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 April 14 - 18

Monday April 14

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 15

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.

Wednesday April 16

COCONUT TILAPIA WITH APRICOT DIPPING SAUCETender flaky fillets coated with coconut topping and pan fried. Served with almond Jasmine rice and tricolored sautéed peppers.

Thursday April 17

RED WINE BRAISED SIRLOIN TIPS 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 18

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

 

Week of April 28 - May 2

Monday April 28

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

Tuesday April 29

GRILLED WATERMELON & QUINOA SALAD - Sweet grilled watermelon with a fresh salad: Quinoa , feta, nuts, and fresh vegetables with a lemon rubbed chicken breast on top.

Wednesday April 30

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

Thursday May 1

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

Friday May 2

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

 

Week of May 12 - 16

Monday May 12

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

Tuesday May 13

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

Wednesday May 14

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

Thursday May 15

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

Friday May 16

SESAME BEEF CHOW MEIN – Chinese take-out style Chow Mein dish with tender steak and stir fried veggies over a mixture of noodles and rice.


 
 

 

 


Week of April 21 - 25

Monday April 21

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

Tuesday April 22

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

Wednesday April 23

PARMESAN CRUSTED CHICKEN – Chicken quarters seasoned and coated with a parmesan crust, oven roasted with baby carrots and wild whole grain salad with cherries.

Thursday April 24

SESAME SHRIMP – Asian style dish of shrimp, garlic, snow peas and sesame seeds in a light sauce served over sticky rice.

Friday April 25

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

 

 

 

 

 

 

 

Week of May 5 - 9

Monday May 5

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

Tuesday May 6

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

Wednesday May 7

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.

Thursday May 8

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

Friday May 9

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 May 19 - 23

Monday May 19

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

Tuesday May 20

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

Wednesday May 21

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

Thursday May 22

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

Friday May 23

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