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.
If you have a food allergy, intolerance or sensitivity, please speak to your server about ingredients in our dishes before you order your meal. Please be advised we are not an allergen-free kitchen.
October 16 & 18: France by Rebecca Nichols
STARTERS
French Rolls
With herbes de Provence butter: Complimentary
Pea and Mint Soup with Ham
Pureed of peas with aromatics and fresh herbs and garnished with a swirl of crème fraiche and rosemary croustade: $2.25 cup / $2.75 bowl
Pear and Brie Salad
Butter lettuce with paysanne Bosc pears, rondelle radishes, small diced brie and emulsified brown mustard vinaigrette: $2.25
MAINS
Orange Endive Salad with Chicken Confit
Braised chicken leg quarters, radicchio, endive, goat cheese, blood orange supremes, brunoise fennel, polenta croutons and orange-Riesling vinaigrette: $7.15
Tuna Pan Bagnat
Olive oil and lemon poached tuna, hard boiled eggs, half-moon tomato, roasted red bell peppers, French baguette, medium diced potato, asparagus salad and a house-made pickle: $7.15
Flank Steak Au Poivre
Sautéed peppercorn-crusted flank steak, brandy cream sauce, deep-fried pomme frites, squash gratian, sautéed spinach and julienned onions: $8.25
Brined Pork Chop with Red Wine Apple Sauce
Grilled citrus and anise brined pork chops, oblique vichy carts, haricot vert almondine and lentil-barley pilaf: $8.75
DESSERT
Crème Brulee
Coffee flavored crème brulee served with chocolate granola and fresh berries: $ 2.95
BEVERAGES
Soft drinks, regular iced tea and flavored tea of the week: $1.50
Grapefruit and Ginger Spritzer: $2.25
October 23 & 25: Chef's Choice by Chef Mark Silvas
STARTERS
Pimento Cheese Corn Muffins
With honey chive butter: complimentary
Jambalaya Soup
House-made Chaurice sausage simmered with chicken breast, aromatics and white rice: $2.25 cup / $2.75 bowl
Tomato Aspic Salad
Chilled tomato aspic on butter lettuce with brunoise vegetables tossed in a lemon vinaigrette: $2.25
MAINS
Fromage de Tete
Pork terrine served with frisee tossed in a red wine vinaigrette with medium diced bacon lardons, julienned red onion, red bell pepper lozenges, rondelle radishes and goat cheese beignets: $7.15
Andouille Po’Boy
Grilled house-made Andouille on a French roll with shredded iceberg lettuce and sliced tomatoes served with Chow Chow Salad and house chips: $7.15
Boudin Chicken Galantine
Boudin-stuffed sauteéd chicken breast served with cheddar grits, braised collard greens, roasted parsnips and Creole sauce: $8.25
DESSERT
Bourbon Street Bread Pudding
Bourbon-infused bread pudding with butterscotch sauce with Bananas Foster ice cream: $2.95
BEVERAGES
Soft drinks, regular iced tea and flavored tea of the week: $1.50
October 30 & November 1: Peru by Flor Strickland
STARTERS
Chancay Pan
A soft sweet roll with a hint of Anise, sprinkled with sesame seed and served with cilantro butter.
Complimentary
Chupe de Camarones
A Peruvian shrimp bisque served with grilled corn, vegetables and sieved eggs.
$2.25 cup
$2.75 bowl
Avocado and Citrus Salad
Medium diced avocado, grapefruit supremes, brunoise jalapeno, lemon-basil vinaigrette and butter lettuce.
$2.25
MAINS
Causa Rellena
Roasted chicken, spiced mashed potatoes, spring mix tossed in ajii verde dressing, rondelle radish and bell pepper lozenges.
$7.15
Chicarrones de Puerco
Braised pork belly, salsa criolla, charred cebollita sauce, a toasted bolillo roll, roasted broccoli salad and sweet potato chips.
