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.
- Weekly Menu
Jan. 15: Restaurant closed (first week of classes)
Jan. 22: Cuisine of Oklahoma
Jan. 29: Cuisine of China and Southeast China
Feb. 5: Restaurant closed (Chef Event)
Feb. 12: Cuisine of SpainFeb. 19: Cuisine of Germany
Feb 26: Cuisine of North Italy
March 4: Cuisine of South Italy
March 11: Cuisines of Greece and the Middle EastMarch 18: Restaurant closed (spring break)
March 25: Cuisine of FranceApril 1: Cuisine of Latin America
April 8: Cuban Cuisine
April 15: Restaurant closed (Chef Event)
April 22: Heartland Cuisine
April 29: Brunch Week
May 6: Restaurant closed (Finals Week)
- Cuisine of Oklahoma (Jan. 23 - 26)
MAIN DISHES
Fish Fry with Tartar SauceBeef Brisket with BBQ Sauce
Mac and Cheese (Veg Entrée)
SOUP
Cream of PotatoVEGETABLES
Mashed Potatoes with Cream Gravy
Green Beans
SquashSALADS
Black-eyed Pea Coleslaw
Fresh Greens Oil and VinegarMurphy’s Creamy Dressing
Ranch Dressing
INTERACTIVE STATION
Rolls & ButterACCOMPANIMENT
Cornbread and Butter
DESSERTS
Double Chocolate Torte with a Strawberry Glaze
Apple CrispVanilla Ice Cream
- Cuisine of China and Southeast Asia (Jan. 30 - Feb. 2)
MAIN DISHES
Honey Plum Chicken
Beef with PepperClassic Steam Rice Roasted Broccoli
Braised Baby Bok ChoySOUP
Egg Drop
SALADS
Rainbow Sesame Slaw
Asian Pasta
Mandarin Almond
Fresh Bitter GreensHouse Ginger Vinaigrette
Sesame Garlic Vinaigrette
INTERACTIVE STATION
Cantonese Fried Noodles (Veg Entrée)
ACCOMPANIMENT
Tea Eggs with Quick Pickle Relish and Fried Wonton
DESSERTS
Toffee Sesame Bananas Bread Pudding
Double Chocolate Torte with a Strawberry Glaze
Vanilla Chai Ice Cream
- Cuisine of Spain (Feb. 13 - 16)
MAIN DISHES
Olive & Lemon Chicken
Grilled Vegetables with Romanesco Sauce (Veg Entrée)
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
ACCOMPANIMENT
Spanish Flatbread
DESSERTS
Lemon Olive Oil Pound Cake
Double Chocolate Torte with a Strawberry Glaze
Spiced Ice Cream
- Cuisine of Germany (Feb. 20 - 23)
MAIN DISHES
Chicken Schnitzel with Mushroom Sauce
Apple Roasted Pork with Cherry Balsamic Vinegar
German Potato Salad
Braised Red Cabbage
SOUP
Spinach and Mushroom w/ Noodles
Vegetables
Viennese Style Peas
SpaetzleSALADS
German Cucumber Salad
German Tomato Salad
Spring Mix
Ranch Dressing
Brown Mustard Vinaigrette
Yogurt Salad Dressing
Creamy Salad Dressing
ACCOMPANIMENT
Garlic Deviled Eggs
DESSERTS
German Crumb Cake
Chocolate Torte Cake
Raspberry Ice Cream - Cuisine of Northern Italy (Feb. 27 - March 1)
MAIN DISHES
Chicken Cacciatore
Spaghetti with Lemon Basil Pesto (Veg Entrée)
Tuscan Cauliflower with Hazelnuts and Raisins
Pork Porchetta (Carved) with Pan Sauce
Tortellini with Red & White Sauce
SOUP
Spicy Italian Chicken
SALADS
Caprese
Farro & Cranberry
Insalata Tri-Colored (Radicchio & Butter Lettuce with Lemon Vinaigrette)
Fresh Greens
Lemon Vinaigrette
Sweet Italian Vinaigrette
INTERACTIVE STATION
Fresh Pasta Station
Gnocchi Ala Parmesan Cheese & Herb
ACCOMPANIMENT
Focaccia Bread
DESSERTS
Double Chocolate Torte with a Strawberry Glaze
Italian Cream Cake
Italian Crema Ice Cream
- Cuisine of Southern Italy (March 5 - 8)
MAIN DISHES
Chicken Scaloppini, Cremini Mushrooms with Risotto Ala Milanese
Cauliflower with Pine Nuts & Raisins
