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
Duck confit and white bean cassoulet
Hands-On Class
Seared Foie Gras with Filet of Beef, Celery root puree Truffle Madeira sauce
Dessert
Creme Brûlée with raspberries and mint
THE MENU
First Course
Seared duck breast with mushroom ragu green peppercorn cognac sauce
Hands-On Class
Elk loin root vegetable mash, blackberry beet reduction
Dessert
Soft center chocolate cake, candied pecans, banana and vanilla ice cream
THE MENU
First course
House made charred Boudin, grilled sourdough, pork demi glace
Hands-On Class
Seared Montana Elk, crushed root vegetable potato and butter, blackberry beet reduction
Dessert
Spanish torta de queso with huckleberry compote
THE MENU
First Course
Butternut squash soup, apple braised pork belly, Brussel Sprouts, house-made crème fraiche
Hands-On Class
Grilled filet of beef, potato thyme gratin, asparagus, shallot thyme madeira sauce
Dessert
Sticky toffee pudding, vanilla ice cream
THE MENU
First Course
Spicy potato and pea Samosa with house made raita
Hands-On Class
Madras chicken curry, roasted cauliflower, peppers, cilantro and mint over Basmati rice
Dessert
Classic Chai pistachio rice pudding
THE MENU
First course
Smoked elk loin, roasted beets, onion soubise
Hands-On Class
Ricotta prosciutto ravioli in a pine nut sage brown butter sauce.
Dessert
Tiramisu
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 huckleberry honey compote
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
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 and fresh black truffles in a black truffle Madeira sauce
Dessert
Chocolate Pots De Crème
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
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
Greg Boynton, Chef, Owner
(303) 725-2654 . 102 South 19th Avenue . Bozeman, MT 59718
thank you to all who have supported me in the this incredible journey! 
