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 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 PASTA – This hearty dish has the perfect blend of sweet and savory with our house made three cheese stuffed pasta.

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.

Week of April 27 - May 1

Monday April 27

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

Tuesday April 28

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

Wednesday April 29

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

Thursday April 30

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.

Friday May 1

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

Week of May 4 - 8

Monday May 4

CHICKEN FLORENTINE  - Seared chicken over spinach salad cooked with ginger, garlic and Asian spices with garlic couscous.

Tuesday May 5

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

Wednesday May 6

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

Thursday May 7

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 May 8

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

Week of May 11 - 15

Monday May 11

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

Tuesday May 12

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.

Wednesday May 13

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

Thursday May 14

THAI FUSION ARROZ CON POLLO - Stewed chicken in green curry Tom Yum Thai sauce. Served over long grain rice with sauteed Mexican squash and topped with fresh Basil.

Friday May 15

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 May 18 - 22

Monday May 18

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

Tuesday May 19

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

Wednesday May 20

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 May 21

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 May 22

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.