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.

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.

 

Summer 2018 Menus

 

Tuesday, July 3, 2017

Elite Lunch $15 served at noon

Soup & Salad: Chilled Ginger Peach Soup, Mushroom Barley Soup, Tossed Green Salad Assorted Toppings and Dressings, Fresh Fruit Salad

Pasta: Chifles (Fried Plantain Chips) with Black Bean, Jicama, and Corn Relish

Sorbet: Lemon

Entrée: Roast Beef, Sole Meuniere, Assorted Sandwich Wraps (Club, Veg, and Ham & Cheese)
Bacon and Sausage, Huevos Racheros, Herb Roasted Potatoes, Fresh baby peas, carrots and pearl onions in a Herb butter sauce, French Toast

Thursday, July 12, 2018

Elite Lunch $15 served at noon

Appetizer: Kala Pig Spring Rolls with Pineapple Dipping Sauce

Soup and Salad: Golden Gazpacho with Puff Pastry Straws
Buttered Lettuce Salad with orange, Avocado and shallot-hazelnut vinaigrette

Pasta: Saimin with Teryaki Meat Sticks

Entrees: Macadamia Nut- Crusted Mahi-mahi with Pineapple Chutney, Israeli Couscous and Sauteed Mixed Vegetables
Bread: Mango Bread

Sorbet: Lemon

Dessert: Banana Empanadas and Vanilla Ice Cream

Thursday, July 12, 2017

Dinner $15; served at 6:00 p.m.

Appetizers: Fruit Display
Shrimp Cocktail
House smoked salmon with capers, onions, cream cheese & bagels
Cheese & Bagels

Soup & Salad: Chicken Noodle Soup, House Salad w/ Bleu Cheese & Spicy Candied Pecans with Balsamic Vinaigrette

Entrée: Rosemary Roasted Chicken, Grilled Lamb Chops with Hotel Butter, Scallops and Shrimp a la Nage, Risotto Cakes with Roasted Vegetables

Vegetable: Roasted Vegetable Melange
Red Potato Salad

Entrees: Eggs Benedict
Roasted Turkey Breast, Beef & Ham
Imported & Domestic Sliced Cheeses
Variety of Garnishes
Assorted Breads
Assorted Desserts

 

Tuesday, July 10, 2017

Lunch $10 served at noon

Appetizers: Fruit Display, Shrimp Cocktail, House smoked salmon with capers, onions, cream cheese & bagels

Soup & Salads: Chicken Noodle Soup, Gazpacho, Mixed Green Salad w/ Goat Cheese & Walnuts, Quinoa Salad

Vegetables: Roasted Vegetable Melange, Red Potato Salad, Fresh Green Beans, Creamed Spinach
Couscous w/Summer Vegetables

Entrees: Rosemary Roasted Chicken, Grilled Lamb Chops w/ Hotel Butter, Scallops & Shrimp a la Nage, Risotto Cakes w/Roasted Vegetables

Starch: Garlic Herb Mash Potatoes

 

Thursday, July 19, 2018

Elite Lunch $15 served at noon

Appetizer: Fried Chicken Livers with Bacon Hollandaise and Petite Rosemary Biscuits

Soup & Salads: LBJ Pedernalls River Chili, Caramelized Watermelon and Mixed Greens

Pasta: Tortilla Chips with Guacamole and Pico de Gallo

Sorbet: Orange

Entrée: Shrimp Tacos with Green Chile Sauce, Arroz Mexicana and Refriend Beans

Dessert: Flan

Bread: Jalapeno Corn Bread

 

Tuesday, July 24, 2018

Lunch $10 served at noon

Soups & Salads: Piquant of Vegetable Soup with Chickpeas, Heirloom Tomato, Spinach

Entrées: Grilled Mahi Mahi with Fresh Fruit Salsa, Pork Chops Lyonnaise, Eggplant Parmigiana

Vegetables: Zucchini with Shallots, Broiled Tomatoes

Starchs: Rice Pilaf, Hungarian Potatoes

 

Thursday, July 26, 2017

Elite Lunch $15 served at noon

Appetizers: Thai Chicken Wings

Soups & Salad: Cream of Garlic, Pear and Hazelnut with Blue Cheese

Charcuterie Board: Homemade Italian Sausage, Homemade Polska Kielbasa, Housemade Pastrami
Sautéed Peppers and Onions

Entrée: Duck Breast with pine nuts and honey, Polenta and Broccoli with Crispy Garlic

Dessert: Strawberry Shortcake

Bread: Rosemary Focaccia

 

Thursday, July 26, 2017

Dinner $15; served at 6:00 p.m.

Appetizer: Blue Cheese & Duck Breast Canape

Soup and Salad: Cream of Garlic, Ginger Peach, Fresh Fruit Salad

Pasta: Meat Filled Ravioli
Cheese Filled Ravioli
Fettucine with Grilled chicken
Tomato Sauce

Dessert: Assorted Dessert