The Tartan Terrace Restaurant is located at the corner of 5th and Perry Streets on Sinclair's Dayton campus, building 13, on the fourth floor.
Meals are prepared by Basic and Advanced Food Preparation classes, with desserts prepared by the Pastry & 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.
RESERVATIONS ARE REQUIRED....Please call (937) 512-2574. (Reservations should be made 5 days prior to service.)
Menus:
Monday, 7/8/13 (Lunch) and Tuesday, 7/9/13 (Dinner)
Soup: Puree of Spring Vegetable Soup or Honeydew & Melon Soup
Salad: Goat Cheese & Walnut Salad or Broccoli, Prosciutto, & Sunflower Salad
Entrée: Roasted Loin of Rabbit or Grilled Lamb Chops or Scallops & Shrimp a la Nage
Vegetarian Entree: Risotto Cakes w/Roasted Vegetables
Vegetable: Peas a la Francaise or Ragout of Summer Vegetables
Starch: Bulgur Pilaf w/Lemon or Boulangere Potatoes
Wednesday, July 10, 2013 (Elite Lunch) – Tex-Mex Cuisine Hors D’ Oeuvre: Crab Quesadillas Soup: LBJ Pedernales River Chili
Salad: Starburst Grapefruit Salad
Pasta: Tortillas Chips w/Guacamole & Pico de Gallo
Intermezzo: TBA
Entree: Plate Shrimp Tacos, Black eyed peas, Refried beans, and Arroz a la Mexicana
Dessert: Flan w/Mexican Wedding Cookies
Bread: Jalapeno Cornbread
Monday, 7/15/13 (Lunch) and Tuesday, 7/16/13 (Dinner) Soup: Japanese Clear Soup w/Shrimp or Red Lentil & Apricot Soup
Salad: Pacific Rim Salad or Thai Papaya & Mango Salad
Entrée: Stir Fry w/Bell Peppers or Roasted Duckling or Grilled Marinated Pork Chops
Vegetarian Entree :Tofu Lettuce Wraps
Vegetable: Green Beans w/Roasted Peppers & Bacon or Zucchini Sauté Provencale w/Tomato
Starch: Rice Pilaf or Potato au Gratin
Wednesday, July 17, 2013 (Elite Lunch) – Mid Atlantic Menu Hors D’ Oeuvre: Crab & Shrimp Puff
Soup: Vichyssoise
Salad: Egg, Cucumber & Tomato
Pasta: Fresh Buttered Noodles w/Scallop’s, Mushrooms & Asparagus
Intermezzo: Lime Sorbet
Entree: Plate Duck Breast w/Garlic & Herbs, Green Beans, and Croquette Potatoes
Dessert: Applesauce Cake w/Carmel Glaze
Bread:Herb Biscuits
Espresso Drinks or Gourmet Coffees
Monday, 7/22/13 (Lunch) and Tuesday, 7/23/13 (Dinner) Soup: Hudson Valley Apple Soup or Brunswick Soup
Salad: Heirloom tomato Salad or Spinach Salad
Entrée: Turkey Scaloppine or Fish in Papillote or Smoked Pork Chops
Vegetarian Entree: Wild Mushroom & Aged Gouda Tart
Vegetable: Grilled Vegetable Medley or Broil Tomato Slices
Starch: Potato & Eggplant Stew w/Cilantro or Grits w/Cheddar Cheese
Wednesday, July 24, 2013 (Elite Lunch) – Cajun & Creole Cuisine
Hors D’ Oeuvre: Shrimp Etouffée
Soup: Chicken & Andouille Sausage Gumbo
Salad: Tomato & Haricot Vert Salad
Pasta: Paneed Chicken w/fettuccine
Intermezzo: Lime Sorbet
Entree: Plate Braised Beef Daube, Braised Leeks w/Hollandaise, Baked Cheese Grits, Red Beans and Rice
Dessert: Pecan Pralines
Bread: Cajun Corn Bread
