Vine and Bean Cafe, Cleveland, Ohio » vegetarian

New Menu Items for winter

Jim — Wed, 23 Dec 2009 20:16:36 +0000

Chef Heather and Chef Ky-Wai have been adding new items to the menu here, both vegetarian and omnivore, but all made from scratch and from local ingredients whenever possible. The winter menu becomes a showcase for the richer things for the palate, sauces made from items picked months ago and carefully preserved, and the taste combinations that make everyone say “cozy.”

Come by, bring the family, and delight in the winter menu additions:

All local beef chili, in a cup, bowl, or dinner portion, served with white cheddar, sour cream, housemade croutons, scallions, and a side of our housemade focaccia.
Pizzas made on our flatbread, including a number of warm and wonderful taste combinations like ratatouille and pesto or mushroom paté and Brie.
Vegetarian lasagne with roasted vegetables (including my favorite, asparagus) and our housemade red sauce.
All local beef meatloaf with fingerling mashed potatoes and mushroom gravy
Curry: Yukon Gold potatoes and vegetables simmered in coconut curry sauce over brown Basmati rice
The Reuben: We brine the corned beef, we brine the sauerkraut, we bake the bread. We make our own Thousand Island dressing from our own ketchup and mayonnaise. We even grow cucumbers to make the pickles for the Thousand Island dressing.

During the next two weeks we’ll be serving brunch Saturday and Sunday as well as Friday, January 1st, from 11AM to 2PM. We can accommodate your family and guests. Just give us a call 20 minutes before you come with parties larger than six (6) so we can reserve you a comfy spot.

Vine and Bean in the PD

Jim — Tue, 16 Jun 2009 15:36:21 +0000

In case you missed it, we were quite fortunate to have our menu, decor, and environs lauded in the the venerable Cleveland paper of record.

Thanks to David Farkas and the Plain Dealer for the lovely article.

Lucky’s Brunch Heads East

Heather — Fri, 20 Feb 2009 14:58:46 +0000

Starting tomorrow, February 21st 2009, Chef Heather Haviland will be on site at V&B to create your favorite brunch items from the now famous Lucky’s Weekend Brunch menu. Shipwrecks, Canoewrecks and Breakfast Burritos will now be available at Vine and Bean each Saturday and Sunday from 10AM until 2PM.

Acclaimed Chef Ky-Wai Wong has joined the Sweet Mosaic team and will be making the traditional brunch in Tremont at Lucky’s Cafe.

Added this week for brunch:

Biscuits and Gravy: Cheddar scallion biscuits topped with soft scrambled eggs and sausage gravy. Served with hashbrowns and grapes.

Breakfast Burritos: Veggie scrambled eggs rolled in flour tortillas, covered with a guajillo pepper sauce & cheddar cheese, baked in a casserole. Served with hashbrowns.

Shipwreck: A blissful blend of hash browns, eggs, seasonal veggies, bacon, and cheddar cheese, served with house-baked como toast & fresh fruit.

Canoewreck: Curried Tofu, hash browns, seasonal veggies, and Brewers yeast, served with Como toast and fresh fruit. (Vegetarian)

Omelette: Spinach, mushrooms, zucchini and white cheddar cheese, served w/ hash browns & banana bread.

All of our regular brunch items will still be available, including the waffles, granola, and egg pies.

We have fabulous soup!

Jim — Wed, 26 Nov 2008 18:53:19 +0000

Chef Heather Haviland has started making soups for V&B. Each day will feature a collection of seasonal soup selections crafted from a magical combination of local ingredients and Heather’s culinary ingenuity.The selection will change constantly.

This week:

Butternut Squash with Bacon
Fall Vegetable with Beans (Vegetarian)

Both of these soups are gluten-free. Come on in!