Week of 12/7/2020
BEEF BOURGUIGNON (12/7)
slow-braised grass-fed beef in silky burgundy gravy with roasted carrots, mushrooms, pearl onions, celery, + fennel.
fingerling potatoes “lyonnaise” with sofrito, lemon, + fines herbs.
broccoli + caramelized leek casserole with gruyere + garlic breadcrumbs
BROWN RICE BOWLS
steamed brown rice with firm tofu, ginger glazed cauliflower, grated beet + radish slaw, mizuna, roasted sesame dressing
ORANGE CHICKEN (12/8)
roasted chicken breast tossed in sesame-orange glaze with scallions + bean sprouts.
blistered snow peas + shoots with ginger + chili-garlic oil.
sweet + sour eggplant with cilantro + mint. jasmine rice
sweet chili shrimp, napa cabbage, arugula, rainbow carrots, cucumbers, mint, roasted peanuts, cilantro lime dressing
CHILI + CORNBREAD (12/9)
organic ground turkey chili with kale, black beans, roasted peppers, + caramelized onions, served with sour cream, Cabot cheddar, + scallions to garnish.
roasted brussels sprouts with maple + sage.
WECO’s famous buttermilk cornbread
QUINOA + BEETS
red quinoa with roasted golden beets, sundried tomatoes, charred zucchini, dill, red sorrel, + creamy tahini
DUCK CONFIT (12/10)
duck legs cured with peppercorns + citrus, confit in duck fat, roasted to perfection braised beluga lentils with sofrito + black garlic.
roasted red cabbage with cider + mustard gastrique.
frisee + shaved fennel salad with chopped hazlenuts + grapefruit vinaigrette
CHICKEN CAESAR SALAD
chopped romaine, shaved fennel, red onions, parmesan cheese, fried shallots, smoked chicken, caesar dressing
PORK TENDERLOIN (12/11)
maple-brined pork tenderloin with bourbon + mustard glaze.
loaded twice-baked potatoes with bacon, cheddar, chives, + chipotle crema.
green beans with roasted garlic, brown butter, + fried shallots
SQUASH + GRAINS
poached farro + barley with parsley + lemon, maple-roasted butternut squash, garlicky spinach, cranberries, + sunflower seeds
for your kids
teriyaki chicken, jasmine rice, steamed broccoli