Wyoming Culinary Institute
The Wyoming Culinary Institute offers Culinary Arts and Hospitality Management students the opportunity to work in a commercial kitchen, led by Certified Executive Chefs. The Culinary students offer a rotating menu of cuisines drawing on inspirations, cultures, and classical preparation techniques; giving the Sheridan community the opportunity to take part in the education process through customer service evaluations and menu recommendations.
Seasonal Hours
The Wyoming Culinary Institute is open for lunch and dinner.
Thursday and Friday
11:30am to 2:00pm
5:00pm to 8:00pm
For more information or to find out about our daily specials, visit our Facebook page.
Spring 2019 Menu
Appetizers
Cuisses de Grnouille Croquantes $10
Crispy frog legs marinated then deep fried
Escargots De Bourgogne $7
Snails served on top of a toasted crostini coated with herb butter
La quiche de la semaine $7
Rich and savory egg custard in a flaky pastry crust. Ask your server for this week’s flavor.
Gnocchi, aromate crème sauce $6
Herb gnocchi in a cream sauce
Salads
Haricot Verts with Tomatoes $ 5
A light salad of green beans with tomatoes
Salade de Bettevares $ 5
Roasted beets with market greens, walnuts, goat cheese, house vinaigrette, and herbs
Salade De Latitue $ 5
A fresh salad made of bib lettuce, herbs, and a house vinaigrette
Salade printanière $ 5
Spring mix salad with bacon and egg, with a complimenting bacon vinaigrette
Soups
Soupe De Poireaux Et Pommes De Terre
A creamy potato and leek soup
Cup – $4 / Bowl -$5
Soupe A L’Oinion (Bowl only) $ 5
The classic French onion soup
Entrées
Confit de canard et sauce piquante à la moutarde$ 14
Duck confit with brussel sprouts and a tangy mustard sauce
Ragoût d’agneau classique 14
Classic Lamb stew served with potatoes
Saumon grillé aux poireaux $14
Grilled Salmon served with leeks in a beurre blanc
Flétan sauté servi avec une sauce au beurre blanc citron $ 16
Sautéed Halibut with lemon butter sauce
Poulet Supreme $ 9
Pan-roasted Chicken breast with a ragout of wild mushrooms
Filet with Herbs $ 18
A tender piece of beef with fresh Herbs
Croque-Madame, Sauce Mornay $ 9
A rich hearty meal made of a grilled Ham and Cheese topped with a fried egg
Boeuf bourguignon $ 14
Braised Beef with a red wine sauce
Poulet rôti à la courge et aux tomates $ 11
Roasted Chicken with squash and tomatoes
Entrecote aux échalotes confites$ 18
Grilled Ribeye steak with caramelized shallots and red wine jus
Desserts
Crème Brûlée $ 5
A rich custard topped with a crispy browned layer of sugar that will change
flavors weekly
Bouchons au Chocolat $ 5
A rich chocolate cake
Mousse de Chocolat $ 5
Chocolate Mousse
Tarte au Fromage $ 5
Grandma’s cheesecake with berries
Appetizers
Cuisses de Grenouille Croquantes – $10
Crispy fried frog legs with sauce Gribiche
Rillettes aux deux Saumons – $8
Smoked Salmon spread with crostini’s
Moules au Safran et à la Moutarde – $10
Mussels with saffron and mustard
Escargot de Bourgogne – $7
Snails with herb butter
Salad
Salade Maraîchère au chevre et aux Noisettes – $6
Spring mix with goat cheese and hazelnuts
Asperges en vinaigrette et œfs mimosa – $8
Chilled asparagus and eggs mimosa
Salad Fraîche de tomates et haricot vert – $6
Chilled salad of green beans and tomatoes
Salad se laiture – $6
Butter lettuce with a red wine vinaigrette
Soups $4/cup, $5/bowl
Soupe de Légumes Printaniers
Spring Vegetable Soup
Soupe de Poireaux et Pommes de Terre
Creamy Potato Leek
Entrees
Saumon de L’Atlantique poêlé aux poireaux – $16
Sautéed Salmon with leeks and potato gratin
Cuisses de Lapin a la Moutarde aux Nouilles et Champignons- $14
Braised Rabbit with egg noodles and mushrooms
Confit de canard aux choux de Bruxelles, Sauce Moutarde – $14
Duck confit with Brussel sprouts, mustard sauce and potato gratin
Steak Frites aux Maitre D’Hotel Buerre – $18
New York steak with herb butter and pomme frites
Boeuf Bourguignon – $14
Braised Beef tips and vegetable stew in a red wine reduction
Faux-filet au Beurre Rouge – $18
New York steak with red wine butter sauce and mashed potatoes
Steak au Poivre – $18
Peppered beef tenderloin with a cognac demi-glace and mashed potatoes
Flétan avec succotash et glaçage à l’oignon – $15
Sautéed Halibut with succotash, onion glace and potato gratin
Entrecôte à la bordelaise – $18
Ribeye steak with caramelized shallots, red wine jus and mashed potatoes
Poulet Rôti Forestière – $12
Roast chicken with wild mushrooms and mashed potatoes
Desserts – $5
Bouchons au Chocolat
Chocolate cake with Chantilly cream
Mousse au Chocolat Noir
Dark chocolate mousse
La Tarte au Fromage et Mytilles
Cheesecake tart with Huckleberries
Napoléon aux Framboises
Raspberry Napoléon with Chantilly cream
Download Our Menus
Download the Spring 2019 Lunch Menu.
Download the Spring 2019 Dinner Menu.
View the 2018-2019 Menu Schedule.
