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 12:15 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.
If you want to subscribe to our daily menu, click here
To support the culinary program, please contact the LBCC Foundation.
Santiam Menu for Thursday, Feburary 4
Please call (541)917-4392 to make a reservation.
We are always willing to accomodate 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
FOIE GRAS & RABBIT TERRINE 3
stone ground mustard, dried fruit compote, toast points
STEAMED CLAMS 3.5
white wine, garlic, lemon and herbs served with hearth bread
DUNGENESS CRAB on a FRIED WONTON 3
guacamole and pineapple salsa
CHICKEN GNOCCHI SOUP CUP 2 BOWL 2.95
SIDE SALAD 2 DINNER SALAD 3
COBB SALAD WEDGE 6.5
ham, bacon, bleu cheese, avocado, green onion, hard-cooked egg and celery with choice of dressing
BEEF TENDERLOIN WITH HONEY-PEPPER SAUCE 9
stir-fried house made udon noodles with red & green bell peppers, dikon, oyster mushrooms and carrot
COFFEE RUBBED GRILLED FLATIRON STEAK with CILANTRO-ALMOND PESTO 8.75
potatoes brava, grilled red onion
BRAISED PORK BELLY with DIJON JUS 8.5
shoestring potatoes, grilled tarragon summer squash
SMOKED SALMON HOUSE FETTUCCINE PASTA 8.5
roasted garlic, fennel, capers, vermouth cream sauce with parmesan and crostini
PAN-SEARED DUCK BREAST WITH PORT & ORANGE REDUCTION 9.25
broccolini, sage & wild mushroom risotto
POACHED EGGS with ROASTED RED PEPPER HOLLANDAISE 7.5
served on portabella mushroom with spinach, Manchego croquettes
SAISON BRINED PORK CHOP with HUCKLEBERRY GASTRIQUE 8.75
hop butter on steamed red potatoes, grilled pineapple
GRILLED FOCACCIA PANINI 8.25
Roma tomatoes, arugula, fresh mozzarella, pesto mayonnaise with fries or side salad
HAZELNUT CRUSTED SALMON 8.25
chili-lime cumin aioli with fries or side salad