Taylor's Restaurant
Welcome to Taylor’s
New system and new procedures
- Make a reservation in the OpenTable app or our website.
- Check-in with your name at the host station.
- Go through our new concept of interactive action serving stations, where sous chefs will personally take care of you.
- Don’t forget to grab your dessert and drink as a part of our the all-inclusive system.
- Pay at the register with a credit card or meal plan card (cash is not accepted).
- If seating is available at the dining room (very limited), make it your own. But always respect the 6-foot social distancing rule.
A few changes for your safety
We have set up strict safety guidelines to protect student workers and patrons:
- Cash will not be accepted this semester.
- Action stations implemented where student sous chefs will serve each guest individually, eliminating plate handling.
- Seating capacity reduced 50%.
- Beverages served in closed containers.
- Kitchen stations will be strictly divided to maintain safe distancing as much as possible.
- Hand sanitizing stations will be located at every entrance and at kitchen stations for extra precautions.
- A student manager will guide patrons in the dining room to maintain social distancing.
- Floor decals will guide the patrons to maintain safe distancing.
- Weekly menu spring 2021
Jan. 19 - Restaurant closed
Jan. 25 - Cuisine of OklahomaFeb. 1 - Cuisine of ChinaFeb. 8 - Cuisine of IndiaFeb. 15 - Cuisine of MoroccoFeb. 22 - Cuisine of SpainMar. 1 - Cuisine of Northern ItalyMar. 8 - Cuisine of Southern ItalyMar. 15 - Cuisine of Greece and Middle EastMar. 22 - Cuisine of FranceMar. 29 - Cuisine of CubaApr. 5 - Cuisine of Latin AmericaApr. 12 - Coastal CuisineApr 19 - Heartland CuisineApr. 26 - Students’ class final: Brunch CuisineMay 3 - Restaurant closed finals week
- Cuisine of Oklahoma (Jan.25-29)
MAIN DISHES
Fried Catfish with Tartar SauceChicken Fried Steak with Cream Gravy
SOUP
Cream of PotatoSALADS
Black-eyed Pea Coleslaw
Fresh Greens Oil and VinegarMurphy’s Creamy Dressing
Ranch Dressing
SIDES
Mashed PotatoesGravy Green Beans
Fried Okra
INTERACTIVE STATION
Cornbread, Rolls & ButterDESSERTS
Cherry CobblerApple Crisp
- Cuisine of China (Feb. 1-5)
MAIN DISHES
Honey Plum Chicken
Beef with PepperClassic Steam Rice Roasted Broccoli
Cantonese Fried Noodles Braised Baby Bok ChoySOUP
Egg Drop
SALADS
Rainbow Sesame Slaw
Asian Pasta
Mandarin Almond
Fresh Bitter GreensHouse Ginger Vinaigrette
Sesame Garlic Vinaigrette
INTERACTIVE STATION
Chinese Roast Pork Tenderloin
with Quick Pickle of Cucumber and RelishDESSERTS
Toffee Sesame Bananas Bread Pudding
Creamy Rice Pudding with Mango & Star Anise
- Cuisine of India (Feb. 8-12)
MAIN DISHES
Chicken Tikka Masala
Basmati Rice with Caraway
Pork Vindaloo
Potato & Chickpea Curry
Spinach Paneer
SOUP
Curried Celery
SALADS
Dal & LentilMarinated Chickpea
Fresh Cucumber & Tomato
Fresh GreensCreamy Curry Dressing
Mint & Cilantro Vinaigrette
INTERACTIVE STATION
House-made Naan Bread Papadum
DESSERTS
Five Spice Coconut Cake
- Cuisine of Morocco (Feb. 15-19)
MAIN DISHES
Moroccan Stewed White Beans
Basmati Rice & Dried Fruit with Almonds
Roasted Vegetables of Morocco
Grilled Tagine Chicken and String NoodlesSpicy and Sweet Shrimp in a Rich Casablanca Sauce
SOUP
Chicken and Curry
SALADS
Tomato & Feta Salad with Olives Salad
Couscous and Lentils Salad
Fresh Greens
Creamy Mint and Oregano Dressing
INTERACTIVE STATION
Grilled Beef Steak with Sumac Goats Cheese Sauce
DESSERTS
Lemon Olive Oil Pound Cake with Yogurt sauce
- Cuisine of Spain (Feb. 22-26)
MAIN DISHES
Olive & Lemon Chicken
Grilled Vegetables with Romanesco Sauce
Spanish MeatballsFiery Fried Potatoes (Patatas Bravas)
Green Beans Castilian StyleSOUP
Gazpacho
SALADS
Field Greens with Garlic Aioli Lemon Vinaigrette
Manchego, Garlic & Almond Sherry Vinaigrette
Panzanella (Bread Salad with Fresh Vegetables)
INTERACTIVE STATION
Classic Paella
Spanish Flatbread
DESSERTS
Lemon Olive Oil Pound Cake
Chocolate & Almond Trifle with Spiced Caramel
- Cuisine of Northern Italy (Mar. 1-5)
MAIN DISHES
Chicken Cacciatore
Spaghetti with Lemon Basil Pesto
Tuscan Cauliflower with Hazelnuts and Raisins
Pork Medallion Piccata
Tortellini with Red & White Sauce
