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.

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Friday, September 307:00pm-9:00pm

$45.00

THIS MENU WAS DEVELOPED AND WILL BE EXECUTED BY CHEF'S TRAINING PROGRAM STUDENTS (CTP 261 - GROUP A) UNDER THE SUPERVISION OF CHEF OLIVIA ROSZKOWSKI. CTP 257 will be graduating this evening.

Appetizer

Parsnip Soup; Celeriac, Seeded Cracker, Parsley Oil; Trio of Beets: Roasted, Frizzled, Pickled Beets; Arugula, Shallot Vinaigrette

Entree

Seed Crusted Delicata Squash and Red Wine Braised Lentils; Forbidden Rice, Shimeji Mushroom, Shitake Bacon, Red Cabbage, Romanesco Cauliflower; Creamy Cashew Sauce, Black Sesame Emulsion

Dessert

Apple Spice Cake; Poached Pear Ice Cream; Dark Chocolate Truffle; Pomegranate Coulis

Friday, October 76:30pm-9:00pm

$45.00

THIS AUTUMN INSPIRED MENU WAS DEVELOPED AND WILL BE EXECUTED BY CHEF'S TRAINING PROGRAM STUDENTS (CTP 261 - GROUP B) UNDER THE SUPERVISION OF CHEF OLIVIA ROSZKOWSKI.

Appetizer

Roots and Leaves - Root Vegetable "Carpaccio": Radishes and Carrots with Horseradish Crema; Brussels Sprout and Swiss Chard Salad with Spiced Apple Cider Honey Vinaigrette, Enoki "bacon" and Millet Croquettes

Entree

Comfort and Crisp - Kabocha Squash Ravioli with "Cheesy" Pepita and Mushroom Filling; Kale Chips, Roasted Butternut Squash, Pickled Rainbow Chard Stems with White Bean Sauce and Tarragon Oil; Crispy Aromatics

Dessert

Autumn Evening - Hemp and Coconut Milk Golden Panna Cotta with Ginger Syrup and Sweet Carrot Dust; Pumpkin Spice Dark Chocolate Truffles

Friday, October 146:30pm-9:00pm

$45.00

This menu was developed by Chef Ann Nunziata and will be executed with assistance from Chef's Training Program students.

Appetizer

Roasted Red Pepper and Acorn Squash Soup with Crispy Sage Za’atar Popcorn; Coriander Glazed Beets, Smoky Shiitake Mushrooms and Leeks with Puy Lentils; Served Over Mesclun Greens with Roasted Shallot Dijon Vinaigrette

Entree

Grilled Eggplant Rolls with Cannellini and Cashew Cream; Mint & Basil Pesto; Sundried Tomato and Pine Nut Millet Pilaf; Braised Greens and Radicchio with Pearl Onions and Pomegranate Reduction

Dessert

Chocolate Hazelnut Ice Cream with Cherry Focaccia; Canela-Hazelnut Crumb and Raspberry Coulis

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

$45.00

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

Appetizer

Autumnal ‘Caprese’: Butternut Squash Carpaccio, Golden Balsamic Marinated Yellow Beets, Agrodolce Dusted Brussel Leaves, Hemp ‘Mozzarella’, Rosemary Crispy Chickpeas and Micro Basil

Entree

Deep Roasted Eggplant ‘Osso Bucco’ in Tomato-Red Wine Braise; Smoked Black Pepper Polenta, Caramelized Mushroom ‘Bolognese’; Olive Tapenade Verde, Chile Infused Grilled Rapini, Crispy Shaved Vidalia

Dessert

Chocolate Semifreddo and ‘Pumpkin Mascarpone’ Layered Torte; Amaretti Crisp, Espresso Glaze, Dark Chocolate Raindrops, Limoncello Candied Pumpkin Seeds

Friday, November 46:30pm-9:00pm

$45.00

THIS "Fall Jewel Tones" MENU WAS DEVELOPED BY CHEF OLIVIA ROSZKOWSKI AND WILL BE EXECUTED WITH ASSISTANCE FROM CHEF'S TRAINING PROGRAM STUDENTS.

Appetizer

Amber: Local Pumpkin Bisque with Smoked Carrot Coins, Chipotle Sunflower ‘Crema’, Turmeric Hued Polenta Croutons, Smoked Paprika Oil, Gold Luster

Entree

Emerald: Herb Laced Creamy Risotto, Massaged Brussel Leaves, Crispy Leeks, Pickled Romanesco, Preserved Lemon Gremolata, Micro Basil, Spirulina Dusted Crispy Chickpeas and Matcha Pearls

Dessert

Ruby: Red Wine Poached Autumnal Pear with Cranberry Sorbet; Black Pepper Tuile; Port Aged Nut ‘Cheese’ and Pomegranate Demi Glace

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