TARTAN TERRACE RESTAURANT

Lunch and Dinner Menus

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 



Did You Know?
Sinclair has established more than 100 transfer agreements to assist students in transferring to other colleges.
HMT students prepare fine dining food at the Tartan Terrace Restaurant.
Sinclair faculty are consistently awarded for their teaching excellence.
Sinclair is the largest regional provider of online education, with more than 180 different online courses.

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