Greg's Menu

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Catering Services

Thank You For Your Support This Semester!
Greg's will open fall semester 2007
By Reservation Only 863-7054

OCTOBER 2 & 3

FRENCH

Appetizers

Escargots a la Bourguignonne

Mushroom Caps stuffed with Snails in a garlic butter sauce

Coquilles Saint Jacques

Scallops prepared traditionally in a casserole style with white wine and cream sauce

Marinated Fennel and Mushrooms a la Grecque

Soups

Consomme Demidoff

A refined French Chicken Broth

Potage de Petits Pois

Creamy Pea Soup

Salads

Endive and Roquefort Cheese Salad

Salad de Concombres

Salade de Mesculin au Vinaigrette

Entrees

Cassoulet

A classic French White Bean stew with Pork, Sausage, and Duch confit served with root vegetables

Tournedos Rossini avec Pommes Duchesse

Two Fillets of Beef served with Foie Gras and a Madeira Demi Glaze a top Cabernet Whipped Potatoes and Broccoli with Hollandaise

Filets de Sole Bonne Femme

Tender Fillets of Dover Sole stuffed with Mushroom Duxelle and poached in court bullion and served with roasted red potatoes and sauteed brussel sprouts

Canard Sauvage a la Bigarade avec Rix aux Epinards

Your server will be happy to tell you about dessert

Please note that all menus are subject to change

meals are $18.95 per person

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 menus 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