Dine In 2Nite Meal Schedule 

 We use fresh in-season ingredients; some items on the menu may change based on ingredient availability. 

 Vegetarian, kids, FIT and gluten-free versions available for any meal below. 

 See FAQ for details.

 Click here for nutritional information.

 

 

Week of October 27 - 31

Monday October 27

AUTHENTIC BANGERS AND MASH - Real British favorite recipe ‘Bangers’ Beer Bratwurst style sausage braised in beer and stock and then grilled. Served with cheddar mashed potatoes and roasted young beets with rosemary.

Tuesday October 28

CHORIZO STUFFED CHICKEN BREASTS – Tender chicken breasts stuffed with chorizo and melting Oaxaca cheese, topped with a classic red enchilada sauce. Served with wild mushroom ragout over lemony rice.

Wednesday October 29

ENGLISH BEEF STEW WITH HERB DUMPLINGS - Tender pieces of beef stewed for hours in a rich traditional roux based sauce with vegetables and topped with steamed herb dumplings.

Thursday October 30

MUSTARD CHICKEN - Chicken breast coated in sweet mustard and crusted with crispy fried onions then baked.  Served with roasted potatoes and broccoli florets.

Friday October 31

POACHED FISH A LA CUBANA – Flakey wine poached Tropical fillet served with a banana crouton hash and steamed summer squash.

Week of November 3 - 7

Monday November 3

CHICKEN FRICASSEE - Tender chicken smothered and roasted in a savory time-trusted sauce with wine, mushrooms, celery hearts and spices. Served with nutty parsleyed quinoa and broccoli.

Tuesday November 4

BEEF BRISKET WITH FENNEL REDUCTION – Thinly sliced beef brisket with a sweet fennel reduction sauce served with garlic roasted Yukon gold potatoes and authentic vegetable Ratatouille.

Wednesday November 5

RAVIOLI WITH WALNUT DILL PESTO Large vegetarian ravioli with a creamy walnut dill pesto sauce and red wine poached pears.

Thursday November 6

MAPLE GLAZED SWAI – Thickly glazed with sweet and mildly spicy maple basting sauce served with fresh vegetables and cardamom scented Israeli couscous.

Friday November 7

LEMON HALO CHICKEN – Coconut sautéed breaded chicken breast with sweet lemon parsley reduction. Served with sesame jasmine rice and a medley of fresh spring vegetables.

Week of November 10 - 14

Monday November 10

NUTTY OVEN FRIED CHICKEN – Old family recipe crispy oven fried chicken served with cilantro sautéed carrots and buttery seasoned Rotini pasta.

Tuesday  November 11

CAJUN SEASONED ENGLISH WHITING – Cajun pan fried Whiting fillets, served with Chef’s special dirty rice made with tomatoes, red beans, red onions, cashews and cilantro with a side of brussels sprouts.

Wednesday November 12

WHITE LASAGNA - Tender layers of pasta, chicken, and spinach in a modern version of the classic dish covered in velvety homemade white sauce and a blend of cheeses.

Thursday November 13

BLOODY MARY STEAK WITH GREEN OLIVE BUTTER – Marinated steak with a kick (not spicy) sliced and served with a zesty green olive butter on the side. Served with mashed potatoes, spiced matchstick carrots and Artisan bread.

Friday November 14

GINGER CHICKEN - Grilled chicken breast with caramelized onions, garlic, white wine and ginger served alongside fruited coconut couscous and wilted spinach and carrots.

Week of November 17 - 21

Monday November 17

ROASTED CHICKEN WITH CHERRY SAUCE – Tender roasted dark meat chicken with sour cherry sauce served with Spring vegetables and our special recipe caramelized onion and Gruyere macaroni and cheese.

Tuesday November 18

NUT CRUSTED TILAPIA FILLET - Flaky tilapia baked with a crunchy nut crust. Served with spice carrot orzo salad fresh vegetables.

Wednesday November 19

ARGENTINIAN STYLE BEEF WITH CHIMICHURRI SAUCE –Tender, marinated flat iron steak, sliced and served with grilled zucchini and buttered chili spiced corn with Mexican Crema.

Thursday November 20

CHICKEN CURRY KOSHA - Indian style dish with sweet curries, potatoes and tomatoes served over aromatic Jasmine rice.

Friday November 21

BACON WRAPPED BEEF BRACIOLE WITH CREAMY GOUDA GRITS – Reimagined Italian favorite paired with smoky, creamy grits and a sweet pepper and celery heart salad.

Week of November 24 - 28

Monday November 24

PARMESAN CRUSTED CHICKEN – Tender dark meat chicken seasoned and coated with a parmesan crust, oven roasted with baby carrots and wild whole grain salad.

Tuesday November 25

SPAGHETTI AND SICILIAN MEATBALLS – Al dente pasta in a robust red wine tomato sauce topped with handmade meatballs and parmesan cheese.

Wednesday November 26

COFFEE ROASTED PORK LOIN (WITH TRUCKER GRAVY)Pork loin rubbed and roasted in coffee, potato gnocchi with molasses creme fraiche, roasted carrots and turnips with rosemary.

Thursday November 27


THANKSGIVING - No Delivery


Friday November 28


THANKSGIVING - No Delivery

 

Week of December 1 - 5

Monday December 1

PINEAPPLE PORK LO MEIN Tender seasoned pork stir fried with pineapple, bamboo shoots, carrots, baby corn and snow peas in a sweet and tangy hoisin sauce served with seasoned sticky rice.

Tuesday December 2

BROWN SUGAR TOMATO CHICKEN  – Sweet marinated chicken thigh with mushroom walnut compote and wild wheat berry salad.

Wednesday December 3

COCONUT TILAPIA WITH APRICOT DIPPING SAUCETender flaky fillet coated with coconut topping and pan fried. Served with almond Jasmine rice and tricolored sautéed peppers.

Thursday December 4

RED WINE BRAISED SIRLOIN WITH MUSHROOMS - Sirloin steak browned with garlic and braised in tomato sauce and red wine. Served over buttery bow-tie pasta and Chinese Broccoli.

Friday December 5

BLACKENED SAUSAGE WITH PENNE – Chicken and apple sausage, crisp grilled and served over al dente penne pasta with sweet roasted pepper marinara.