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, March 246:30pm-9:00pm

$45.00

THIS "Bringing it All Back Home" MENU WAS DEVELOPED BY CHEF Richard Lamarita AND WILL BE EXECUTED WITH ASSISTANCE FROM CHEF'S TRAINING PROGRAM STUDENTS.

Appetizer

Soft Polenta with Wild Mushroom Ragu; Sauteed Tuscan Kale; Roast Hazelnuts; Tumeric Oil

Entree

Seitan Cacciatore; Eggplant Rollatini with Fennel; Infused Ricotta or Tofu Ricotta; Broccoli Rabe; Black Olive Focaccia with Rosemary

Dessert

Blood Orange Campari Sorbet; Orange Compote; Whipped Ginger Honey or Coconut Cream; Orange Chocolate Truffles.

Friday, March 316:30-9:00pm

$45.00

THIS MENU WAS DEVELOPED BY CHEF Hideyo Yamada AND WILL BE EXECUTED WITH ASSISTANCE FROM CHEF'S TRAINING PROGRAM STUDENTS.

Appetizer

Cherry Blossom Terrine; Spring Garden Salad with Dijon Mustard Dressing

Entree

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

Dessert

Vegan Wafers with Rose-Custard Cream; Green Tea Marble Chocolate Bark; Raspberry Sorbet

Friday, April 76:30pm-9:30pm

$45.00

This "Makings of Spring" MENU WAS DEVELOPED BY CHEF Olivia Roszkowski AND WILL BE EXECUTED WITH ASSISTANCE FROM CHEF'S TRAINING PROGRAM STUDENTS.

Appetizer

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*

Entree

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

Dessert

Water: White Chocolate and Blueberry Swirl Miniature ‘Cheesecake’; Winter Citrus Sorbet with Candied White Sesame Crumble, Vanilla Hemp Whip and Jasmine Chia Gelee

Friday, April 216:30pm-9:00pm

$45.00

Menu coming soon...

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