Taylor's Restaurant
Welcome to Taylor’s
We strongly recommend reservations through Phone, OpenTable app or via this website. For groups of nine or more guests, please send your request through the "Reserve the Banquet Room" button, and we will try to accommodate you in Taylor's as availability allows.
Metered Parking is available adjacent to Taylor's on Athletic Ave. Please see map.
Eat lunch from across the globe
Taylor’s is a full-service operation with students serving patrons at the table while maintaining the interactive buffet stations for a more personalized service.
- Menu items are subject to change.
- Cash is not accepted. Only credit card and Student Meal Plan.
- Walk-ins are limited and based on daily reservations. Reservations strongly recommended.
- NEW: Option for To-Go orders received at Taylor's host desk.
- Fall Schedule
Aug. 19: Taylor's closed (first week of classes)
Aug. 26: Welcome Back Brunch Week
Sept. 2: Cuisine of SpainSept. 9: Cuisine of China & Southeast Asia
Sept. 16: Taylor's closed (Chef Event)Sept. 23: Cuisine of Germany
Sept. 30: Cuisine of North Italy
Oct. 7: Cuisine of South Italy
Oct. 14: Cuisine of Greece
Oct. 21: Cuisine of France
Oct. 28: Cuisine of Latin America
Nov. 4: Don's BBQ
Nov. 11: Taylor's closed (Chef Event)Nov. 18: Heartland Cuisine
Nov. 25: Taylor's closed (Fall break)
Dec. 2: Farewell Brunch Week
Dec. 9: Taylor's closed (Finals Week)
- Welcome Back Brunch (Aug. 26-29)
HOT CEREAL
Oatmeal Bar and more (V)
SALADS
Spinach Salad (Veg)
Mixed Greens (Veg)
Fresh Fruit Salad (Veg)
Hot Bacon Dressing
Housemade Vinaigrette (Veg)
Ranch Dressing (V)
MAIN DISHES
French toast Casserole (V)
Biscuits and Gravy (V)
Eggs Benedict
Potatoes O’Brien (V)
Bacon and Sausage
Roasted Vegetable (Veg)
ACCOMPANIMENT
Smoked Salmon Display with sides
INTERACTIVE STATION
Jalapeno, Cheddar Cornbread & Butter
DESSERTS - $3.25
*not included in luncheon price*
Double Chocolate Torte with a Strawberry Glaze (V)
Dreamsicle Ice Cream (V)
Blueberry Crumb Cake (V)
(V) = vegetarian
(Veg) = vegan
- Cuisine of Spain (Sept. 2-5)
SOUP
Gazpacho
SALADS
Field Greens with Garlic Aioli (V)
Lemon Vinaigrette (V)
Panzanella (Bread Salad with Fresh Vegetables) (V)
Manchego, Garlic & Almond (V)Sherry Vinaigrette (V)
Garlic Aioli
Ranch Dressing
MAIN DISHES
Olive and Lemon Chicken
Grilled Vegetables with Romanseco Sauce (V)
Spanish Meatballs
Patatas Bravas (Fiery fried potatoes) (V)
ACCOMPANIMENT
Serrano Ham, Chorizo and Manchego Flatbread
INTERACTIVE STATION
Paella
DESSERTS - $3.25
*not included in luncheon price*
Spanish Flan
Double Chocolate Torte with a Strawberry Glaze (V)
Spiced Berry Sorbet (V)
(V) = vegetarian
(Veg) = vegan
- Cuisine of China & Southeast Asia (Sept. 9-12)
SOUP
Egg Drop Soup
SALADS
Rainbow Sesame Slaw (V)
Asian Pasta (Veg)
Mandarin Almond Salad (Veg)
Fresh Greens (Veg)
House Vinaigrette (V)
Sesame Garlic Vinaigrette (V)
Sriracha Dressing
MAIN DISHES
Honey Plum Chicken
Braised Baby Bok Choy
Beef and Peppers
Classic Steamed Ri (Veg)
Roasted Broccoli (Veg)
ACCOMPANIMENT
Tea Egg with Quick Pickle Relish and Fried Wonton (V)
