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, January 206:30pm-9:00pm

$45.00

This "Thai-Inspired Winter Escape" Menu was DEVELOPED AND WILL BE EXECUTED BY CHEF'S TRAINING PROGRAM STUDENTS (CTP 267 - GROUP B) UNDER THE SUPERVISION OF CHEF ANN NUNZIATA.

Appetizer

Tri-Color Croquets with Green Curry Sauce and Papaya Summer Rolls: Beet-Ginger, Parsley-Cauliflower and Carrot Millet Croquets; Green Papaya, Cucumber, Carrot, Basil, Thai Green Goddess Vinaigrette

Entree

Noodles in Creamy Sunflower Seed Sauce with Teriyaki Tofu and Stewed Eggplant: Brown Rice Noodles; Bok Choy; Garlicky Oyster and Shiitake Mushrooms; Red Bell Peppers; Pickled Carrots and Beets; Black Sesame Seeds; Scallions

Dessert

Pineapple Split with Coconut-Lemongrass and Thai Basil Ice Cream: Grilled Pineapple; Salted Macadamia Nut Chocolate Bark; Black Sesame-Almond Tuiles Crumble; Blackberry Caviar; Mango Sauce

Friday, January 276:30pm-9:00pm

$45.00

THIS MENU CELEBRATES THE flavors of Mexico with Local Produce. IT WAS DEVELOPED AND WILL BE EXECUTED BY CHEF'S TRAINING PROGRAM STUDENTS (CTP 268 - GROUP A) UNDER THE SUPERVISION OF CHEF HIDEYO YAMADA.

Appetizer

Oyster Mushroom and Sunchoke Ceviche; Duo of Vegetable Tacos with Handmade Maíz Tortillas: Agave-glazed Beet Taco with Avocado Aioli; Roasted Cauliflower Taco with Carrot Romesco, Salsa Verde, Celery Root and Leaves

Entree

Albondigas con Mole: Tempeh Albondigas with Mole Negro, Roasted Kabocha Squash, Garlic-infused Kale, Rainbow Slaw, and Crispy Yucca

Dessert

Flan de Canela​: Spiced Flan Served with Sangria-Poached Pear, Chile-Pecan Tuile, Sangria-Cranberry Reduction

Friday, February 36:30pm-9:00pm

$45.00

THIS Indian-Korean MENU WAS DEVELOPED AND WILL BE EXECUTED BY CHEF'S TRAINING PROGRAM STUDENTS (CTP 268 - GROUP B) UNDER THE SUPERVISION OF CHEF HIDEYO YAMADA.

Appetizer

Assorted Vegetable Pakora with Tomato-Onion Chutney; Shiitake-Miso Soup

Entree

Indian-Korean Spiced Rice Bowl with Tempeh Bulgogi; Various Vegetable Namul; Daikon Radish-Asian Pear Kimchi and Mango-Gochujang Chutney

Dessert

Cardamom-Pistachio Chocolate Tart with Lemon-Mint Sorbet; Ginger Crisp and Blended Pomegranate Kanten

Friday, February 106:30pm-9:00pm

$45.00

Menu coming soon...

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