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
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
Gelato and berries
THE MENU
First course
Creamy parmesan Caesar salad with homemade cornbread croutons
Hands-on class
Rosemary, lemon brined chicken, buttery mashed potatoes, shallot butter asparagus, fresh thyme shallot Madeira reduction.
Dessert
Sticky toffee pudding
THE MENU
First course
Mimosas with house made pecan cinnamon rolls.
Hands on class
Classic Eggs Benedict with Smithfield Ham, house made buttermilk biscuits and chive hollandaise
Dessert
Classic creme brûlée
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
Soft center chocolate cake with candied pecans, banana and vanilla ice cream
Valentines Day. It’s all about the beef! Learn to make the perfect grilled beef rib eye steak Create and enjoy this entire menu while sharing a perfectly paired glass of wine from the Wine Gallery. The Menu Ahi Tuna, jasmine rice, radish sprouts, charred shishito peppers, yuzu soy sauce Grilled
THIS EVENT HAS BEEN CANCELED AND WILL BE RESCHEDULED It’s all about the brine. Learn to make the perfect brine roasted chicken every time you cook for your family and friends. Create and enjoy this entire menu while sharing a perfectly paired glass of wine from the Wine Gallery. The
Greg Boynton, Chef, Owner
(303) 725-2654 . 102 South 19th Avenue . Bozeman, MT 59718
