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.
Frisée-Radicchio Salad with Mango, Jicama, Radishes and Spiced Pepitas with Meyer Lemon Vinaigrette; Cornmeal-Crusted Avocado Fritters
Black Bean Cakes with Red Chile Sauce, Cilantro-Lime Rice, Watercress, Garlic Chips and Tomatillo Salsa; Chili-Maple Glazed Carrots, and Sautéed Kale
Mexican Chocolate Brownie, Cinnamon-Vanilla Ice Cream, Grilled Pineapple and Pineapple Reduction
Chilled Cucumber Ramp Gazpacho with Quick Pickled Radishes; Petit Greens with Aged Nut Cheese, Marinated Olives, Avocado, Kale Crackers, and Tarragon Vinaigrette
Pesto-Infused Springtime Risotto with Roasted Trumpet Mushroom 'Scallops'; Grilled Asparagus and Smoked Portobello Carpaccio; Gigante Beans in Garlic Confit and Parsnip 'Bechamel'
Dark Chocolate Fondue with Strawberries and Frozen Cheesecake Pops; Bite-sized Brownies, Pretzel, Peanut Butter Cookie
Three Mushroom Ceviche, Creamy Avocado Mousse and Crispy Sesame-Wasabi Cracker
Tempeh Teriyaki, Forbidden Rice Pilaf and Garlic-Ginger Bok Choy with Red Curry Peanut Sauce and Salsa Verde
Lemon-Basil Sorbet, Dark Chocolate Bark with Crispy Red Quinoa, Spiced Sunflower Seeds and Dried Cranberries
Green Pea-Mint Pannacotta; Yellow Zucchini Griller with Fresh Ratatouille; Green Salad with Asparagus and Maple-Mustard Dressing
Creamy Tofu-Mushroom Croquette; Black and Long Grain Rice Pilaf with Verges; Sautéed Garlic Scapes; Chimichurri
Strawberry Mille-Feuille; Chocolate Bark with Pistachios; Rose-Raspberry Sorbet
Natural Gourmet Institute provides the perfect training for environmentally aware, health conscious cooks who are in search of tools and techniques to make real food truly delicious.
Executive Chef at Gramercy Tavern
Want to book a private party for 10 or more people?