INTERACTIVE STATION
Cantonese Fried Noodles
DESSERTS - $3.25
*not included in luncheon price*
Creamy Rice Pudding
Double Chocolate Torte with Strawberry Glaze (V)
Vanilla Chai Ice Cream
(V) = vegetarian
(Veg) = vegan
- Cuisine of Germany (Sept. 23-26)
SOUP
Spinach and Mushroom with Noodles
SALADS
German Cucumber Salad (V)
Green Tomato Salad (Veg)
Mixed Greens (Veg)
Ranch Dressing (V)
Brown Mustard Vinaigrette (Veg)
Creamy Yogurt Dressing (V)MAIN DISHES
Chicken Schnitzel with Mushroom Sauce
Spaetzle
German Potato Salad
Braised Red Cabbage (V)
Viennese Style Peas
ACCOMPANIMENT
Garlic Deviled Eggs (V)
INTERACTIVE STATION
Sausage Brats with Currywurst Sauce
DESSERTS - $3.25
*not included in luncheon price*
Double Chocolate Torte Cake with a Strawberry Glaze (V)
German Crumb Cake (V)
Raspberry Ice Cream (V)
(V) = vegetarian
(Veg) = vegan
- Cuisine of Northern Italy (Sept. 30-Oct. 3)
SOUP
Spicy Italian SoupSALADS
Caprese Salad (Veg)
Farro and Cranberry Salad (Veg)Insalata Tri-Colored Salad (V) (Radicchio & Butter Lettuce with Lemon Vinaigrette)
Fresh Greens (Veg)
Sweet Italian Vinaigrette (V)
Ranch Dressing (V)Creamy Oregano Vinaigrette
MAIN DISHES
Chicken Cacciatore
Tuscan Cauliflower with nuts and raisins
Beef Braciole with red sauce
Spaghetti with Lemon Basil Pesto (V)
Pork Medallions Piccata
Tortellini with red and white sauce
ACCOMPANIMENT
Focaccia Bread (V)INTERACTIVE STATION
Tomato Fritters
DESSERTS - $3.25
*not included in luncheon price*
Tiramisu (V)
Double Chocolate Torte with Strawberry Glaze (V)
Italian Crema Ice Cream (V)(V) = vegetarian
(Veg) = vegan
- Cuisine of Southern Italy (Oct. 7-10)
SOUP
Minestrone
SALADS
Giardiniera Salad (V)
Italian Broccoli Salad
Pasta Salad
Fresh Greens (Veg)
Sweet Italian Vinaigrette (Veg)
Ranch Dressing (V)
Lemon Vinaigrette
MAIN DISHES
Chicken Scaloppini with Cremini Mushrooms
Risotto Alla Milanese
Cauliflower with pine nuts and raisins
Pork Medallion Marsala
Tortellini with red & white sauce
Seared kale
ACCOMPANIMENT
Margherita Pizza
INTERACTIVE STATION
Fresh Gnocchi Pasta Station (Alla Ricotta & Herbs)
DESSERTS - $3.25
*not included in luncheon price*
Cannoli (V)
Double Chocolate Torte with a Strawberry Glaze (V)
Yogurt Ice Cream (V)
(V) = vegetarian
(Veg) = vegan
- Cuisine of Greece (Oct. 14-17)
SOUP
Lemon & Chicken Herb
SALADS
Tomato & Feta Salad with Olives (V)
Hummus & Tzatziki (Cucumber-yogurt dip) (V)
Couscous and Lentils Salad (Veg)
Fresh Greens (Veg)
Creamy Mint & Oregano Dressing (V)
Greek Vinaigrette (Veg)
MAIN DISHES
Lamb Meatballs with Pomegranate Sauce
Moussaka (Veg)
Grilled Chicken with Harissa Marinade
Spanakopita (V)
Risotto
ACCOMPANIMENT
Greek Layered Dip with Pita Bread (V)
INTERACTIVE STATION
Greek Tomato Fritter
DESSERTS - $3.25
*not included in luncheon price*
Rich Chocolate Cake (V)
Baklava (V)
Lavender Ice Cream (V)
(V) = vegetarian
(Veg) = vegan
- Cuisines of France (Oct. 21-24)
SOUP
French Onion
SALADS
Crudites with Mayo Gribiche (carrots, fingerling potatoes, cherry tomatoes, cucumber & celery) (V)
Endive Salad
Salad Greens (Veg)
Arugula Salad (V)
Sherry Vinaigrette (Veg)
