BUSINESS & PUBLIC SERVICES

Menus

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


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Our students have received top honors, certifications and scholarships.
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