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.

Winter Quarter 2010 Menus

All meals also include assorted breads, beverages and dessert.

Service Week #1: Gulf Coastal
Lunch and dinner service for January 27 & 27

Soups

(Clear/Broth) Chicken Tortilla Soup

(Thick) Sweetcorn and Red Pepper Puree Soup

Salads

(Composed) Waldorf Salad

(greens) Spinach Salad with Warm Bacon Vinaigrette

Entrée’s

Roasted Pork Loin Cuban Style

Pan Seared Blackened fish with Tropical Fruit Salsa

Grilled Cornish Game Hen with Orange Honey Glaze

Stuffed Peppers

Starch

Red Beans and Rice

Grits and Cheddar Souffle

Veggies

Collard Greens

Steamed Broccoli

Service Week #2: Pacific North West (U.S.)

Lunch and dinner service for February 9 & 10

 

Soups

(clear) Beef and Barley

(thick) Dungeness Crab and Mussel Chowder

Salads

(composed) Roasted Beet & Blue Cheese with Mustard Vin.

(greens) Baby Greens with pears, hazlenuts, goat cheese, rice wine vinaigrette

Entrée’s

Braised Short Ribs

Smoked/Grilled Cedar Plank Salmon

Pan Roasted Duck Breast & Apple Chutney

Vegetarian Cabbage Rolls

Starch

Cannelini Beans with Chantrelles

Potato Croquettes

Veggies

Grilled Asparagus with lemon butter

Brussel Sprout Paysanne

 

Service Week #3: French
Lunch and dinner service for February 23 & 24

Soups

(clear) Chicken/Celery Consomme

(Thick) Apple & Parsnip Soup with Floating Calvados Cream

Salads

(composed) Salad Nicoise

(Mixed Green) Field Greens Salad with shaved carrots, nuts, aged gruyere with Herb Vinaigrette

Entrée’s

Veal Scaloppine a la Creme

Poached Fish in Court Bouillon (Note: Using Poached Salmon recipe with lentil cream, but poaching fish in court bouillon)

Stuffed Boneless Chicken legs with mushroom,onion, and bacon

Spinach, Tomato, and Chevre stuffed Crepes

Starch

Duchesse Potato

Lintels and Cream

Veggies

Green Bean Basquaise

Califlower Polonaise

Service Week #4: Italian - Tuscan & Sicilian Influence

Lunch and dinner service for March 9 & 10

Soups

(clear) Minestrone Soup

(thick) Cream of Articoke with Porcini

Salads

(composed) Fried Calamari Salad

(greens)  Romaine Salad with fresh green beans, cannellini beans, black olives, red onion and Lemon Vinaigrette

Entrée’s

Beef Braciole

Scallops alla bordelaise

Rosemary and Apple scented Chicken Fricasse

Portabella Bolognese

Starch

Vermicelli (flavoring pasta optional)

Mushroom Risotto

Veggies

Peas with pancetta

Sauted Zucchini and Carrot batonnet