7.00Ukrainian BorshtRoot vegetables stewed in a sweet beet broth and topped with a dollop of sour cream. served with toasted bread.
14.00Slavic SamplerA 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.Options:
2 potato pancakes (+4.00)
6.00Pierogi AppetizerFour pierogi (slavic dumpling) lightly sautéed in butter, stuffed with potato, sauerkraut, and sweet farmer’s cheese. served with caramelized onions.
MarketComposed Cheese CourseChef’s selection of cheeses.
11.00Hriby DipSautéed mushrooms simmered in cream and blended with fresh herbs, finished with sour cream and melted gruyere cheese. served with toasted bread points.
11.00Curried Quinoa CakePan seared quinoa cake with coconut cream.
MarketKrupnik Crabcake4oz. Maryland crabcake served with a spicy polish honey vodka sauce over mache and asparagus
Salads
11.00Warm Chevre SaladMedallion of baked chevre, sun-dried tomato pesto, portabella cap and pine nuts served over greens with black currant vinaigretteOptions:
Grilled chicken breast (+3.50)
, Grilled bistro steak (+5.50)
11.00Mache And Kielbasa SaladMache greens dressed in a creamy stilton bleu, red onions, crispy kielbasa bits and topped with a sunny side up egg.Options:
Grilled chicken breast (+3.50)
, Grilled bistro steak (+5.50)
11.00Marinated Golden Beet SaladBaby field greens dressed with truffle vinaigrette, sliced brie and toasted almonds accompanied by marinated beet and apricot saladOptions:
Grilled chicken breast (+3.50)
, Grilled bistro steak (+5.50)
6.00Wild and Gathered GreensZe house salad, greens with carrots, red onion, tomato and sherry vinaigrette.Options:
Grilled chicken breast (+3.50)
, Grilled bistro steak (+5.50)
Slavic Signatures
17.00Chicken KievBoneless chicken breast filled with garlic-herb butter. accompanied by roasted fingerlings with glace de poulet and sautéed chef’s vegetables.
15.00Holupki (golabki) DinnerTwo plump cabbage rolls stuffed with ground beef, pork and rice in a light tomato sauce. served with roasted fingerling potatoes and chef’s vegetables.
18.00Hungarian GoulashBraised bistro loin, onions, bell peppers, carrots and tomatoes, stewed with red wine and hungarian paprika, served over homemade spaetzle
14.00Pierogi DinnerAssortment of seven pierogi filled with potato, sauerkraut, and sweet farmer’s cheese. served with chef’s vegetables and pickled red cabbage.
21.00Maple Marinated Pork TenderloinMarinated pork tenderloin served with red lentils, beet salad, fresh vegetables and a sage and walnut pesto.
22.00Crab Kluski SlaskieCrabmeat served with spaetzle, asparagus, peppers, onion, fresh herbs, asparagus broth and bacon.
23.00Smoked Paprika Short RibsBoneless beef short ribs braised in a smoked paprika broth served with whipped, grilled asparagus and smoky pan jus.
MarketDar MorzaOur chef's preparation of the freshest ingredients the sea has to offer.
27.00Rosemary Pesto LambTwin baby lamb chops with rosemary pesto, whipped purple potatoes and grilled asparagus.
18.00Curried Quinoa CakesPan fried quinoa cakes, served with sesame almond quinoa, chef's vegetables and coconut cream sauce.
24.00Scallop And Shrimp RissottoGrilled shrimp and scallops served on a bed of olive and trufffle oil rissotto with grilled asparagus and drizzled with aged balsamic.
MarketKrupnik CrabcakeTwin jumbo lump crabcakes served with red lentils, grilled aspargus and finished with a spicy polish honey vodka sauce.
Lunch
10.00Pierogi LunchFour pierogi filled with saurkraut, potato or sweet farmers cheese served with sour cream.Options:
Potato, Sweet farmers cheese
11.00Holupki LunchOne cabbage roll stuffed with rice, beef and pork topped with tomato sauce.
9.00Russian ReubenOven roasted pork loin, braised red cabbage, swiss cheese and stone ground mustard served on toasted rye bread.
14.00Truffled Shrimp WrapGrilled shrimp with fresh greens, red onions, tomato, truffled golden beets, melted chevre in a warm tortilla.
9.00Bella CiabattaWhole roasted portabella, roasted peppers, sun dried tomato pesto, and herbed boursin cheese on toasted ciabatta bread.
