The Tartan Terrace Restaurant is located at the corner of 5th and Perry Streets on Sinclair's Dayton campus, building 13, on the fourth floor.
Meals are prepared by Basic and Advanced Food Preparation classes, with desserts prepared by the Pastry & Confectionery class. Enjoy a fine dining experience at one of Dayton's most exclusive restaurants, at a very affordable price! All meals include soup, salad, entree, vegetable, starch, breads, beverages, and dessert.
RESERVATIONS ARE REQUIRED....Please call (937) 512-2574. (See Tartan Terrace Restaurant for call-in dates/times.)
Menus:
| Date: | Monday 2/25 (*Elite Dinner) & Friday 2/1- (*Elite Lunch) |
| Appetizer: | Crab & Shrimp Puff |
| Soup: | Vichyssoise |
| Salad: | Egg, Cucumber & Tomato |
| Pasta: | Fresh-made Buttered Noodles w/Scallops, Mushrooms, and Asparagus |
| Intermezzo: | Lime Sorbet |
| Entree: | Duck Breast w/Garlic & Herbs (includes Herbed Biscuits) |
| Starch: | Croquette Potatoes |
| Vegetable: | Green Beans |
| Dessert: | Applesauce Cake w/Carmel Glaze |
| Date: | Tuesday 2/26 - (Lunch) & Wednesday 2/27 - (Lunch) |
| Soup: | Chicken Noodle or Cream of Broccoli |
| Salad: | Macedoine of Vegetable & Mayonnaise or Spinach Salad |
| Entree: | Irish Lamb Stew, Baked Rosemary Chicken, Boiled Shrimp-Scampi Style |
| Vegetarian: | Kale & Cabbage Gratin |
| Starch: | Colcannon or Rice Pilaf |
| Vegetable: | Ratatouille or Brussels Sprouts & Walnuts |
| Date: | Tuesday 2/26 - (Dinner) |
| Soup: | Chicken Noodle or Cream of Broccoli |
| Salad: | Macedoine of Vegetable & Mayonnaise or Spinach Salad |
| Entree: | Irish Lamb Stew, Baked Rosemary Chicken, Boiled Shrimp-Scampi Style |
| Vegetarian: | Kale & Cabbage Gratin |
| Starch: | Colcannon or Rice Pilaf |
| Vegetable: | Ratatouille or Brussels Sprouts & Walnuts |
| Date: | Monday 3/18 (*Elite Dinner) & Friday 3/22- (*Elite Lunch) |
| Appetizer: | Vidalia Onion Tart w/Roasted Tomato Sauce & Green Onion-Basil Oil |
| Soup: | Navy Bean Soup |
| Salad: | Watermelon * Watercress w/Shallot-Citrus Dressing |
| Pasta: | Penne Shrimp Perloo |
| Intermezzo: | Lime Sorbet |
| Entree: | Southern-Fried chicken w/Cream Gravy (including Hush Puppies) |
| Starch: | Pan Roasted Butternut Squash & Turnips |
| Vegetable: | Succotash of Corn, Hominy, and Baby Lima Beans |
| Dessert: | Banana Pudding w/Peanut Brittle |
| Date: | Tuesday 3/19 - (Lunch) & Wednesday 3/20 - (Lunch) |
| Soup: | Oxtail or Butternut Squash w/Apples |
| Salad: | Greek Salad or Tabouleh |
| Entree: | Roast Pork Loin w/Sage & Apples, chicken Braised w/Vinegar, Sole Vin Blanc |
| Vegetarian: | Zucchini & Eggplant Lasagna |
| Starch: | Polenta al Burro e Formaggio or Spaetzle |
| Vegetable: | Roman Style Spinach or Braised Red Cabbage |
| Date: | Tuesday 3/19 - (Dinner) |
| Soup: | Oxtail or Butternut Squash w/Apples |
