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

SHRIMP SALAD
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