WesWings Sunday 4-26-15

Featured

Breakfast Specials

Breakfast “Pail”
– A container layered with hash browns, shredded cheddar, 2 eggs (over-easy or scrambled.) and your choice of (sausage, bacon, or avocado) Add extra eggs for 1 point each.$11.95

French Toast with Nutella & Fresh Berries
– Texas brioche toast topped with a nutella topping & fresh strawberries and raspberries. Served with your choice of bacon, sausage or fruit.$13.95

Eggs Benedict
– Two poached eggs served on toasted English muffins with Canadian bacon and topped with hollandaise sauce. Served with a side of fresh fruit. Substitute smoked salmon for 2 points.$12.95

Bacon Egg & Cheese (Hangover Special) or Double Egg, Bacon & Cheese!
– Our bacon, egg and cheese sandwich on a soft brioche roll & served with fries. Sausage or ham also available. Add additional eggs for only $ 1 each!$10.95

Bagel N’ Lox Platter
– A toasted bagel with smoked salmon. Served with capers, cream cheese, red onion, chopped egg, sliced tomato and a side of fruit.$11.95

Hot Oatmeal
– a 12 ounce cup of oatmeal with diced apple, cranberries and brown sugar.
$3.95

Dinner Entrees

Penne a la Vodka
– Penne pasta tossed in a housemade pink vodka cream sauce with grilled chicken or seitan. $14.95 Comes with a side of bread… or go no topping for $11.95
Three Cheese Baked Macaroni and Cheese
– A creamy blend of cheeses baked with elbow pasta! Add grilled chicken and crumbled bacon for $13.95 Large side of plain mac & cheese $9.95 Small plain side $ 5.25

Mediterranean Salad
– Fresh field greens topped with either grilled chicken, seitan, tofu or falafel, a scoop of quinoa, feta cheese, Kalamata olives and served with a side of toasted pita wedges with a housemade balsamic dressing.$14.95

WesWings Specials Monday 4-27-15

Lunch Specials

Bagel N’ Lox Platter
– A toasted bagel with smoked salmon. Served with capers, cream cheese, red onion, chopped egg, sliced tomato and a side of fruit.$11.95

Cluck You Panino
– A breaded chicken cutlet with provolone cheese, Canadian bacon, pesto mayo, roasted red peppers on ciabatta. Served with a side fries, soup or salad.$11.95

Monte Cristo
– Ham, turkey and Swiss cheese between thick Texas toast, egg dipped and grilled golden brown with a side of syrup for dipping. Served with fries or small salad or cup of soup.$12.95

Fresh Avocado Hummus
– Housemade hummus with fresh avocado in a wrap with assorted vegetables. Served with your choice of salad or fries.$11.95

Dinner Entrees

Chicken Parmigiana
– Lightly breaded and fried chicken breast baked with our homemade marinara sauce and topped with mozzarella cheese. Served over penne with a side of bread.$14.95

Eggplant Parmigiana
– Our own house made breaded eggplant cutlets with marinara and mozzarella cheese with a side of pasta. Served with bread.$14.95

Saratoga Salad
– Mixed Salad greens with sliced almonds, goat cheese, red seedless grapes, fresh avocado with a strawberry balsamic vinaigrette. Add your choice of grilled chicken, seitan, falafel or tofu.$14.95

Cafe Sunday Brunch

Sunday Brunch

Fiesto Tosto
– A fluffy omelet filled with diced tomato, avocado, black beans and cheddar jack cheese. Served with a side of salsa, hash browns and toast.

Bird in a Basket
– Two eggs fried in hash brown “nest” and topped with a spicy Asian Sriracha sauce. Served with toast and your choice of bacon, sausage or fruit.

Fregadero de la Cocina
– A flour tortilla filled with scrambled eggs and your choice of omelet fillings Served with a side of salsa, guacamole, hash browns and choice of bacon or sausage.

Toast with a Twist
– Cranberry Nut bread French toast stuffed with a layer of sweet marscapone cheese and fresh strawberries and bananas. Served with your choice of bacon or sausage.

California Dreamin’
– A fluffy omelet filled with diced avocado, sun-dried tomatoes and goat cheese. Served with hash browns and toast.

Margarita Omelet
– Our fluffy omelet filled with sweet basil, tomatoes and fresh mozzarella cheese. Served with hash browns and toast.

Omelettes to Order
– Fluffy Omelettes -Choice of fillings served with home fries and toast.

Two-fer
– Two eggs (scrambled or fried), with your choice of sausage, bacon, or fruit. Served with a side of hash browns and toast.

Bagel & Lox
– Nova Scotia lox served on a toasted bagel with cream cheese.

All Pails, All The Time

pailIf you have ever stopped in for one of our weekend brunches, you’ve probably had a pail.  They’ve become quite popular as a recent snap chat photo clearly shows.  Scrambled, over easy, poached, bacon, avocado, hollandaise the choices are endless.

We have had requests to offer the pail on different days as well as dinner pails like the mashed potato pail or the notorious Pail-A-Palooza.

After careful thought and consideration, we have decided to serve all of our menu items in a pail.  Cheeseburger? In a pail.  Buffalo wings? In a pail. Salads in pails.  Eggplant Parmigiana in pails. Soup in pails.  Chicken Tender Wraps in pails.  You get the idea.

For those of you who either are not fans of the breakfast pail or prefer your Penne Vodka on a plate, you’ll adjust.

While some would rather not have their entire meal in one container the benefits are many.

  • No longer do we have to worry if your meal “was supposed to be to-go”
  • Neatness and presentation? Who cares, it’s in a pail!
  • Finally, to keep every portion consistent in size, we will be serving our cookie dough in the pail as well.  While we don’t recommend eating 26 oz of cookie dough, you’re all big boys and girls and can make that choice if you want.

