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.
If you want to subscribe to our daily menu, click here
Your donations make a difference. Please contact the LBCC Foundation.
We are closed for the summer and will reopen on Tuesday, October 11, 2016
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
The following is our menu for the last day of service on Wednesday, June 1, 2016:
CHICKEN & PORK TERRINE 3
California pickled vegetables, house made dijon, dried fruit compote
FRIED BRUSSELS SPROUTS 3
house bacon, golden raisins, sherry vinegar, lemon-chive aioli
FENNEL SAUSAGE BRUSCHETTA 2.75
CHILLED BEET & ROASTED RED PEPPER SOUP CUP 2 BOWL 2.95
SIDE SALAD 2 DINNER SALAD 3
CALAMARI and GRAPEFRUIT over SALAD GREENS 7.5
fennel, arugula, almonds, house made croutons, grapefruit vinaigrette
SOUS VIDE TRI-TIP SERVED MEDIUM RARE 9
garlic gelato, sautéed spinach with hen of the woods mushrooms
GRILLED CURRY SPICE RUBBED PORK CHOP with APRICOT-LIME GLAZE 8.5
Chinese broccoli, steamed vegetable bun
DUCK PH? with FRESH RICE NOODLES 8.75
bean sprouts, cilantro, basil, green onion, lime wedge
OYSTER MUSHROOMS, FENNEL, BROCCOLINI, & RED BELL PEPPER with MUSTARD SPAETZLE 8
cipollini onions, hazelnuts, roasted garlic butter & parmesan flakes
PAN-SEARED HANGER STEAK with BÉARNAISE 9
Jo Jo potatoes
CRISPY CHINOOK OVER HOUSE MADE UDON 9.25
shitake mushrooms, bok choy in a red miso broth
GRILLED ANDERSON FARM’S LAMB CHOPS with CIPOLLINI ONION JAM 9.25
roasted fingerling potatoes, grilled asparagus
GRILLED FOCACCIA SANDWICH 7.5
cambazola, chicken & pistachio galentine, arugula, roasted tomatoes and hazelnut pesto with fries or salad
HAZELNUT CRUSTED CHICKEN 8.25
cherry gastrique dipping sauce with fries or side salad