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.
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Your donations make a difference. Please contact the LBCC Foundation.
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
Menu for Thursday, Dec 1, 2016
MAPLE ROASTED TOMATOES ON TOAST 2.5
PORK & ASPIC TERRINE 3.25
pickled asparagus, cranberry mustard, crostini
CRISPY CHEESE RAVIOLI 3
ROASTED CHICKEN SOUP with HOUSE MADE NOODLES CUP 2 BOWL 2.95
SIDE SALAD 2 DINNER SALAD 3
GRILLED SALMON over SPINACH SALAD 7
fennel, roasted beets, oranges, fennel vinaigrette
salmon, mussels, shrimp, catfish with crostini
GRILLED CHILI-CUMIN LAMB SKEWERS 8.5
Tequila glazed green beans, brown butter mashed rutabaga
TOMATO & HERB BRAISED PORK RAGU 8
pan-seared parmesan polenta, sautéed spinach, ratatouille
MUSHROOM VEGETARIAN STROGANOFF over HOUSE MADE PAPPARDELLE 7.5
carrots & zucchini
HANGER STEAK with RED WINE & MUSHROOM DEMI-GLACÉ 8.5
parsnip & potato puree
PAN-SEARED BRINED CHICKEN BREAST with APPLE BEURRE BLANC 8.25
scalloped winter vegetables, sautéed green beans
GRILLED BURGER with HOUSE BACON, CRISPY ONION STRINGS and SWISS CHEESE 7.75
French fries or salad
GRILLED ANDERSON FARM LAMB CHOPS with MANGO-MINT CHUTNEY 9.5
roasted russet potatoes, garlic kale
HAZELNUT CRUSTED SALMON STRIPS 8.5
remoulade dipping sauce with French fries or salad