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 June 22 - 26

Monday June 22

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

Tuesday June 23

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 a sweet cornbread muffin.

Wednesday June 24

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 a sweet cornbread muffin.

Thursday June 25

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

Friday June 26

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

Week of June 29 - July 3

Monday June 29

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

Tuesday June 30

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

Wednesday July 1

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.

Thursday July 2

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.

Friday July 3


No Deliveries in Observation of Independence Day


Week of July 6 - 10

Monday July 6

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 July 7

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 July 8

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

Thursday July 9

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

Friday July 10

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.

Week of July 13 - 17

Monday July 13

NUTTY OVEN FRIED CHICKEN – Old family recipe crispy oven fried chicken served with cilantro sautéed carrots and buttery seasoned Rotini pasta.

Tuesday July 14

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.

Wednesday July 15

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.

Thursday July 16

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.

Friday July 17

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

Week of July 20 - 24

Monday July 20

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.

Tuesday July 21

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

Wednesday July 22

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 July 23

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

Friday July 24

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

Week of July 27 - 31

Monday July 27

GRILLED GARLIC STEAKS - Tender steak with Sweet Relish Potatoes and Asparagus with Cumin.

Tuesday July 28

THAI FUSION ARROZ CON POLLO - Stewed chicken in green curry Tom Yum Thai sauce. Served over long grain rice with sauteed Mexican squash and topped with fresh Basil.

Wednesday July 29

COFFEE ROASTED PORK LOIN (WITH TRUCKER GRAVY) - Pork loin rubbed and roasted in coffee,potato gnocchi with molasses creme fraiche, roasted carrots and turnips with rosemary.

Thursday July 30

CAJUN CHICKEN FETTUCCINE - Cajun spiced chicken breast atop fettuccine noodles with a mildly Cajun spiced creamy tomato sauce, bell peppers, corn and onions topped with a mixture of melted cheeses.

Friday July 31

SPANISH PAELLA - Fragrant saffron rice with chicken legs, jumbo shrimp, bell peppers and roasted tomatoes.