Welcome to the Wells Cafe!

When you're in need of a delicious, hot meal the Wells Cafe has you covered. Located in the South Training Room, the cafe is open Monday - Friday, 11 a.m. - 2 p.m. All meals are $5 and include an entrée and 2 sides (1 vegetable and one starch), salad and dessert.

No cash accepted. Credit card at meal service OR employees can purchase a pre-paid meal card from HR.

One meal per person. The cafe is only for WCD employees who are currently working a shift.
MENUS SUBJECT TO CHANGE.

Monday

8/11

GYROS

  • Gyro with cucumber, tzatziki, tomato and red onion.
  • Vegetarian mushroom and roasted pepper gyro.
  • Traditional salad bar. 
  • Fresh fried potato chips. 
  • Chef’s choice dessert.

Tuesday

8/12

WELLS STREET BBQ 
  • Beef brisket or pulled pork on brioche bun. 
  • House salad with garden vegetables, croutons and choice of dressing. 
  • Wisconsin macaroni and cheese with parmesan herb topping. 
  • Jalapeno corn bread. 
  • Peach cobbler.

Wednesday

8/13

BYRON’S GRILL 
  • Chargrilled Hamburger with freshly baked brioche bun, assorted Wisconsin cheeses and accoutrements (gluten free bun available). 
  • Cobb salad bar. 
  • Tater tots.  
  • Roasted vegetables with herbed oil. 
  • Freshly baked cookies.  

Thursday

8/14

THE WHOLE ENCHILADA
  • Al pastor chicken enchiladas
  • Traditional salad bar. 
  • Spanish rice. 
  • Steamed California vegetable blend with provincial herbs.  
  • Chef’s choice dessert. 

Friday

8/15

WISCONSIN’S FINEST 
  • Wisconsin fish fry with tartar sauce.  
  • Traditional salad bar. 
  • Traditional potato pancakes with fire roasted apples. 
  • Creamy coleslaw. 
  • Freshly baked caraway roll with sea salted butter.  
  • Ice box cake with vanilla sponge cake, mixed berries and sweet whipped cream. 

Monday

8/18

SOUTHERN ACCENTS 

  • Chicken pot pie with fluffy buttermilk biscuits and roasted chicken.
  • Caesar salad bar. 
  • Garlic whipped Yukon Gold potatoes with country gravy. 
  • Green bean casserole in mushroom cream sauce and topped with crispy fried onions. 
  • Strawberry shortcake with whipped cream. 

Tuesday

8/19

TACO TUESDAY
  • Cilantro lime chicken or ground beef with flour or corn tortillas. 
  • Traditional salad bar with mixed greens, assorted toppings and choice of dressing. 
  • Spanish rice. 
  • Chef’s choice dessert. 

Wednesday

8/20

TASTE OF TUSCANY
  • Spaghetti and meatball with basil marinara. 
  • Traditional salad bar with mixed greens, assorted toppings and choice of dressing. 
  • Garlic cheesy bread with fresh herbs. 
  • Italian wedding soup. 
  • Oven roasted vegetables. 
  • Berry panna cotta. 

Thursday

8/21

WISCONSIN WARM UP 
  • Shepherd’s pie.
  • Traditional salad bar with mixed greens, assorted toppings and choice of dressing. 
  • Honey roasted carrots. Chef’s choice dessert. 

Friday

8/22

KHAN MARKET DAYS
  • Chicken tikka masala. 
  • Build your own cobb salad. 
  • Basmati rice with cilantro.
    Curried vegetables.
  • Chef’s choice dessert.  

Monday

8/25

PASTA AMORE

  •  Rigatoni with basil marinara and meatballs.
  • Italian chopped salad.
  • Garlic breadsticks.
  • Chef’s assorted finger desserts.

Tuesday

8/26

FAJITAS
  • Cilantro lime chicken or grilled flank steak with peppers and onions on corn or flour tortillas.
  • Fresh fried tortilla chips with queso blanco.
  •  Jicama slaw with Tajin and lime.
  •  Spanish rice.
  •  Tres leches cakes with strawberries

Wednesday

8/27

LOADED MAC AND CHEESE
  • 3 cheese macaroni with herb crumb topping. 
  • Chopped brisket with sweet Kansas City BBQ sauce.  
  • Pulled pork with Carolina BBQ sauce. 
  • Traditional salad bar.  
  • Broccoli cheese soup.  
  • Freshly baked rolls.  
  • Chef’s choice dessert.  

