meat Archives - Chef Greg Montana

Celebrating Spring

***This is a PLATED SIT DOWN DINNER – not a cooking class

THE MENU

First Course
Lobster, asparagus and pea shoot salad, tomato hazelnut Coulis

Second Course
Smoked pork belly, shaved fennel arugula pistou, grilled sourdough

Main Course
Osso buco ravioli, melted leeks, red wine butter sauce

Dessert
Chocolate pot de crème brûlée

Taste of Spring Cooking class Rack of Lamb main course

Spring Flavors Are In Bloom

***This is a PLATED SIT DOWN DINNER – not a cooking class

THE MENU

First Course
Truffled shrimp risotto with chives in a pernod crustacean reduction

Second Course
Seared sea scallops, melted leeks, crispy Parmesan tuille, carrot vinaigrette

Main Course
Rack of lamb over English pea blini, baby asparagus, shallot thyme Madeira sauce.

Dessert
Jamaican rum cake.

Soft Pillowy Gnocchi with prosciutto, pine nuts and asparagus in a light Parmesan basil cream sauce

Fresh Soft Pillowy Gnocchi

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

Pasta! Pasta! Pasta!

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

Osso buco cooking class with chef greg montana bozeman mt

Taste of Italy for Your Valentine

***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

Soft Pillowy Gnocchi

Ricotta Prosciutto Ravioli

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

Wild Game Essentials

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

Take your home cooking skills to a new level with three delicious and approachable sauces you will learn in this sauce class.Rise and shine with buttermilk biscuit Eggs Benedict. You will master the art of classic French Hollandaise sauce, poached eggs and the perfect buttermilk biscuit.

Classic Sauce Techniques

Take your home cooking skills to a new level with three delicious and approachable sauces:
1. Classic Hollandaise sauce over Tasso ham and poached egg, grilled sour dough
2. Carrot ginger beurre blanc, parsnip puree, seared diver scallop
3. Green peppercorn Cognac sauce, grilled New York Steak