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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Friday, January 116:30pm-9:00pm

$45.00

This Latin and Indian Inspired Menu WAS DEVELOPED AND WILL BE EXECUTED BY CHEF’S TRAINING PROGRAM STUDENTS (CTP 285-A) UNDER SUPERVISION OF CHEF ANN NUNZIATA. THIS MENU IS VEGAN AND GLUTEN-FREE.

Appetizer

Hearts of Palm and Beet Ceviche Cured in Lime and Orange Juice; Slow-Roasted Turmeric Jicama with Avocado Crema; Carom Spiced Chickpea Cracker; Baked Crispy Plantain Chips

Entree

Corn Tamale with Tempered Lentil Daal Filling; Roasted Radishes; ‪Sofrito‬-Braised Greens; Creamy Coconut Cauliflower Puree; Crispy Pepitas; Smoky Red Pepper Sauce

Dessert

Churned Horchata Ice Cream; Walnut Cookie Sandwich with Fig Jam Filling; Salted Dark Chocolate Bark with Pomegranate Seeds and Orange Reduction

Friday, January 186:30pm-9:00pm

$45.00

THIS MENU WAS DEVELOPED AND WILL BE EXECUTED BY CHEF’S TRAINING PROGRAM STUDENTS (CTP 285-B) UNDER SUPERVISION OF CHEF ANN NUNZIATA. THIS MENU IS VEGAN AND GLUTEN-FREE.

Appetizer

Creamy Jerusalem Artichoke and Orange Soup with Za’atar-Infused Oil; Falafel Crisps; Bittersweet Radicchio and Blood Orange Salad with Almond 'Ricotta' Cheese

Entree

Chickpea, Quinoa, and Butternut Squash Kibbeh with Sumac-Herb Marinated 'Feta'; Spicy Coconut Chimichurri Smothered Roasted Rainbow Carrots; Crispy Brussels Sprouts; Jalapeño, Avocado and Charred Tomatillo Sauce; Smooth Beet Reduction

Dessert

Delicate Almond Cake with Raspberry Dust and Coulis; Toasted Pistachio Chocolate Bark; Churned Rice Pudding Ice Cream on Toasted Sesame Seeds