Dine In 2Nite Meal Schedule 

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

 Vegetarian, kids and FIT available for any meal below. 

 See FAQ for details.

 Click here for nutritional information.

 

 

Week of March 16 - 20

Monday March 16

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

Tuesday March 17

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 March 18

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 March 19

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 March 20

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 March 23 - 27

Monday March 23

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 March 24

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

Wednesday March 25

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 March 26

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

Friday March 27

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 March 30 - April 3

Monday March 30

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

Tuesday March 31

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 April 1

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.

Thursday April 2

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

Friday April 3

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 April 6 - 10

Monday April 6

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 April 7

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

Wednesday April 8

COCONUT TILAPIA WITH APRICOT DIPPING SAUCE – Tender flaky fillet coated with coconut topping and pan fried. Served with almond Jasmine rice and tricolored sautéed peppers.

Thursday April 9

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 April 10

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

Week of April 13 - 17

Monday April 13

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

Tuesday April 14

MORROCCAN MEATBALL TAGINE - Moroccan spiced beef meatballs in a sweet and savory sauce with vegetables served over couscous.

Wednesday April 15

FRESH ROASTED VEGETABLES WITH STUFFED SHELLS – This hearty dish has the perfect blend of sweet and savory with our house made three cheese stuffed shells.

Thursday April 16

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

Friday April 17

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

Week of April 20 - 24

Monday April 20

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 April 21

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

Wednesday April 22

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

Thursday April 23

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.

Friday April 24

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