Thyme Bistro

Thyme Bistro is a student-run restaurant where Gallatin College culinary students bring their skills to life, one plate at a time.

Each week, students plan the menu, prep from scratch, and serve thoughtfully crafted dishes that are shaped by the students making them. Stop in and see what our students are cooking this week!

📅 Fridays from 11:00am – 1:00pm
📍 Hannon Hall Dining Room
💳 Credit Card & Cash Accepted
🥡 Dine-in and Grab & Go Options Available

Dine-in Menu — Feb. 27, 2026

Curry Wurst — $10.00
Hand stuffed bratwurst with a side of homemade sauerkraut, Brötchen, and curry ketchup (Dairy, Gluten)

Soups & Salad

German Potato Soup — $3.00
A chunky potato soup with a garnish of chives (Dairy)

Cucumber Salad — $3.00
Cucumbers tossed in a dill vinaigrette with onion and chives

Dessert

Pretzel Salad — $3.00
A layered dessert with a pretzel base, cream cheese layer, finished with fresh strawberries and Jell-O (Dairy, Gluten)

Drinks

Hugo Spritz — $3.00
Iced Tea or Lemonade — $2.00
Coffee/Hot Tea — $1.00

Grab and Go Menu — Feb. 27, 2026

Hot Sandwich — $8.00
House-made bratwurst in a Brötchen roll with curry ketchup and paprika chips

Cold Sandwich — $7.00
Black Forest ham hoagie with cheddar, tomato, lettuce, mayo, and paprika chips

Soups & Salad

Soup Du Jour — $3.00
German potato soup

Salad Du Jour — $7.00
Spring mix with tomatoes and ranch dressing

Dessert

House Baked Cookies — $3.00
Raspberry jam thumbprint shortbread

Dietary Adjustments Disclosure
As part of our learning environment and hospitality experience, the Thyme Bistro team does its best to offer a vegetarian option or make simple adjustments to the weekly menu when possible.

Because Thyme Bistro is a student-run learning space, we typically serve one main entrée each week with a planned accompaniment. Due to time, space, and staffing constraints, we’re not always able to prepare multiple entrées or guarantee specific dietary accommodations. When adjustments are available, they may vary week to week and aren’t always known in advance, which is why they may not be listed on the weekly menu.

If you have questions about ingredients, allergens, or possible modifications, we recommend checking with the host at the front of the dining room when you arrive.

Questions?
Have questions? Chef Mike Dean is happy to help at michael.dean3@montana.edu