Dine In 2Nite Meal Schedule 

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

 Vegetarian and kids versions available for any meal below. 

 See FAQ for details.

 Click here for nutritional information.

 

 

Week of July 21 - 25

Monday July 21

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

Tuesday July 22

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 July 23

SICILIAN SAUSAGE AND POLENTA – Sweet grilled sausage and bell peppers in a creamy gorgonzola and mushroom sauce served over slow cooked polenta.

Thursday July 24

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 July 25

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 July 28 - August 1

Monday July 28

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 July 29

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

Wednesday July 30

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 July 31

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

Friday August 1

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 August 4 - 8

Monday August 4

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  August 5

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

Wednesday August 6

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.

Thursday August 7

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.

Friday August 8

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

Week of August 11 - 15

Monday August 11

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 August 12

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

Wednesday August 13

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 August August14

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 August 15

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

Week of August 18 - 22

Monday August 18

CALIFORNIA SURF AND TURF  Grilled chicken breast topped with butterflied shrimp in a white wine cream sauce served with angel hair Pomodoro.

Tuesday August 19

MOLCAJETE MIXTO - Exotic grilled mix of Carne Asada, chicken, shrimp and mild beef Chorizo in a light base with queso fresco, salsa, avocado, green onions and lime. Served with Spanish rice.

Wednesday August 20

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 August 21

PAPRIKA CHICKEN – Tender rubbed and roasted chicken leg quarter served with broccoli florets and seasoned stuffing made with caramelized onions and dried fruit.

Friday August 22

PINEAPPLE SIRLOIN SKEWERS - Tender grilled, marinated steak with pineapple and grape tomatoes. Served with herbed rice and green beans.

Week of August 25 - 29

Monday August 25

MAUNA LOA CHICKEN - Marinated chicken breast with soy mirin glaze and macadamia nuts, served with grilled pineapple slices and jasmine rice with snap peas.

Tuesday August 26

PEPPERED BEEF STROGANOFF – Modern take on beef Stroganoff made with tender slices of steak served over noodles in a creamy mushroom brandy sauce.

Wednesday August 27

HAVARTI CHICKEN AND PORTABELLOS – Tender slices of chicken and grilled Portobello mushroom in a creamy Havarti dill sauce served with cornbread stuffing and sautéed Brussels sprouts.

Thursday August 28

SALMON ‘NEWBURG’ – Fresh fish in a creamy sauce made with garlic, white wine, real cream and petite peas served over linguini pasta.

Friday August 29

GARLIC PEACH PORK KABOBS - Tender pork loin skewered with fresh vegetables and juicy seasonal peach, served with tangy Ranch potatoes.