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
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
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
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
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
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
***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
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
Greg Boynton, Chef, Owner
(406) 201-1302 . 102 South 19th Avenue . Bozeman, MT 59718
