Skip Navigation
TSTC students and employees: TSTC Portal. Click here.
Culinary Dining at Texas State Technical College in Waco

 The Greta W. Watson Culinary Arts Center is at the corner of 8th Street and Campus Drive. The restaurant serves from 11 a.m. to 12:30 p.m. on Wednesdays and Fridays unless otherwise noted. Dates and menu items are subject to change.

Sept. 19 and Sept. 21: Texas by Chef Len Pawelek

STARTERS

Pain au Lait Rolls

With whipped herb garlic butter.

Complimentary

LBJ Pedernales Chili

Authentic recipe from the famed Texan, made from seared beef chuck, house Southwest seasoning, chilies, tomatoes and beef stock. Topped with grated cheddar and sour cream.

$1.95 cup / $2.25 bowl

Ranch Hand Salad

Mixed romaine and iceberg tossed with a house prepared ranch dressing. Garnished with roasted corn, small diced Roma tomatoes, slivered red onion and quartered moon cucumbers and topped with house croutons, grated cheddar and fresh bacon bits.

$1.95  

MAINS

Bleu Tenderloin Entrée Salad

USDA Choice beef tenderloin roast fanned across a raisin and bleu cheese dressed spinach and romaine salad garnished with batonettes of fire roasted yellow bell pepper, medium diced tomatoes, pepperoncini and served with an Israeli couscous salad and finished with a topping of tobacco onions.

$6.95 

Galveston Dip

Braised pork shoulder on a crusty French roll with mayo Dijon spread and Munster cheese. Served with its own braising broth for dipping, sweet potato chips, broccoli slaw and a chipotle zip garnish.

 $6.95

Prairie Dusted Chicken Breast with Raspberry Chipotle Coulis

Sautéed Frenched chicken breast, dusted with smoky spice blend and served with a sweet-hot raspberry sauce, butter steamed carrot bundles, green chile polenta and sautéed spinach. 

$8.25

DESSERT

Strawberry Shortcake

Split short cake filled with macerated strawberries and whipped cream. Plated with vanilla and chocolate crème anglaise and pistachio dust.

$1.95

BEVERAGES

Soft drinks, regular iced tea and flavored tea of the week.

$1.25 each

 

Sept. 26 and Sept. 28: Ireland

STARTERS

Irish Barmbrack Bread

With cinnamon butter.

Complimentary

Irish Lamb Stew

Fresh hearty ground lamb with medium diced russet potatoes and carrots in a rich flavorful broth.

$1.95 cup

$2.25 bowl

Blackthorn Salad

Made with tender field greens and spiced almonds, goat cheese, rondelle cut cucumber, grape tomatoes, sliced red onions and a homemade balsamic vinaigrette.

$1.95

MAINS

Smoked Salmon Pasta Salad

Farfalle pasta with smoked salmon and peas with a honey orange dressing.

$6.95

Irish Dip

Roasted shaved choice sirloin on a toasted hoagie with Irish cheddar. Served with au jus for dipping with waffle cut fried potatoes and apple fennel slaw.

$6.95

Grilled Pork Chop with Irish Ale

With roasted potatoes flavored with horseradish, parsley with oblique cut glazed carrots and green beans with fried onions.

$8.25

Braised Beef Short Ribs with a Guinness Demi Glaze

With buttered turnip puree, sautéed half-moons of zucchini and squash and bias cut grilled asparagus.

$8.25 

DESSERT

Irish Bread Pudding

With apple ice cream drizzled with a caramel whiskey sauce.

$1.95 

BEVERAGES

Soft drinks, regular iced tea and flavored tea of the week.

$1.25 

 

Oct. 3 and Oct. 5: Germany

 

Oct. 10 and Oct. 12: Czechoslovakia

STARTERS

Judas Buns

A sweet bread with notes of lemon, popular at Easter. Accompanied with honey butter.

Complimentary

Beef Goulas

Hearty beef stew seasoned with caraway seeds and Hungarian paprika, topped with sour cream and brunoise onions.

$1.95 cup

$2.50 bowl

Raw Beet Salad

Raw, julienned beets tossed in a tangy sherry vinaigrette on a bed of mixed greens, garnished with minced parsley.

$1.95

MAINS

Lemon-Dill Grilled Chicken Salad

Boneless, skinless grilled chicken breast, house-made pickled red onions, wedged tomatoes and carrots rondelle on a bed of spinach with mushroom barley, tossed in a creamy lemon-dill dressing and topped with crispy bacon and feta cheese.

$6.95

Chlebicky Open Faced Sandwich

Texas toast with a mayonnaise-based Czech spread, topped with sliced ham, Swiss cheese, dill pickle, house-made pickled red pepper and a slice of hard-boiled egg, served with deep fried gaufrette potato chips and house-made quick sauerkraut.

$6.95

Cabbage Rolls

Cabbage leaves stuffed with pork and beef, steamed and covered in a sweet and sour tomato sauce, served with rice pilaf, oblique butter and dill carrots and French green bean almondine.

$7.25

Chicken Paprikash

Braised dark meat chicken in a creamy paprika sauce, served with house-made egg noodles, roasted thyme Brussels sprouts and roasted corn salad with small diced green and red peppers.

