Thyme Bistro
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.
Chef Taylor Tudsbury
Thyme Bistro Menu, April 11
Curated by Chef Tayler Tudsbury
Specialty Beverage
Iced Thai Tea spiced with cardamom and star anise
Soup
Tom Kha Hed Soup (Thai Coconut Mushroom Soup)
A flavorful and lightly spicy soup with a coconut milk base and aromatic ginger, garlic and lemongrass. Garnished with fresh cilantro.
Salad:
Thai Cucumber Salad
Light and refreshing with mint, cilantro, chopped peanuts and a lime vinaigrette.
Entree:
Coconut Curry Chicken
A mild but flavorful madras curry with cauliflower, bell peppers, and herbs over fragrant basmati rice.
Dessert:
Panna Cotta with a Passionfruit curd topping.
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.
Please email Chef Mike Dean at michael.dean3@montana.edu
Previous Entrées
Click on an image to view as a slideshow.