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 Wednesday, October 26, 2016
MAPLE ROASTED TOMATOES ON TOAST 2.5
PRESERVED LEMON CHICKEN RILLETTE 3.25
asparagus, cranberries, crostini
CHEESE PLATE 3
Delice de Bourgogne, Rougette, bleu d’Auvergne with fig chutney and crostini
HERBED PURPLE POTATO SOUP with HOUSE MADE BACON CUP 2 BOWL 2.95
parsley crema, chive-green onion oil
SIDE SALAD 2 DINNER SALAD 3
SESAME CRUSTED AHI TUNA SERVED RARE over SPICY GREENS 7
golden beets, toasted walnuts, goats cheese, charred orange vinaigrette
PAN-SEARED SCALLOPS over MUSHROOM RISOTTO 8.5
roasted tomatoes and broccolini
RED WINE BRAISED BEEF SHORT RIBS 8.5
Tillamook white cheddar whipped potatoes, lemon-rosemary asparagus
HONEY MUSTARD GRILLED PORK CHOP 8
spinach, artichoke and mushroom cream sauce over pasta
WILD MUSHROOM VEGETARIAN STROGANOFF over HOUSE MADE PAPPARDELLE 7.5
carrots & zucchini
HANGER STEAK with RED WINE & MUSHROOMERY WILD MUSHROOM DEMI-GLACÉ 8.5
PAN-SEARED BRINED CHICKEN BREAST with APPLE BEURRE BLANC 8.25
scalloped winter vegetables, green beans
GRILLED BURGER with BACON, CRISPY ONION STRINGS and SWISS CHEESE 7.75
French fries or salad
GRILLED ANDERSON FARM LAMB CHOPS with MANGO-MINT CHUTNEY 9.5
cajun spice roasted potatoes, garlic kale
HAZELNUT CRUSTED SALMON STRIPS 8.5
avocado-ranch with French fries or salad