3 Gourmet Courses: Healthy, Delicious and BYOB.

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.

New York Critic's Pick
CBS New York Best Things to Do in New York
Time Out New York Best of New York 2013

Friday, May 66:30pm - 9:00pm

$45.00

This menu was developed and will be executed by Chef's Training Program students (CTP 255 - Group B) under the supervision of alum Chef Hideyo Yamada.

Appetizer

Banh Mi Tartine Topped with Mushroom Pate, Basil Aioli, and Pickled Vegetables, Served with Vietnamese Cabbage and Mango Salad with Roasted Peanuts

Entree

Crispy Aduki Bean and Black Rice Croquettes with Grilled Oyster Mushrooms, Steamed Bok Choy and Cambodian Yellow Curry Sauce

Dessert

Pineapple-Ginger Sorbet with Pecan Tuile, Dragonfruit-Berry Puree, Chocolate Drizzle and Crisped Pineapple

Friday, May 136:30pm - 9:00pm

$45.00

This menu was developed by alum Chefs Tracy Koy and Cara Lanzi and will be executed with assistance from Chef's Training Program students.

Appetizer

Spinach Phyllo Triangles; Spring Greens with Spiced Sunflower Seeds, Coconut “Bacon" and Caramelized Onion Vinaigrette

Entree

Grilled Teriyaki-Maple Tempeh; Forbidden Rice with Salsa Verde; Baby Bok Choy with Ginger and Red Curry Peanut Sauce

Dessert

Fudge Brownie with Creamy Vanilla Bean “Ice Cream”; Chambord–Raspberry Sauce; Seasonal Berry Compote

Friday, May 206:30pm - 9:00pm

$45.00

Menu coming soon...

Friday, May 277:00pm - 9:00pm

$45.00

This menu was developed by Chef Olivia Roszkowski, and will be executed with assistance from Chef's Training Program students. CTP class 260 will be graduating this evening.

Appetizer

Black Rice Salad with Grilled Asparagus, Snap Peas, Pickled Strawberries & Wasabi Chickpeas in Yuzu Vinaigrette; Savory Seed Dusted 'Chèvre' Pops Over Smoked Edamame Emulsion

Entree

Tamarind Lime Glass (Mung Bean) Noodles with Bok Choy & Beech Mushrooms; Miso Brûléed Eggplant; Seared Oyster Mushroom Petals, Crispy Rice Paper, Shredded Nori & Coconut Chili Broth

Dessert

Black & White Sesame Marbled 'Creme Anglaise'; Adzuki Dark Chocolate Fudge Bars; Mochi 'Ice Cream' with Ginger Pearls

Want to book a private party for 10 or more people?