Culinary Creations
College of Technology and Computing

GREG'S

By Reservations Only 863-7054

FRENCH

Hors d' oeuvre

Fricassee d' Escargots au Coulis de Persil

Fricassee of French Snails in a Roasted garlic, Red Wine, Parsley butter Sauce

Gateau d' Ali Confit

Garlic Custard with Chanterelles and Parsley Sauce

Sauteed Veal Sweetbreads

 Shallots, Mushrooms, Brandy, Cream, Fine Herbs with Puff Pastry Fleuron

 

Potage

Soupe a l'Oignon Gratinee'

Baked French Onion Soup

 

Potage Parmintier

Potato and Leek Soup

 

Salade

Endive and Roquefort Cheese Salad

Salade de Champignon

Marinated Mushroom Salad

Salade de Mesculin au Vinaigrette

Tossed Green Salad with Dried Cranberries, Chevre Cheese with Sherry Vinaigrette

 

ENTREE

Coups d' Egouttoir d'Agneau Grilles

Grilled Lamb Chops, Tapenade Butter, Veal glace, Sweet Onion Risotto cake, Snap Peas and Balsamic glaze

Le parmesan et l'Herbe Ont recouvert le Filet de Filet de Boeuf

Beef Tenderloin Crusted with Parmesan, Herbs and Fresh Bread Crumbs Roasted and Sliced Sauce Marchands de Vin and Caramelized Pearl Onions, Cabernet Whipped Potatoes and Broccoli with Hollandaise

Les filets de Bonne Unique Femme

Tender Fillets of Dover Sole stuffede wit Mushroom Duxelle and Poached in Court boullion.  Topped with Veloute' and Hollandaise Served with Roasted Red potatoes, Green Beans, Ratatoullie and baby Sunburst Squash

Canard Sauvage a la Bigarade avec Riz aux Epinards

Saute of Buck Breast with a tart Orange reductions sauce with Bacon, Leek and Gruyere Dauphinois Potato and Sauteed Spinach with Carrots


Your server will be happy to tell you about dessert

Meals are $20.00 per person

SORRY WE DO NOT ACCEPT CREDIT CARDS

We encourage each person at your table to order something different from the menu. This will give you the opportunity to see how creatively the items are presented; and if you're willing to share, you can taste the variety of wonderful items on the menu. This will also allow each student the opportunity to prepare items from the menu for which he or she is responsible during this week. Please note that all manus are subject to change.

 

Note: soft drink, coffee and Kristian Regal are available at an additional charge.

 

Serving Utah County for over 1/8 of a Century

 

Location: The dining room for UVU Culinary Arts Institute in the McKay Events Center (Go to  ticket office and then down the hall on the right)

By Reservation Only 863-7054

THURSDAY SEATING @ 6:00 PM

FRIDAY SEATINGS 5:00-5:30 PM & 7:00-7:30 PM
CULINARY ARTS : thatchco@uvu.edu | 801.863.7504
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