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

Entree

Brisket Plate — $10.00
Smoked brisket, collard greens, cornbread muffin & honey butter (Dairy, Gluten, Egg)

Soups & Salad

Southern-Style Side Salad — $3.00
Romaine lettuce, cucumbers, tomatoes, carrots, croutons & buttermilk dressing (Dairy, Egg)

Vegetarian Chili — $3.00
Medium-spiced chili with beans and veggies (Vegan, Gluten-free, Dairy-free)

Soup & Salad Combo — $5.00
Can’t decide? Enjoy both our vegetarian chili and southern-style salad at a discounted price.

Dessert

Banana Pudding — $3.00
Vanilla pudding, vanilla wafers, bananas & whipped cream (Dairy, Gluten, Egg)

Drinks

Southern Sweet Tea — $2.00
Iced Tea or Lemonade — $2.00
Coffee/Hot Tea — $1.00

Entree

Hot Sandwich — $8.00
Smoked Barbecued Brisket Sandwich

Cold Sandwich — $7.00
Roasted Red Pepper Hummus & Vegetable Wrap

Soups & Salad

Southern-Style Side Salad — $7.00
Romaine lettuce, cucumbers, tomatoes, carrots, croutons & buttermilk dressing (Dairy, Egg)

Vegetarian Chili — $3.00
Medium-spiced chili with beans and veggies (Vegan, Gluten-free, Dairy-free)

Dessert

Gingersnap Cookies — $2.00

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