Dine with TSTC

Southern

Chef Justin Turner

Cornbread
Whipped honey butter

Starters

Southern Grits Fritters
Breaded roasted corn-cheddar grits, tomato-red pepper jam, and arugula dressed with olive oil and lemon juice
Or
Texas Red Chili
Cheddar cheese, green onion and sour cream

Entrees

Grilled Beef Meatloaf
Caramelized onion demi-glace, smashed Yukon gold potatoes, sautéed haricot vert, and roasted grape tomatoes

Or

Buttermilk Fried Chicken Breast
Black pepper gravy, smashed Yukon gold potatoes, sautéed haricot vert and roasted grape tomatoes

Dessert

Lemon Meringue Pie
Toasted meringue and sweet tea caramel

Three-course lunch $16
Includes coffee and tea

Germany

Chef Justin 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

Jamaica

Student Chefs: Dorothy Rogers and Braedyn Woodward

Coco Bread
Cinnamon honey butter

Starters
Veggie Patty
Bell peppers, onion, garlic, celery, and thyme with curry powder
fried in a flaky dough served with mango sauce
or
Corn Soup
Sweet and creamy soup with corn, split peas, butternut squash, red potato, carrots, onion, and garlic

Entrees

Jerk Chicken
Grilled marinated boneless thigh with coconut rice, steamed cabbage, Caribbean slaw,
and jerk barbecue sauce

Or

Whitefish Escovitch
Pan-fried tilapia served with sweet and sour peppers, onions,
coconut rice, steamed cabbage, and fried plantains

Dessert

Rum Cake
Moist cake with rum raisin ice cream

Specialty Drink

Jamaican rum punch mocktail
Classic Caribbean drink full of fruity and citrus flavors

Three-course lunch $16
Includes coffee and tea

Korea

Student Chefs: Grace Matus and Jordyn Dykes

Korean White Milk Bread
Whipped garlic butter

Starters

Korean Fried Chicken
Deep-fried chicken bites tossed in sweet and spicy sauce
with oi kimchi (cucumber salad)
or
Kimchi-Guk (Kimchi Soup)
Tofu, green onions, and gochujang (hot pepper paste)

Entrees

Bi-Bim-Bap (Korean Rice) with Grilled Tilapia
Bean sprouts, shiitake mushrooms, sigeumchi namul (spinach salad), morkovcha (carrot salad), rice, fried egg, nori, and sauce
or
Chapchae with Beef
Sweet potato noodles, red and green bell peppers,
and green onions

Dessert

Hotteok and Blueberry Ice Cream
Korean pancake with a filling of sunflower seeds, brown sugar, and cinnamon
with blueberry ice cream and whipped cream

Specialty Drink

Sparkling Strawberry Punch with Schisandra Berry
Strawberry-honey simple syrup, schisandra berries, and sparkling lemon-lime

Three-course lunch $16
Includes coffee and tea

India

Student Chefs: Luke A’Court & Selena Jaramillo

Spring Onion and Sesame Seeds Paratha
With roasted tomato chutney

Starters

Onion Bhaji with Tamarind Dip
Crispy onion fritters served with sweet tamarind

Or

Mulligatawny Soup
Creamy curry soup with a hint of sweetness

Entrées

Lemongrass Coconut Curry
A fragrant curry with chickpeas, mushrooms, red bell pepper, and steamed basmati rice
or
Chicken Handi
Spicy simmered chicken with aromatic potatoes, sautéed spinach, and steamed basmati rice

Dessert

Masala Chai Tiramisu
A delicate layered cake with a hint of chai

Specialty Drink
Sparkling Mango Sunshine
Mango nectar, coconut water, and rose syrup

Three-course lunch $16
Includes coffee and tea

Cajun

Student Chefs: Tiffany Kent and Karicia Parker

Jalapeño and Cheddar Cornbread
whipped honey butter

Starters

Boudin Fritters
Cajun Spiced Pork and Rice Sausage
with a remoulade sauce
or
Gumbo
Classic chicken gumbo served over steamed rice

Entrées

Cajun Alfredo
Alfredo pasta with or without shrimp, andouille sausage, roasted tomatoes, sauteed mushrooms, and spinach
or
Blackened Catfish
Blackened catfish filet with crawfish etouffée served on steamed rice with lima beans and roasted corn succotash

Dessert

Bread Pudding
Bread pudding with a sticky, browned butter rum sauce topped with whipped cream and raspberries

Three-course lunch $16
Includes coffee and tea

Greece

Student Chefs: Cole Horne and Wyatt Dimitriou

Pita and Hummus

A warm flatbread brushed with herb olive oil served with hummus, olives and smoked paprika

Starters

 Spanakopita with Tirokafteri

Two spinach triangles wrapped in buttery phyllo served with a spicy feta sauce and fresh pickled red onion

or

Lentil Soup

A warm vegetable soup topped with olive oil and oregano leaves

Entrées

Chicken Souvlaki

Grilled marinated chicken skewers served with pita, roasted Greek lemon potatoes, cucumber salad, and tzatziki sauce

 or

Gyro Plate

Thinly sliced beef and lamb mixture served with pita, fried potatoes, cucumber salad, and tzatziki sauce

Dessert

Loukoumades with olive oil ice cream

Fried dough balls topped with sweet honey, chopped walnuts, and olive oil ice cream

Specialty Drink

Honey Lemonade

A sweet, citrusy lemonade with mint

Three-course lunch $16
Includes coffee and tea

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