Pork Medallion Marsala
Tortellini with Red & White SaucePan Fried Tuscan Kale (Veg Entrée)
SOUP
Spicy Italian Chicken
SALADS
Caprese
Insalata Tri-Colored (Radicchio & Butter Lettuce with Lemon Vinaigrette)
Farro & CranberryFresh Greens
Creamy Oregano Dressing
Sweet Italian Vinaigrette
INTERACTIVE STATION
Fresh Pasta Station
Gnocchi Ala Parmesan Cheese & Herb
ACCOMPANIMENT
Margarita Pizza
DESSERTS
Double Chocolate Torte with a Strawberry Glaze
Italian Cream Cake
Italian Crema Ice Cream
- Cuisines of Greece and Middle East (March 12 - 15)
MAIN DISHES
Lamb Meatballs with Pomegranate Sauce
Moussaka (Veg Entrée))
Grilled Chicken with Harissa Marinade
Spanakopita (Spinach Pastry)
Risotto
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
Grilled Beef Steak with Ras el Hanout
ACCOMPANIMENT
Greek Layered Dip with Pita
DESSERTS
Double Chocolate Torte with a Strawberry Glaze
BaklavaLavender Ice Cream
- Cuisine of France (March 26 - 29)
MAIN DISHES
Blue Cheese & Caramelized Onion Tart (Veg Entrée)
Tarragon Roasted ChickenProvencal Dauphinoise
Haricot Vert with Toasted WalnutsSOUP
French Onion
SALADS
Crudites with Mayo Gribiche (Carrots, Fingerling Potatoes, Cherry Tomatoes, Cucumber & Celery)Sherry Vinaigrette
Salad GreensArugula Salad
Creamy Shallot Vinaigrette
Classic Dijon Mustard Vinaigrette
INTERACTIVE STATION
Beef Bourguignon
ACCOMPANIMENT
Roquefort & Caramelized Onion Flat Bread
DESSERTS
Double Chocolate Torte with a Strawberry Glaze
Pots de Creme a la OrangeFrench Vanilla Ice Cream
- Cuisine of Latin America (April 2 - 5)
MAIN DISHES
Mushroom & Spinach Enchiladas (Veg Entrée)
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
Fresh Ranch Dressing
INTERACTIVE STATION
Flank Steak with Chimichurri Sauce
ACCOMPANIMENT
Pork Street Tacos with Escabeche
DESSERTS
Tres Leches
Double Chocolate Torte with a Strawberry GlazeCaramel Swirl Vanilla Ice Cream
- Cuban Cuisine (April 9 - 12)
MAIN DISHES
Cuban Chicken Fricassee
Fried Croquetas
SIDESPotato Bravos
Green Beans (Vegetarian)
Black beans and rice (Vegetarian)
SOUP
Congri, Black Bean and Rice
SALADS
Pasta Salad
Avocado Cuban Salad
Fresh Greens
Oil and Vinegar
Ranch Dressing
INTERACTION STATION
Slow-roasted Pork Butt Tacos
Tortillas, Sauces and Toppings
ACCOMPANIMENT
Cuban Mango Salsa with Pita Chips
DESSERTS
FlanDouble Chocolate Torte with a Strawberry Glaze
Cuban Coffee Ice Cream
- Heartland Cuisine (April 23 - 26)
MAIN DISHES
Roasted Turkey with Stuffing, Pan Gravy and Cranberry Sauce
Sweet Corn with Jalapenos
Butter Carrots
String Beans with Hickory Smoked Bacon
Wilted GreensCreamy Whipped Potatoes with Gravy
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 PieDouble Chocolate Torte with a Strawberry Glaze
Vanilla Bean Ice Cream
- Brunch Cuisine (April 30 - May 3)
MAIN DISHES
French Toast Casserole
Biscuits and Gravy
Eggs Benedict
Potatoes O’Brien
Bacon and Sausage
Winter Roasted Vegetables (Veg Entrée)
HOT CEREAL
Oatmeal
SALADS
Black Eyed Peas
Five Cup Salad
Mixed Greens
Italian Vinaigrette
Ranch Dressing
INTERACTIVE STATION
Biscuits and Gravy
ACCOMPANIMENT
Dinner Rolls & Butter
DESSERTS
Double Chocolate Torte with a Strawberry Glaze
Orange Sweet Rolls
Espresso Ice Cream
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.