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, January 19
ROASTED PEAR & HAZELNUT FLATBREAD with ROGUE CREAMERY SMOKEY BLUE 3.25
arugula with pomegranate vinaigrette
HOUSE MADE CHORIZO SAUSAGE 3
cherry mustard, pickled red onion & grapes
SALMON CROQUETTE 3.25
lemon-caper yogurt sauce
BIBBELSCHE BOHNESUPP CUP 2 BOWL 2.95
German potato soup with green beans & bacon
SIDE SALAD 2 DINNER SALAD 3
GRILLED SOY-CITRUS MARINATED FLATIRON STEAK over SALAD GREENS 7
oranges, red onion, daikon radish, crispy rice noodles and citrus vinaigrette
PAN-SEARED PORK MEDALLIONS with HOUSE MADE BACON LARDONS 8.75
hazelnut and caramelized onion risotto, deep fried Brussels sprouts
GRILLED SALMON with HOLLANDAISE 8.5
lemon steamed rice, sautéed leeks and cherry tomatoes
SPICY KOREAN BRAISED CHICKEN 8.5
steamed rice, sesame & zucchini salad
EGGPLANT ROULADE with GRILLED VEGETABLES & HOUSE MADE RICOTTA 7.75
parsley hazelnut pesto, seared rainbow carrots
PAN-SEARED RANCH TENDER with BOURBON & PINK PEPPERCORN CREAM SAUCE 9.25
smoked paprika rutabaga puree, roasted garlic sautéed kale
HOUSE MADE SPAGHETTI with PAN-SEARED MEATBALLS (gluten free available) 8.5
Castelvetrano olives, cherry tomatoes, herb tomato sauce, shaved parmesan
BACON, BRIE, CARAMELIZED ONION and ARUGULA on a 50/50 PATTY 8.5
rosemary aioli with sweet potato fires or salad
GRILLED SAISON BRINED PORK CHOP with APPLE-POMEGRANATE MOLASSES 8.75
whipped potatoes, bacon Brussels sprout hash with caramelized shallots
HAZELNUT CRUSTED CHICKEN STRIPS 8.5
green goddess dipping sauce with sweet potato fries or salad