Upcoming Public Events

Lunch-Served Salads

Asian Steak Salad
Field Greens Tossed with an Orange Balsamic Dressing and Finished with Mushrooms, Carrots, Snow Peas, Cucumbers, Tomatoes and Marinated Steak Garnished with Chow Mein Noodles.

Avocado BLT Chopped Salad
Chopped Romaine Tossed in a Sriracha Lime Dressing with Chopped Bacon, Roma Tomatoes, Avocado, Croutons, Shredded Jack Cheese and a Marinated Chicken Breast.

Mediterranean Salad
Chopped Romaine Tossed in a Balsamic Vinaigrette with Kalamata and Green Olives, Red Onion, Tomatoes, Roasted Red Peppers and Feta Cheese.
With Chicken
With Salmon or Shrimp

Crispy Chicken and Mango Salad
Field Greens Tossed in an Asian Sesame Dressing with Roasted Almonds, Cherry Tomatoes, Mango and Pineapple, Toasted Sesame Seeds and finished with a Lightly Breaded Chicken.

Classic Cobb Salad
Chopped Romaine with Bacon, Avocado, Tomatoes, Eggs, Black Olives, Cheddar Cheese, and Diced Marinated Chicken Breast with your choice of dressing.

Harvest Salad
Field Greens Tossed in a Cranberry Vinaigrette with Candied Pecans, Diced Pears & Apples,  Cranberries and Feta.
With Roasted Turkey or Chicken

Cider Salmon Salad
Field Greens Tossed in a Cider Yogurt Dressing with Toasted Almonds, Carrots, Red Peppers, Cucumbers Finished with a Cold Poached Salmon.

Cajun Chopped Salad
Field Greens Tossed in a Cajun Lime Dressing with Bacon, Roasted Corn, Red and Green Peppers Tomatoes, Cucumbers, Red Onions, Celery, Green Onion and Shredded Jack Cheese.
Cajun Chicken or Steak
Cajun Salmon or Shrimp

Lunch on the Run

All salads are served with a toasted baguette, pasta salad, cookie, sweet tea and water. 

The Julius
Fresh romaine lettuce and grilled chicken breast topped with grated parmesan cheese, homemade croutons and served with traditional caesar dressing.

All boxed lunches include chef’s choice of seasonal fresh fruit salad or pasta salad, bag of chips, cookie, sweet tea and water.    

Shaved hickory smoked turkey breast with provolone cheese, served with shredded lettuce on a brioche bun.

Thinly sliced deli ham with swiss cheese, served with shredded lettuce focaccia.

Chicken Salad
Chef's recipe chicken salad with celery and grapes, served on a croissant with shredded lettuce.

The Smart Stack (Vegetarian)
Grilled portobello mushrooms, roasted red peppers, and cucumbers topped with garbanzo spread in a chef’s choice wrap.

Luncheons and Dinners


Baked Chicken Parmigiana 
Pan seared chicken breast topped with house marinara and melted mozzarella cheese

Baked Rotisserie Chicken 
Oven baked and rotisserie seasoned white and dark meat

Southern Fried Chicken (max 100 people)
Hand breaded and fried crispy white and dark meat

Chef’s Chicken
Pan seared chicken breast with sundried tomato and shiitake cream sauce

Chicken Marsala 
Hand breaded airline chicken breast with a shiitake mushroom sweet marsala wine sauce

Chicken Piccata
Pan seared airline chicken breast topped with capers and white wine and lemon burre blanc

Chicken Napoli
Pan seared airline chicken breast with pancetta, garlic roasted baby bella mushrooms, and feta cheese chardonnay reduction

Chicken Cordon Bleu 
Hand breaded chicken breast, stuffed with hickory smoked ham and swiss cheese.  Served with piping hot mornay cheese sauce

Gouda Baked Chicken
Applewood smoked bacon-wrapped chicken breast stuffed with gouda cheese

Beef and Pork

Home Style Meatloaf 
With onions and peppers. Topped with a tomato sauce.

Italian Herbed Grilled Pork Chops with Mushroom Cream Sauce
Seared pork chops seasoned with fresh basil and oregano.  Topped with house mushroom cream sauce

Mustard Glazed Pork Loin
Roasted loin of pork based with chardonnay dijon mustard and fresh herbs

Sicilian Beef Roulade
Braised beef shoulder in tomato sauce stuffed with spinach and parmesan cheese. Sliced and served in medallions

Cajun Rubbed Pork Loin w/Orange Marmalade Aioli 
Brown sugar dry rubbed, roasted loin of pork served with a house made valencia citrus infused aioli

Beef Tenderloin Medallions with Caramelized Onion in a Red Wine Demi-Glace 
Hand carved filet of beef served with a caramelized onion red wine demi-glace

Bacon Wrapped Pork Tenderloin with Apricot Glaze 
House wrapped and seared pork tenderloin slow roasted and served with apricot glaze

6 oz. Filet Mignon 
Cleaned and prepared on-site. Pan seared and served medium-rare with house steak seasoning


Mediterranean Tilapia
Pan seared fillet of tilapia with artichokes, cherry tomatoes, capers, and black olives in a white wine butter sauce

Peach Bourbon Glazed Salmon with Fresh Dill 
Pan seared fillet of fresh salmon glazed with Jim Beam bourbon reduction and garnished with sprigs of fresh dill

Pan Seared Halibut with Roasted Red Pepper Cream Sauce 
Fresh seasoned and seared fillet of halibut served with a fire roasted pepper cream sauce. Garnished with fresh herbs

Southwest Crab Cakes with Cajun Remoulade 
Hand-made and prepared with fresh jumbo lump crab –grilled and served with cajun remoulade

Thai Chili Scallops with Herbed Compound Butter 
Skewered and seared. Served on a toasted baguette and drizzled with a sweet and spicy chili sauce and basil butter


Vegetable Lasagna 
Seasonal roasted vegetables in a house made lasagna with an alfredo sauce

Penne Primavera 
House alfredo and fresh veggies tossed with penne, parmesan, and fresh herbs

Israeli Couscous Stuffed Peppers 
Tri-colored bell peppers stuffed with middle eastern couscous and baked with house marinara and shredded parmesan cheese

Seasoned Rice with Tofu and Stir Fry Vegetables
Asian infused rice and tofu stir fried with snow peas, soy sauce, ginger, and a medley of fresh vegetables



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IALR scientists are collaborating with regional growers to increase their revenue by working with them to graft English cucumbers. IALR scient...

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