The Tartan Terrace Restaurant is one of Dayton's most exclusive restaurants. Meals are prepared by Basic and Advanced Food Preparation classes, with desserts prepared by the Pastry & Confectionery class.
Enjoy a fine dining experience at a very affordable price! Sinclair's Hospitality Management and Tourism department hopes your dining experience is enjoyable!
Reservations are required. For more information, please call (937) 512-2574 or view the reservation schedule online.
Fall Quarter 2009 Menus
All meals also include assorted breads, beverages and dessert.
Service Week #1: Southern Carolinas
Lunch and dinner service for October 6 & 7
Soup: Seafood Bisque or French Onion
Salad: Country Apple Slaw or Spinach Salad with Goat Cheese, Sliced Pecans and Honey Balsamic Vinegarette
Entrée: Stuffed Quail or Carolina Shrimp with Tasso Ham, Tomato, Scallion, and Bourbon Cream or Roasted Port Loin with Peach-Apricot Glaze
Vegetarian: Tofu Chicken Pot Pie
Starch: Parmesan Thyme Grits or Sweet Potato Mash
Vegetable: Fried Green Tomatoes or Oven Roasted Vegetables
Service Week #2: Indian/India
Lunch and dinner service for October 20 & 21
Soup: Mulligatawny or Curried Butternut Squash
Salad: Indian Carrot Salad or Mixed Green Salad with Jicama and Citrus Lemon Vinegarette
Entrée: Lamb Boti Kebabs or Tandori Chicken or Shrimp and Cucumber in Red Curry
Vegetarian: Yellow Split Pea and Vegetarian Curry with Spiced Rice and Cucumber Raita
Starch: Falafel Pancakes or Basmati Rice with Saffron
Vegetable: Makki Bharvann Tamatar (stuffed tomato with corn) or Broccoli Rabe with Indian Spices
Service Week #3: Asian
Lunch and dinner service for November 3 & 4
Soup: Chinese Hot and Sour or Pho Bo Beef with Rice Noodles
Salad: Cold Asian Noodle or Mandarin Mixed Green Salad
Entrée: Beef with Ginger or Balinese Duck Confit or Pan Seared Sea Scallops with Hoison Glaze
Vegetarian: Vegetable Ravioli with Lemongrass Sauce
Starch: Fried Rice or Fiery Red Potatoes
Vegetable: Stir Fried Vegetables (snow peas, peppers, water chestnuts, mushrooms and baby corn) or Green Beans with Asian Mushrooms in Sesame Sauce
Service Week #4: Midwest
Lunch and dinner service for November 17 & 18
Soup: Wisconsin Cheese or Vegetable
Salad: Heirloom or Cobb
Entrée: Kansas City Style BBQ Ribs or Brisket or Stuffed Chicken Breasts Doria or Pan Seared Peppered Lake Fish with Parsley Sauce
Vegetarian: Eggplant Parmigiano with Spaghetti Squash
Starch: Gratin Dauphinoise or (chef's choice, to be announced)
Vegetable: Brussels Paysanne or Garlic Asparagus with Lime
