TO MY FRIENDS IN CLEVELAND - SORRY I MISSED IT

Lola Bistro

2058 East 4th Street
Downtown Cleveland
216.621.5652View Map

 

Hours

LunchWeekdays 11:30a - 2:30p
DinnerMonday - Thursday 5 - 10pm
Friday & Saturday 5 - 11pm

Dinner Menu

Appetizers

Pig Ear Salad

orange, oilve, feta, roasted garlic 9

Beet & Apple Salad

beet, apple, blue cheese, walnut, frisée, arugala 10

Watercress & Endive Salad

apple, cherries, goat cheese, marcona almond 8

Beef Cheek Pierogi

wild mushrooms, horseradish, crème fraiche 12

Pork Belly

butternut squash, apple, blood orange, cilantro, ginger 12

Crispy Bone Marrow

various accompaniments 23

Ceviche

jalapeno, Fresno, red onion, lime 13

Oysters

mignonette, half dozen/ MP

Fois Gras au Torchon

cherry jam, brioche, mache

Today's Charcuterie

pickled vegetables, crostini, mustard 12

Entrees

Scallops

cauliflower, apple, pine nuts & raisins 20

Pacific Cod

flageolet beans, speck, orange, clams 28

Wild Steelhead Trout

potato, leek, salsify, smoke, sorrel 32

Sturgeon

sweet potato, cippolini onions, chorizo, lime, cilantro

Venison

parsnip, walnut, cabbage, apple, mizuna 32

Smoked Berkshire Pork Chop

chilies, cheesy polenta, BBQ onions 27

Calf Heart

celery root, fingerling potato, French horn mushrooms, salsa verde 27

Beef Hanger Steak

pickle sauce, chilies, Lola fries 27

Rib Eye

smoked garlic bone marrow butter, preserved lemon, arugula 35

Chicken

roasted breast, sausage, white beans, kale, Parmesan 25

Gnocchi

butternut, treviso, hazelnut, mushroom, ricotta salata 19

Desserts

Lemon Mousse

meringue cookie, lemon curd, caramelized grapefruit,
crystallized mint 9

Coconut-Pecan Chocolate Cake

spiced coconut sorbet, toasted coconut 9

Chocolate & Doughnuts

cinnamon hot chocolate, whipped cream, chef's choice of doughnuts 9

Apple Crisp

golden raisins, honey ice cream, apple chip 9

Pauline's

banana bread, caramel sour cream ice cream, caramelized banana 9

"6 A.M. Special"

brioche French toast, maple-bacon ice cream, caramelized apple 9

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc