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 April 25 - 29

Monday April 25

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 April 26

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 April 27

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 April 28

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 April 29

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

Week of May 2 - 6

Monday May 2

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 May 3

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 May 4

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

Thursday May 5

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

Friday May 6

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

Week of May 9 - 13

Monday May 9

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

Tuesday May 10

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 May 11

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 May 12

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 May 13

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 May 16 - 20

 Monday May 16

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 May 17

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

Wednesday May 18

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 May 19

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

Friday May 20

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 May 23 - 27

Monday May 23

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.

Tuesday May 24

SLOW ROASTED PORK TAGINE – With Pistachio Pilaf and roasted radish.

Wednesday May 25

CHICKEN AND LAMB LIMONE OVER PENNE - Made with a white wine lemon cream sauce, green onions, sundried tomatoes and fresh vegetables.

Thursday May 26

ROASTED FILLET IN BEER STOCK – Fish fillet poached in beer stock and fresh herbs served with sweet grilled asparagus and horseradish spiked mashed potatoes.

Friday May 27

SWEDISH SUNDAY DINNER- Swedish pork meatballs with gravy, Lingonberry sauce, and egg noodles.

Week of May 30 - June 3

Monday May 30

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 June 1

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

Wednesday June 2

GENOA BUTTER STEAKS WITH MAPLE BISCUITS - Sliced marinated steak with creamy tomato Genoa butter.  Served with corn salad and a freshly made maple biscuit. 

Thursday June 3

ROASTED APPLESAUCE CHICKEN - with green been almondine and potatoes.

Friday June 3

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