Creamy Shallot Vinaigrette (Veg)
Classic Dijon Mustard Vinaigrette (Veg)
MAIN DISHES
Blue Cheese Caramelized Onion Tart (V)
Tarragon Roasted ChickenProvencal Dauphinoise (V)
Haricot Vert with Toasted Walnuts (V)ACCOMPANIMENT
Roquefort & Caramelized Onion Flatbread (V)
INTERACTIVE STATION
Beef Bourguignon
DESSERTS - $3.25
*not included in luncheon price*
Double Chocolate Torte Cake with a Strawberry Glaze (V)
Pots de Creme a la Orange (V)Frech Vanilla Ice Cream (V)
(V) = vegetarian
(Veg) = vegan
- Cuisine of Latin America (Oct. 28-31)
SOUP
Pozole
SALADS
Fresh Greens (Veg)Watermelon Pico de Gallo (Veg)
Fresh Avocado Salad (Veg)
Housemade Vinaigrette (V)
Fresh Salsa & Guacamole (V)
Fresh Ranch Dressing (V)
MAIN DISHES
Mushroom and Spinach Enchiladas (V)
Jerk Chicken with Pineapple Salsa
Corn with Lime & Chili (Veg)
Fajita-style Vegetables (V)
Cilantro Lime Rice (Veg)
ACCOMPANIMENT
Pork Street Tacos with Escabeche
INTERACTIVE STATION
Flank Steak with Chimichurri Sauce
DESSERTS - $3.25*not included in luncheon price*
Double Chocolate Torte Cake with a Strawberry Glaze (V)
Lemon Ice Cream (V)Tres Leches (V)
(V) = vegetarian
(Veg) = vegan
- Don's BBQ (Nov. 4-7)
SOUP
Vegetarian Chili Soup (V)
SALADS
Coleslaw (V)
Potato Salad (V)
Mixed Greens (Veg)
Spinach Salad (Veg)
Homemade Vinaigrette (V)
Hot Bacon Dressing
Ranch Dressing (V)
MAIN DISHES
Slow Smoked Brisket
Mac and Cheese (V)
Breaded Okra
Baked Beans
Sweet Corn
BBQ Sauce (V)
ACCOMPANIMENT
Honey Rolls and Butter
INTERACTION STATION
Pulled Pork with mini buns
- BBQ sauce
- Spicy BBQ sauce
- Honey Mustard
DESSERTS - $3.25
*not included in luncheon price*
Chocolate Torte Cake with a Strawberry Glaze (V)
Vanilla Bean Ice Cream (V)
Peach Cobbler (V)
(V) = vegetarian
(Veg) = vegan
- Heartland Cuisine (Nov. 18-21)
SOUP
Corn Chowder (V)
SALADS
American Coleslaw (V)
Waldorf Salad
Layered Pea Salad (V)
Fresh Greens with Buttermilk Ranch (V)
MAIN DISHES
Roasted Turkey with Stuffing, Pan Gravy and Cranberry Sauce
Sweet Corn Jalapenos (V)
Butter Carrots (V)
Green Bean Casserole (V)
Wilted Greens (Veg)
Cream Whipped with Gravy (V)
ACCOMPANIMENTS
Dinner Rolls & Butter (V)
INTERACTIVE STATION
Roast Pit Ham with Pineapple Sauce
DESSERTS - $3.25
*not included in luncheon price*
Rich Chocolate Cake (V)
Vanilla Bean Ice Cream (V)
Peach Cobbler (V)
(V) = vegetarian
(Veg) = vegan
- Farewell Brunch Week (Dec. 2-5)
HOT CEREAL
Oatmeal and more (V)
SALADS
Spinach Salad (V)
Fresh Fruit Salad (V)
Mixed Greens (V)
Hot Bacon DressingHousemade Vinaigrette (Veg)
Ranch Dressing (V)
MAIN DISHES
French Toast Casserole (V)
Biscuits and Gravy (V)
Eggs Benedict
Potatoes O’Brien (V)
Bacon and Sausage
Roasted Vegetables (Veg)
ACCOMPANIMENT
Jalapeno, Cheddar Cornbread & Butter
INTERACTIVE STATION
Smoked Salmon Display with sides
DESSERTS - $3.25
*not included in luncheon price*
Double Chocolate Torte Cake with Strawberry Glaze (V)
Dreamsicle Ice Cream (V)
Blueberry Crumb Cake (V)
(V) = vegetarian
(Veg) = vegan
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. Taylor's operation is the practical lab class for our signature Restaurant Operations course.