Santiam Restaurant

This fine dining restaurant, located on the second floor of the Calapooia Center Building in room CC-201 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

 

 

Reservations are recommended but not required. Please call (541)917-4392 to make a reservation.

We are always willing to accommodate 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

 

Tuesday January 16, 2018

Starters 

SEARED SCALLOPS with BEET HONEY SYRUP   3.75
tossed frisee and house cured pancetta salad, basil oil and beet micro greens

SOY SESAME PORK PUFF with CABAGE & GREEN ONION   2.25
ginger sesame soy dipping sauce and pickled red onion salsa

CORIANDER TUNA SASHIMI   3.75
shaved zucchini and cilantro salad with lime vinaigrette

SMOKEY GREEN BEAN with CRÈME FRAÎCHE & BACON  CUP   2.25      BOWL   3.25           

SIDE SALAD   2.25       DINNER SALAD   3.25

 

Entrées     

SMOKED DUCK SALAD    8.25
mixed greens, frisee, walnuts, raspberries and white wine rosemary vinaigrette

CREOLE LOBSTER MAC with PUFF PASTRY  9.25
house made pasta, smoked cheddar & romano cheese, andouille sausage, pan seared lobster

GRILLED FENNEL BRINED PORK CHOP  9.50
asparagus, acorn squash, fava bean and hazelnut romesco

FIG & RED WINE BRAISED LAMB SHANK   9.25
fennel leek gratin, pearl barley and green beans

HOUSE MADE UDON NOODLES with SHIITAKE MUSHROOMS   8.75
ginger broth, baby bok choy, toasted sesame seeds and tare sauce

SAAG PANEER with TOASTED NAAN BREAD   8.25
basmati rice, sautéed onions and bell peppers, seared paneer cheese, spinach curry and house made naan bread

PAN-SEARED TERES MAJOR with OYSTER MUSHROOM DEMI GLACE   10
white truffle au gratin potatoes and sautéed garlic green beans

LEMON CAPER SHRIMP with HAZELNUT LINGUINE   9.25
house made hazelnut linguine, seared shrimp, arugula, butter, white wine, lemon, capers and toasted hazelnuts

BRATWURST BURGER with HOUSE MADE SAUERKRAUT   9
stone ground mustard, swiss cheese, lettuce and tomato on a house made pretzel bun with sweet potato fries or side salad

GRILLED ANDERSON RANCH LAMB CHOPS with PARSLEY & HAZELNUT PESTO   10.25
grilled yukon potatoes and seared carrots

CHAMBER’S FAMILY HAZELNUT CRUSTED SALMON    9
sweet yam dipping sauce with sweet potato fries or side salad

Like us on Facebook