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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.
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.
Note: Due to the increase in food costs, prices have changed - see individual dates for pricing.
Soup: Chilled Ginger Peach
Mushroom Barley Soup
Salad: Tossed Green Salad
Fresh Fruit Salad
Entrée: Roast Beef w/ AuJus & Horseradish
Sole Meniere
Heuvos Rancheros
Assorted Sandwich Wraps (Club, Veg, & Ham & Cheese)
Bacon & Sausage
Bacon & Sausage
Vegetable: Fresh Baby Peas & Carrots
Pearl Onion in a Herb Butter Sauce
Starch: Herb Roasted Potatoes
Potatoes Lyonnais
Desserts: French Toast w/Crème Fraiche and Berries
Soup: Chicken Noodle
Gazpacho
Salad: Mixed Green w/Goat Cheese & Walnuts
Quinoa
Entrée: Rosemary Roasted Chicken
Grilled Lamb Chops w/ Hotel Butter
Scallops & Shrimp a la Nage
Risotto Cakes w/ Roasted Vegetables
Starch: Couscous w/Summer Vegetables
Garlic Herb Mashed Potatoes
Vegetables: Fresh Green Beans
Creamed Spinach
Dessert: Assorted
Appetizers: Fruit Display
Shrimp Cocktail
House Smoked Salmon w/Capers, Onions
Cream Cheese & Bagels
Soup: Chicken Noodle
Salad: House
Entrée: Eggs Benedict
Roasted Turkey Breast
Beef & Ham
Sliced Cheese
Assorted Breads
Variety of Garnishes
Starch: Red Potato Salad
Fettuccine w/Pesto
Vegetable:Roasted Vegetable Me
Asparagus w/Hollandaise
Desserts: Assorted
Soup: Cream of Tomato
Ginger Peach
Salad: Heirloom tomato
Spinach
Entrée: Tangerine Marinated Duck Breast
Grilled Mahi Mahi w/Fresh Fruit Salsa
Pork Chops Lyonnaise
Eggplant Parmigiana
Starch: Rice Pilaf
Hungarian Potatoes
Vegetables: Zucchini w/Shallots
Broiled Tomatoes
Dessert: Assorted
Appetizer: Blue Cheese & Duck Breast
Canapé
Crab Cake Dumplings
Fresh Fruit Display
Soup: Ginger Peach
Salad: Caesar
Charcuterie Board: Homemade Italian Sausage
Homemade Polska Kielbasa
Sauerkraut
Sautéed Peppers & Onions
Pasta: Meat Filled Ravioli
Entree: Cheese Filled Ravioli
Tomato Sauce
Dessert: Assorted