Dine with TSTC

Tex-Mex

Chef  Justin Turner

Chips and salsa

Starters

Chicken Tinga Tostada

Shredded chicken in a spicy adobo sauce, pinto bean puree, shredded lettuce,
queso fresco, pickled onion, avocado, and lime crema.

Or

Chicken Tortilla Soup

Cilantro and tortilla strips.

Entrees

Chile Rubbed Chicken

Seared chicken breast with poblano cream sauce, roasted corn and black bean relish,
cilantro rice and zucchini and yellow squash sautéed with red bell pepper.

Or

Carne Guisada

Slow braised beef stew with cilantro rice, zucchini and yellow squash sautéed with red bell pepper.
Served with flour tortillas.

Dessert

Flan

Caramel custard with fresh strawberries, buñuelo crisp, and whipped cream

Three-Course Lunch $16

Includes coffee and tea

Puerto Rico

Student Chef: Elizabeth Fowler

Mallorcas
Whipped coconut butter.

Starters

Alcapurrias
Stuffed with picadillo and served with tomato aioli.

or

Sopa Mofongo
Chicken sofrito flavored broth with plantain dumplings, carrot, potatoes, and fideo noodles.

Entrees

Pernil
Pork butt marinated in sofrito served with rice, beans, avocado slices, and served with a cilantro garlic sauce.

or

Pollo Pincho
Marinated in a garlic mojo and served with rice, beans, and avocado slices.

Dessert

Flan de Queso
Cream cheese flan with a guava sauce and cinnamon-fried pineapples.

Specialty Drink
Guava Spritz
Guava nectar with a bubbly lemon lime tonic.
$2.95

Three-Course Lunch $16

Includes coffee and tea

Ireland

Student Chef: Connor Mason

Irish Soda Bread 
Salted whipped butter.

Starters

Stuffed Cabbage Rolls 
Ground beef and pork, rice, and tomato sauce.

or

Seafood Chowder 
Salmon, shrimp, scallops and dill weed.

Entrees

Roasted Corned Beef
Caramelized onions, colcannon (mashed potatoes and cabbage), and honey roasted carrots.

or

Seared Pork Chop
Irish whiskey and mushroom sauce, colcannon (mashed potatoes and cabbage), and honey roasted carrots.

Dessert

Apple Cake
Streusel topping and vanilla ice cream.

Specialty Drink
Cranberry Lemonade
Lemonade mixed with a spiced cranberry simple syrup.
$2.95

Three-Course Lunch $16

Includes coffee and tea

Thailand

Student Chef: Aubrie Seib

Sweet Yeast Rolls

Thai compound butter.

Starters

Pork Satay
Grilled pork skewers with peanut sauce.

or

Tom Kha Gai (Coconut Soup)
Thai creamy coconut milk soup with thinly sliced cremini mushrooms, green onion, tomatoes, and cilantro.

Entrees

Yellow Curry Chicken
Steamed jasmine rice and stir-fried broccoli, snow peas, and bell peppers.

Or

Shrimp Pad Thai
Wok-seared shrimp, rice noodles, bean sprouts, scrambled egg, and scallions tossed in a Thai sweet and sour sauce.

Dessert

Mango Sticky Rice
Warm sweet rice with coconut cream and diced mango.

Specialty Drink
Thai Coffee
Coffee brewed with cardamom mixed with condensed coconut milk.
$2.95

Three-Course Lunch $16

Includes coffee and tea

Peru

Student Chef: Joshua Reyna

Pan Chuta
Aromatic anise bread with honey butter.

Starters 

Ceviche
Acidic and slightly spiced white fish mixed with jalapeno, sweet potato, and red onion topped with a savory foam from ceviche juice.

or

Shambar
Rich bean and wheat grain pureed soup with flavors of ham hocks and Peruvian spice.

Entrees 

Roast Quail
Apricot and bacon stuffed slow-roasted accompanied by purple sweet potato mashed, blanched carrots, glazed Brussels sprouts, and aji amarillo sauce.

or

Fried Trout
Crispy fried trout, pickled red onion, refreshing vegetable and bean salad, fried yuca, and a robust chile and cilantro sauce.

Dessert 

Suspiro de Limena
Creamy caramel pudding and port meringue.

Specialty Drink
Limonada
A sweet lemon and lime drink.

Three-Course Lunch $16

Includes coffee and tea