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.

New York Critic's Pick
CBS New York Best Things to Do in New York
Time Out New York Best of New York 2013

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

$45.00

This "Makings of Spring" menu was DEVELOPED BY CHEF Olivia Roszkowski AND WILL BE EXECUTED WITH ASSISTANCE FROM CHEF'S TRAINING PROGRAM STUDENTS. (*these items contain gluten)

Appetizer

Earth: ‘Forest Floor’ Greens with Grilled Oyster Mushrooms, Crispy Shallots, Pickled Green Beans and Fresh Chopped Herbs in Fire Cider Vinaigrette; Roasted Beet Hummus with Charcoal Seeded Crackers*

Entree

Sun: Turmeric Laced Coconut Sticky Rice with Chai Golden Beets, Slow Caramelized Carrots, Yellow Split Pea ‘Polipetti’; Almond ‘Mozzarella’ Fritters*; Yellow Pepper Emulsion and Edible Petals

Dessert

Water: White Chocolate & Blueberry Swirl Miniature ‘Cheesecake’; Winter Citrus Sorbet; Candied White Sesame Crumble; Vanilla Hemp Whip and Jasmine Chia Gelee

Friday, March 107:00pm-9:00pm

$45.00

THIS "#Greenery" MENU WAS DEVELOPED BY CHEF Ann Nunziata AND WILL BE EXECUTED WITH ASSISTANCE FROM CHEF'S TRAINING PROGRAM STUDENTS. CTP 264 will be graduating this evening.

Appetizer

Swiss Chard and Watercress in Garlic-Sage Broth; Crispy Lotus Root; Avocado and Cucumber Nori Rolls with Micro Cilantro; Roasted Carrot Puree

Entree

Edamame and Brown Rice Cake; Roasted Kabocha Squash with Kale Pumpkin Seed Gomasio; Ginger Beet Cream; Shiitake Sauté; Wilted Dandelion Leaves with Currants and Tamari Almonds; Pickled Black & Watermelon Radish Ribbons

Dessert

Green Tea Mochi Ice Cream; Mirin-Glazed Poached Anjou Pear; Black Sesame Tuile; Pomegranate Arils and Chocolate Crème

Friday, March 176:30pm-9:00pm

$45.00

THIS "Mexican Fiesta" MENU WAS DEVELOPED BY Chef Jay Weinstein AND WILL BE EXECUTED WITH ASSISTANCE FROM Special Alumni Guest Chefs from CTP 268.

Appetizer

Yellow Split Pea Stew with Cactus, Hominy, Smoky Cornbread Croutons and Chive Oil

Entree

Roasted Vegetable Tamales on Simmered Collards with Avocado and Tortilla Crisps

Dessert

Mexican Chocolate Pudding with Cinnamon, Toasted Almonds and Optional Vanilla Whipped Cream

Friday, March 246:30pm-9:00pm

$45.00

Menu coming soon...

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