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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, October 30.

 
Call 541-917-4392 for reservations.

 

Starters 

CHANTERELLE and CARAMELIZED ONION TART   2.25

   sherry-saffron crème fraiche

STEAMED MUSSELS   2.5

   green curry, coconut milk, kaffir lime leaf, lemongrass, cilantro

PAN-SEARED SCALLOPS with BLOOD ORANGE BEURRE BLANC   2.75

   arugula pesto

CUBAN BLACK BEAN SOUP   CUP   2      BOWL   2.95

   ham, hard cooked egg, lemon

SIDE SALAD   2       DINNER SALAD   3

 

Entrées     

GRILLED CHICKEN over SPINACH and ARUGULA SALAD GREENS   6.5

   zucchini ribbons, parmesan crisps, basil vinaigrette

PAN-SEARED DUCK BREAST with SAKE-SOY GLAZE   8

   rice cakes, Asian slaw

GRILLED BALSAMIC MARINATED HANGER STEAK with BLEU CHEESE CREAM SAUCE   7.75

   pan-fried potatoes and kale

INDONESIAN BEEF RANDANG   7.25

   bok choy, coconut-cardamom rice

HEARTH ROASTED EGGPLANT and TOMATO over HOUSE MADE LINGUINE NOODLES   7

   kalamata olives, garlic, capers, red wine, fresh basil, parmesan

PAN-SEARED SALMON with PASSIONFRUIT HOLLANDAISE   8

   wheat berry-wild rice pilaf, broccolini

PAN-SEARED PETITE TENDER   8

   Mushroomery wild mushroom-crème fraiche demi-glace, herb spaetzle

MUSHROOMERY WILD MUSHROOM and FONTINA BURGER with CHIMICHURRI PESTO   7.25

   French fries or salad

SPICED BEER BRINED PORK CHOP with SPICY RED ONION CONFIT   7.5

   parsnip-potato puree, kale chip

HAZELNUT CRUSTED CHICKEN and FRIES   7.5

   roasted garlic-chipotle mayonnaise