Tartan Terrace Restaurant Menus / Fall 2017

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Meals are prepared by Basic Food Preparation classes, with desserts prepared by the Pastry and 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.

Fall 2017

Tuesday, Oct. 17, 2017

Lunch Buffet ($10)

Soup: Chicken Noodle
Butternut Squash

Salad: Pasta Salad
Spinach Salad

Entrée: Roasted Beef and Beef AuJus
Grilled Portobello
Grilled Chicken
Broiled Salmon with Maple Glaze
Eggs Florentine
Bacon and Sausage

Vegetable: Glazed Root Vegetables

Starch: French Toast
Potatoes Lyonnais

Tuesday, Oct. 17, 2017

Dinner Buffet ($10)

Soup: Chicken Noodle

Salad: Spinach Salad

Entrée: Roasted Beef and Beef AuJus
Broiled Salmon with Maple Glaze
Eggs Florentine
Grilled Portobello
Bacon and Sausage

Vegetable: Glazed Root Vegetables

Starch: French Toast
Potatoes Lyonnais

Thursday, Oct. 19, 2017

Elite Dinner ($15)

Appetizer: Oysters with Mushroom Mignonette

Soup: Butternut Squash

Salad: Vermont Country

Pasta: Buttered Homemade Noodles with Scallop

Sorbet: Cranberry

Entrée: Roasted Long Island Duck with Green Beans with Fried Onions and Potato Croquettes

Dessert: Ginger Pound Cake with Cranberries and Ice Cream

Bread: Boston Brown Bread

 

Tuesday, Oct. 24, 2017

Lunch ($10)

Soup: Mushroom Barley with Beef
Augolemono

Salad: Roast Beet with Gorgonzola
Caesar Salad – Classic Caesar

Entrée: Grilled Lamb Chops w/Rosemary Demi-glace
Deep Fried Chicken
Scallops Meniere
Roasted Butternut Squash Lasagna

Vegetable: Brussel Sprouts Polonaise
Baked Acorn Squash

Starch: Polenta al burro e formaggio
Garlic Mashed Potatoes

Tuesday, Oct. 24, 2017

Dinner ($10)

Soup: Mushroom Barley with Beef

Salad: Caesar Salad - Classic Caesar

Entrée: Grilled Lamb Chops w/Rosemary Demi-glace
Deep Fried Chicken
Roasted Butternut Squash Lasagna

Vegetable: Brussel Sprouts Polonaise
Baked Acorn Squash

Starch: Garlic Mashed Potatoes

Thursday, Oct. 26, 2017

Elite Dinner ($15)

Appetizer: Corn and Wild Rice Cakes

Soup: Chicken Noodle Soup

Salad: Roasted Beet and Pickled Rhubarb

Pasta: Planked White Fish with Green Onion Butter Penne

Sorbet: Lemon

Entrée: Pork Medallions with Pears with Macaroni & Cheese and Winter Vegetables

Dessert: Sour Cream Coffee Cake with Coffee Crème Anglaise

Bread: Homemade Soft Rolls

 

Thursday, Nov. 2, 2017

Lunch Buffet ($15)

Soup: Cream of Tomato
Ginger Peach

Salad: Spinach
Caesar

Entrées: Red Potato Salad, Coleslaw, Tuna Salad, Monte Cristo Sandwich with Cranberry Spread, Platter of House made Turkey Breast, Roast Beef and Corn Beef, Imported and Domestic Sliced Chesses, Variety of Garnishes, Homemade Vegetable Chips, and Displayed Pieces of Seasonal Fresh Fruit, Fruit Dip

Bread: Assorted

Dessert: Freshly Baked Assortment

Tuesday, Nov. 7, 2017

Lunch ($10)

Soup: Beef Consommé Madrilène
Corn with Basil Chowder

Salad: Waldorf
Garden

Entrée: Roast Pork Loin with Date & Gorgonzola Stuffing
Duck Breast A la Orange
Steamed Sea Bass with Garlic and Ginger
Zucchini Eggplant Lasagna

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

Starch: Rice Pilaf
Potatoes O’Brien

Tuesday, Nov. 7, 2017

Dinner ($10)

Soup: Corn with Basil Chowder

Salad: Waldorf
Garden

Entrée: Roast Pork Loin with Date & Gorgonzola Stuffing
Duck Breast A la Orange
Steamed Sea Bass with Garlic and Ginger
Zucchini Eggplant Lasagna

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

Starch: Rice Pilaf

 

Thursday, Nov. 9, 2017

Elite Dinner ($15)

Soup: Curried Peanut Soup

Salad: Tomato & Haricot Verts

Pasta: Fettucine with Fried Green Tomatoes with Blue Cheese

Sorbet: Lemon

Entrée: Creole Jambalaya and Slow Cooked Greens

Dessert: Bread Pudding with Whiskey Sauce and Peanut Brittle

Bread: Buttermilk Biscuits

Tuesday, November 14, 2017

Lunch ($10)

Soup: Cream of Broccoli
Navy Bean

Salad: Greek
Carrot Craisin

Entrées: Turkey Scaloppini with Mushrooms
Veal Cutlet, Fricassee Style
Fish Cakes with Roasted Pepper Remoulade
Lentil Chickpea and Quinoa Burger with Cilantro Garlic Cream

Vegetables: Braised Red Cabbage
Zucchini Sauté Provencale

Starch: Spaetzle
Bulgur Pilaf with Lemon

Tuesday, November 14, 2017

Dinner ($10)

Soup: Navy Bean

Salad: Greek

Entrées: Turkey Scaloppini with Mushrooms
Fish Cakes with Roasted Pepper Remoulade
Lentil Chickpea and Quinoa Burger with Cilantro Garlic Cream

Vegetables: Braised Red Cabbage
Zucchini Sauté Provencale

Starch: Spaetzle
Bulgur Pilaf with Lemon

 

Thursday, Nov. 16, 2017

Lunch Buffet ($15)

Charcuterie Station: Sweet Italian Sausage, Fresh Polish Kielbasa, & Chorizo, accompanied by Fresh Rolls, Assorted Cheeses, Sauerkraut and Grilled Peppers & Onions

Appetizers: Shrimp Canapés, Pear and Prosciutto Canapé, Dried Apricots with Goat Cheese & Pistachios, Fresh Fruit Display, Fruit Dip

Soup: Gingered Butternut Squash with Cranberries
Minestrone

Salad: Green Salad with :Blue Cheese, Walnuts, and Figs
White Bean Roasted Corn

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

Vegetable: Glazed Root Vegetables

Bread: Assorted Breads and Muffins

Beverage: Rosemary Cantaloupe Sweet Potato Smoothie

Dessert: Assortment of Freshly Baked Desserts

Thursday, Nov. 16, 2017

Elite Dinner ($15)

Appetizer: Spicy Pork Empanadas

Soup: Smoked tomato

Salad: Jicama

Pasta: Tortilla Chips, Tomatillo Salsa and Salsa Fresca

Sorbet: Orange

Entrée: Pumpkin Seed-Crusted Trout with Calabacitas con Maize with Annatto Rice & Queso Fresco

Dessert: Flan with Tres Leches Cake

Bread: Navajo Fry