Thyme Bistro

2025 Student Chefs

Thank you for supporting the Gallatin College Thyme Student Bistro.
We look forward to serving you!

Gallatin College's Thyme Bistro is open for seasonal service during the spring 2025 semester. Delicious lunches prepared by culinary arts students will be served at Hannon Hall every Friday through April 25 (omitting 3/21and 4/18). Each week’s menu will be available for preview on Wednesdays.

Lunch will be served on Fridays from 11:00 am to 1:00 pm in the Hannon Hall Dining Room. Please follow the Gallatin College signage to the side of the building to enter the dining room. *Please note, Thyme Bistro will not have lunch service on Friday, March 21 or Friday, April 18.

The dining room accepts credit card payments only. Price may vary; typical prices are as follows: $10 per entrée, $3 for soup or salad ($5 for both), $2 for dessert, and assorted beverages for $2.

>>> Take-out orders are also available. Simply stop by the restaurant's host stand to place an order.

4/25 FINAL THYME BISTRO MENU OF THE YEAR:

"Celebrating Montana"

Curated by Chef Mike Dean, and Student Chefs Tayler Tudsbury, Bryant Reid, Ciera Booher, Kelli Randall, WhaYoung Heo, Robby Horst, Brandon Swenson, and Ethan Cote

Specialty Beverage

Huckleberry Lemonade

Soup

Montana Lentil Soup

Brown and Green Lentils, Carrots, Onions, Garlic, Herbs

(Vegan, Dairy-Free, Gluten-Free)

Salad

Tossed Green Salad with Western Ranch Dressing

Greens, Grape Tomatoes, Cucumbers, Carrots, Radishes Croutons, Spicy BBQ Ranch

(Dairy, Egg, Gluten)

Entree

Braised Montana Beef Pot Roast, Creamy Blue Corn Polenta, Honey-Cumin Roasted Carrots

(Gluten-Free)

Dessert

Apple Pie

Apples, Cinnamon, Brown Sugar, House-Made Crust, Flathead Cherry Creme

Dietary Adjustments Disclosure

As part of our educational programming and hospitality, the Bistro team does try to offer vegetarian options or adjustments to our regular menu each Friday. We understand different diets are prevalent, that there may be dietary restrictions due to choices, or medical issues, or allergens, and accommodate as we are able.

Our standard service is one entrée, with an accompaniment. We don’t have the facility space, or the number of students, to prepare more than that one entrée per week. That’s where we’ll try to modify our menu or recipe to provide services to all guests; we often don’t know how that modification may work, so we’re unable to advertise that option when we post our menu and photo each week. At this point, it’s probably best to inquire with the Host at the front of the Dining Room upon arrival to the Bistro.