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, March 12

 

Please call (541)917-4392 to make a reservation.

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

 

Starters
DUNGENESS CRAB CAKES 3.75
arugula-walnut pesto

CHARCUTERIE 2
smoked green chili chorizo, house made white cheddar, bleu cheese mousse

PORK BELLY STEAMED BUNS 2
hoisin & carrot

CREAM of SORREL CUP 2 BOWL 2.95

SIDE SALAD 2 DINNER SALAD 3

Entrées
CHARCOAL COOKED MARINATED SKIRT STEAK over SPINACH and SALAD GREENS 7.25
fried leeks, roasted cherry tomatoes & mushrooms, bleu cheese vinaigrette

MAKO SHARK with CRANBERRY-VODKA JALAPENO MANGO SAUCE 7.25
dried cranberry-wild rice pilaf, carrot & red cabbage salad

GRILLED VEAL CHOPS with JUNIPER BERRY SAUCE 7.5
smoky paprika apricot-chickpea rice pilaf, red bell peppers& green beans

GINGER-PLUM BRAISED BEEF SHORT RIBS 7
potatoes Anna

TOMATO, BUTTER and CARAMELIZED ONION SAUCE over HOUSE MADE FETTUCINE 7
fresh basil, ciabatta crostini

PAN-SEARED DUCK BREAST with BLOOD ORANGE & POMEGRANATE MOLASSES 8
served medium-rare, risotto with shaved fennel, roasted garlic & kale

PAN-SEARED PETITE TENDER 8
Marsala sage and prosciutto cream sauce, herb spaetzle

PROVOLONE CHEESE BURGER with BALSAMIC & SUNDRIED TOMATO JAM 7.25
French fries or salad

HOPPED CIDER BRINED PORK CHOP with APPLE and ONION CHUTNEY 7.5
herb roasted red potatoes

HAZELNUT CRUSTED SALMON and FRIES 7.5
Green Goddess dipping sauce