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 August 24 - 28

Monday August 24

TIKI CHICKEN – Chicken breast grilled and smothered in a creamy coconut based sauce served with nutty aromatic rice and steamed bok choy.

Tuesday August 25

SKILLET RAVIOLI WITH BABY SPINACH - Richly flavored Portobello mushroom and cheese ravioli skillet sautéed in a tangy tomato sauce with spinach.

Wednesday August 26

ORANGE CHIPOTLE PORK CHOPS – Tender chop brushed with tangy glaze served with seasoned rice and fresh rosemary, wild mushroom and tomato ragout

Thursday August 27

SHEPHARDS PIE - Traditional English favorite of seasoned ground beef, vegetables and creamy mashed potatoes.

Friday August 28

CHICKEN PENNE A LA VODKA - Tender grilled chicken breast sliced and served over penne pasta with a slow simmered sauce made with real vodka and cream.

Week of August 31 - September 4

Monday August 31

GINGER BLACK BEAN ANGEL HAIR  – Vegetarian classic with zesty black bean sauce made with fresh ginger and served over angel hair pasta and topped with roasted scallions.

Tuesday September 1

CHICKEN FLORENTINE  - Roasted chicken in white wine parsley cream sauce over wilted spinach salad served with savory couscous.

Wednesday September 2

SESAME BEEF CHOW MEIN – Chinese take-out style Chow Mein dish with tender steak and stir fried veggies.

Thursday September 3

INDONESIAN SHRIMP AND CHICKEN  – Marinated shrimp and chicken breast pieces, onion and ginger in plum sauce touched with a splash of cream, served over white rice.

Friday September 4

PAN FRIED TILAPIA - Fresh Tilapia fillet topped with savory pecan-coriander breadcrumbs served over buttery turnip puree and steamed asparagus.

Week of September 7 - 11

Monday September 7

No Deliveries in Obserance of Labor Day Holiday

Tuesday September 8

SAFFRON SAUSAGE ROTINI  – Casserole of grilled, sweet Italian sausage and saffron spinach tomato sauce with onions and garlic over Rotini pasta.

Wednesday September 9

CHICKEN CORDON BLEU - Classic dish stuffed with ham and Swiss cheese, served with garlic mashed potatoes and brocolli.

Thursday September 10

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

Friday September 11

WATERMELON & QUINOA SALAD WITH CHICKEN - Grilled chicken breast over quinoa and brown rice salad tossed with feta, walnuts and dried fruit, topped with watermelon.

Week of  September 14 - 18

Monday September 14

HUNGARIAN CHICKEN PAPRIKASH WITH NOKEDLI - Traditional Hungarian comfort food with sweet, stewed chicken, veggies and handmade dumplings.

Tuesday September 15

SALMON IN TOMATO TEQUILA CREAM - Tender salmon, marinated and grilled and served with long simmered cream sauce over orzo with broccoli and lemon basil.

Wednesday September 16

NOT-SO-SHORT RIBS - Asian inspired pork ribs with warm kimchi green bean salad and roasted daikon radish.

Thursday September 17

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

Friday September 18

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

Week of September 21 - 25

Monday September 21

LINGUINI WITH WHITE CLAM SAUCE – Decadent homemade sauce with littleneck clams, white wine, garlic and real cream. Served over al dente linguini.

Tuesday September 22

CHICKEN AND CHEESE ENCHILADAS – With tequila verde simmer sauce and roasted leeks with Chervil.

Wednesday September 23

GRILLED SUMMER PORK CHOPS WITH CHILI PEACH COMPOTE SAUCE – Whole grilled chop in sweet and mild chili peach compote served with garlic sautéed zucchini and pecan stuffing made with butter and fresh herbs.

Thursday September 24

MEDITERRANEAN POLLOCK - Flaky fillet pan sautéed in a preparation of sundried tomatoes, lemon, capers and olives.  Served with herbed orzo pasta and asparagus spears.

Friday September 25

COCOA RUBBED ROAST CHICKEN - Tender roasted chicken quarter rubbed with Dolly Parton’s famous cocoa rub. Served with steamed fresh green beans and candied, marshmallow topped sweet potatoes.

Week of September 28 - October 2

Monday September 28

ROAST BEEF WITH DIJON SAUCE –Thinly sliced marinated roast topped with a silky sauce made with garlic, white wine and Dijon mustard. Served with roasted red potatoes and homemade creamed spinach.

Tuesday September 29

CHICKEN SHAWARMA – Oven roasted, yogurt marinated chicken with lemon rice and green beans and scallions.

Wednesday September 30

SAUSAGE CASSOULET – ‘Night Breakfast’: Baked casserole of sweet sausage, potatoes and a mixture of fresh herbs and cheeses.  Served with bell pepper peach sauté.

Thursday October 1

LEMON CHICKEN PICCATA – Sautéed chicken breast with a creamy lemon sauce, mushrooms, artichokes and capers served with broccoli florets and angel hair pasta in a light garlic butter sauce.

Friday October 2

RASPBERRY GLAZED TILAPIA – Flaky fillet baked in a sweet and tangy raspberry glaze.  Served with sweet bell pepper rice and roasted squash.