Maximum of 12 participants in cooking classes, 18 for plated sit-down dinners. Reservations are non-refundable. If you cannot make your event, we will make every effort to find someone to take your place – or you can. ***Remember BYOB – Bring your own bottle of wine!***
Doors are open and ready for you at 5:45, class will begin promptly at 6:00 PM!
THE MENU
First course
Warm Asiago and Ricotta cheese, grilled sour dough bread, Castelvetrano olives, house cured tomatoes and fresh thyme
Hands-On Class
Saffron shrimp risotto, prosciutto and arugula in a rich crustacean fennel broth.
Dessert
Sticky toffee pudding, Bailey's Irish Cream caramel, vanilla ice cream
THE MENU
First Course
Black truffle shrimp risotto
Hands-On Class
Goat cheese and house preserved tomato ravioli, asparagus chèvre beurre blanc
Dessert
Lemon, blueberry, honey ricotta crepes, vanilla gelato
THE MENU
First Course
Ravioli of antelope and garlic confit, sage brown butter
Hands-On Class
Roasted rack of elk, celery root potato puree, shallot thyme madeira reduction
Dessert
Classic creme brulee, raspberries and mint
Greg Boynton, Chef, Owner
(406) 201-1302 . 102 South 19th Avenue . Bozeman, MT 59718
