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 Tuesdays through Fridays for Fall Session A (Sept. 9 – Oct. 16)

• Breakfast | 8:30 – 10 a.m.
• Lunch | 11:30 a.m. – 1 p.m.
• Alere will be closed on Tuesday, Sept. 23, and Wednesday, Oct. 8, for private events.

Chef de Cuisine | Benitha Garrett | $10

Nigerian Feast:

• Appetizer | Savory beef hand pie
• Entrée | Roasted chicken quarter with jollof rice, fried plantains, greens and black-eyed pea akara
• Dessert | Traditional Nigerian fried puff-puff

Served Tuesday, Sept. 16 – Wednesday, Sept. 17

Chef de Cuisine | LaJoi Bridget | $10

Hibachi Fusion:

• Appetizer | Garlic sweet chili tempura cauliflower
  
• Entrée | Hibachi chicken burrito filled with seared chicken, broccoli, mushrooms, cabbage, carrots, onions and yum-yum sauce
• Dessert | Peach cobbler wontons with sweet dipping sauce

Served Thursday, Sept. 18 – Friday, Sept. 19

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