Thanksgiving Turkey

Lunch Menu

Week of November 23 through November 27, 2020

 

IAS Food Shop 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

Coming up

Thanksgiving Turkey

 

Whole organic turkeys, fresh from Bell & Evans $3.49 a pound. 18-20# size
For RAW Turkeys, please reserve at reymond@ias.edu with the subject line "TURKEY."
These are raw turkeys, big enough to feed 12 to 15 people

Thanksgiving dinner for 2   $35.00   

These will be ready in the refrigerated case on Wednesday

We cook, you do the warming up.

  • A generous portion of roasted turkey breast, deboned and sliced
  • Our own turkey gravy
  • Fresh New Jersey cranberry compote
  • Classic stuffing with herbs and sausage meat
  • Braised Brussel sprouts
  • Whipped Yukon gold potato
  • Baby lettuces with vinaigrette
  • Ciabatta bread ( for sandwiches later )

Desserts for Thanksgiving

Pies  5" - Serves 2  $3.50            10"  -  Serves 10 to 12 people  $ 14.00
Apple        Pumpkin      Pecan - cranberry

In  3"   $ 3.50        6"  $ 8.00  and  10"  $14.00
Pumpkin cheesecake with gingersnap crust

Pumpkin bread
                         By the slice $ 1.80  or whole  $ 5.50

Cranberry, orange bread
                         
By the slice  $ 1.80 or whole  $5.50

 

In stock now

Doggie treat: For your four-legged friend, smoked pig ear, all-natural. USA
Ready to warm-up
Oven and or microwave, these entrées are cooked.
Entrées that are in black boxes are microwaveable, the container is dishwasher safe and reusable.

  • Swedish meatballs in sauce with a side of elderberries compote
  • Smoked prime Black Angus Beef Brisket 
  • Porchetta (Leoncini) Great cold or hot
  • Meatloaf with a cream shitake and crimini mushroom sauce
  • Plain meatloaf slices 
  • Spaghetti meatballs
  • Sliced smoked bacon
  • Sliced Canadian bacon
  • Sliced Porchetta

Sous-Vide  (Cooked, ready to reheat)

Sous-vide Beef roast 

RAW, ready to be cooked, you are the Chef.

Venison steaks Cervena NZ
Venison medallions Cervena NZ
Venison scallopini Cervena NZ
Denver steaks
Beef chuck roast 
Whole Long Island duck
Dartagnan Moulard duck breast
Beef Hanger steak
Pork belly. IDEA HERE: https://foodchannel.com/recipes/cider-braised-pork-belly
Black Angus New York Steak 
Marinated, ready to roast whole Bell & Evans ORGANIC chicken (Herb or spices. Ready to roast, just add salt)
Selection of German-style sausages

Cheeses:
Brie, Gruyère, Goat, Raclette, Boursin, Camembert, Gorgonzolla Dolce, Robiola, St-André, Cheddar.
Honey, ACACIA, ORANGE BLOSSOM

Fresh organic cider (Hudson Valley)
Eggnog
PUMPKINS: green kabocha, cheese pumpkin, regular pumpkin

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.

Monday

MENU

Soups

Gumbo

♦♦♦♦♦

Entrées

Beef filet tips Stroganov
Fusili pasta
Spinach salad

♦♦♦♦♦

Leek and caramelized onions quiche
Mesclun
Herb vinaigrette

Desserts

Chocolate tart
Apple, cranberry crisp

Retail Pies 10"

NA

 

Vegan
Vegetarian
Contains nuts
Contains shellfish
Contains pork
Contains gluten
If you suffer from allergies or have dietary restrictions, it is your responsibility to check with the Food and Beverage staff before ordering.
This facility uses and processes nuts and nut products.
Our Vegetarian dishes never contain meat products, they may however have eggs and/or cheese (Ovo-Lacto Vegetarian.)
Our Vegan dishes never contain any animal products, eggs, cream or honey.