Secco launches new lunch menu
The folks over at Secco would like to lure you into their cozy space for a 45-minute lunch break. They’ve launched a new lunch menu, with Chef Tim Bereika’s commitment to seasonal ingredients and creative flavor combinations
The folks over at Secco (2933 W. Cary Street) would like to lure you into their cozy space for a 45-minute lunch break, just as they do for after-work drinking and dining. They’ve launched a new lunch menu, with Chef Tim Bereika’s commitment to seasonal ingredients and creative flavor combinations, including seven hearty sandwiches, two seasonal soups, and three new salads.
All sandwiches are served with side of fried chickpeas and a salad of local field greens. Standouts include the truffled egg salad with fresh tarragon and crispy fried shallots, and roasted pork loin with caramelized quince and fresh chevre.
Salad portions have increased to more midday-filling size options and seasonal soups include the Ribolitta, a rustic Tuscan vegetable soup served over garlic-rubbed, grilled bread.
In case your job frowns upon a noon wine glass or four, Secco will offer homemade hot mulled cider, French presses of Intelligentsia Coffee, and other non alcoholic beverages as well.
Check out the full lunch menu over at Secco’s website.
Lunch is 12pm to 4pm. The all-day menu is from 12pm to 10pm, and dinner is 5pm to 10pm. Late-night options are available from 10pm to midnight.
For more information on restaurant news and other happenings in the Carytown area, stop by West of the Boulevard News.
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Holly Gordon
Holly Gordon spends her days working with Richmond’s hearty nonprofit community and her nights singing in a community chorus. She loves her feminist book club, and is always distracted by shiny things.
Notice: Comments that are not conducive to an interesting and thoughtful conversation may be removed at the editor’s discretion.
Those fried chick peas are addictive.