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Culinary Dining at Texas State Technical College in Waco

 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.

Oct. 17 and Oct. 19: Cuba by Matilde Crandle

STARTERS

Cuban Dinner Rolls

Served with honey orange butter.

Complimentary

Garbanzo Bean Salad

A hearty garbanzo bean and medium diced potato soup simmered in a clear chicken stock, flavored with Spanish chorizo and garnished with ham brunoise and basil chiffonade.

$1.95 cup

$2.50 bowl

Kicked-Up Cuban Salad

Fresh salad greens, wedge cut tomatoes, red onion julienne, jalapeno brunoise medium diced cucumber and a mango vinaigrette.

$1.95

MAINS

Cuban Flank Steak Salad

Thinly sliced grilled flank steak marinated in a citrus mojo on a bed of chopped romaine lettuce with quinoa citrus salad, wedged cut tomatoes, bias cut green onions and avocado slices dressed with garlic lime vinaigrette and topped with feta crumbles.

$6.95

El Cubano

An authentic Cuban sandwich with thin sliced oven roasted pork loin and sliced baked ham, Swiss cheese, pickle and mustard all layered on a bread brushed with butter and grilled in a panini press. This is served with hot and house cassava chips and a side of coleslaw with a cumin-lime vinaigrette.

$6.95

Ropa Vieja

Shredded and braised USDA choice beef in a sofrito with onions and peppers and served with Cuban white rice honey glazed oblique cut carrots and a sautéed frijoles del cordon.

$7.25

Roasted Pork Tenderloin

Pork tenderloin marinated in a garlic mojo, slow roasted, topped with a chimichurri sauce, served with yellow rice, Cuban black beans, yucca quenelles in a mojo criollo and grilled zucchini.

$8.25 

DESSERT

Dulce de Leche

House dulce de leche ice cream, served in a tuile cookie bowl and a caramel sauce topped with roasted pecans.

$1.95 

BEVERAGES

Soft drinks, regular iced tea and flavored tea of the week.

$1.25 

 

Oct. 24 and Oct. 26: Northern Italy by Dana Woodall

STARTERS

Pan De Mei

With whipped butter.

Complimentary

Italian Sausage and Gnocchi

A creamy broth soup with sautéed Italian sausage, gnocchi, celery, chiffonade of spinach and small diced carrots.

$1.95 cup

$2.25 bowl

Balsamic Vinegar and Blue Cheese Salad

Mixed baby greens and leaf lettuce with a balsamic vinegar, walnuts and crumbled blue cheese

$1.95

MAINS

Italian Salad with Grilled Chicken Breast

A bed of romaine lettuce with thinly sliced olives, red onions, mozzarella, julienned carrots and potato croutons with a house Italian dressing and a seasoned grilled chicken breast cut at a bias.

$6.95

Pappardelle Pasta with Wild Mushroom Sauce

Pappardelle pasta with a creamy mushroom sauce that has minced and sliced mushrooms, small diced shallots and fresh diced tomatoes.

$6.95 

Cotoletta Alla Pork

A fried pork cutlet with a port wine sauce served with a pea risotto, par boiled then sautéed green beans with minced garlic and onions and roasted vegetables, zucchini, mushrooms and yellow squash.

$6.95

Ossobuco

A sautéed veal shank simmered in a white wine sauce with diced onions, carrots, celery, minced garlic and diced tomatoes. Served with fried polenta, roasted rainbow oblique carrots and penciled sautéed asparagus.

$8.25

DESSERT

Sbrisolona

An almond crumbly cake with a coffee liqueur and vanilla whipped cream, a chocolate sauce, marinated orange supremes and toasted almond slices.

$1.95 

BEVERAGES

Soft drinks, regular iced tea and flavored tea of the week.

$1.25 

 

Oct. 31 and Nov. 2: Vietnam by Cheryl Tooke

STARTERS

Wonton Chips

With sweet and sour sauce.

Complimentary

Chao Ga (Chicken and Rice Soup)

Chicken broth seasoned with ginger root with rice, bits of small diced onion and celery. Garnished with shredded chicken, cilantro and fried shallots.

$1.95 cup

$2.50 bowl

Cabbage Salad

Julienned cabbage with shredded carrots, lightly tossed in a Nouc Nam dressing. Topped with a sprinkle of black sesame seeds.

$1.95

MAINS

Gio Cuon (Summer Rolls)

Grilled garlic shrimp wrapped in Vietnamese Bahn Trang (rice paper) with rice noodle, lettuce, basil, mint, cilantro, batonnet carrots, bean sprouts on a Bibb lettuce leaf. Served with a peanut sauce.

$6.95

Bahn Mi (Pork Sandwich)

Roasted pork on a toasty banquette with sliced cucumber, pickled julienne carrot and daikon radish, cilantro and a mayonnaise with hint of sriracha. Served with a roasted potato salad with a creamy lime and cilantro dressing topped with a slice of avocado and baked beet chips.

$6.95 

Lemon Grass Chicken

Chicken stir fried with minced shallots, minced garlic and a lemongrass sauce. Served with sautéed broccolini in a garlic oil and honey glazed carrots.

$7.25

Pho

Oxtail broth seasoned with star anise, ginger and cloves. Served over rice noodle, thinly sliced sirloin beef, cilantro, bean sprouts, chiffanode basil, diagonally cut spring onion, sliced jalapenos and a wedge of lime.

$8.25

DESSERT

Bahn Chuoi Hap (Steamed Banana Cake with a Coconut Sauce)

Steamed banana cake drizzled with a coconut sauce, a quenelle of coconut whipped cream and a twirl of homemade mango fruit leather.

$1.95 

 

Nov. 7 and Nov. 9: Chef's Choice

Nov. 14 and Nov. 16: Chef's Choice

Nov. 28 and Nov. 30: Live Action Buffet

 

*Allergy Notice: Some food that is prepared may contain milk, eggs, wheat, soybean, peanuts, tree nuts, fish and shellfish. 

Reservations are recommended. Reservations 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. To make reservations, contact 254-867-4868 or email candace.reilly@tstc.edu. 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. 

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Texas State Technical College 3801 Campus Drive Waco, Texas 76705 254-799-3611
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