Innovation House Lunch Menu 1/14-1/18
Lunch is available Monday through Friday from 10:30am-2:30pm. When you place an order please fill in the time you would like to pick up your lunch from the kitchen. Please allow 30 minutes for meals to be prepared.
A mesquite-marinated pork chop lathered in our sweet and smoky barbecue sauce with a bowl of cheesy grits? A combo we dream about sometimes. The smoked cheddar in the grits echoes the smokiness of the pork, while the acidic pop of pickled red onions helps complement the all-around richness in your bowl.
With this mozzarella-topped casserole, we try our best to summon up a summery Italian vacation. Fresh sunflower basil pesto, sun-dried tomatoes, and Parmesan bring depth and salinity to quinoa, cherry tomatoes, zucchini, and yellow squash. Drizzle over balsamic glaze for perfect tartness and finish with a garnish of crunchy, crushed chickpeas.
Upcoming menu for 1/21-1/25
Our sweet chili glaze (think Thai sweet chili sauce) combines sweetness, saltiness, and a little bit of heat without overwhelming a tender salmon filet. Its loud flavor contrasts a simple brown rice pilaf with mixed veggies—our healthier take on fried rice. Finish with fresh lime, pickled carrots, and sriracha.
We load up this hearty, baked mac with our house-made cheddar sauce, roasted crimini mushrooms, and caramelized onions. A sharp cheddar crust on top finishes it off, while an optional post-bake sprinkling of roasted red peppers and pickled red onions cuts through the richness of your cheesy bites.