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 July 27 - 31

Monday July 27

GRILLED GARLIC STEAKS - Tender steak with Sweet Relish Potatoes and Asparagus with Cumin.

Tuesday July 28

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.

Wednesday July 29

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 July 30

CAJUN CHICKEN FETTUCCINE - Cajun spiced chicken breast atop fettuccine noodles with a mildly Cajun spiced creamy tomato sauce, bell peppers, corn and onions topped with a mixture of melted cheeses.

Friday July 31

SPANISH PAELLA - Fragrant saffron rice with dark meat chicken, jumbo shrimp, bell peppers and roasted tomatoes.

Week of August 3 - 7

Monday August 3

SHREDDED PORK – With Chinese long beans and bamboo shoots in soy miso sauce over rice.

Tuesday August 4

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

Wednesday August 5

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 August 6

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 7

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

 

Week of August 10 - 14

Monday August 10

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

Tuesday August 11

STUFFED PEPPERS - In Southwestern marinara and served with dirty rice and corn.

Wednesday August  12

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

Thursday August 13

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

Friday August 14

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

Week of August 17 - 21

Monday August 17

TANDOORI CHICKEN - Marinated chicken with yellow rice, roasted carrots and cashews.

Tuesday August 18

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 19

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

Thursday August 20

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 August 21

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

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  – Vegetairan 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  - Seared chicken over spinach salad cooked with ginger, garlic and Asian spices with garlic 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.