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Tartan Terrace Restaurant

Tartan Terrace Restaurant

Students, faculty, staff, and the public are invited to make reservations for lunch or dinner in Sinclair's "fine dining" facility, which serves as a learning lab for Culinary Arts and Hospitality Management students. Please keep in mind that this is a learning experience for Sinclair students, and their class ends shortly after your dessert has been served. Students are on a limited time schedule to clean up and move on to their next classes.

Reservations are Required

The Tartan Terrace will only accept credit cards as payment (MasterCard and Visa). No tips allowed.

Reservations are required to enjoy lunch or dinner at the Tartan Terrace Restaurant. To make your reservation, please call 937-512-2014. Remember this is a learning lab for our students, reservations are limited.

The Tartan Terrace Restaurant is located at the corner of 5th and Perry Street on Sinclair's Dayton campus, building 13, on the fourth floor.

 

Fall 2018 Menus

Brunch Buffet
Tuesday, October 9, 2018
12:00 Noon - $10

Soup: Chicken Noodle

Salad: Spinach

Entrée: Roasted Beef
Broiled Salmon
Eggs Benedict
Bacon & Sausage

Vegetable: Glazed Root Vegetables

Starch: French Toast
Potatoes Lyonnais

Dinner Buffet
Tuesday, October 9, 2018
6:00 PM - $15

Soup: Chicken Noodle
Butternut Squash

Salad: Pasta Salad
Spinach Salad

Entrée: Roasted Beef
Broiled Salmon
Eggs Benedict
Grilled Portobello

Vegetable: Glazed Root Vegetables

Starch: French Toast
Potatoes Lyonnais

 

Lunch
Tuesday, October 16, 2018
12:00 Noon - $10

Soup: Augolemono

Salad: Caesar

Entrée: Grilled Lamb Chops
Scallops Mornay
Roasted Butternut Squash Lasagna

Vegetable: Brussel Sprouts Polonaise

Starch: Polenta al burro e formaggio
Garlic Mashed Potatoes

Dinner
Tuesday, October 16, 2018
6:00 PM - $15

Soup: Potato & Leek
Augolemono

Salad: Roast Beet
Caesar

Entrée: Grilled Lamb Chops
Deep Fried Chicken
Scallops Mornay
Roasted Butternut Squash Lasagna

Vegetable: Brussel Sprouts Polonaise
Baked Acorn Squash

Starch: Polenta al burro e formaggio
Garlic Mashed Potatoes

 

Lunch
Tuesday, October 30, 2018
12:00 Noon - $10

Soup: Corn with Basil Chowder

Salad: Waldorf

Entrée: Roast Pork Loin
Duck Breast A la Orange
Zucchini Eggplant Lasanga

Vegetable: Stir Fry of Asparagus Green
Beans & Snow Peas
Broccoli with Cheese Sauce

Starch: Rice Pilaf

 

Dinner
Tuesday, October 30, 2018
6:00 PM - $15

Soup: Beef Consommé Madrilène
Corn with Basil Chowder

Salad: Waldorf
Garden

Entrée: Stuffed Roast Pork Loin
Duck Breast A la Orange
Steamed Sea Bass with Garlic & Ginger
Zucchini Eggplant Lasanga

Vegetable: Stir Fry of Asparagus Green
Beans & Snow Peas
Broccoli with Cheese Sauce

Starch: Rice Pilaf
Potatoes O'Brien

 

Brunch Buffet
Thursday, November 1, 2018
12:00 Noon - $15

Appetizer: House Smoked Salmon

Soup: Cream of Tomato
Chicken Noodle

Salad: Broccoli, Bacon & Sunflower
House Salad
Fresh Fruit Display with Dip

Entrée: Prime Rib with Horseradish & AuJus
Quiche Lorranie Tarts
Eggs Benedict
Bacon & Sausage
Monte Cristo with Cranberry Spread

Side Items: Herb Roasted Potatoes
Grilled Vegetable Mélange with Balsamic Reduction

 

Elite Dinner
Thursday, November 1, 2018
6:00 PM - $15

Appetizer: Filet de Sole Veronique

Soup: Butternut Squash Soup

Salad: Pear & Hazelnut Salad

Pasta: Buttered Noodles & Scallops/Mushrooms

Intermezzo: Lemon Sorbet

Entrée: Chicken Roulade with Gravy
Sautéed Green Beas & Fried Onions
Cranberry Sauce Side
Mashed Potatoes & Gravy

Dessert: Gingerbread

Bread: Boston Brown

 

 

Lunch
Tuesday, November 6, 2018
12:00 Noon - $10

Soup: Navy Bean

Salad: Greek Salad

Entrée: Chicken Cordon Blue with Mornay
Fish Cakes with Roasted Pepper Remoulade
Lentil Chickpea & Quinoa Burger with Cilantro Garlic Cream

Vegetable: Zucchini Sauté Provençale

Starch: Fettuccine Alfredo
Duchesse Potato

 

Dinner
Tuesday, November 6, 2018
6:00 PM - $15

Soup: Cream of Broccoli
Navy Bean

Salad: Greek Salad
Carrot Craisin

Entrée: Chicken Cordon Blue with Mornay
Veal Parmesan
Fish Cakes with Roasted Pepper Remoulade
Lentil Chickpea & Quinoa Burger with Cilantro Garlic Cream

Vegetable: Braised Red Cabbage
Zucchini Sauté Provençale

Starch: Fettuccine Alfredo
Duchesse Potato

 

 

Italian Buffet
Thursday, November 8, 2018
12:00 Noon - $15

Charcuterie Station: Sweet Italian Sausage
Fresh Polish Kielbasa
Fresh Rolls, Cheeses, House made Sauerkraut & Grilled Peppers & Onions

Appetizer: Pear & Prosciutto Canapé
Bruschetta Trio
Fresh Fruit Display with Dip

Soup: Cream of Artichoke
Minestrone

Salad: Caesar
White Bean Roasted Corn
Tortellini

Pasta: Fettucine with Pesto and Grilled Chicken
Ravioli with Meat Filling OR Ravioli with Spinach Filling
Tomato Sauce
Eggplant Parmesan

Vegetable: Spinach Alla Romana

Bread & Desserts: Assorted

 

Elite Dinner
Thursday, November 8, 2018
6:00 PM - $15

Appetizer: Filet de Sole Veronique

Soup: Blackberry Yogurt

Salad: Egg, Cucumber & Tomato

Pasta: Scallop & Artichoke Pasta Monterrey

Intermezzo: Lemon Sorbet

Entrée: Chicken with Faro and Artichokes

Dessert: Cherry Clafoutis
Whipped Cream
Tuile Cookie

Bread: Rosemary Focaccia