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!
Enjoy one of Frances most famous dishes, Rossini. Seared filet of beef with Hudson Valley Foie Gras, Truffles and Caviar. A taste you’re sure to remember!
Red Wine: Bold Wine Co. Monterey Pinot Noir $24.95
Crisp aromas of cran-raspberry meet with chaparral herbs and tarry game on the nose. The palate snaps with fresh purple-fruit and flower flavors, riding a brilliant acidity into the finish.
Chateau Aney Haut-Medoc 2015 $29.95
Seven years old, it is in its prime drinking window today, showing a more velvety and relaxed side than it did when it was first released. Evokes notes of blackcurrant, black cherries, and tobacco.
Sweet corn blini, Ossetra caviar, smoked salmon, house made crème fraiche and chives
Duck confit over white bean Cassoulet, arugula parsley pistou
Seared filet of beef, Hudson Valley Foie Gras, truffled Madeira sauce,
Chocolate Pots De Crème
Not matching your schedule? Look for another cooking class with Chef Greg.
Greg Boynton, Chef, Owner
(406) 201-1302 . 102 South 19th Avenue . Bozeman, MT 59718
