On Friday night, we set the tables, light the candles and put our chefs to work creating a family dinner like no other in New York City. Each week features a unique 3-course vegetarian meal prepared by Chef’s Training Program students and instructors. We use seasonal, local, fresh, traditional and whole ingredients, often vegan and/or gluten-free. BYOB and only $45, Friday Night Dinner is one of the best values for a night out on the town to be had in this city.
Mushroom Rasam (Traditional Indian Soup); Aloo Chaat (fried spiced potatoes)
Fennel-Scented Paratha Frankie (Indian-style Wrap); Roasted Wild Mushrooms, Curried Eggplant, Red Russian Kale; Sweet Onion Chickpea Curry; Tamarind Glazed Crispy Cauliflower; Poha
Sheera (Sweetened Semolina Pudding); Pineapple Fig Compote; Jasmine Chai Tea
Potato Fritter with Sunchoke ‘Crema’
Beet Tartare with House ‘Chevre’, Frisee & Roasted Shallot Vinaigrette
Mini Root Vegetable 'Garden’ with Purple Carrot Puree & Shiitake 'Soil'
Smoked Tea Leaf Infused Oyster Mushroom & Crispy Chickpea Ragout with Dill Weed-dusted Kale Chips
Collard Roll with Toasted Pumpkin Seed & Tart Cherry-laced Black Rice, ‘Creamed’ Spinach, Red Cabbage Relish with Apples & Golden Raisins
Massaged Brussels Leaves in Preserved Lemon Broth
Dark Chocolate Maple Layered Torte with Mastic Vanilla ‘Ice Cream’
Golden Birch Jelly, Amazonian Tree-infused Caramel
Coconut Sap-infused Whipped ‘Cream’, Propolis Seed Crumble (optional)
Potato, Fennel and Kale Soup with Cashew 'Crème Fraiche'; Rosemary Kalamata Cracker; Sumac Chickpea Arugula Salad with Cucumber, Tomato, Pomegranate and Pistachios With Preserved Lemon Vinaigrette
Herbed Mushroom & Rice Pilaf with Dried Cherries & Pine Nuts; White Wine Roasted Tempeh; Cinnamon-Glazed Brussels Sprouts; Garlicky Swiss Chard; Coriander Carrot Cream
Orange Semolina Cake; Blood Orange Compote; Vanilla Almond Cream; Hazelnut Cacao Crumb
Natural Gourmet Institute provides the perfect training for environmentally aware, health conscious cooks who are in search of tools and techniques to make real food truly delicious.
Executive Chef at Gramercy Tavern
Want to book a private party for 10 or more people?