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 — April 24, 2026

Pasta ala Puttanesca — $10.00
House-extruded Pasta, Tomatoes, Capers, Olives, Anchovies, Parsley (Gluten, Dairy)

Soups & Salad

Zuppa di Scarola e Fagioli Soup — $3.00
Chicken Broth, Vegetables, Escarole, Cannellini Beans (Dairy)

Shredded Kale Salad — $3.00
Shredded Kale, Breadcrumbs, Parmesan Cheese, House-made Pecorino Vinaigrette

Dessert

Basque Cheesecake — $3.00
House-made Basque-Style Cheesecake. (Dairy, Gluten, Eggs)

Drinks

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

Grab and Go Menu — April 24, 2026

Hot Sandwich — $8.00
Focaccia Panini, Soppressata, Pesto, Arugula, Pickled Red Onion, Roasted Red Peppers, Smoked Provolone. Potato Chips

Cold Sandwich — $7.00
Smoked Turkey, Mayonnaise, Pesto, Arugula, Smoked Provolone. Potato Chips

Soups & Salad

Zuppa di Scarola e Fagioli Soup — $3.00
Chicken Broth, Vegetables, Escarole, Cannellini Beans

Shredded Kale Salad — $7.00
Shredded Kale, Breadcrumbs, Parmesan Cheese, House-made Pecorino Vinaigrette

Dessert

House Baked 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