$7.15
Lomo Saltado
Stir-fried beef ribeye, julienned onions, tomatoes, French fries, carrot rice pilaf, sautéed ginger green beans and roasted parmesan cauliflower.
$8.25
Seco de Carne
Cilantro braised beef short-rib, bulgar, green lentil pilaf, butternut squash puree and sautéed spinach.
$8.75
DESSERT
Crema Volteada
Baked Peruvian custard under caramel sauce with crisp quinoa granola, whipped cream and raspberries.
$2.95
BEVERAGES
Soft drinks, regular iced tea and flavored tea of the week. $1.50
Specialty drink: Chichamorada: Originated in the Andres, this refreshing drink is brewed with purple corn, pineapple and hard spices and served with citrus juice over ice. $2.25
November 6 & 8: Central Mexico by Veronica Salas
STARTERS
Deep Fried Tortilla Chips
With roasted salsa ranchera: complimentary
Soup de Papas
Chorizo, small diced potatoes, spinach, tortilla strips, cilantro and lime crema: $2.25 cup / $2.75 bowl
Jicama Salad
Julienned jicama, bell peppers, red onion, cucumber, orange supremes and lime juice: $2.25
MAINS
Flank Steak Salad with Mango and Arugula
Grilled flank steak, mango, roasted corn, spicy glazed pecans, green chile polenta croutons and avocado vinaigrette: $7.15
Torta de Barbacoa
Braised beef cheeks, rondelle tomato, avocado, bolillo roll, plantain chips, escabeche, chile braising sauce: $7.15
Chile Rellenos
Pan-friend poblano peppers, shredded chicken, small diced onion, panela cheese, tomato rice pilaf, sautéed half-moon zucchini, black beans and orange pico de gallo: $8.25 (includes soup or house salad)
Mole Rojo
Braised chicken breast, refried beans, sautéed Calabaza, green beans and roasted papa rajas: $8.75 (includes soup or house salad)
DESSERT
Capirotada
Mexican bread pudding served with banana dulce de leche ice cream: $2.95
BEVERAGES
Soft drinks, regular iced tea and flavored tea of the week: $1.25
Agua de melon: $2.25
November 20 & 22: France by Rebecca Nichols
STARTERS
French Rolls
With herbes de Provence butter: complimentary
Pea and Mint Soup with Ham
Pureed of peas with aromatics and fresh herbs and garnished with a swirl of crème fraiche and rosemary croustade: $2.25 cup / $2.75 bowl
Pear and Brie Salad
Butter lettuce with paysanne Bosc pears, rondelle radishes, small diced brie and emulsified brown mustard vinaigrette: $2.25
MAINS
Orange Endive Salad with Chicken Confit
Braised chicken leg quarters, radicchio, endive, goat cheese, blood orange supremes, brunoise fennel, polenta croutons and orange-Riesling vinaigrette: $7.15
Tuna Pan Bagnat
Olive oil and lemon poached tuna, hard boiled eggs, half-moon tomato, roasted red bell peppers, French baguette, medium diced potato, asparagus salad and a house-made pickle: $7.15
Flank Steak Au Poivre
Sautéed peppercorn-crusted flank steak, brandy cream sauce, deep-fried pomme frites, squash gratian, sautéed spinach and julienned onions: $8.25
Brined Pork Chop with Red Wine Apple Sauce
Grilled citrus and anise brined pork chops, oblique vichy carts, haricot vert almondine and lentil-barley pilaf: $8.75
DESSERT
Crème Brulee
Coffee flavored crème brulee served with chocolate granola and fresh berries: $2.95
BEVERAGES
Soft drinks, regular iced tea and flavored tea of the week: $1.50
Grapefruit and Ginger Spritzer: $2.25
November 27: Live Action Buffet
*Allergy Notice: Some food that is prepared may contain milk, eggs, wheat, soybean, peanuts, tree nuts, fish and shellfish.
Reservations are required and 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. We do not do takeout orders. To make reservations, contact 254-867-4868. 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.
