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
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
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
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
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
Huckleberry lemon ricotta crepes, vanilla ice cream
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
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
Greg Boynton, Chef, Owner
(303) 725-2654 . 102 South 19th Avenue . Bozeman, MT 59718
