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 February 1 - 5

Monday February 1

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

Tuesday February 2

ORANGE CHICKEN - Chicken breast chunks in a sweet glaze with orange zest, served with Bok Choy and white rice.

Wednesday February 3

BEEF BOLOGNESE – With blackened Brussels sprouts over fettucine noodles

Thursday February 4

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

Friday February 5

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

Week of February 8 - 12

Monday February 8

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

Tuesday February 9

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

Wednesday February 10

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

Thursday February 11

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 February 12

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 February 15 - 19

Monday February 15

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 February 16

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

Wednesday February 17

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

Thursday February 18

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

Friday February 19

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

Week of February 22 - 26

 Monday February 22

HUNGARIAN CHICKEN PAPRIKASH WITH NOKEDLI - Traditional Hungarian comfort food with sweet, stewed chicken, veggies and handmade dumplings.

Tuesday February 23

SALMON IN TOMATO TEQUILA CREAM - tender salmon, marinated and grilled and served with long simmered cream sauce over orzo with broccoli and lemon basil.

Wednesday February 24

NOT-SO-SHORT RIBS - Asian inspired pork ribs with warm kimchi green bean salad and roasted daikon radish.

Thursday February 25

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

Friday February 26

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 February 29 - March 4

Monday February 29

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

Tuesday March 1

CHICKEN AND CHEESE ENCHILADAS – With tequila verde simmer sauce and roasted leeks with Chervil.

Wednesday March 2

BAKED DIJON COD FILLET - In a velvety Dijon wine sauce with curried cauliflower and rice with green lentils.

Thursday March 3

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.

Friday March 4

PROVALONE AND OLIVE STUFFED CHICKEN BREAST - with roasted green beans and grilled carrots over nutty brown rice.

Week of March 7 - 11

Monday March 7

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.

Tuesday March 8

CHICKEN SHAWARMA – Oven roasted, yogurt marinated chicken with lemon rice and green beans and scallions.

Wednesday March 9

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 March 10

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 March 11

SHREDDED CHICKEN OVER SOBA NOODLES - with organic peanut sauce, celery hearts and and black sesame seeds.