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 May June 20 - 24

Monday June 20

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

Tuesday June 21

STUFFED PEPPERS - Southern favorite with with flavorful meats and spices on Southwestern marinara and served with zucchini-corn salad.

Wednesday June 22

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

Thursday June 23

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

Friday June 24

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

Week of June 27 - July 1

Monday June 27

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

Tuesday June 28

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

Wednesday June 29

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

Thursday June 30

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 July 1

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

Week of July 4 - 8

Monday July 4


Tuesday July 5

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

Wednesday July 6

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

Thursday July 7

SHEPHARDS PIE - Traditional English favorite of seasoned ground beef, vegetables and creamy mashed potatoes.

Friday July 8

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 July 11 - 15

 Monday July 11

JAMBALAYA – Mixed seafood and sausage over stewed rice with tomatoes and sweet Creole spices.

Tuesday July 12

ORANGE CHICKEN - Chunks of chicken in a sweet glaze with orange zest, served with Bok Choy and white rice.

Wednesday July 13

BEEF BOLOGNESE – With blackened Brussels sprouts over fettucine noodles.

Thursday July 14

COC AU VIN - Famous French roasted chicken with red wine sauce served with roasted root vegetables

Friday July 15

POACHED FISH A LA CUBANA – Flakey wine poached Tropical fillet served with a banana crouton hash and steamed summer squash.

Week of July 18 - 22

Monday July 18

CHICKEN FLORENTINE  - Roasted chicken in white wine parsley cream sauce over wilted spinach salad served with savory couscous.

Tuesday July 19

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

Wednesday July 20

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

Thursday July 21

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 July 22

GINGER BLACK BEAN ANGEL HAIR  – Vegetarian classic with zesty black bean sauce made with fresh ginger and served over angel hair pasta and topped with roasted scallions.

Week of July 25 - 29

Monday July 25

SEASONAL MELON & QUINOA SALAD WITH CHICKEN - Grilled chicken breast over quinoa and brown rice salad tossed with feta, walnuts and dried fruit, topped with grilled melon.

Tuesday July 26

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

Wednesday July 27

CHICKEN CORDON BLEU - Classic dish stuffed with ham and Swiss cheese, served with garlic mashed potatoes and brocolli. 

Thursday July 28

NUT CRUSTED TILAPIA FILLET - Flaky tilapia baked with a crunchy nut crust. Served with spice carrot orzo salad fresh vegetables.

Friday July 29

WHISKEY MARINATED CHICKEN - Dark meat chicken with Provençal vegetables, roasted potatoes in a tomato based vegetable sauce.