10.00Remember The AlamoGrilled chicken breast, tomatoes, onion, greens, cheddar cheese, sour cream and chipotle barbecue sauce in a warm tortilla.
10.00Polish RollGrilled kielbasa on a toasted baguette with spicy stone-ground mustard, caramelized onions, melted gruyere, and pickled red cabbage.
MarketKrupnik Crabcake Sandwich4oz. Maryland crab cake layered with greens, asparagus spears and a spicy polish honey vodka sauce on ciabatta bread.
The ComboOptions:
A cup of our soup of the day (+3.50)
Sunday Jazz Brunch
Starters
8.00Shrimp BisqueSherry infused shrimp broth with a silky cream finish.
6.00Chicken-Corn ChowderGolden corn and roasted chicken in a hearty soup
4.50Fruit PlateA medley of fresh fruit
6.00Pierogi AppetizerFour pierogies, lightly sautéed in butter and onions, filled with potato, sauerkraut, and sweet farmer’s cheese
6.00Wild and Gathered GreensZe house salad. Mixed greens in a sherry vinaigrtte with julienne onion, carrots, and roma tomato
Chef’s Specialties
24.00Pesto Lamb ChopsTwin seared lamb chops rubbed with rosemary pesto and served with parsnip puree and fresh asparagus.
17.00Hungarian GoulashBraised beef tenderloin, onions, bell peppers, carrots and tomatoes, stewed with red wine, homemade potato dumplings and hungarian paprika.
Sandwiches
10.00Chicken CiabattaPan seared chicken breast with sun-dried tomato pesto, greens, and tomato, served on ciabatta bread.
10.00Roasted Portabella WrapRoasted portabella, mixed greens, roma tomato, gruyere cheese and red onion in a tortilla wrap.
The Sweeter Side
9.50Blueberry PancakesThree buttermilk pancakes filled with fresh blueberries.
9.50Bananas Foster French ToastBattered texas toast grilled and served with caramelized banana rum sauce.
Combinations
10.00The Polish CowboyTwo buttermilk pancakes with maple syrup, scrambled eggs and grilled polish sausage
10.00The French ConnectionA wonderful combination of french toast, scrambled eggs and crispy smoked bacon
13.00Big Boy ComboOne pancake, a slice of french toast, scrambled eggs, polish sausage, bacon, and a side of potatoes
Benedicts & Omelets
12.00Polish BenedictA toasted English muffin topped with polish kielbasa, two poached eggs and seasoned hollandaise sauce.
14.00Crab BenedictA toasted English muffin topped with jumbo lump crab meat, two poached eggs, and seasoned hollandaise sauce.
13.00Steak BenedictA toasted English muffin topped with teres major, two poached eggs, and seasoned hollandaise.
24.00Lockwood Chardonnay, Monterey CountyRipe fruit flavors of peach and nectarine with crispness and freshness producing a classic chardonnay flavor.
44.00Sanford Chardonnay, Santa Barbara CountyFruit forward with significant oakiness for great balance.
Hayman and Hill, Russian River, ChardonnayRich and complex. Fresh steely citrus aromas with hints of toasted oak.Options:
(30.00)
, (8.00)
Sauvignon & Pinot
30.00Allan Scott Sauvignon Blanc Select, MarlboroughAged in french oak for a smooth, round warm finish.
Veramonte, Casablanca Valley, Chile Savignon BlancFresh crisp and intense witrh citrus and tropical fruits.Options:
(20.00)
, (6.00)
28.00Cape Mentelle Semillon/Sauvignon BlancPleasantly mild and fruity white wine.
Riff, Terra Alpina, Pinot GrigioRich but delicate, floral bouquet – full bodied.Options:
(27.00)
, (8.00)
43.00Kim Crawford Sauvignon Blanc, New ZealandExplosively aromatic, brimming with spice, herb and peppery character.
24.00Santa Rita Sauvignon Blanc, Reserve, ChiléIntense citrus with a clean and crisp finish.
33.00King Estate, Pinot Gris, OregonAromas of honeysuckle and apple lead to lovely melon and honey flavors
90.00Merry Edwards Sauvignon Blanc, Russian River ValleyStraw colored with a grassy, passion fruit nose; creamy palate with flavours of vanilla, peach and passion fruit; lovely integration of oak
Interesting Whites
24.00Ars Vitis Moselland Riesling, GermanyA dry riesling produced by heinz ames: artist and winegrower.
