Friday Night Dinner | Natural Gourmet Institute

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 $49, Friday Night Dinner is one of the best values for a night out on the town to be had in this city.

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CBS New York Best Things to Do in New York
Time Out New York Best of New York 2013

Friday, May 256:30-9:00pm

$45.00

THIS MENU WAS DEVELOPED AND WILL BE EXECUTED BY CHEF’S TRAINING PROGRAM STUDENTS (CTP 282-B) UNDER THE SUPERVISION OF CHEF BARBARA RICH.

Appetizer

Salad of Frisee, Mache, and Red Cabbage; Roasted Yellow Beets; Walnuts; Radish; Lemon-Dijon Dressing; Crispy Scallion Pancakes; Asparagus

Entree

Grilled Portobello Steak with Chimichurri Sauce; Rice and Farro Pilaf with Spring Peas, Sautéed Peppers, and Rainbow Chard; Roasted Baby Carrots; Garlic Almond Crema

Dessert

Creamy Vanilla Ice Cream and Orange Sorbet; Almond Chocolate Bark; Crunchy Pizzelle Cookie; Raspberry Coulis

Friday, June 156:30-9:00pm

$45.00

THIS "Early Summer Garden Affair" MENU WAS DEVELOPED BY NGI ALUMNI STEPHANIE TUCCI AND Finnian Peralta, AND WILL BE EXECUTED WITH ASSISTANCE FROM CHEF'S TRAINING PROGRAM STUDENTS.

Appetizer

On the Table: Chickpea and Sweet Pea Hummus with Urfa Biber, Mint, Parsley, and Dill Garnish; Olive Whole Wheat Focaccia

Warm Cauliflower and Cannellini Soup with Harissa and Microgreens; Seared Brandy Plum; Local Summer Greens; Confit Red Beet Puree; Sorrel Vinaigrette; Spiced Candied Walnuts; Pickled Fennel; Cashew Dill Chevre; Corn and Yellow Beet Fritter; Fresh Chervil

Entree

Basil Gnocchi Browned with Shiitake; Fava Bean Lemon Puree; Celeriac Espuma; Tomato Chili Jam; Nut Herb “Parmesan” Chip; Mushroom Demi; Micro Basil

Dessert

Poached Rhubarb; Lavender Ice Cream; Ginger Oat Hazel Crumble; Candied Glass Pear; Lemon Balm; Edible Flowers

Friday, June 226:30-9:00pm

$45.00

Menu coming soon...