Dine In 2Nite Meal Schedule 

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

Vegetarian versions available for any meal below. 

See FAQ for details.

Click here for nutritional information.

 

 

Week of September 19 - 23

Monday September 19

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 sweet cornbread.

Tuesday September 20

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

Wednesday September 21

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

Thursday September 22

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

Friday September 23

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 September 26 - 30

Monday September 26

OVEN BAKED FILLET WITH TOMATOES AND OLIVES – Fresh fillet baked and topped with zesty tomatoes and olives served with steamed asparagus and lemon pepper rice.

Tuesday September 27

CASHEW CREOLE CHICKEN -- Creole inspired creamy chicken gumbo on a bed of brown rice with a steamed broccoli medley.

Wednesday September 28

SLICED PORK ROAST - With banana walnut yams and fresh cabbage slaw.

Thursday September 29

MAUNA LOA CHICKEN - Marinated chicken breast with soy mirin glaze and macadamia nuts, served with fresh green beans and pineapple slices fried rice.

Friday September  30

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

Week of October 3 - 7

Monday October 3

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 4

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 5

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 6

KUNG PAO SPAGHETTI WITH GROUND PORK AND PEANUTS - A fresh twist on a Chinese restaurant favorite with a special blend of soy sauce, roasted sesame oil, ginger, garlic, and sweet chili.  Topped with fresh peanuts, carrots, and sesame seeds.

Friday October 7

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

Week of October 10 - 14

 Monday October 10

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 October 11

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 October 12

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

Thursday October 13

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

Friday October 14

SUGAR CANE CHICKEN – An Asian inspired dish with Chinese long beans and bamboo shoots and rice.

Week of September October 17 - 21

Monday October 17

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

Tuesday October 18

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 October 19

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 October 20

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 October 21

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 October 24 - 28

Monday October 24

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 October 25

SEAFOOD POT PIE - Mix of seafood in a light saffron cream sauce served topped with puff pastry and vegetables.

Wednesday October 26

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 October 27

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

Friday October 28

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