42.00Elk Run Gewürztraminer, MarylandA sweet gewurzt with aromas of lichee nuts.
48.00Georges Duboeuf Pouilly-Fuissé, FranceRoasted almonds, lime-tree, verbena and vanilla. Full, supple and fruity.
21.00Ironstone “Obsession” Symphony, CaliforniaA cross of muscat and grenache gris, very floral, light and fruity.
49.00Oremus Mandolas, Tokaji Furmint, HungaryDry, medium body with excellent fruit, touch of apple and melon. One of the better eastern european wines we have tasted.
20.00Peter Lehmann Semillon, Barossa AustraliaDry, with lemon citrus flavors on the palate and a soft round finish.
18.00Santa Julia Torrontes, ArgentinaAroma of tropical fruit, candied peaches, lychee nut, rose petals and other floral hints, with an extra zing of spice and acidity for good measure.
36.00Sokol Blosser Evolution, Oregon, NVA fun wine! The precise amount of 9 varietals produces a lush off-dry, somewhat tropical wine with a crisp finish.
20.00Stump Jump, D’Arenberg, Mclaren Vale, AustraliaThis great blend of riesling, sauvignon blanc and marsanne is an elegant crisp grapefruit scented wine that is fresh and lively.
45.00Trimbach Gewürztraminer, AlsacePowerful and ripe with intense lychee fruit and a dry spicy finish.
Wente Riesling, CaliforniaPale straw in color, with hints of floral aromas, including orange blossom and honeysuckle. Crisp taste and fresh with a hint of spice. Wonderful with desserts.Options:
(23.00)
, (6.00)
26.00Zenato Lugana San Benedetto, ItalyThis wine is dry with balanced acidity and a slight and pleasantly bitterish finish.
25.00Blufeld, Riesling, GermanySweet with citrus, peach and floral aromas
Rosé
38.00Belle Glos Pinot Noir Blanc, Mendocino CountyCrisp acidity and bold berry flavors. Enjoy it with grilled seafood or on its own.Options:
Grilled seafood, On its own
Champagnes & Sparklers
8.00Prosecco, Spago Nero, ItalyA wonderful start to your meal, really wakes the palate. Each bottle contains about a glass and a half.
32.00Domaine Chandon Brut Classic, California, NVCalifornia house of moët et chandon, full bodied, soft and complex.
24.00Saint-Hilaire Brut, FranceMade by monks more than 100 years before the first champagne was created.
55.00Schramsberg “cremant,” Demi-sec, Napa Valley, ’97
Ports, Sherry & Cognac
6.75Dow’s Ruby Port
6.75Graham’s Fine Tawny 10 Year
6.75Lustau Sherry
7.00Courvoisier Vsop
7.50Pierre Ferrand Cognac
Reds
Zinfandel
95.00Chateau Potelle “V.G.S.,” Mt. Veeder, NapaVery good classic california zinfandel – big in every aspect!
30.00Dry Creek Heritage, SonomaRipe black cherry, currant and creamy spice with hints of dark chocolate.
Rosenblum, Barrel Cuvée Xxxii, CaliforniaCherry, plum, blackberry and vanilla, with hints of spice and black pepper.Options:
(27.00)
, (8.00)
36.00Rancho Zabaco, Dry Creek ValleyIntense and rich with concentrated cherry and blackberry flavors.
40.00Seghesio, Sonoma CountyClimatic induced spiced undertones highlight this fantastic zin.
Merlot
Blackstone, CaliforniaDark plum and blackberry, with toasty vanilla and butterscotch.Options:
(24.00)
, (7.00)
63.00Gundlach Bundshu, Sonoma CountyFirm, yet gentle, and finely-focused. Head and shoulders above the rest.
45.00Rutherford Hill, 26Th Anniversary, Napa ValleyIntense fruit and velvety texture, soft tannins.
16.00Santa Rita, “120,” Lontue Valley, ChilePlum fruit and medium spice, velvety and lightly tannic.
Pinot Noir
41.00Sticks, Yarra Valley, AustraliaSavory dark cherry, blueberry and spice, enhanced by subtle oak.
40.00Taz Pinot Noir, Santa Barbara CountyA unicorn in the wine world. Beautifully soft and juicy with cranberry and raspberry flavors good acidity and very judicious oak.
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