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 September 28 - October 2

Monday September 28

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 September 29

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

Wednesday September 30

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 October 1

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 October 2

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

Week of October 5 - 9

Monday October 5

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 October 6

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

Wednesday October 7

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

Thursday October 8

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 9

PORK AND PINEAPPLE FRIED RICE – Classic fried rice with pineapple, soy and citrus, and marinated pork with miso roasted cabbage and sweet onions.

Week of October 12 - 16

Monday October 12

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.

Tuesday October 13

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

Wednesday October 14

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

Thursday October 15

COCA COLA BRAISED PORK - Slow cooked and tender with braised kale, sweet onions and potatoes au gratin.

Friday October 16

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

Week of October 19 -23

Monday October 19

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 October 20

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

Wednesday October 21

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.

Thursday October 22

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

Friday October 23

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 October 26 - 30

Monday October 26

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 27

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

Wednesday October 28

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

Thursday October 29

GRILLED CHICKEN IN BANANA CREOLE SAUCE – Marinated chicken breast served over fragrant buttery cilantro rice and green beans.

Friday October 30

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

Week of Noveber 2 - 6

Monday November 2

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 sweet cornbread.

Tuesday November 3

BACON WRAPPED BEEF BRACIOLE WITH CREAMY GOUDA GRITS – Reimagined Italian favorite paired with smoky, creamy grits and a sweet pepper and celery heart salad.

Wednesday November 4

ZITI WITH CHICKEN IN PESTO – House made hearty pine-nut pesto sauce with sliced roasted chicken and artichokes. 

Thursday November 5

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

Friday November 6

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.