Alere Menu
Call 216-987-4080 for reservations or to place an order.
- To schedule an event at Alere, contact Deanna Manners at 216-314-0643.
- Ask to see the grab 'n go menu (takeout only).
- If you love the way we season, ask to purchase a bottle of our Tri-C Hospitality Seasoning Blend.
- Note: Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
Alere is open Tuesday, Oct. 14 - Thursday, Oct. 16
- Breakfast | 8:30 – 10 a.m.
- Lunch | 11:30 a.m. – 1 p.m.
Thursday is the last day of Fall Session A and Alere will reopen for Fall Session B near the end of October.
Chef de Cuisine | Amanda Murray | $12
"Cuisine of the Diaspora"
- Appetizer | Black eyed peas with white rice and honey jalapeno cornbread
- Entrée | Braised lamb shank with demi-glace, sweet potato puree and collard greens with smoked meat
- Dessert | Pound cake with sweet butter glaze
Served Thursday, Oct. 16
Starters
Tex-Mex Egg Rolls | $5
Crispy egg rolls filled with black beans, corn, red peppers, cheddar and chicken sausage, made by Tri-C's Garde Manger students
Crab Rangoon | $5
Handmade wonton dumplings filled with surimi crab, scallions and seasoned cream cheese. Served with sweet chili sauce.
Bang-Bang Chicken | $5
Crispy breaded chicken bites smothered in spicy bang-bang sauce
White Bean Chicken Chili | Bowl $6
Seasoned chicken and cannellini beans slow-cooked with green chiles
Potato and Leek Chowder | Cup $3 | Bowl $5
A rich creamy soup made with roasted potatoes, leeks and rosemary (Vegetarian)
Entrées
Yankee Pot Roast | $10
Braised slow-cooked beef roast with carrots, celery and onions, served over mashed potatoes
Vegan Pasta Bowl | $9
Egg-free pasta tossed in vegan red sauce and topped with roasted seasonal vegetables (Vegan)
Creole Shrimp and Grits | $10
Large Gulf shrimp sautéed in a silky red pepper and bacon sauce over cheesy grits
Orange Honey-Glazed Salmon | $10
Atlantic salmon seared in an orange honey glaze, served over rice pilaf with sautéed vegetables
Cilantro Citrus Chicken | $9
Sautéed chicken breast in triple-citrus butter sauce, topped with salsa on a bed of seasoned rice with sautéed vegetables
Sandwiches
All sandwiches are served with French fries.
Alere Burger | $8
Seasoned Angus burger topped with cheddar, American or Swiss cheese, lettuce and tomato, served on a brioche bun
Stomp's Black Bean Burger | $8
Vegetarian black bean burger topped with caramelized onions and sautéed mushrooms (Vegetarian/Vegan)
Chicken Bacon Ranch Wrap | $8
Sautéed chicken breast, lettuce, tomato, bacon and cheddar cheese, topped with ranch dressing and wrapped in a flour tortilla
Salads
Add grilled chicken or salmon for $4
Baja Cobb | $8
Mixed greens topped with cucumbers, tomatoes, blue cheese, bacon bits, avocado, hard-boiled egg and blue cheese dressing
Harvest Vegetable Salad | $8
Greens and chopped kale tossed in honey vinaigrette with a mix of roasted root vegetables and potatoes, topped with feta cheese and pumpkin seeds
Savannah Salad | $8
Baby greens with cucumber, tomato, cranberries, Gorgonzola and honey almonds, served with raspberry vinaigrette
House Salad | $5
Mixed baby greens, cucumber, carrot and tomato with your choice of dressing
Desserts
Seasonal Crème Brûlée Duo | $5
Vanilla bean and pumpkin spice are the perfect fall flavors for this classic French custard. Topped with cracked sugar and whipped cream.
Caramel Apple Cheesecake | $4
New York-style cheesecake topped with Granny Smith apple compote and caramel sauce
Molten Lava Cake | $5
Rich chocolate cake filled with dark chocolate "lava," topped with chocolate drizzle and whipped cream