menu
Week of 3/8/2021
monday
3/8
BRAISED CHICKEN UDON –
teriyaki glazed soy braised chicken thighs, organic udon noodles, roasted chicken dashi broth, shitake + wood ear mushrooms, napa cabbage, charred leeks, scallions, + crispy shallots.
sushi rice + edamame salad with marinated tofu, baby bok choy, + togarashi aioli
SHRIMP + PAPAYA SALAD
citrusy shrimp over grated green papaya + shaved cabbage with cherry tomatoes, long beans, crushed peanuts, thai basil, ripe papaya + sweet chili dressing
For Your Kids
chicken teriyaki dumplings, jasmine rice, steamed broccoli, dipping sauce
tuesday
3/9
CARNE ASADA TACOS
adobo marinated flank + skirt steak carne asada.
smoky tomato + saffron jasmine rice with diced peppers + onions.
“street corn” + black bean succotash with cotija + tajin.
roasted tomatillo salsa verde. pickled red onion + lime.
corn tortillas
CUBAN CHICKEN + BLACK BEAN BOWL
mojo-marinated chicken breast, black beans, cilantro lime rice, chayote squash, baby kale, mango + pepper salsa
For Your Kids
english muffin pizzas! english muffins, garlic + basil marinara, mozzarella cheese, organic pepperoni. served with roasted carrots + fresh celery
wednesday
3/10
DUCK CONFIT
pink peppercorn + fennel cured confit duck legs.
red beet + parsnip mash with caramelized onions, creme fraiche, + sherry.
roasted white + green asparagus with capers, parsley, + lemon butter.
italian chicory salad with candied sunflower seeds, shaved fennel, + blood orange vinaigrette
ROASTED MUSHROOM + PARMESAN SOUP
roasted cremini + maitake mushroom soup with parmesan + black truffle cream, caramelized shallot, red miso, garlic baguette
For Your Kids
ready to bake chicken parm- buttered noodles, breaded chicken, mozzarella cheese, tomato sugo, parmesan
thursday
3/11
CITRUS GLAZED PORK TENDERLOIN
citrus brined + glazed pork tenderloin with spring rhubarb + mint chutney.
jasmine rice + orzo pilaf with toasted cumin + sofrito.
curry-roasted baby carrots with saffron + paprika yogurt.
charred cucumber + quinoa tabbouleh with red onions, dill, + mint
ENDIVE + FRISEE SALAD
red + gold endive, frisee, + italian dandelion greens with crispy prosciutto, gorgonzola, marinated cherry tomatoes, celery hearts, honey roasted hazelnuts, lemon peppercorn vinaigrette
For Your Kids
chicken teriyaki dumplings, jasmine rice, steamed broccoli, dipping sauce
friday
3/12
TEA-BRAISED SHORT RIB
oolong tea braised short ribs with charred alliums, sichuan peppercorn, + smoked honey beef jus.
toasted farro with maitake + oyster mushrooms, dried cherries, + tahini brown butter.
roasted baby broccoli + cauliflower with sweet chili garlic crunch.
charred kale + arugula salad with torn herbs, candied orange + ginger, matcha vinaigrette
WECO BIG-ASS SALAD
arugula, endive, watercress, + baby kale with roasted chicken breast, shaved fennel + radish, pepitas, cranberries, goat cheese (on the side!), chia/carrot/ginger vinaigrette
For Your Kids
cheeseburger mac + cheese- elbow macaroni with cabbot cheddar + jack cheese sauce, ground beef, side of pickles + housemade ketchup
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!
