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Culinary Dining at Texas State Technical College Abilene

Image of shrimp and crab on a plate.


Brian King's menu for September 19 - September 20, 2017. For more information, call the Culinary Arts program at 325-670-9240.


 *Miso Soup Pierogies - $6
“Polish Potstickers” filled with pork and daikon served with Miso Soup

*Mediterranean Hirameyaki - $6
Fried seafood batter made with flounder and herbs, served with a wasabi aioli

*Shrimp Banh Mi Canape - $6
Crispy wonton wrappers topped with a shrimp terrine, oven-roasted daikon, pickled carrots and fresh cucumbers



*Teriyaki Schnitzel Panko - $13
Crusted, fried pork cutlet served with a cucumber salad

*Soba and Clams- $13
Asian style noodles sauteed with garlic, ginger and sake; garnished with spicy crab

*Bulgogi - $13
Braised and grilled beef short ribs with lemongrass and pea sauce and crispy potato stacks

*Vegetarian Curry - $13
Thai inspired curry over potato latkes



*Berliner Donut - $4
Filled with a lingonberry jam and coated in a vanilla chai glaze

*Chocolate Chai Crepe - $4
Topped with a spiced creme anglaise sauce and toasted sesame seeds

*Miso Cardamom Creme Anglaise - $4
Served over fruits and berries



Tea, Strawberry Basil Lemonade, Coffee (included with meal)

DISCLAIMER -- The consumption of raw or undercooked food may increase your risk for foodborne illness

*ALLERGENS may include: Dairy, Eggs, Soy, Gluten, Fish and Shellfish



Growing up, I was always my mom’s shadow in the kitchen. Tasting constantly and watching her every move so I could learn from her. And being a military family, my mom never cooked just one type of cuisine; she took food from all the places my family traveled to, only adapting to family preferences. Growing up with these influences has had a massive impact on how I view food. I believe just because some flavors and ingredients aren’t normally together, doesn’t mean they can’t be delicious together.


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