SOUP
Spicy Italian Chicken
SALADS
Caprese
Farro & Cranberry
Insalata Tri-Colore (Radicchio & Butter Lettuce with Lemon Vinaigrette)
Fresh Greens
Lemon Vinaigrette
Sweet Italian Vinaigrette
INTERACTIVE STATION
Focaccia Bread
Fresh Pasta StationGnocchi Alla Ricotta & Herb
DESSERTS
Traditional Tiramisu
Italian Cream Cake
- Cuisine of Southern Italy (Mar. 8-12)
MAIN DISHES
Chicken Scaloppini, Crimini Mushrooms with Risotto Alla Milanese
Cauliflower with Pine Nuts & Raisins
Pork Medallion Marsala
Tortellini with Red & White SauceSOUP
Spicy Italian Chicken
SALADS
Caprese
Insalata Tri-Colore (Radicchio & Butter Lettuce with Lemon Vinaigrette)
Farro & CranberryFresh Greens
Creamy Oregano Dressing
Sweet Italian Vinaigrette
INTERACTIVE STATION
Margarita Pizza
Fresh Pasta StationGnocchi Alla Ricotta & Herb
DESSERTS
Creme Brulee
Carrot Cake
- Cuisine of Greece and Middle East (Mar. 15-19)
MAIN DISHES
Lamb Meatballs with Pomegranate Sauce and Risotto
Moussaka (Vegetables Style)
Grilled Chicken with Harissa Marinade
Spanikopita (Spinach Pastry)
SOUP
Lemon & Chicken Herb
SALADS
Tomato & Feta Salad with Olives
Hummus & Tzatziki (Cucumber-yogurt Dip)
Couscous and Lentils Salad
Fresh Greens
Creamy Mint & Oregano Dressing
INTERACTIVE STATION
Dolmas (Stuffed Grape Leaves)
Grilled Beef Steak with Ras el Hanout
DESSERTS
Baklava
Chocolate & Almond Trifle with Spiced Caramel - Cuisine of France (Mar. 22-26)
MAIN DISHES
Beef BourguignonBlue Cheese & Caramelized Onion Tart
Tarragon Roasted ChickenProvencal Dauphinoise
Haricot Vert with Toasted WalnutsSOUP
French Onion
SALADS
Crudités with Mayo Gribiche (Carrots, Fingerling Potatoes, Cherry Tomatoes, Cucumber & Celery)Endive Salad Sherry Vinaigrette
Salad GreensCreamy Shallot Vinaigrette
Classic Dijon Mustard Vinaigrette
INTERACTIVE STATION
Roquefort & Caramelized Onion Flat Bread
Roasted Pork with Prunes & Cream
DESSERTS
Tart Tatin
Pots de Créme a la Orange - Cuisine of Cuba (Mar. 29-Apr. 2)
Menu to be announced at a later time.
- Cuisine of Latin America (Apr. 5-9)
MAIN DISHES
Mushroom & Spinach Enchiladas
Corn with Lime & Chili
Jerk Chicken with Pineapple SalsaFajita Style Fresh Vegetable Mix
Cilantro Lime Rice
SOUP
Pozole
SALADS
Fresh Greens with House-made Vinaigrette
Fresh Salsa & Guacamole
Watermelon Pico de GalloFresh Avocado Salad
INTERACTIVE STATION
Flank Steak with Chimichurri
DESSERTS
Tres Leches
Chocolate Trifle with Spiced Caramel - Coastal Cuisine (Apr. 12-16)
MAIN DISHES
NORTHWEST
Mushroom Phyllo
NORTHEASTMussel & Clam Linguine
Maple Roasted Root Vegetables
MAIN DISHES CAJUNCorn Cakes with Crawfish Cream Sauce
Chicken Etouffee
Red Beans & Rice
SOUP
Northeast Clam Chowder
SALADS
Fresh Greens with Sherry Vinaigrette
Roasted Beets, Goat Cheese & Candied Pecans
New Potato Salad with Fresh HerbsINTERACTIVE STATION
Smoked Salmon with Accompaniments
Dinner Rolls
DESSERTS
Maple Apple Crisp
Dark Chocolate Tart - Caramel & Toasted Pecans - Heartland Cuisine (Apr. 19-23)
MAIN DISHES
Roasted Turkey with Cranberry Sauce
Herb Roasted Chicken
Sweet Corn with Jalapeños
Butter Carrots
String Beans with Hickory Smoked Bacon
Wilted GreensCreamy Whipped Potatoes with Gravy
Candied Sweet Potatoes Cornbread Stuffing
SOUP
Corn Chowder
SALADS
American Coleslaw
Waldorf Salad
Layered Pea Salad
Fresh Greens with Buttermilk RanchACCOMPANIMENTS
Dinner Rolls & Butter
INTERACTIVE STATION
Roast Pit Ham with Pineapple Sauce
DESSERTS
Apple PieLemon Meringue Pie
- Brunch Cuisine (Apr. 26-30)
MAIN DISHES
French Toast Casserole
Chicken Fried Steak
Biscuits and Gravy
Eggs Benedict
Potatoes O’Brien
Bacon and Sausage
Winter Roasted Vegetables
HOT CEREAL
Oatmeal
SALADS
Black Eyed Peas
Five Cup Salad
Mixed Greens
Italian Vinaigrette
Ranch Dressing
INTERACTIVE STATION
Dinner Rolls & Butter
DESSERTS
Students Specialty Desserts of the Day
Learning lab
Since 1937, the School of Hospitality and Tourism Management has been preparing students to become global hospitality leaders. The educational philosophy of the school is based on academic excellence reinforced and cultivated through experiential learning. The students preparing your food and serving you are in our Restaurant Operations course, a practical laboratory style class.