 

Thursday

8/28

SLIDER CENTRAL
  • Butter burger sliders. 
  • Tangy coleslaw.  
  • Loaded potato salad with chives and bacon. Fire roasted corn. 
  • Fried potato chips tossed in fresh herbs.  
  • Banana pudding with wafer cookies.

Friday

8/29

METRO DELI 
  • Your choice of assorted cold cuts on freshly baked breads, deviled egg salad on white bread or ham salad on croissant (various fixings available).  
  • Italian chopped salad bar.  
  • Fresh fried chips with sea salt.  
  • Brownies and blondies.

Monday

9/01

MAMBO ITALIANO    

  • Chicken and broccoli alfredo with fettuccini pasta.
  • Caesar salad bar.
  • Grilled balsamic vegetables.
  • Herbed parmesan breadstick.
  • Assorted cannoli.

Tuesday

9/02

BIT-O-HONEY
  • Honey garlic chicken with cilantro and lime. 
  • Traditional salad bar. 
  • Sesame vegetables with soy glaze. 
  • White rice.  
  • Chef’s choice dessert. 

Wednesday

9/03

BYRON’S GRILL
  • Grilled pesto chicken breast on brioche bun or hot dog on fresh bun. 
  • Byron’s own chili. 
  • Roasted corn and cabbage slaw.  
  • Brisket baked beans. 
  • BLT pasta salad. 
  •  Strawberry shortcake with whipped cream topping.
 

Thursday

9/04

GET HIM TO THE GREEK 
  • Traditional gyro with tzatziki sauce. 
  • Greek cucumber and quinoa tomato salad. 
  • Lemon and dill basmati rice. 
  • Chef’s choice dessert

Friday

9/05

WELLS HOMESTYLE COOKING
  • Traditional meatloaf with caramelized onions and sweet tomato sauce.  
  • Beef stroganoff with egg noodles and mushroom cream sauce. 
  • Traditional salad bar. 
  • Honey glazed carrots with toasted pecans. 
  • Chocolate chip and peanut butter cookies. 

Monday

9/08

CASSEROLE CONUNDRUM
  • Cheesy ham and broccoli or tater tot casserole. 
  • Traditional salad bar. 
  • Roasted California vegetables. 
  • Chef’s choice dessert.

Tuesday

9/09

COMFORT FROM AROUND THE WORLD
  • Shepherd’s pie with beef and lamb, garden vegetables and garlic whipped potatoes.
  • Traditional salad bar. 
  • Moroccan cous cous salad with roasted vegetables 
  • Southern buttermilk biscuits with sausage and sage gravy. 
  • Green beans with bacon jam and roasted almonds. 
  • Dutch apple crisp.  

Wednesday

9/10

PHILLY FEAST
  • Philly cheesesteak with caramelized onions and peppers and cheddar cheese sauce on hoagie rolls. 
  • Cobb salad bar. 
  • Ranch seasoned french fries.  
  • Chef’s choice roasted vegetables. 
  • Cheesecake bites.

Thursday

9/11

TUSCAN TASTES 
  • Tuscan chicken with sundried tomato and spinach cream sauce. 
  • Caesar salad bar. 
  • Browned butter and herbed gnocchi.  
  • Italian roasted broccolini with oregano vinaigrette. 
  • Chef’s choice dessert.

Friday

9/12

A TASTE OF MILWAUKEE
  • Pretzel crusted chicken breast.  
  • Traditional salad bar. 
  • Wisconsin beer cheese soup. 
  • Fried pretzel bites with honey mustard dipping sauce. 
  • Potatoes au gratin.  
  • Eclairs and cream puffs.
400 W. Wisconsin Ave. Milwaukee | WI | 53203

HR PHONE:
414-908-6030

HR EMAIL:
hr@wcd.org

EMPLOYEE WI-FI
NAME: WCD-Ops
PASSWORD: DjV6XrFT

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