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.
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 & Blueberry Swirl Miniature ‘Cheesecake’; Winter Citrus Sorbet; Candied White Sesame Crumble; Vanilla Hemp Whip and Jasmine Chia Gelee
Swiss Chard and Watercress in Garlic-Sage Broth; Crispy Lotus Root; Avocado and Cucumber Nori Rolls with Micro Cilantro; Roasted Carrot Puree
Edamame and Brown Rice Cake; Roasted Kabocha Squash with Kale Pumpkin Seed Gomasio; Ginger Beet Cream; Shiitake Sauté; Wilted Dandelion Leaves with Currants and Tamari Almonds; Pickled Black & Watermelon Radish Ribbons
Green Tea Mochi Ice Cream; Mirin-Glazed Poached Anjou Pear; Black Sesame Tuile; Pomegranate Arils and Chocolate Crème
Yellow Split Pea Stew with Cactus, Hominy, Smoky Cornbread Croutons and Chive Oil
Roasted Vegetable Tamales on Simmered Collards with Avocado and Tortilla Crisps
Mexican Chocolate Pudding with Cinnamon, Toasted Almonds and Optional Vanilla Whipped Cream
Want to book a private party for 10 or more people?
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