Dine with TSTC

Southern

Chef Turner

Cornbread 

Whipped honey butter

Starters

Cheddar cheese grit fritters

Creamy grits with bacon and sweet corn, tomato and red pepper jam, arugula with lemon and olive oil

or

Texas red chili

Cheddar cheese, green onion and sour cream

Entrees

Grilled beef meatloaf

Caramelized onion demi glace, smashed Yukon Gold potatoes, sautéed haricots verts and roasted grape tomatoes

or

Fried chicken breast

Black pepper gravy, smashed Yukon Gold potatoes, sautéed haricots verts and roasted grape tomatoes

Dessert

Lemon meringue pie

Ginger snap crust, sweet tea caramel and toasted meringue

Three-Course Lunch $16

Includes coffee and tea

Scandinavia

Chef Helcl

Whole-grain Rolls
Mustard and Dill butter

Starters
Baby kale salad
Roasted diced turnips, julienned carrots, and sugar snap peas tossed in a maple lemon vinaigrette
or
Smoked salmon mousse in puff pastry
Pickled red onions and diced cucumber served with a sweetened sour cream-dill sauce

Entrees
Lamb stew
Cubed lamb stewed in a rich brown sauce with red potatoes, onions, and wild mushrooms topped with barley pilaf and served with grilled bread
or
Smoked cod filet
Herbed mustard sauce on a bed of barley pilaf accompanied by a medley of caramelized fennel, apple, and onion

Dessert
Kvaefjordkake
“The world’s best cake” is a sponge cake soaked with amaretto syrup and layered with pastry cream then topped with Chantilly cream, toasted almonds, and fresh raspberries and blueberries

Three-Course Lunch $16

Includes coffee and tea

Germany

Chef Turner

Pumpernickel rolls
Whipped honey butter

Starters
Smoked salmon croquette
Pan fried with dill sour cream, pickled sweet peppers and field greens dressed in lemon juice and olive oil
or
Knoephla soup
German potato soup with dill dumplings

Entrees
Jägerschnitzel
Breaded pork cutlet with mushroom sauce, sweet and sour red cabbage, spätzle and Bavarian potato salad
or
Bratwurst
Braised in beer, served with whole grain mustard, sweet and sour red cabbage, spätzle and Bavarian potato salad

Dessert
Black Forest cake
Rich chocolate cake, dark cherries, chocolate crémeux, vanilla whipped cream and pistachios

Three-Course Lunch $16

Includes coffee and tea

Italy

Chef Turner

Focaccia with olive oil, balsamic and lemon

Starters
Pork and beef meatballs
Parmesan polenta and marinara
or
Vegetable minestrone
Diced vegetables, beans and ditalini pasta in a savory tomato broth

Entrees
Chicken marsala
Buttered pasta, charred grape tomatoes and grilled asparagus
or
Grilled salmon piccata
Lemon-caper butter sauce, cremini mushroom risotto, charred grape tomatoes and grilled asparagus

Dessert
Tiramisu
Espresso-soaked lady finger cookies, mascarpone mousse and bittersweet chocolate

Three-Course Lunch $16

Includes coffee and tea

Mexico

Student Chef: Jasmine Carbajal

Soft yeast rolls
with spicy macha butter

Starters

Pozole verde de puerco
Stewed pork with green chile and hominy topped with radish, cilantro, lime, avocado, and shredded iceberg lettuce

Or

Taquitos Ahogados
Crispy, rolled cheese and poblano taco in salsa verde topped with sour cream, lettuce, Pico de Gallo and drizzled with avocado-jalapeno sauce, and queso fresco

Entrées

Enchiladas de mole con pollo
Chicken mole enchiladas topped with queso fresco, radish, and sesame seeds. Served with Mexican rice and beans
Or

Bistec Rancheros
Seared, thinly sliced beef with onion, tomato, and serrano peppers. Served with an avocado Pico de Gallo, red cabbage and corn salad and Mexican rice

Final Course

Gelatina Mosaico con galleta polvorones
Strawberry, lime and sweetened condensed milk gelatin garnished with a
Mexican sugar cookie, whip cream, strawberry and lime

Specialty Drink

Agua de Jamaica
Dried Hibiscus flowers steeped in water with lime and mint

Three-Course Lunch $16

Includes coffee and tea