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.
White Miso Soup: Wakame Seaweed, Shiitake Mushrooms, and Watercress; Hijiki Seaweed: Shallots, Garlic, Blood Orange, Cucumber, Scallions; Pressed Red Cabbage Salad: Pickled Beets and Radishes
Dragon Bowl: Aduki Beans: Barley Malt, Ginger; Kale Goma: Curly Kale, Toasted Sesame; Roasted Delicata Squash with Tahini sauce; Sweet Rice: Chestnuts; Burdock and Carrot Kinpura
Apple-Pear Crisp; Cranberry Coulis; Ginger Ice Cream; Sake Cream
Salad of Arugula, Golden Raisins, Onion, and Roasted Cauliflower Pate
Tempeh and White Bean with Tomato, Olive, Wild Mushrooms, Capers, Grilled Eggplant, and Zucchini; Creamy Polenta with Broccoli Rabe
Roasted Pear Ice Cream with Chocolate Dipped Candied Oranges, and Brittle
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