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!
***This is a PLATED SIT DOWN DINNER - not a cooking class
THE MENU
Antipasti
Truffled shrimp risotto, chives
Primo
Seared sea scallops, sweet pea flan, crispy Parmesan tuille, carrot vinaigrette
Secondo
Osso Buco over melted leeks, house made pappardelle pasta, lemon basil Gremolata
Dessert
Cognac tiramisu
***This is a PLATED SIT DOWN DINNER - not a cooking class
THE MENU
First Course
Sweet corn blini, Ossetra caviar, smoked salmon, house made crème fraiche and chives
Second Course
Duck confit over white bean Cassoulet, arugula parsley pistou
Third Course
Seared filet of beef, Hudson Valley Foie Gras, truffled Madeira sauce,
Dessert
Chocolate Pots De Crème
THE MENU
First course
Smoked grilled artichoke with remoulade of stone ground mustard , capers and tarragon
Hands-On Class
Cacio e pepe with scallion butter shrimp and baby asparagus
Dessert
Lemon panna cotta
THE MENU
First course
Rosemary braised pork belly, crushed arugula pistou, crusty sourdough
Hands-On Class
Gnocchi with prosciutto, pine nuts and asparagus in a light Parmesan basil cream sauce
Dessert
Basque cheesecake with blueberry honey compote
THE MENU
First course
House made pork Dan Dan noodles
Hands-On Class
Shrimp and pork Shumai dumplings in a garlic chili crisp oil with fresh scallions
Dessert
Japanese whiskey cake
THE MENU
Primo
Montana boar and fennel ragout
Hands-On Class
Classic Carbonara of Guanciale and English peas in a rich Reggiano Parmesan egg yolk sauce
Dolce
Tiramisu
***This is a PLATED SIT DOWN DINNER - not a cooking class
THE MENU
First Course
Truffled shrimp risotto with chives in a pernod crustacean reduction
Second Course
Seared sea scallops, melted leeks, crispy Parmesan tuille, carrot vinaigrette
Main Course
Rack of lamb over English pea blini, baby asparagus, shallot thyme Madeira sauce.
Dessert
Jamaican rum cake.
***This is a PLATED SIT DOWN DINNER - not a cooking class
THE MENU
First Course
Lobster, asparagus and pea shoot salad, tomato hazelnut Coulis
Second Course
Smoked pork belly, shaved fennel arugula pistou, grilled sourdough
Main Course
Osso buco ravioli, melted leeks, red wine butter sauce
Dessert
Chocolate pot de crème brûlée
Greg Boynton, Chef, Owner
(406) 201-1302 . 102 South 19th Avenue . Bozeman, MT 59718
