Lunch menu Week of October 19 through October 23
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: email@example.com
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)
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.
Need salt? checkout the salt selection, soon to come spices and mix in small jars
Need something? Call ahead we probably have it.
Provençale veal with Tarbais beans
Oven-roasted Bell & Evans organic chicken
Butternut squash and carrots
Salsa and sour cream
Rice and beans
Retail Pies 10"