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.
Soft Polenta with Wild Mushroom Ragu; Sauteed Tuscan Kale; Roast Hazelnuts; Tumeric Oil
Seitan Cacciatore; Eggplant Rollatini with Fennel; Infused Ricotta or Tofu Ricotta; Broccoli Rabe; Black Olive Focaccia with Rosemary
Blood Orange Campari Sorbet; Orange Compote; Whipped Ginger Honey or Coconut Cream; Orange Chocolate Truffles.
Cherry Blossom Terrine; Spring Garden Salad with Dijon Mustard Dressing
Crispy Fried “Cheese” Stuffed Tempeh Croquets; Vegan Demiglace with Steamed Sorghum Berries; Home-Made Dijon Mustard; Sauteed Broccoli Rabe; Roasted Vegetables; Quick Pickles with Assorted Radish
Vegan Wafers with Rose-Custard Cream; Green Tea Marble Chocolate Bark; Raspberry Sorbet
Earth: ‘Forest Floor’ Greens with Grilled Oyster Mushrooms, Crispy Shallots, Pickled Green Beans, and Fresh Chopped Herbs in Fire Cider Vinaigrette; Roasted Beet Hummus with Charcoal Seeded Crackers*
Sun: Turmeric Laced Coconut Sticky Rice with Chai Golden Beets, Slow Caramelized Carrots, Yellow Split Pea ‘Polipetti’; Almond ‘Mozzarella’ Fritters*; Yellow Pepper Emulsion and Edible Petals
Water: White Chocolate and Blueberry Swirl Miniature ‘Cheesecake’; Winter Citrus Sorbet with Candied White Sesame Crumble, Vanilla Hemp Whip and Jasmine Chia Gelee
Want to book a private party for 10 or more people?
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