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 November 9 - 13

Monday November 9

AUTHENTIC BANGERS AND MASH - Real British favorite recipe ‘Bangers’ Beer Bratwurst style sausage braised in beer and stock and then grilled. Served with cheddar mashed potatoes and roasted young beets with rosemary.

Tuesday November 10

CHORIZO STUFFED CHICKEN BREASTS – Tender chicken breasts stuffed with chorizo and melting Oaxaca cheese, topped with a classic red enchilada sauce. Served with wild mushroom ragout over lemony rice.

Wednesday November 11

ENGLISH BEEF STEW WITH HERB DUMPLINGS - Tender pieces of beef stewed for hours in a rich traditional roux based sauce with vegetables and topped with steamed herb dumplings

Thursday November 12

KUNG PAO SPAGHETTI WITH GROUND PORK AND PEANUTS - A fresh twist on a Chinese restaurant favorite with a special blend of soy sauce, roasted sesame oil, ginger, garlic, and sweet chili.  Topped with fresh peanuts, carrots, and sesame seeds.

Friday November 13

MUSTARD CRUSTED CHICKEN - Chicken breast coated in sweet mustard and crusted with crispy fried onions then baked.  Served with roasted potatoes and broccoli florets.

Week of November 16 - 20

Monday November 16

CHICKEN FRICASSEE – Tender chicken smothered and roasted in a savory time-trusted sauce with wine, mushrooms, celery hearts and spices. Served with nutty parsleyed quinoa and broccoli.

Tuesday November 17

BEEF BRISKET WITH FENNEL REDUCTION – Thinly sliced beef brisket with a sweet fennel reduction sauce served with garlic roasted Yukon gold potatoes and authentic vegetable Ratatouille.

Wednesday November 18

THREE CHEESE RAVIOLI WITH WALNUT DILL PESTO – Large vegetarian ravioli with a creamy walnut dill pesto sauce and red wine poached pears.

Thursday November 19

MAPLE GLAZED SWAI – Thickly glazed with sweet and mildly spicy maple basting sauce served with fresh vegetables and cardamom scented Israeli couscous.

Friday November 20

SUGAR CANE CHICKEN – An Asian inspired dish with Chinese long beans and bamboo shoots with rice.

Week of November 23 - 27

Monday November 23

GINGER CHICKEN - Grilled chicken breast with caramelized onions, garlic, white wine and ginger served alongside fruited coconut couscous and wilted spinach and carrots.

Tuesday November 24

WHITE LASAGNA - Tender layers of pasta, chicken, and spinach in a modern version of the classic dish covered in velvety homemade white sauce and a blend of cheeses.

Wednesday November 25

CAJUN SEASONED ENGLISH WHITING – Cajun pan fried Whiting fillets, served with Chef’s special dirty rice made with tomatoes, red beans, red onions, cashews and cilantro with a side of Brussels sprouts.

Thursday November 26

No Deliveries in Observance of Thanksgiving Holiday

Friday November 27

No Deliveries in Observance of Thanksgiving Holiday

Week of November 30 - December 4

Monday November 30

SEAFOOD POT PIE - Mix of seafood in a light saffron cream sauce served topped with puff pastry and vegetables.

Tuesday December 1

ROASTED CHICKEN WITH CHERRY SAUCE – Tender roasted dark meat chicken with sour cherry sauce served with Spring vegetables and our special recipe caramelized onion and Gruyere macaroni and cheese.

Wednesday December 2

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.

Thursday December 3

CHICKEN CURRY KOSHA - Indian style dish with sweet curries, potatoes and tomatoes served over aromatic Jasmine rice.

Friday December 4

SLOW ROASTED PORK TAGINE – With Pistachio Pilaf and roasted radish.

Week of December 7 - 11

Monday December 7

LEMON HALO CHICKEN – Coconut sautéed breaded chicken breast with sweet lemon parsley reduction. Served with sesame jasmine rice and a medley of fresh spring vegetables.

Tuesday December 8

BLOODY MARY STEAK WITH GREEN OLIVE BUTTER – Marinated steak with a kick (not spicy) sliced and served with a zesty green olive butter on the side. Served with mashed potatoes, spiced matchstick carrots and Artisan bread.

Wednesday December 9

CHICKEN AND LAMB LIMONE OVER PENNE - Made with a white wine lemon cream sauce, green onions, sundried tomatoes and fresh vegetables.

Thursday December 10

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

Friday December 11

SWEDISH SUNDAY DINNER- Swedish pork meatballs with gravy, Lingonberry sauce, and egg noodles.

Week of December 14 - 18

Monday December 14

PARMESAN CRUSTED CHICKEN – Tender dark meat chicken seasoned and coated with a parmesan crust, oven roasted with baby carrots and wild whole grain salad.

Tuesday December 15

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.

Wednesday December 16

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

Thursday December 17

ROASTED APPLESAUCE CHICKEN - with green been almondine and potatoes.

Friday December 18

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