menu
Week of 12/6/2021
monday
12/6
gnocchi picatta ricotta gnocchi; peas + garlic cream parmesan cheese sauce; Chef Theo’s famous garlic bread; shaved zucchini, tomato + arugula salad; lemon tarragon dressing
chicken + black beans mojo braised chicken thighs over saffron rice with black beans, chayote slaw and mango pepper salsa
chicken noodle soup! shredded Joyce Farms chicken thigh and breast slow cooked with carrots, onions, celery, leeks, thyme + baby shell pasta
kids chicken pesto pasta chicken breast, basil pesto, ziti, roasted carrots and parmesan cheese
cheesecake blueberry compote and oat crumble (serves 2)
tuesday
12/7
carne asada burrito adobo marinated flank steak; saffron + paprika rice; refried black beans with caramelized onion; pineapple pico de gallo; Mrs. Chips chili lime chips; roasted tomatillo salsa; flour tortillas
sweet potato + zoodles miso-roasted sweet potatoes, snap peas, marinated tofu, grated carrots + scallions over fresh zucchini noodles with roasted sesame citrus dressing
chicken noodle soup! shredded Joyce Farms chicken thigh and breast slow cooked with carrots, onions, celery, leeks, thyme + baby shell pasta
kids BBQ meatloaf ground beef meatloaf, corn on the cob, roasted potatoes and bbq sauce
cheesecake blueberry compote and oat crumble (serves 2)
wednesday
12/8
roasted chicken biryani yogurt + curry marinated chicken breast; basmati rice cooked in shorba (biryani gravy) with saffron, caramelized onion, mustard seed + coriander; sweet potato korma braised in coconut milk with chiles + spices; cucumber + red onion raita with mint + dill; naan
roasted eggplant + grains roasted eggplant and black garlic + wood ear mushrooms over poached farro + barley, with blistered cherry tomatoes, fresh basil, field greens, feta cheese and Meyer lemon vinaigrette
chicken noodle soup! shredded Joyce Farms chicken thigh and breast slow cooked with carrots, onions, celery, leeks, thyme + baby shell pasta
kids pork fried rice ground pork, peas + corn, scallions and an egg roll
cheesecake blueberry compote and oat crumble (serves 2)
thursday
12/9
pumpkin ravioli pumpkin ravioli; roasted squash + pumpkin brown butter; marcona almonds + sage; whipped ricotta with truffle honey; chicories with shaved fennel + mint; maple dijon vinaigrette; fig + balsamic foccacia
citrus steak citrus rubbed flank steak with Italian chicories, shaved fennel + radish, toasted sunflower seeds and cashew-bergamot dressing
chicken noodle soup! shredded Joyce Farms chicken thigh and breast slow cooked with carrots, onions, celery, leeks, thyme + baby shell pasta
kids chicken tikka masala chicken breast in a creamy tomato sauce with basmati rice and green beans
cheesecake blueberry compote and oat crumble (serves 2)
friday
12/10
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
smoked chicken breast + bibb salad shredded chicken breast over Bibb leaves with shaved veggies, smoked almonds, roasted tomato, parm crisps and dill dressing
chicken noodle soup! shredded Joyce Farms chicken thigh and breast slow cooked with carrots, onions, celery, leeks, thyme + baby shell pasta
kids fish sticks pollock fish sticks, potato wedges, lemon and tartar sauce
cheesecake blueberry compote and oat crumble (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!
