Tarragon lemon sausage over roasted red potatoes with 2 eggs. Gluten free.

Thai rubbed roasted chicken over garlic kale. Gluten free.

Parmesan risotto with asparagus and ham.

A quarter of chicken slow-cooked and served in saffron rice with carrots, tomato and pigeon peas. Organic free-range chicken from Autumn Harvest Farms. Gluten free.

Local top round simmered with seasonal root vegetables in a rich tomato beef stock. Served with a wedge of bread.

Slow-roasted seasonal vegetables served with local chevre and fresh herbs. Gluten free.

Flavorful basted wheat grain tossed with roasted plum, fried chickpeas and fresh herbs. Vegan.

Caramelized onion and cheddar cheese on Flour City Bread. Served with side of house-made chips.

A Cuban sandwich made with roasted pork, ham, mustard, Swiss cheese, and pickles. Served on egg bread. Comes with a side of parsnip fries.

Thick-cut bacon, chevre from First Light, and micro greens. Served with house chips.

Cream cheese, caramelized onion, hot sauce, and an over easy egg on fried bread. Served with house chips.

Beer-braised oxtail served with carrots and onion over a bed of yellow rice and peas. Gluten free.

Local top round simmered with seasonal root vegetables in a rich tomato beef stock. Served with a wedge of bread.

Slow-roasted seasonal vegetables served with local chevre and Greek herbs. Cashew cream available upon request. Gluten free.

House-made gnocchi saut?ed with garlic and spinach and served in chef Christin's grandma's marinara sauce.

Flavorful basted wheat tossed with dried fruit and fried chickpeas. Topped with fried tofu and fresh herbs. Vegan.

Served warm with garlic oil. Vegan.

Served with a cherry chipotle sauce. Vegan.

Topped with dark chocolate ganache and toasted pumpkin seeds. Gluten free.

Vegan.

Fried mashed potatoes with carrots, peas, onion, and bacon. Topped with brown gravy.

House cured pastrami, cumin honey mustard and pickled onion. Served with house chips.

Spiced red lentils, candied carrots and cashew cheese. Vegan.

Black pepper cured salmon with cream cheese and roasted garlic scapes. Served with house chips.

Fried tofu in pita with stewed tomato, parsley, and tahini. Served with house chips. Vegan.

Roasted corn and cauliflower with pickled onion and red leaf lettuce. Served with house chips. Vegan.

Cured salmon, bacon, lettuce and tomato with dill mayo dressing on toasted Flour City bread.

Pork shoulder slow-cooked in red wine and served with stewed tomatoes and cilantro in corn tortillas. Served with spicy fruit salad. Gluten free.

Blue oyster mushrooms with pickled onion and micro greens in corn tortillas. Served with spicy fruit salad. Gluten free. Vegan.

A Cuban sandwich made with roasted pork, ham, mustard, Swiss cheese and pickles. Served on grilled egg-bread. Served with sweet potato fries.

House-made potato gnocchi sauteed with spinach and served in chef Christin's grandma's marinara sauce with pork and beef meatballs.

Japanese savory pancake made from onion and cabbage. Topped with hoisin, cilantro cream, and bonito flakes.

Chicken liver mousse with pickled vegetables. (Tofu cream substitute available). Served with side of housemade chips.

House made chorizo with sofrito and queso fresco. Served with spicy fruit salad. Gluten free.

King trumpet mushrooms with caramelized onion and local cheese. Served with side of housemade chips.

House cured pastrami, cumin honey mustard and pickled onion. Served with side of housemade chips.

Served with a sweet-sausage gravy.

Sous vide beef, stewed tomato, radish chimichuri, with a side of spicy grapefruit.

1 chorizo taco, 1 roasted chicken taco, and 1 mushroom taco. Served with spicy fruit salad. Gluten free.

Sliced radish, beet, carrot, apple, kohlrabi, micro greens, herbs, with grapefruit cilantro dressing

Bibb lettuce, sorrel, roasted beet, bacon, blue cheese, walnut, with blueberry garlic dressing

Israeli couscous with saut?ed mushrooms and eggplant. Dressed with fresh herbs, and oil & vinegar.

Red leaf lettuce with candied ginger, carrots, and green onion. Vegan and gluten free.

Blackened summer squash, arugula, parsley, black pepper, feta, and garlic oil. Gluten free.

Roasted acorn squash on top of bibb lettuce from Bolton Farms, toasted pecans and tangy molasses dressing. Gluten free.

Roasted honeynut squash on a bed of Tuscan kale and fresh spinach. Topped with toasted almonds and dressed in a tangy molasses dressing. Vegan. Gluten free.

Black pepper-cured salmon, house-cured by Nickel City Cheese. Dressed in herb dressing, capers, and sprouts. Served with house made crackers.

Housemade falafel with dill yogurt sauce, clove tahini, onion jam, and Greek olives. Served with pita from Flour City Bread.

2 artisanal cheeses, pickled beets, seeds, and raisins with honey. Served with housemade crackers.

Sliced radish, beet, carrot, apple, kohlrabi, micro greens, herbs, with grapefruit cilantro dressing

Bibb lettuce, sorrel, roasted beet, bacon, blue cheese, walnut, with blueberry garlic dressing

Israeli couscous with pepper, onion, herbs, dried fruit, oil, and vinegar. Vegan.

Red leaf lettuce with candied ginger, carrots, and green onion. Vegan and gluten free.

Blackened summer squash, arugula, parsley, black pepper, feta, and garlic oil. Gluten free.

Roasted acorn squash on top of bibb lettuce from Bolton farms, toasted pecans and a tangy molasses dressing. Gluten free and vegan.

Baked with roasted garlic and served with Italian bread.

3 types of olive tapenade served with pita. Vegan.

3 pork and beef meatballs served with sides of marinara and bechamel sauce.

Served on a bed of fresh greens with herb dressing. Vegan. Gluten free.

Served on a bed of fresh greens. Vegan.

3 assorted cheeses with house made crackers.

Topped with a fresh herb dressing. Served with house-made crackers.

Served with a spicy peanut sauce. Vegan.

Picadillo filled. Served with red pepper sauce.

Sauteed with crispy bacon. Gluten free.

Pear, Gorgonzola and red onion, and garlic. Topped with greens dressed with roasted pear vinaigrette.

Seasonal vegetables beer battered and served with sweet soy. Vegan.

Pan fried ham rolled in breadcrumbs, with honey mustard dipping sauce.

2 lamb sliders with cucumber dill sauce.

Roasted hot peppers stuffed with mozzarella and queso, then fried. Served with a cucumber relish.

Clove tahini and onion jam served with pita. Vegan.