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, February 26
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.
DUNGENESS CRAB CAKES 3.75
CHARCUTERIE PLATE 2
turkey & apricot pate en crute with fig jam
DEEP-FRIED MOZZARELLA BALLS & CIABATTA 2
butter, garlic, parsley & anchovy sauce
MISO SOUP CUP 2 BOWL 2.95
shiitake mushrooms, ginger, butternut squash
SIDE SALAD 2 DINNER SALAD 3
GRILLED CHICKEN with WHITE BEAN SALAD 6
chèvre, escarole, radicchio, zucchini, celery, sun-dried tomato, gruyere, orange vinaigrette
GRILLED ANDERSON FARM LAMB CHOPS with HONEY-ORANGE GLAZE 7.5
rutabaga-parsnip & beet puree, garlic broccolini
FILET MIGNON with CARAMEL-BRANDY SHIITAKE SAUCE 8.5
asparagus, pureed creamy garlic millet & cauliflower
TOMATO, CLOVE & THYME BRAISED LAMB SHANKS 7.25
bleu cheese polenta, roasted Brussels sprouts
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 ROASTED APPLE and ONION CHUTNEY 7.5
herb roasted yukon gold & red potatoes
HAZELNUT CRUSTED SALMON and FRIES 7.5
spicy paprika and truffle dipping sauce