Lunch menu Week of October 19 through October 23

Monday

https://dining.ias.edu/foodshop Call for an updated list
For curbside orders, please call (609) 734-8168
Service hours for curbside are from 8 am to 2 pm Monday through Friday

Compliments or questions? Email: dining@ias.edu 

In stock now

Meat lasagna (Ready to cook)

Picanha or beef culotte roast

Beef chuck roast (Black Angus)

Glory Bay King salmon in filet and roast

Rouget Barbet  (Mediterranean Red mullet) (SOLD OUT)

Smoked pulled pork

Dry-aged Black Angus New York Steak (SOLD OUT) 

Pork T-Bone steak  (SOLD OUT)

Duroc pork tenderloin with spice pack, (Ready to cook) (SOLD OUT)

Shrimp  (SOLD OUT)

Hanger steak burgers (SOLD OUT)

Marinated, ready to roast whole Bell & Evans ORGANIC chicken 
(Herb or spices. Ready to roast, just add salt)

Bell & Evans ORGANIC chicken breast

Selection of German-style sausages

Cheeses,  sliced smoked bacon

Sous-vide Lamb shank (Cooked, ready to reheat)

Sous-vide Duroc pork tenderloin (Cooked, ready to reheat)  (SOLD OUT)

Sous-vide beef bourguignon (no bacon)  (Cooked, ready to reheat)

Sous-vide Veal Provençale (Cooked, ready to reheat)

Sous-vide butternut squash (Cooked, ready to reheat)  (SOLD OUT)

Sous-vide fingerling potatoes (Cooked, ready to reheat)

SAUCES
12 oz conveniently packed in a re-usable tub. 
Keep refrigerated or freeze
Ready to use, just warm up what you need.

  • Cabernet Sauvignon Sauce
  • 5 Peppercorn Sauce with Cognac
  • Dijon Mustard sauce
  • Seafood sauce 

 

All sous-vide can be re-heated using a different method. 
Immersion Circulator/ water bath: If you have an immersion circulator you already know how to do this.
Microwave: Pouches that are gold or silver/black ARE NOT microwaveable
                     Vegetable and starch, poke a small hole on the top of each pouch for steam to escape. Microwave for 2 mn, let rest for 1mn. Repeat the process until hot. Remove pouch from microwave, with a scissor cut the pouch open, pour the content into a serving dish and serve.
                    Meat in sauce: Open pouch and pour into a microwavable dish, cover with plastic wrap and Microwave for 2 mn, let rest for 1mn. Stir and repeat the process until hot.
                    Meat (dry): Use the same method as for vegetables. 
In a pan, (stovetop) Vegetable and starch and meat in sauce: Open the pouch and pour the content in a pan, cover with a lid and reheat.
In the oven: Meat (dry): Place in a cooking vessel with all the juices, cover, and bake in a 375 F preheated oven, middle shelve until recommended internal temperature is reached.
                    Meat in sauce: Open pouch and pour into a baking vessel, cover, and bake in a 375 F preheated oven, middle shelve until recommended internal temperature is reached.
                   Vegetable and starch: Open pouch and pour into a baking vessel, cover, and bake in a 375 F preheated oven, middle shelve until recommended internal temperature is reached.

Vegetable cart

Need salt? checkout the salt selection, soon to come spices and mix in small jars

Need something? Call ahead we probably have it.

 

MENU

Soups

Provençale veal with Tarbais beans

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Entrées

Oven-roasted Bell & Evans organic chicken
Mushroom sauce
Butternut squash and carrots
Penne pasta
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Vegetable enchilada
Salsa and sour cream
Rice and beans

Desserts

Fruit tartelette   

Apple crisp   

Carrot cake   

 

Retail Pies  10"