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.
Romaine, Kale, and Brussels Sprout Caesar with Chickpeas and Red Onion
Filled Pasta: Pine Nut Ricotta; Greens; Roasted Mushrooms; Tomato Broth; Meyer Lemon; Artichoke Puree
Pistachio and Vanilla Ice Cream; Olive Oil Cookie; Chocolate Sauce
Watercress and Wild Arugula Salad with Red Cabbage, Pickled Red Onions, Toasted Turmeric Pepitas, Watermelon Radish, and Smoky Lime Vinaigrette; Avocado Fritters with Sweet Corn Sauce and Microgreens
Fiesta Bowl: Drunken Black Beans, Quinoa, Spring Pea Pesto, Smoked Mushrooms, Swiss Chard, Mango Jicama Salsa, and Crispy Tortilla
Layered Coconut Cake with Dulce de Leche, Coconut Cream, and Lemon Frosting; Tropical Fruit Salad with Pineapple, Orange, Kiwi, Pomegranate, Coconut and Mint
Market Spring Greens with Watermelon Radish, Mango Chutney, Crispy Papadum, and Lemon Coriander Vinaigrette; Creamy Julienned Green Papaya with Oil Tempered Traditional Spices and Edible Petals
Forbidden Rice Biryani with Peas, Asparagus, Spring Onion and Shimeji Mushrooms; Yellow Split Moong Dal, Coconut Sizzled Green Beans, Cinnamon Pickled Red Cabbage, Chai Spiced Roasted Carrots, Crunchy Tamarind Cashews, Cucumber 'Raita' and Mint Infused Oil
Golden Turmeric Milk 'Ice Cream' with Crispy Pecan Laced Tuile; Orange Scented Dark Chocolate Truffle and Blackberry Reduction
Want to book a private party for 10 or more people?
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