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 May 11 - May 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

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

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.

Week of May 25 - May 29

Monday May 25


No Deliveries in Observation of Memorial Day


Tuesday May 26

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 May 27

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 May 28

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 May 29

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

Week of June 1 - 5

Monday June 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.

Tuesday June 2

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

Wednesday June 3

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

Thursday June 4

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 June 5

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 June 8 - 12

Monday June 8

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

Tuesday June 9

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.

Wednesday June 10

CASHEW CREOLE CHICKEN -- Creole inspired creamy chicken gumbo on a bed of brown rice.

Thursday June 11

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

Friday June 12

ROASTED FILLET IN BEER STOCK – Fish fillet poached in beer stock and fresh herbs served with sweet grilled asparagus and horseradish spiked mashed potatoes.

Week of June 15 - 19

Monday June 15

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 June 16

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

Wednesday June 17

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

Thursday June 18

OVEN BAKED FILLET WITH TOMATOES AND OLIVES – Fresh fillet baked and topped with zesty tomatoes and olives served with steamed asparagus and lemon pepper rice.

Friday June 19

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