menu
Week of 1/24/2022
mocktail/cocktail mixer of the week:
‘bloody hell’
a blend of blood orange, lime and grapefruit juice with rosemary agave and citrus salt rim
tastes great solo or pairs with your favorite tequila!
(serves 2-4)
monday
1/24
chicken parm bake crispy breaded chicken layered with mozzarella cheese, tomato + basil sugo, garlic breadcrumbs + parmesan over rigatoni; kale + romaine Caesar salad; shaved parm; sourdough croutons
salt roasted beet + burrata bowl salt roasted beets, watercress, golden quinoa, toasted pistachios, tarragon dressing and creamy burrata
pimento cheese dip a blend of sharp cheddar + roasted peppers, served with little tiny buttermilk biscuits for dippin’ + spreadin’
kids coconut shrimp + rice crispy coconut shrimp with jasmine rice, green beans + sweet chili sauce
caramel apple crumble with walnut granola topping (serves 2)
tuesday
1/25
smoky soy braised beef shoulder shredded grass fed beef shoulder with molasses + smoky soy sauce; roasted + braised sweet potatoes with sundried tomato, lime + cardamom; arugula salad; tamari + mint vinaigrette
shrimp taco bowl citrus poached shrimp tacos with guajillo-agave glaze, fresh mango salsa, cilantro-lime rice, crunchy napa cabbage slaw with shaved seasonal veggies + pickled red onions and corn tortilla strips
pimento cheese dip a blend of sharp cheddar + roasted peppers, served with little tiny buttermilk biscuits for dippin’ + spreadin’
kids beef enchiladas 2 enchiladas with cheddar cheese, rice and beans
caramel apple crumble with walnut granola topping (serves 2)
wednesday
1/26
artichoke + fontina ravioli Deano’s raviolis; roasted Fat moon shiitake, blistered tomato + Lacinato kale in a tomato sugo; lemon breadcrumbs; rosemary foccacia, baby lettuce with shaved radish; creamy peppercorn vinaigrette
braised beef + barley braised beef + cherry tomatoes, pearled barley, baby broccolette + roasted mushrooms with balsamic vinaigrette
pimento cheese dip a blend of sharp cheddar + roasted peppers, served with little tiny buttermilk biscuits for dippin’ + spreadin’
kids carnitas tacos 2 pork tacos with cheddar, salsa verde and rice with peas + carrots
caramel apple crumble with walnut granola topping (serves 2)
thursday
1/27
braised lemon shrimp with stewed chickpeas and tomatoes braised shrimp with lemon + saffron jus; stewed chickpeas + sundried tomato with red bell pepper; cucumber mint + dill salad; labneh; Angel pita
snap pea salad charred + fresh snap peas, fava beans, green garbanzos, poached baby potatoes, confit shallots + field greens with mint-honey whipped ricotta
pimento cheese dip a blend of sharp cheddar + roasted peppers, served with little tiny buttermilk biscuits for dippin’ + spreadin’
kids veggie spring rolls 4 spring rolls, jasmine rice, green beans + sweet chili dipping sauce
caramel apple crumble with walnut granola topping (serves 2)
friday
1/28
winter BBQ cider-braised pulled pork with WECO bourbon BBQ sauce; Cabot cheddar mac + cheese with crispy bacon + garlic panko; shaved cabbage + root vegetable slaw with sweet chili aioli; cream cheese cornbread drenched in maple butter
ginger marinated tofu with sticky rice ginger marinated crispy tofu with charred tomatoes, lemon-dressed Swiss chard and tamarind dressing over sticky rice
charcuterie + cheese board! 2 meats (Walden Local Meat red wine salami + Brooklyn Cured bresaola), 2 cheeses (Brookford Farm cheddar + Cricket Creek Camambert), apricot whole grain mustard, truffle honey and rosemary focaccia
kids penne + meatballs ground beef meatballs in a sweet tomato sauce over penne pasta with parmesan cheese + roasted carrots
caramel apple crumble with walnut granola topping (serves 2)
Each night we publish the food ingredient cost to those who received a meal. this base cost generally hovers anywhere from $7.00-$12.00 and includes the food ingredients, state tax, and delivery (if applicable). you choose how much to add on for our labor, rent, overhead, etc!
#WEAREWECO tag your dinners on IG and facebook! we love to see our WECO fam enjoying their dinners!
