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
Fennel braised pork ragout, crushed butter potatoes and parsnips, carrot tomato nage
Hands-On Class
Angel hair pasta, fresh truffles, shrimp, asparagus, parmesan, in a chive beurre blanc
Dessert
Gelato and berries
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
Huckleberry lemon ricotta crepes, 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 ricotta crepes, vanilla gelato
THE MENU
First Course
Rosemary red wine braised short ribs, Parmesan grits
Hands-On Class
House smoke salmon and seared salmon over hearts of palm, tomato, cucumber, charred sweet corn, basil sherry vinaigrette
Dessert
Sticky toffee pudding with pecan caramel and vanilla ice cream
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
Huckleberry lemon ricotta crepes, vanilla ice cream
THE MENU
First Course
Fennel braised pork ragout, crushed butter potatoes and parsnips, carrot tomato nage
Hands-On Class
Angel hair pasta, fresh truffles, shrimp, asparagus, parmesan, in a chive beurre blanc
Dessert
Soft center hazelnut chocolate cake, banana, candied pecans, vanilla ice cream
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
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
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
Bruschetta of white bean hummus, bacon, house cured tomato, arugula and fennel
Hands-On Class
Classic Carbonara of Pancetta and English peas in a rich Reggiano Parmesan egg yolk sauce
Dessert
Mascarpone, honey and pistachio crepes
THE MENU
First course
Salad of arugula, Cara Cara orange, Speck Ham, Manchego cheese, lemon vinaigrette
Hands-On Class
Classic Spanish Paella, Shrimp, Spanish Chorizo, mussels and chicken
Dessert
Classic Spanish cheese torta with blueberry honey compoter
THE MENU
First course
Ginger pork potstickers, crispy chili garlic soy oil
Hands-On Class
Shrimp Pad Thai, egg, sweet and slated pickled radish, cilantro, mung bean sprout and grilled scallion
Dessert
Mango sticky rice with coconut cream
Greg Boynton, Chef, Owner
(406) 201-1302 . 102 South 19th Avenue . Bozeman, MT 59718
