Crop Bistro and Bar. 2537 Lorain Ave, Cleveland, Ohio. Phone: 216.696.CROP

Dinner Menu

Appetizers

Soup 7

Seasonal Spring Feature

Truffle or Balsamic Popcorn 6

Chile Deviled EggsThree /8 Six

Crisp Prosciutto

Daily Cheese Selection 20 Five 15 Three

Served with Seasonal Accoutrements

Cherry Bomb 10

Grilled Flatbread 11

Onion, Kalamata & Sundried Tomato Tapenade, Artichokes, Feta, Preserved Lemon, Arugula

Crispy Pork Belly 12

Seasonal Mushrooms, Favas, Roasted Cipollinis, Mushroom Glace

Hudson Valley Foie Gras 18

Coconut Cake, Mango Pineapple Salsa, Ginger Gastrique

Grilled Scallops 15

Avocado Croquette, Chimichurri, Pico

Crispy Calamari 10

Coconut Green Curry Aioli, Napa Cabbage Slaw, Seaweed Salad

Salads

Roasted Beet 9

Charred Meyer Lemon Vinaigrette, Lemon Confit, Marcona Almond Goat Cheese,  Balsamic

Soft Wedge 8

Roasted Tomatoes, Pt. Reyes Blue, Cob Smoked Bacon, House Made 1000 Island

Asparagus Mimosa11

 Asiago Crouton, Red Onion, Chopped Egg, Red Pepper, Orange-Champagne Vinaigrette

Mains

Rack of Lamb 32

Grilled C.A.B. Ribeye 30 

Confit Fingerlings, Hogan’s Peas, Smoked Bordelaise

Mojo Braised Short Ribs 28

Mofongo Mash, Escabeche Sauce, Cilantro Oil, Sherry Reduction

Big Pile of Crop Pasta MKT

Seasonal Feature

Smoked & Roasted Half Chicken 23

Citrus Waffles & Marmalade, Heirloom Baby Carrots, Chicken Demi

Grilled Faroe Island Salmon 29

Quinoa Pilaf, Mediterranean Salad, White Balsamic, Olive Oil

Grilled Pork Paillard 24

Garlic Red Skin Mashers, Lemon Caper Butter, Sauteéd Seasonal Greens

Thai D Bowl 28

Pan Seared Scallops, Stir Fry Veg, Cinnamon Pappardelle, Coconut Green Curry Broth

Asparagus Ravioli 24

Morel Mushrooms, Mascarpone, Spinach, Shallots, Brown Butter 

Grilled Veal Chop 42

Morels, Truffled Mushroom Cream, Dauphinoise Potatoes

We take great pride in crafting each dish with very specific combinations of flavors and textures, please refrain from requesting substitutions unless for specific food allergens or dietary restrictions. We thank you for trusting our culinary experience.

Cheers!

Steve Schimoler Chef/Owner

Pete Joyce Chef/Partner

 

Split Entree Charge $5

Parties of 6 or more will have a 20% gratuity added to the bill.

Consuming raw or undercooked meats or seafood may increase your risk of food-borne illness



Crop Report

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