menu
Week of 5/3/2021
monday
5/3
SHRIMP LETTUCE WRAPS
citrus + lemongrass poached shrimp with sweet chili + basil glaze.
salted cucumber, mango, papaya, + spring veggie slaw with ginger + mint.
blistered spring peas + beans with wild arugula, watercress, coconut, + green curry.
jasmine rice with fresh herbs + lemongrass oil.
roasted peanut + tamarind sauce.
bibb lettuce for the wraps!
BRASED CHICKEN + GLASS NOODLE BOWLS
bone in Joyce Farms braised chicken thighs with miso roasted sweet potatoes, roasted + marinated eggplant, hot + sour cucumbers, chilled glass noodles, roasted sweet pepper + grapefruit dressing
For Your Kids
Monday: chicken tenders, curly fries, roasted green beans, honey mustard mayo dippin’ sauce
tuesday
5/4
BRAISED SHORT RIBS
white wine braised grass-fed boneless short rib with spring onion + morel mushroom jus.
brodo-poached fennel, parsnips, + baby carrots with parsley + harissa honey glaze.
toasted ancient grains with roasted spring mushrooms, fava beans, baby kale, + charred scallion vinaigrette
CURRIED ORZO BOWL charred zucchini + summer squash, blistered baby peppers, paprika chickpeas, feta, + mint over vadouvan curry spiced toasted orzo with roasted cherry tomato vinaigrette
For Your Kids
Tuesday: kid’s lasagna! layers of grass fed beef + san marzano tomato ragu, creamy bechamel, + mozzarella. with roasted carrots + parmesan on the side
wednesday
5/5
FAROE ISLANDS SALMON
olive oil poached sustainably farmed salmon with citrus-ginger glaze.
wild rice + red rice “pilaf” with local asparagus, green garlic, fenugreek leaves, + spring herbs.
confit swiss chard + tuscan kale with preserved lemon + honey-poached rhubarb.
spring radishes, sweet pickled then roasted, with wild arugula, baby red mustard greens, + ramp leaf/spring pea pesto
ROASTED CHICKEN PICATTA
tuscan marinated chicken cutlets, lightly breaded + roasted, over buttered linguini pasta with roasted broccoli, spring peas, + creamy caper/lemon sauce
For Your Kids
Wednesday: citrus-braised pork carnitas tacos with jasmine rice, black beans, + flour tortillas
thursday
4/28
BIG OL’ PORK CHOP
10oz bone in pork chop, maple brined + miso glazed, with salted plum + guajillo steak sauce on the side.
roasted yukon gold potatoes with parsley + chorizo vinaigrette.
sesame crusted eggplant “steaks” with smoked sea salt + espellette pepper.
frisee + endive salad with shaved spring veggies + yuzu-sesame dressing
RED CURRY MEATBALLS
lemongrass + ginger grass-fed beef meatballs in coconut + red curry gravy over basmati rice with shakshuka veggies + garlicky lemon coconut yogurt sauce
For Your Kids
Thursday: potato + cheese pierogi with buttered orzo, roasted broccoli, sour cream + chive sauce
friday
4/16
ROASTED HALF CHICKEN
spatchcock (semi boneless!) half chicken, lemon brined + herb roasted.
charred scallion + leek salsa verde on the side.
east coast asparagus with smoked olive oil + lemon thyme.
tahini-roasted rainbow baby carrots + baby corn with sundried tomatoes + mint.
poached farro salad with cherry tomatoes, toybox peppers, salted cucumbers, + basil
PESTO SHRIMP BOWL
roasted shrimp tossed in arugula + basil pesto over gold quinoa with baby broccoli, caulini, snow peas, wild watercress, microgreens, + sundried tomato vinaigrette
For Your Kids
Friday: chicken teriyaki dumplings with jasmine rice, roasted broccoli, + dipping sauce
wings are baaaaack!
Chicken Wing Lollipops soy-marinated Joyce Farms chicken wing lollipops, served with sweet chili sauce. $8/12pcs
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!
