Dine with TSTC

Contemporary Diner

Appetizer

Sweet molasses bread

Whipped herb butter

Starters

Loaded fries

Shaved lamb gyro meat, roasted sweet peppers, pickled red onion, Feta cheese, fresh herbs, tzatziki and Harissa ketchup

or

Reuben egg rolls

Corned beef, Swiss cheese, sauerkraut and Thousand Island dressing served with TSTC pickled vegetables

Entrees

Bacon cheeseburger

Grilled Wagyu burger, cheddar, bacon, homemade bun, burger sauce, lettuce, tomato, onion, pickle served with onion rings 

or

Chicken and waffles

Fried chicken and buttermilk waffle, black pepper-bacon butter and chili-maple syrup 

served with mixed berries 

Dessert

Banana split

Brûléed banana, pineapple sherbet, strawberry ice cream, chocolate mousse, vanilla whipped cream, peanut crumble and maraschino pearls

Three-course lunch $16

Includes coffee and tea

Texas Game

Student Chef: John Fleming

Appetizer

Pepper Jack cornbread

Whipped honey butter

Starters

Deviled eggs 

Topped with bacon jam and chili oil

or

Grilled quail 

Smoked and grilled quail with Texas caviar (black eyed pea salad) and blackberry-red wine reduction

Entrees

Bison meatloaf 

With roasted carrots, sautéed green beans and roasted garlic mashed potatoes

or

Seared catfish

 With steamed rice, roasted carrots, and grilled asparagus

Dessert

Peach cobbler ice cream with a Snickerdoodle cookie

Specialty Drink

Watermelon iced tea

$3

Three-course lunch $16

Includes coffee and tea

Ireland

Student Chef: Sydney McQuade

Appetizer

Soda bread

Traditional Irish rolls served with whipped butter and seaweed

Starters

Potato and leek soup

A velvety blend of leeks, onions, and potatoes simmered in a light stock, finished with cream and fresh herbs

or

Potato cakes with sour cream and chive dip

Golden-brown potato cakes served with chive sour cream

Entrees

Shepherd’s pie

Seasoned minced lamb with onions, carrots, and peas, topped with creamy mashed potatoes and oven-baked until golden

or

Fish and chips

Crispy battered cod with golden, twice-fried chips, cabbage slaw and tartar sauce

Dessert

Brioche bread pudding

Warm, buttery brioche soaked in a rich custard, baked to golden perfection, and drizzled with a decadent Baileys Irish Cream sauce

Specialty drink

Iced cider

A crisp, chilled apple cider with lemon juice

$3

Three-course lunch $16

Includes coffee and tea

Kenya

Student Chef: William Corujo

Appetizer

Chapati

Hand-rolled flatbread brushed with seasoned olive oil

Starters

Karandizi soup

Creamy soup made from a blend of plantain and peanuts

or

Sambusa

Golden samosas stuffed with spiced potato and lentils, with a tangy tamarind sauce

Entrees

Gweno

Braised chicken with onion, garlic, ginger, and a medley of spices, served with

basmati rice, spinach in coconut milk, and a spicy carrot salad

or

Nyama choma with kachumbari

Grilled beef with a vegetable relish served with basmati rice, spinach in coconut milk,

and a spicy carrot salad

Dessert

Mandazi na mchuzi wa embe

Fried patisseries served with a mango sauce

Specialty drink

Tangawizi chai

Iced tea infused with ginger and cloves

$3

Three-course lunch $16
Includes coffee and tea

Philippines

Student Chef: Danny Trejo

Appetizer

Pandesal

Light bread roll with whipped coconut-honey butter

Starters

Lumpia Shanghai

Minced shrimp, chicken and vegetable fried spring roll with banana ketchup

or

Arroz caldo

Chicken and rice soup with ginger and scallions

Entrées

Lechon kawali

Crispy pork belly with kare-kare sauce, steamed rice and cucumber

or

Chicken pancit bihon

Stir fried noodles with diced chicken and vegetables

Dessert

Leche flan

Baked custard with a smooth caramel layer

Specialty drink

Palamig (magic water)

Icey, sweet banana jelly water

$3

Three-course lunch $16
Includes coffee and tea

Spain

Student Chef: Amanda Cooper

Appetizer

Talo bread

With mojo verde

Starters

Ajo blanco

White gazpacho with grapes, almonds and olive oil

or

Croquetas de jamón serrano

Crisp ham croquettes with garlic aioli

Entrees

Seafood paella

Traditional rice dish with shrimp, mussels, calamari and green peas

or

Librito de lomo

Breaded pork stuffed with ham and cheese served with pisto and patatas a lo pobre

Dessert

Arroz con leche y tolvorones

Rice pudding served with shortbread cookies

Specialty drink

Tinto de verano

$3

Three-course lunch $16
Includes coffee and tea

Morocco

Student Chef: Francisco Larrazolo

Appetizer

Batbout with zaalouk

Moroccan flatbread with a dip of eggplant, tomato, garlic, olive oil, and spices.

Starters

Beef briouats

Sweet and savory phyllo rolls stuffed with ground meat, onion, bell peppers, raisins, and aromatic spices. Served with harissa-yogurt sauce

or

Harissa cauliflower

Roasted with harissa and olive oil and drizzled with tahini-honey

Entrees

Moroccan lamb

Braised lamb with carrots, onions, celery, apricots, prunes, and aromatic spices. Topped with cilantro, mint and toasted almonds. Served with lemon-herb couscous

or

Chermoula chicken

Marinated and grilled thigh served with lemon-herb couscous, cucumber and tomato salad, and chermoula

Dessert

Basbousa with cardamom ice cream

A semolina, yogurt-based cake topped with an orange syrup, coconut flakes, and almonds served with cardamom ice cream

Specialty drink

Mint-green tea lemonade

$3

Three-course lunch $16
Includes coffee and tea