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.
Salad of Frisee, Mache, and Red Cabbage; Roasted Yellow Beets; Walnuts; Radish; Lemon-Dijon Dressing; Crispy Scallion Pancakes; Asparagus
Grilled Portobello Steak with Chimichurri Sauce; Rice and Farro Pilaf with Spring Peas, Sautéed Peppers, and Rainbow Chard; Roasted Baby Carrots; Garlic Almond Crema
Creamy Vanilla Ice Cream and Orange Sorbet; Almond Chocolate Bark; Crunchy Pizzelle Cookie; Raspberry Coulis
On the Table: Chickpea and Sweet Pea Hummus with Urfa Biber, Mint, Parsley, and Dill Garnish; Olive Whole Wheat Focaccia
Warm Cauliflower and Cannellini Soup with Harissa and Microgreens; Seared Brandy Plum; Local Summer Greens; Confit Red Beet Puree; Sorrel Vinaigrette; Spiced Candied Walnuts; Pickled Fennel; Cashew Dill Chevre; Corn and Yellow Beet Fritter; Fresh Chervil
Basil Gnocchi Browned with Shiitake; Fava Bean Lemon Puree; Celeriac Espuma; Tomato Chili Jam; Nut Herb “Parmesan” Chip; Mushroom Demi; Micro Basil
Poached Rhubarb; Lavender Ice Cream; Ginger Oat Hazel Crumble; Candied Glass Pear; Lemon Balm; Edible Flowers
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