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.
Shaved Fennel and Roasted Cauliflower Salad with Mixed Greens, Local Grapes, Pecans, and Sundried Tomato Cornbread
Wild Mushroom and Ancient Grain Risotto with Kamut, Red Rice, and Buckwheat; Roasted Red Kuri Squash, Gingery Speckled Beans, Dijon-Cider Glazed Brussels Sprouts, and Crispy Sage
Baked Pears Stuffed with Salted Vanilla Creme; Balsamic Caramel, Raspberry Coulis, Cinnamon crackers, and Chocolate-Dipped Dried Fruit
Mushroom Tartar with Umami Dulse Sauce; Steamed Black Rice with Broccoli Rabe
Kabocha Pumpkin and Cauliflower Gratin with White Beans Assorted Tempura with Cashew “Cheese;” Sauteed Green Beans; Turnip and Red Onion Pickles
Cranberry Poached Pear Cardamon Tart; Vanilla Ice Cream; Chocolate Bark
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