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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.
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.
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
Appetizers: Chef's Choice of a Fish Appetizers
Gazpacho
Salad: Chef's Choice
Entrée: Chef’s Choice of a Chicken Dish
Starch: Tourne Potatoes
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
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
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
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
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
Appetizers: Chef’s Choice of a Fish Appetizer
Salads: Chef’s Choice
Entrée : Chef's Choice of a Chicken Dish
Starch: Tourne Potatoes