We look forward to seeing photos of your pail food on Twitter and SnapChat or Facebook if anyone still uses it.

So Tuesday Was Kinda Wild

We’ve gotten pretty good at handling natural disasters over the past few years.  While there is a great deal of planning that goes into such an event, we would never be able to pull it off without our staff.  Both full-timers and students made their way through the storm to keep the lights on and our customers fed.

  • Stephanie Andrasik
  • Nick August
  • Jessica Carlson ’16
  • Dandara Catete  ’15
  • Francine Denny
  • Hannah Fritz ’18
  • Krista Kaffen
  • Rick Kmietek
  • Robert McGiveron
  • Mike Mitchell
  • Callie Monroe ’17
  • Brian Rahrig
  • Hannah Rimm ’15
  • Shourya Sen ’15
  • Emma Singer ’15
  • Job Vasquez

And of course co-owner, fearless leader Karen Kaffen-Polascik (Ed was in an undisclosed bunker for security reasons)

These were the people who fed hundreds of you including over 700 just at dinner alone.  That’s 700 meals MADE TO ORDER.  We broke our record set during the dinner after Blizzard Nemo in 2013.

We are very thankful to them and to our customers for their patience and understanding during a very busy day and stressful couple of days.

-Karen & Ed

Blizzard’s Over On to the Super Bowl

katy-perry-super-bowl-halftime-show20140203040017!Puppy_BowlKaty Perry, Puppy Bowl XI, Super Bowl XLIX, there’s just so much going on this Sunday.

Here’s what you need to know.

  • We will be open all day Sunday 11am-8pm.
  •  Brunch will be served 11am-2pm.
  • We will be open 2pm-5pm for Chicken Wing orders
  • Full Menu for dinner 5pm-8pm

If you would like to order wings in advance, you can.  Just stop by anytime this week to place your order and reserve a time to pick up.  Remember kick-off is 6:30.  We suggest getting your orders in early because it’s the Super Bowl and we’re a wing place.

That said, here’s the funny thing.  It’s the Super Bowl, we’re a wing place but once the game starts at 6:30 we are totally dead.  EMPTY, NOBODY HERE.  This means for those of you who aren’t into the game but are into ‘Swings, you can come by on a Sunday, no less, and enjoy Penne Vodka without the huge crowds.

 

Here We Snow Again

photo (1)

UPDATE TUESDAY 1:30PM

WesWings will remain OPEN all day until 8pm

While we usually close at 2pm and re-open at 5pm, we are staying open all afternoon serving lunch.  Dinner specials will begin at 5pm.

(special thanks to our student employees helping out to make this possible)

UPDATE TUESDAY 11:00AM

We’re getting done.  We will be opening at 11:30 AM.  

 

UPDATE TUESDAY 10:00AM

1 Hour Delay.  Our staff is slowly making it in and Wesleyan grounds is plowing and digging us out.  At his time we are planning for a 12 noon opening.  We will continue to update if we are able to open sooner or if there is a further delay.

 

 

UPDATE TUESDAY 8:00AM:

We are in contact with our staff and assessing conditions.  We will be updating at 10:00 am to let everyone know if we will open on time at 11:00 or if there will be a delay.

 

UPDATE MONDAY 11:00am:

Broad Street Books and Red & Black Cafe will be CLOSED Tuesday.  Depending on the severity of the storm there may also be a delayed opening on Wednesday.  WesWings is still planning on opening on Tuesday.  We will update if there are any changes or delays.

 

Hey juniors and seniors, remember how much fun we had two years ago?  So the latest is for a blizzard starting Monday night going until Tuesday night.  Couple of feet of snow, 50 mph winds blah blah blah.

We have been busy planning for this latest event.

As of Sunday 8pm:  Both locations plan to be open during the storm.  We will be meeting with the staff at Broad Street Books Monday to discuss contingency plans for the bookstore and cafe.  It is possible there will be either a delayed opening or closure on Tuesday.

While we are extremely committed to remaining open, the safety of our employees is our first priority. We will be updating this post throughout the storm over the next few days.  If you don’t already, please follow us on twitter for up to the minute updates

https://twitter.com/Weswings

https://twitter.com/RBCWes

Scorpion Added to Beyond Wings of Death

Trinidad-Scorpion-Moruga-5.jpgThe Trinidad Moruga Scorpion Pepper is now considered one of the hottest peppers in the world.  Not wanting to miss out, we have created a new “Beyond Wings of Death” sauce that blends both the old champ, the Bhut Jolokia (Ghost pepper) with flakes of the Moruga scorpion pepper.  While we aim for heat, we also demand flavor.

 

If you are someone who loves really really spicy food, give our new blend a try and tell us what you think.

new-heat-scale1

New Chef, Old Chef

FullSizeRenderJeff Roberts was recently re-hired as our chef at WesWings.  Jeff had worked for us back in the 90s, during the early years of our empire.  For the past sixteen years he has amassed a great deal of experience and culinary knowledge that he now brings back to us.  Most recently, he was working at the upscale Bin 300 in Wolcott, CT.

While we will maintain many of our old favorites, look for new specials this semester, as Jeff looks to expand and enhance our offerings.

Farm (Ed) to Fork

Tonight’s BBQ Chicken Special features corn on the cob from Treat Farm.

t1

 

 

 

 

 

 

When I arrived this morning the farm staff wasn’t there today. But we have a pretty good relationship with the farm and we REALLY wanted to bring you fresh local corn so..t2

I picked 100 ears myself.

 

 

 

 

t3

t4

 

 

 

 

 

 

Good thing I have a pick-up