Santiam Restaurant

This fine dining restaurant, located on the second floor of the Calapooia Center Building in room CC-201 (map pdf), is operated by students in the Culinary Arts Program. First-year students train as wait staff while second-year students prepare you the best meal in the confines of a college campus.

This full service a la carte restaurant was developed to train dinner house cooks, wait staff, and restaurant managers under realistic conditions. Espresso, coffee and pastries are available between 9:30 a.m to 11:00 a.m., and lunch seating is from 11 a.m. to 12:30 p.m. Monday through Thursday during school terms. The menu changes daily and gives student chefs a chance to show their creativity through daily specials.

 

Menu for Thursday, February 26

 

Please call (541)917-4392 to make a reservation.

We are always willing to accomidate special request as it pertains to food with 24 hours or more advance notice.

 

Starters
DUNGENESS CRAB CAKES 3.75
    tzatziki

CHARCUTERIE PLATE 2
    turkey & apricot pate en crute with fig jam

DEEP-FRIED MOZZARELLA BALLS & CIABATTA 2
    butter, garlic, parsley & anchovy sauce

MISO SOUP CUP 2 BOWL 2.95
    shiitake mushrooms, ginger, butternut squash

SIDE SALAD 2 DINNER SALAD 3

Entrées
GRILLED CHICKEN with WHITE BEAN SALAD 6
    chèvre, escarole, radicchio, zucchini, celery, sun-dried tomato, gruyere, orange vinaigrette

GRILLED ANDERSON FARM LAMB CHOPS with HONEY-ORANGE GLAZE 7.5
    rutabaga-parsnip & beet puree, garlic broccolini

FILET MIGNON with CARAMEL-BRANDY SHIITAKE SAUCE 8.5
    asparagus, pureed creamy garlic millet & cauliflower

TOMATO, CLOVE & THYME BRAISED LAMB SHANKS 7.25
    bleu cheese polenta, roasted Brussels sprouts

TOMATO, BUTTER and CARAMELIZED ONION SAUCE over HOUSE MADE FETTUCINE 7
    fresh basil, ciabatta crostini

PAN-SEARED DUCK BREAST with BLOOD ORANGE & POMEGRANATE MOLASSES 8
    served medium-rare, risotto with shaved fennel, roasted garlic & kale

PAN-SEARED PETITE TENDER 8
    Marsala sage and prosciutto cream sauce, herb spaetzle

PROVOLONE CHEESE BURGER with BALSAMIC & SUNDRIED TOMATO JAM 7.25
    French fries or salad

HOPPED CIDER BRINED PORK CHOP with ROASTED APPLE and ONION CHUTNEY 7.5
    herb roasted yukon gold & red potatoes

HAZELNUT CRUSTED SALMON and FRIES 7.5
    spicy paprika and truffle dipping sauce