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 12:15 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 11

 

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

 

 

Tableside

BANANAS FOSTER for TWO   5

   house made vanilla ice cream, banana, brandy caramel sauce

 

Starters  

SEAFOOD MOUSSELINE   3

   grilled pineapple, roasted red pepper sauce

 

STEAMED CLAMS  3.5

   white wine, garlic, lemon and herbs served with hearth bread

 

CAPRESE   3.5

   house made mozzarella, tomato, basil snow and  balsamic spheres

 

SMOKED CHEDDAR & HOUSE MADE BACON CHOWDER   CUP   2      BOWL   2.95

   or SPANISH RED PEPPER SOUP

 

SIDE SALAD   2       DINNER SALAD   3

 

Entrées     

GRILLED RED WINE MARINATED FLATIRON over ORZO PASTA SALAD   7.5

    tomatoes, olives, parmesan, balsamic and olive oil

 

ITALIAN SAUSAGE RAVIOLI with MARINARA, TAPENADE  & SPINACH PESTO  8.25

   eggplant relish with capers & balsamic

 

GRILLED WASHINGTON STEELHEAD with PINEAPPLE SALSA   8.75

   roasted corn and black bean hash

 

BALSAMIC BRAISED DUCK HIND QUARTER   8.5

   barley pilaf, asparagus bundle

 

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 zucchini

 

GRILLED FOCACCIA PANINI 8.25

   apple, arugula, Tillamook smoked cheddar, stone ground mustard and mayonnaise with fries or side salad

 

HAZELNUT CRUSTED SALMON   8.25

   Thai chili dipping sauce with fries or side salad