| Salad: | Greek Salad or Tabouleh |
| Entree: | Roast Pork Loin w/Sage & Apples, chicken Braised w/Vinegar, Sole Vin Blanc |
| Vegetarian: | Zucchini & Eggplant Lasagna |
| Starch: | Polenta al Burro e Formaggio or Spaetzle |
| Vegetable: | Roman Style Spinach or Braised Red Cabbage |
| Date: | Monday 3/25 (*Elite Dinner) & Friday 3/29- (*Elite Lunch) |
| Appetizer: | Roast Turkey Roulade w/Sauce |
| Soup: | New England Clam Chowder |
| Salad: | Marinated Tomato & Zucchini |
| Pasta: | Summer Squash Noodles |
| Intermezzo: | Lemon Sorbet |
| Entree: | Cod Fish Cakes w/Tartar Sauce |
| Starch: | Mashed Sweet Potatoes |
| Vegetable: | Cole Slaw |
| Dessert: | Peach & Blueberry Cobbler |
| Date: | Tuesday 3/26 - (Lunch) & Wednesday 3/27 - (Lunch) |
| Soup: | Consommé or Wild Rice & Mushroom |
| Salad: | Caesar Salad or Garden Slaw |
| Entree: | Beef Stroganoff, Sautéed Chicken w/Mushroom Sauce, Seafood Newburg |
| Vegetarian: | Ravioli in Lemongrass Broth |
| Starch: | Fresh Egg Pasta Noodles or Hungarian Potatoes |
| Vegetable: | Glazed Root Vegetables or Peas a La Francoise |
| Date: | Tuesday 3/26 - (Dinner) |
| Soup: | Consommé or Wild Rice & Mushroom |
| Salad: | Caesar Salad or Garden Slaw |
| Entree: | Beef Stroganoff, Sautéed Chicken w/Mushroom Sauce, Seafood Newburg |
| Vegetarian: | Ravioli in Lemongrass Broth |
| Starch: | Fresh Egg Pasta Noodles or Hungarian Potatoes |
| Vegetable: | Glazed Root Vegetables or Peas a La Francoise |
| Date: | Monday 4/8 (*Elite Dinner) & Friday 4/12- (*Elite Lunch) |
| Appetizer: | Kalua Pig Spring Roll |
| Soup: | Coconut-Ginger-Carrot Soup |
| Salad: | Artichoke Salad w/Tomato-Chile Vinaigrette |
| Pasta: | Saimin w/Teriyaki Meat Sticks |
| Intermezzo: | Tomato Sorbet |
| Entree: | Caramelized Salmon w/Orange-Shoyu Glaze (includes: Mango Bread) |
| Starch: | Japanese Steamed Rice |
| Vegetable: | Vegetables Tempura |
| Dessert: | Asian Pear & Macadamia Wontons |
| Date: | Tuesday 4/9 - (Lunch) & Wednesday 4/10 - (Lunch) |
| Soup: | Vegetarian Corn Chili or Zuppa Di Ceci e Riso |
| Salad: | Cucumbers and Onions & Sour Cream or Vegetable Chopped Salad |
| Entree: | Swedish Meatballs, Grilled Chicken w/Garlic & Ginger, Pan Smoked Salmon |
| Vegetarian: |
Strata w/Tomatoes & Greens |
| Starch: | Green Lentils w/Celery & Mustard or Gratin Dauphonoise ll |
| Vegetable: | Peas, Carrots & Pearl Onions or Corn and Pablanos |
| Date: | Tuesday 4/9 - (Dinner) |
| Soup: | Vegetarian Corn Chili or Zuppa Di Ceci e Riso |
| Salad: | Cucumbers and Onions & Sour Cream or Vegetable Chopped Salad |
| Entree: | Swedish Meatballs, Grilled Chicken w/Garlic & Ginger, Pan Smoked Salmon |
| Vegetarian: |
Strata w/Tomatoes & Greens |
| Starch: | Green Lentils w/Celery & Mustard or Gratin Dauphonoise ll |
| Vegetable: | Peas, Carrots & Pearl Onions or Corn and Pablanos |
