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 September 15 - 19

Monday September 15

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

Tuesday September 16

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

Wednesday September 17

GRILLED 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 18

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

Friday September 19

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 22 - 26

Monday September 22

SWEET AND STICKY CHICKEN – Sweet marinated skinless dark meat chicken served with baked sweet potato fries and steamed broccoli.

Tuesday September 23

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.

Wednesday September 24

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 September 25

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 September 26

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

Week of September 29 - October 3

Monday September 29

CORIANDER CHICKEN – Tender chicken in a cornmeal and coriander crust served with cheesy Asiago broccoli florets and black bean salsa.

Tuesday  September 30

SUMAC CRUSTED SKIRT STEAK - Juicy rubbed steak with sharply sweet pomegranate reduction served with seasoned roasted yams and fresh Spring vegetables.

Wednesday October 1

SPAGHETTI WITH RED CLAM SAUCE – Light and snappy: Diced clams in a slow simmered roux of tomatoes, capers, garlic and parsley served over al dente pasta.

Thursday October 2

RUSSIAN TURKEY TOMATO STEW - Tender turkey breast pieces and diced tomatoes in homemade stock with potatoes, celery, carrots, onions, raisins and spices.  Served with Harvest toast and buttery apple spread.

Friday October 3

PEAR STUFFED PORK TENDERLOIN Delicate roasted pork tenderloin stuffed with pears, onions, almonds and spices. Served with fresh green beans and mashed sweet potatoes.

Week of October 6 - 10

Monday October 6

MANGO CHICKEN YAKISOBA – Strips of juicy chicken stir fried with sugar snap peas, water chestnuts, scallions, fresh mango slices and spices in a light sauce over Yakisoba noodles and topped with ground peanuts.

Tuesday October 7October 7

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

Wednesday October 8

STEAK DIANE – Grilled sirloin steak topped with seasoned shrimp in Parmesan cream sauce served with Spring vegetables and a baked potato with traditional fixings.

Thursday October 9

IRISH CORNED BEEF WITH GUINNESS MUSTARD – Traditional Irish Corned Beef with root vegetables served with sweet and sour red cabbage and topped with homemade Guinness mustard.

Friday October 10

ROASTED RED SNAPPER FILLETS IN BEER STOCK – Fillet poached in beer stock and fresh herbs served with sweet grilled asparagus and horseradish spiked mashed potatoes.

Week of October 13 - 17

Monday October 13

ARTICHOKE CHICKEN Tender chicken breast baked in a velvety sauce of artichoke hearts, garlic, parmesan and spices. Served with roasted potatoes and steamed Mexican squash.

Tuesday October 14

FRUITED TAHINI PORK - Sesame tahini and apple stuffed roasted pork loin, served with green beans and peppered brown rice.

Wednesday October 15

CARIBBEAN SKIRT STEAK – Tender steak rubbed with caribbean spices and grilled. Served with corn succotash and banana cumin cornbread stuffing.

Thursday October 16

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

Friday October 17

MILANESE SHRIMP AND SAUSAGE – Succulent shrimp and sausage prepared in a sweet mushroom tomato sauce served over ziti pasta.

Week of October 20 - 24

Monday October 20

PUMPKIN CHICKEN MOLE FUSION Chicken breasts stewed in a Mexican fusion Mole sauce with spices, pumpkin puree and a touch of bittersweet chocolate. Served with Spanish rice, ranch beans, and a sweet cornbread muffin.

Tuesday October 21

HOMEMADE MEATLOAF IN TANGY SAUCE – Juicy beef meatloaf in tangy sauce served with mustard green beans and seasoned mashed potatoes.

Wednesday October 22

TEQUILA CHICKEN FETTUCCINI – Tangy Tequila spiked creamy lime sauce with tender chicken breast over al dente pasta.

Thursday October 23

MAPLE GLAZED BABY BACK RIBS Sweet and tender pork ribs served with fresh corn on the cob and warm potato salad.

Friday October 24

MACADAMIA CRUSTED SWAI – Flaky tropical fish fillet thickly crusted with scallions, macadamia nuts and breadcrumbs. Served with sweet pepper rice pilaf and steamed Chinese broccolini.