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 13 - 17

Monday October 13

ARTICHOKE CHICKEN Tender chicken breast baked in a velvety sauce of artichoke hearts, garlic, parmesan and spices. Served with roasted potatoes and steamed Mexican squash.

Tuesday October 14

FRUITED TAHINI PORK - Sesame tahini and apple stuffed roasted pork loin, served with green beans and peppered brown rice.

Wednesday October 15

CARIBBEAN SKIRT STEAK – Tender steak rubbed with caribbean spices and grilled. Served with corn succotash and banana cumin cornbread stuffing.

Thursday October 16

GRILLED CHICKEN BREASTS WITH GRAPEFRUIT BEURRE BLANC – Tender grilled chicken in a buttery sweet-tart citrus sauce served with baked sweet potato fries and broccoli salad

Friday October 17

MILANESE SHRIMP AND SAUSAGE – Succulent shrimp and sausage prepared in a sweet mushroom tomato sauce served over ziti pasta.

Week of October 20 - 24

Monday October 20

PUMPKIN CHICKEN MOLE FUSION Chicken breasts stewed in a Mexican fusion Mole sauce with spices, pumpkin puree and a touch of bittersweet chocolate. Served with Spanish rice, ranch beans, and a sweet cornbread muffin.

Tuesday October 21

HOMEMADE MEATLOAF IN TANGY SAUCE – Juicy beef meatloaf in tangy sauce served with mustard green beans and seasoned mashed potatoes.

Wednesday October 22

TEQUILA CHICKEN FETTUCCINI – Tangy Tequila spiked creamy lime sauce with tender chicken breast over al dente pasta.

Thursday October 23

 MAPLE GLAZED BABY BACK RIBS Sweet and tender pork ribs served with fresh corn on the cob and warm potato salad.

Friday October 24

MACADAMIA CRUSTED SWAI – Flaky tropical fish fillet thickly crusted with scallions, macadamia nuts and breadcrumbs. Served with sweet pepper rice pilaf and steamed Chinese broccolini.

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.