Santiam Restaurant

This fine dining restaurant, located on the second floor of the Calapooia Center Building in room CC-201 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 12:15 p.m. Monday through Thursday during school term. The menu changes daily and gives student chefs a chance to show their creativity through daily specials.

 

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Reservations are recommended but not required. Please call (541)917-4392 to make a reservation.

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

10% off for current students and Senior Citizens (60 and over)

No separate checks for parties of seven or more

 

Menu for Thursday, April 27

Starters
TUNA PROSCUITTO 3.25
grilled melon, blood orange vinaigrette, balsamic reduction, and micro greens

FRIED WONTON with BLACK BEAN and CORN SALSA 2
balsamic and red wine olive oil

SMOKED DUCK HAM with GRILLED FOCACCIA 2.25
fig mustard and spiced pickled onions

ROASTED GARLIC AND RED PEPPER CHEESECAKE 2.50
balsamic crema, parmesan crisp crumble and grilled crostini

ROASTED LEMON CHICKEN with ORZO CUP 2 BOWL 2.95

SIDE SALAD 2 DINNER SALAD 3

Entrées
GRILLED GARLIC HERB CHICKEN SALAD 7
spinach, heirloom cherry tomatoes, red radish, garlic crisps and tomato dressing

SEARED SCARLET SCALLOPS with CITRUS BUERRE BLANC 9.75
sage and rosemary sweet potato puree and sautéed mushrooms

GRILLED KOREAN STYLE SKIRT STEAK 9
parsnip puree and seared sambal sugar snap peas

SMOKED TOMATO BRAISED DUCK QUARTER 8.75
smoked paprika polenta and duck fat and brown sugar sautéed baby carrots

ROASTED VEGETABLE TART with TOASTED HAZELNUTS and BRIAR ROSE CHÉVRE 7.75
shaved rainbow carrots with warm vegetable salad of fennel, asparagus and spinach

SEARED PORK BELLY RAMEN with TONKOTSU PORK BROTH 8.25
shiitake mushrooms, green onions, soft boiled egg, burnt garlic oil and tare sauce

PAN-SEARED TOP SIRLOIN STEAK with BUERRE ROUGE 8.5
shoestring potatoes, pea purée and seared oyster mushrooms

GRILLED ANDERSON RANCH LAMB RACK with CHIMICHURRI 9.5
sage browned butter sautéed potatoes, seared garlic asparagus

GRILLED FOCACCIA PANINI 8
ancho grilled chicken, grilled poblano peppers, queso oaxaca, cilantro, arugula and toasted pepita lime
aioli with lemon pepper potato chips or side salad

HAZELNUT CRUSTED COD 8.5
grape and rosemary buerre blanc dipping sauce with lemon pepper potato chips or salad