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.
Ribollita: Vegetable and Tuscan Bean Soup with Rosemary and Wholegrain Barley
Involtini di Cavolo Nero: Silky Roulades of Braised Cabbage; Wild Mushroom Stuffing; Golden Potatoes Paprikash
Zuppa Inglese: Italian Trifle with Almond Custard, Cake Cubes, and Fresh Fruit
Grilled Eggplant and Zucchini; Broccoli Rabe; Roasted Red Peppers; Cerignola Olives; Roasted Chickpeas; Pickled Cauliflower and Carrots; Grissini
Risotto with Oyster Mushrooms, Fava Beans, and Roasted Cherry Tomatoes; Basil Oil; Optional Parmigiano Reggiano
Pear and Apple Crumble with Fresh Vanilla Whipped Cream or Coconut Cream
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