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

Your donations make a difference. Please contact the LBCC Foundation.

 

 

Reservations are recomended but not required. 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 Monday, February 27

 

Starters 

SEARED FRISÉE, HOUSE MADE PANCETTA, POACHED EGG   3.25

   parmesan, lemon-tarragon vinaigrette

 

CHICKEN GALANTINE with PISTACHIO SAUSAGE FILLING and HARD COOKED EGG   3

   cranberry mustard, crostini

 

POTATO CROQUETTES   2.5

   with bacon, cheddar, parmesan and chives topped with sour cream

 

BRIE & CRANBERRY PHYLLO TURNOVERS   3

 

CREAMY TOMATO SOUP   CUP   2      BOWL   2.95

   parmesan croutons and basil

 

SIDE SALAD   2       DINNER SALAD   3

 

Entrées     

GRILLED CHICKEN and STRAWBERRIES over ROMAINE   7

   feta, peas, avocado, red onion and sweet lime vinaigrette

 

PAN-SEARED MISO MARINATED SALMON with MISO BECHAMEL   8.5

   wild rice pilaf, sautéed asparagus and grape tomatoes

 

GRILLED ANDERSON FARM LAMB CHOPS   9.5

   saffron basmati rice, marinated and roasted eggplant, beets and garlic

 

BEER BRAISED PORK BELLY   9

   garlic-mushroom quinoa, sautéed broccolini

 

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, basil tomato sauce, shaved parmesan

 

BACON, BRIE, CARAMELIZED ONION and ARUGULA on a 50/50 PATTY   8.5

   rosemary aioli with French fries or salad

 

GRILLED SAISON BRINED PORK CHOP with PEAR-APPLE-POMEGRANATE MOLASSES   8.75

   garlic mashed potatoes, bacon & Brussels sprouts with caramelized shallots

 

HAZELNUT CRUSTED CHICKEN STRIPS    8.5

   raspberry-sweet chili dipping sauce with French fries or salad