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 $49, Friday Night Dinner is one of the best values for a night out on the town to be had in this city.
Hearts of Palm Ceviche; Mache; Plantain Chips
Saffron Tostada Duo: Jackfruit, Black Bean, Pickled Cauliflower and Kale; Smoked Oyster Mushroom, Pinto Bean, Curtido; Cilantro-Lime Black Quinoa Salad with Fresh Corn, Green Pepper, and Avocado; Roasted Tomatillo Salsa Verde
Horchata Ice Cream, Gluten-Free Pizzelle, Chipotle- Dark Chocolate Pineapple Pincho, Mango Lime Coulis, Hibiscus Infusion
Nodukjeon (Spicy Mung Bean Pancakes) with Creamy Sesame Dip; Watercress, Fresh Herb, and Roasted Peanut Salad with Ginger Dressing
Purple Temple Crispy Rice and Walnut Cakes with Goji Berries; Roasted Japanese Eggplant with Broccoli; Crispy Gochujang Cauliflower; Seasonal Vegetable ‘Carpaccio’ with Wasabi Dressing and House Made Kimchi Daikon
Green Tea, Red Bean, and Coconut Ginger Ice Cream Trio; House Made Caramel; Black and White Sesame Tuile
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