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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. 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: Flavors of Mexico by Chef Raymond Silva

STARTERS

Mexican Cornbread

Complimentary

Beef Soup with Beans in a Tomato Broth

A hearty beef soup with pinto, navy black beans and green beans, simmered in a rich spicy garlic, onion and red chili tomato sauce, served with fried flour tortilla strips and garnished with cilantro.

$1.95 cup

$2.50 bowl

House Salad with Chile and Lemon Dressing

Medium diced jicama and navel orange supremes sprinkled with slivered red onions atop a bed of fresh romaine lettuce. Dressed with a lime and chile powder vinaigrette. Garnished with a radish floret.

$1.95

MAINS

Braised Pork Sandwich with Cilantro Lemon Dressing

A toasted bolillo roll stuffed with braised pulled pork, a lightly fried egg, fresh romaine lettuce, sliced tomatoes, sliced avocados, slivered yellow onions and roasted jalapeno pepper dressed with a creamy chipotle mayonnaise. Served with chicarones and Mexican street corn.

$6.95

Grilled Chicken Fajita Salad

Grilled chicken fajitas, diced red onions and quartered Roma tomatoes served atop a bed of crisp iceberg lettuce dressed with creamy ranchero dressing. Complimented with an avocado and red bell pepper relish. Served with sautéed Cinco de Mayo corn salad.

$6.95 

6 oz. Fillet with Pasilla Chile Sauce

A 6 oz. oven roasted beef tenderloin filet topped with pasilla chili sauce reduction, served with spiced russet potato batonnets, Jalisco baked yellow squash casserole and a south of the border sautéed vegetable mix of garlic, sliced white button mushroom and red bell pepper lozenges. Garnished with a green onion tassel.

$8.25

DESSERT

Sweet Milk Apple Pies with Coconut Ice Cream

Flaky, crispy pastry crust filled with diced Granny Smith apples, cream cheese and rich caramel, complimented with coconut ice cream. Drizzled with a cherry coulis. Hints of cinnamon, vanilla and brown sugar complete the tropical flavors. Garnished with a sprig of mint.

$1.95 

BEVERAGES

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

$1.25 

 

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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