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, April 286:30pm-9:00pm

$45.00

THIS MENU WAS DEVELOPED BY CHEF Barbara Rich AND WILL BE EXECUTED WITH ASSISTANCE FROM CHEF'S TRAINING PROGRAM STUDENTS.

Appetizer

Romaine, Kale, and Brussels Sprout Caesar with Chickpeas and Red Onion

Entree

Filled Pasta: Pine Nut Ricotta; Greens; Roasted Mushrooms; Tomato Broth; Meyer Lemon; Artichoke Puree

Dessert

Pistachio and Vanilla Ice Cream; Olive Oil Cookie; Chocolate Sauce

Friday, May 56:30pm-9:30pm

$45.00

THIS "Cinco de Mayo" MENU WAS DEVELOPED AND WILL BE EXECUTED BY CHEF'S TRAINING PROGRAM STUDENTS (CTP 265 - GROUP A) UNDER THE SUPERVISION OF CHEF OLIVIA ROSZKOWSKI. ALL MENU ITEMS ARE GLUTEN-FREE.

Appetizer

Watercress and Wild Arugula Salad with Red Cabbage, Pickled Red Onions, Toasted Turmeric Pepitas, Watermelon Radish, and Smoky Lime Vinaigrette; Avocado Fritters with Sweet Corn Sauce and Microgreens

Entree

Fiesta Bowl: Drunken Black Beans, Quinoa, Spring Pea Pesto, Smoked Mushrooms, Swiss Chard, Mango Jicama Salsa, and Crispy Tortilla

Dessert

Layered Coconut Cake with Dulce de Leche, Coconut Cream, and Lemon Frosting; Tropical Fruit Salad with Pineapple, Orange, Kiwi, Pomegranate, Coconut and Mint

Friday, May 126:30pm-9:00pm

$45.00

THIS "INDIAN GARDEN" MENU WAS DEVELOPED AND WILL BE EXECUTED BY CHEF'S TRAINING PROGRAM STUDENTS (CTP 265 - GROUP B) UNDER THE SUPERVISION OF CHEF Olivia Roszkowski. ALL MENU ITEMS ARE GLUTEN-FREE.

Appetizer

Market Spring Greens with Watermelon Radish, Mango Chutney, Crispy Papadum, and Lemon Coriander Vinaigrette; Creamy Julienned Green Papaya with Oil Tempered Traditional Spices and Edible Petals

Entree

Forbidden Rice Biryani with Peas, Asparagus, Spring Onion and Shimeji Mushrooms; Yellow Split Moong Dal, Coconut Sizzled Green Beans, Cinnamon Pickled Red Cabbage, Chai Spiced Roasted Carrots, Crunchy Tamarind Cashews, Cucumber 'Raita' and Mint Infused Oil

Dessert

Golden Turmeric Milk 'Ice Cream' with Crispy Pecan Laced Tuile; Orange Scented Dark Chocolate Truffle and Blackberry Reduction

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