Eat at the Wyoming Culinary Institute in Sheridan, Wyoming.

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

Enjoy gourmet cooking in Sheridan, Wyoming at the Wyoming Culinary Institute.
The Wyoming Culinary Institute is the premier cooking school in Wyoming.

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

Contact Us

Chefs, Tim Rockwell or RJ Rogers

307-675-0320

Download Our Menus

Download the Spring 2020 Menus:  Lunch Menu  |  Dinner Menu

View the 2019-2020 Menu Schedule.

Location

1841 Sheridan Avenue

Sheridan, WY 82801

View Google Map