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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.

All meals include dessert and coffee, tea, or soda.

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.

Note: Due to the increase in food costs, prices have changed - see individual dates for pricing.

Tuesday, November 12
Lunch $12 - Noon

Soup: Potato & Leek
Augolemono

Salad: Roast Beet with Gorgonzola
Caesar Salad – Classic Caesar

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

Vegetable: Brussels Sprouts Polonaise
Baked Acorn Squash with Cranberry Filling

Starch: Polenta al burro e formaggio
Garlic Mashed Potatoes

Tuesday, November 14
Elite Dinner $15

Appetizers: Chef's Choice of a Fish Appetizers
Gazpacho

Salad: Chef's Choice

Entrée: Chef’s Choice of a Chicken Dish

Starch: Tourne Potatoes

 

Tuesday, November 19
Elite Lunch $15 Buffet

Appetizers: Shrimp Cocktail
House-smoked Salmon
Fresh Fruit Display

Soup: Chicken Noodle
Vichyssoise

Salad: House

Quinches: Quiche Lorraine Tarts
Eggs Benedict

Meats: Bacon
English Breakfast Sausage Carved Ham

Vegetable: Grilled & Roasted Vegetable Mélange
Asparagus w/Hollandaise

Tuesday, November 19
Dinner - $12

Soup: Beef Consommé Madrilène
Corn with Basil Chowder

Salad: Waldorf Salad
Garden Salad

Entrée: Roast Pork Loin w/ Date & Gorgonzola Stuffing
Chicken Cordon Blue with Mornay Sauce
Steamed Sea Bass with Garlic and Ginger
Lentil Chickpea and Quinoa Burger with Cilantro Garlic Cream

Starch: Rice Pilaf
Potatoes O’Brien

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

 

Thursday, November 21
Elite Lunch $15

Appetizer: Chef’s Choice of a Fish Appetizer

Salad: Chef’s Choice

Entree: Chef's Choice of a Chicken Dish
Tomato Sauce

Starch: Tourne Potatoes

Tuesday, November 26
Lunch Buffet - $15

Charcuterie Station: Sweet Italian Sausage
Fresh Polish Kielbasa
Chorizo
Accompanied by fresh rolls, assorted cheese, sauerkraut & grilled peppers & onions, Sweet’n Spriced Beer Mustad, & Country-Style Grain Mustard

Appetizers: Smoked Salmon Mousse
Pear & Prosciutto Canapé
Gingered Melon w/Parma Ham
Fresh Fruit Display

Soup: Gingered Butternut Squash Soup w/Cranberries
Minestrone

Salad: Classic Caesar
Green Salad w/Blue Cheese, Walnuts & Figs
White Bean Roasted Corn Salad

Pasta: Fettucine w/Pest & Grilled Chicken
Ravioli w/meat filling OR Ravioli Spinach filling
Eggplant Parmesan
Tomato Sauce

Vegetable: Broccoli Polonaise

 

Tuesday, Novemeber 26
Dinner - $12

Soup: Cream of Broccoli
Navy Bean

Salads: Greek
Carrot Craisin

Choice of Entrée: Duck Breast A La Orange
Veal Parmesan
Fish Cakes w/Roasted Pepper Remoulade
Zucchini Eggplant Lasagna

Vegetables: Braised Red Cabbage
Zucchini Sauté Provencale

Starch: Fettuccine Alfredo
Duchesse Potato

Tuesday, December 5
Elite Lunch - $15

Appetizers: Chef’s Choice of a Fish Appetizer

Salads: Chef’s Choice

Entrée : Chef's Choice of a Chicken Dish

Starch: Tourne Potatoes