COMFORT & CULINARY EXCELLENCE IN DOWNTOWN CLEVELAND
A selection of our dinner entrees, featuring our fan favorite lobster mac & cheese with smoked gouda, roasted corn, and sweet peas. From bottom left moving clockwise, we also have our caesar salad with homemade beet-pickled egg, our Ohio CAB filet with green peppercorn sauce, pan-seared scallops with polenta cakes and blackberry ketchup, our spiced spaghetti squash with burrata and crispy kale, our house salad with blue cheese and granola, pan-seared salmon with cous cous and tomato coulis, and pastrami-seasoned french fries.
Grilled Watermelon Salad
Our grilled watermelon salad also features arugula, feta, marcona almonds, and lime. A staff favorite, because “feta makes everything bettah!”
BBQ-Rubbed Baby Carrots
One of our side dishes is our BBQ-rubbed baby carrots, served with feta cheese and cilantro.
Roasted Caramel Pear Pie
Chef Justine serves her pear pie warm in a rock sugar crust with stewed berry jus and Mitchell’s vanilla bean ice cream.
Our pan-seared scallops, with coriander and fresno-spiced polenta cakes, blackberry ketchup, pickled fresno pepper, and arugula.
The Chef's Garden Vegetables
We are proud to feature Ohio’s very own The Chef’s Garden® roasted vegetables as a side dish at dinner. The Chef’s Garden® is the nation’s leading grower of artisanal produce, specializing in microgreens, heirloom vegetables, specialty lettuces, and edible flowers. Offerings will vary seasonally, but we are particularly fond of their miniature vegetables, which you see here. Click through to learn more about The Chef’s Garden®!
Spinach-Artichoke Grilled Cheese
One of our guests’ favorite new additions to the downtown lunch scene is our Spinach Artichoke Grilled Cheese. Toasted brioche is smothered in our homemade spinach-artichoke dip and boursin cheese before being topped with roasted red pepper. Need a little more meat in your life? We’ll be happy to add bacon to it for you. All sandwiches come with a choice of french fries, chips, a side salad, or a fruit salad. You can also substitute a cup of soup!
Spiced Pumpkin Bavarian Tart
Chef Justine serves this tart over pumpkin seed butter, chocolate rope, and chocolate hazelnut mousse.
Buttermilk Fried Calamari
Soaked in buttermilk and lightly breaded, we add banana peppers to the mix before frying. Served with a smoked paprika aioli.
Our house salad is available at lunch and dinner and is made with Cleveland-grown Green City Growers living lettuce. This lettuce is grown in a 3.25-acres-under-glass hydroponic greenhouse in Cleveland’s Central neighborhood. We serve it with heirloom tomatoes, blue cheese, honey clusters, and our homemade vidalia onion dressing. You can add chicken, shrimp, salmon, or steak to any of our salads at lunch and dinner.
Roasted Cauliflower Soup
Our roasted cauliflower soup, made with celery root, topped with cauliflower croutons, and drizzled with chili oil before serving.
Sweet Potato Pecan Cheesecake
Chef Justine serves her sweet potato cheesecake over an oat crust with burnt honey, pecan caramel, and toasted marshmallow fluff.
CLE Eggs Benedict
These eggs benedict have been with us since the very beginning! We start with buttermilk biscuits baked fresh daily, pile it high with housemade Ohio CAB pastrami, top it with a poached egg, and top it off with rich hollandaise sauce. They’re the stuff dreams are made of - you’ve never had eggs benny like these!
We are proud to only serve cage-free eggs here at The Burnham. We offer cooked-to-order eggs and three-egg omelets daily, with a choice of three ingredients (roasted peppers, spinach, mushrooms, onions, oven-fired tomatoes, asparagus, ham, or sausage) and choice of cheese (cheddar, feta, Gruyére, goat cheese).
Couldn’t make it in for lunch to grab our lobster mac & cheese. with smoked gouda, roasted corn, and sweet peas? We also offer it as a side during dinner service! Also pictured are the broccoli salad with dry tart cherries and roasted peanuts and balsamic-sauteed mushrooms with sweet soy.
Chocolate Brownie Sundae
Chef Justine wraps this decadent chocolate brownie in buttered phyllo with milk chocolate ganache and serves it warm with Mitchell’s ice cream.