$8.25 

DESSERT

Caramel Apple Kolaches

Fresh baked apple kolaches drizzled with house-made caramel sauce, garnished with crispy candied apple skins, crushed and toasted almonds and cinnamon whipped cream.

$1.95 

BEVERAGES

Soft drinks, regular iced tea and flavored tea of the week.

$1.25 

 

Oct. 17 and Oct. 19: Cuba

STARTERS

Cuban Dinner Rolls

Served with honey orange butter.

Complimentary

Garbanzo Bean Salad

A hearty garbanzo bean and medium diced potato soup simmered in a clear chicken stock, flavored with Spanish chorizo and garnished with ham brunoise and basil chiffonade.

$1.95 cup

$2.50 bowl

Kicked-Up Cuban Salad

Fresh salad greens, wedge cut tomatoes, red onion julienne, jalapeno brunoise medium diced cucumber and a mango vinaigrette.

$1.95

MAINS

Cuban Flank Steak Salad

Thinly sliced grilled flank steak marinated in a citrus mojo on a bed of chopped romaine lettuce with quinoa citrus salad, wedged cut tomatoes, bias cut green onions and avocado slices dressed with garlic lime vinaigrette and topped with feta crumbles.

$6.95

El Cubano

An authentic Cuban sandwich with thin sliced oven roasted pork loin and sliced baked ham, Swiss cheese, pickle and mustard all layered on a bread brushed with butter and grilled in a panini press. This is served with hot and house cassava chips and a side of coleslaw with a cumin-lime vinaigrette.

$6.95

Ropa Vieja

Shredded and braised USDA choice beef in a sofrito with onions and peppers and served with Cuban white rice honey glazed oblique cut carrots and a sautéed frijoles del cordon.

$7.25

Roasted Pork Tenderloin

Pork tenderloin marinated in a garlic mojo, slow roasted, topped with a chimichurri sauce, served with yellow rice, Cuban black beans, yucca quenelles in a mojo criollo and grilled zucchini.

$8.25 

DESSERT

Dulce de Leche

House dulce de leche ice cream, served in a tuile cookie bowl and a caramel sauce topped with roasted pecans.

$1.95 

BEVERAGES

Soft drinks, regular iced tea and flavored tea of the week.

$1.25 

 

Oct. 24 and Oct. 26: Northern Italy

 

Oct. 31 and Nov. 2: Vietnam

STARTERS

Wonton Chips

With sweet and sour sauce.

Complimentary

Chao Ga (Chicken and Rice Soup)

Chicken broth seasoned with ginger root with rice, bits of small diced onion and celery. Garnished with shredded chicken, cilantro and fried shallots.

$1.95 cup

$2.50 bowl

Cabbage Salad

Julienned cabbage with shredded carrots, lightly tossed in a Nouc Nam dressing. Topped with a sprinkle of black sesame seeds.

$1.95

MAINS

Gio Cuon (Summer Rolls)

Grilled garlic shrimp wrapped in Vietnamese Bahn Trang (rice paper) with rice noodle, lettuce, basil, mint, cilantro, batonnet carrots, bean sprouts on a Bibb lettuce leaf. Served with a peanut sauce.

$6.95

Bahn Mi (Pork Sandwich)

Roasted pork on a toasty banquette with sliced cucumber, pickled julienne carrot and daikon radish, cilantro and a mayonnaise with hint of sriracha. Served with a roasted potato salad with a creamy lime and cilantro dressing topped with a slice of avocado and baked beet chips.

$6.95 

Lemon Grass Chicken

Chicken stir fried with minced shallots, minced garlic and a lemongrass sauce. Served with sautéed broccolini in a garlic oil and honey glazed carrots.

$7.25

Pho

Oxtail broth seasoned with star anise, ginger and cloves. Served over rice noodle, thinly sliced sirloin beef, cilantro, bean sprouts, chiffanode basil, diagonally cut spring onion, sliced jalapenos and a wedge of lime.

$8.25

DESSERT

Bahn Chuoi Hap (Steamed Banana Cake with a Coconut Sauce)

Steamed banana cake drizzled with a coconut sauce, a quenelle of coconut whipped cream and a twirl of homemade mango fruit leather.

$1.95 

 

Nov. 7 and Nov. 9: Chef's Choice

Nov. 14 and Nov. 16: Chef's Choice

Nov. 28 and Nov. 30: Live Action Buffet

 

*Allergy Notice: Some food that is prepared may contain milk, eggs, wheat, soybean, peanuts, tree nuts, fish and shellfish. 

Reservations are recommended. Reservations are not accepted on serving days. If you arrive early to your reservation time, we will not always be able to seat you right away. If you are 15 minutes late, we will have to give your table away for our other patrons who would like to dine with us. To make reservations, contact 254-867-4868 or email candace.reilly@tstc.edu. Be sure to "like" us on the Greta W. Watson Culinary Arts Center at TSTC in Waco Facebook page.

Culinary Arts students and faculty appreciate your continued support. 

Texas Genuine Logo
Texas State Technical College 3801 Campus Drive Waco, Texas 76705 254-799-3611
© 2018 Texas State Technical College
Feedback