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 & Friday
Lunch 11:30am – 2:00pm
Dinner 5:00pm – 8:00pm
For more information or to find out about our daily specials, visit our Facebook page.
Spring 2020 French Menu
Soups
Soup de Courge – Cup $4 / Bowl $5
Creamy butternut squash soup
Soupe A L’Oinion (Bowl Only) $5
The classic French onion soup
Appetizers
Gratin De Chou-fleur – $ 6
Cauliflower, fresh herbs, and cheese
Escargots De Bourgogne – $ 9
Snails served on a toasted crostini and coated with herb butter
Moules aux Poireaux et Verjus – $ 10
Sautéed mussels, leeks, in a red wine verjus
Gougeres au Gruyère – $ 6
Gruyere cheese puffs
Salads
Haricot Verts aux Echalots – $ 6
A light salad of green beans and shallots
Salade de Bettevares – $ 6
Roasted beets with market greens, walnuts, goat cheese, house vinaigrette, and herbs
Salade De Latitue – $ 6
A fresh salad, bib lettuce, herbs and a house vinaigrette
Salade de Pois Chiches et Carottes – $ 6
Salad of carrots and chickpeas on a bed of spring mix
Entreés
Confit de canard et sauce piquante à la moutarde – $ 15
Duck confit with brussel sprouts and a tangy mustard sauce
Navarin D’agneau aux Legumes Printaniers – $ 17
Classic lamb stew served with potatoes
Saumon grillé aux poireaux – $ 14
Grilled salmon on served leeks with a beurre blanc sauce
Sole meuniere -$ 16
Sautéed Sole with lemon, parsley, and a brown butter sauce
Poulet Supreme – $ 11
Pan-roasted chicken breast with a ragout of wild mushrooms
Filet – $ 18
A tender piece of beef with fresh herbs
Croque-Madame, Sauce Mornay – $ 10
A rich hearty meal made of a grilled ham and cheese topped with a fried egg
Boeuf bourguignon – $ 16
Braised beef in 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 – $6 each
Crème Brûlée
A rich custard topped with a crispy browned layer of sugar
*Ask your server for the flavor of the week*
Crêpes aux pêches et crème pâtissière
Crepes with peaches and pastry cream
Mousse de Chocolat
Chocolate Mousse
Bombe à la crème glacée Espresso surgelée avec anglasise
Frozen espresso ice cream bomb with anglasise
Soups
Soupe à L’oignon -(Bowl Only)
Classic French onion soup topped with Provolone cheese
Soupe de Poireaux et Pommes de Terre
Creamy Potato Leek
Cup of Soup $4
Bowl of Soup $5
Appetizers
Quiche Lorraine – $10
A classic bacon and onion quiche
Rillettes aux deux Saumons – $10
Smoked and steamed Salmon spread on a crostini
Pâté de Campagne – $9
Pork terrine served with cornichons
Fricassée de Escargot -$9
Snails with purée of carrots and roasted shallots
Salads
Salade de Betteraves au chevre et aux Noix – $6
Roasted beets, goat cheese, and toasted walnuts served on a bed of spring mix
Salade Marichère au chevre chaud et aux Noisettes – $6
Mixed greens with warm goat cheese and hazelnuts
Salade de Printemps aux lardons et œuf poché – $6
Spring mix, bacon, and a poached egg
Saumon Fuméet salade de Printemps aux oranges et radi – $6
Smoked salmon with spring mix salad, oranges, and radishes
Entreés
Caille Farcie – $16
Stuffed quail, vegetables, served with potato gratin
Cuisse de Lapin a la Moutarde aux Nouilles et Champignons- $15
Braised rabbit with egg noodles and mushrooms
Contrefilet à la Bordelaise – $18
NY Strip steak, caramelized onions, a red wine jus, and potato gratin
Flétan à la Grenobloise – $18
Sautéed Halibut with haricot verts, capers, lemon with rice pilaf
Boeuf Bourguignon – $16
Braised beef and vegetable stew in a red wine reduction
Entrecôte à la Bordelaise – $18
Ribeye with topped mushrooms, Bordelaise sauce and potato gratin
Steak au Poivre – $18
Peppered beef tenderloin with a cognac demi-glace and Pomme Anna
Filét en crepinette de Byaldi – $18
Tenderloin with ratatouille and potato gratin
Coquille St. Jaques aux endives braisée – $18
Scallops with citrus braised endive and rice pilaf
Carré D’Agneau au Moutarde – $17
Lamb chop crusted with mustard and breadcrumbs served with potato gratin
Desserts – $6 each
La tarte au Fromage blanc et myrtilles
Cheesecake with huckleberries
Mousse au Chocolat
Chocolate Mousse
Tarte au Citron
Lemon tart with a pine nut crust
Napoléon aux Framboises
Raspberry Napoléon with chantilly cream
Download Our Menus
Download the Spring 2020 Menus: Lunch Menu | Dinner Menu
View the 2019-2020 Menu Schedule.
