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Santiam Restaurant

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. Here you will find first-year students training as wait staff waiting to serve you the best meal you've ever had within the confines of a college campus. A second-year student oversees the operation as Restaurant Manager while second-year students prepare your meal in the kitchen.

This full service a la carte restaurant was developed to train dinner house cooks, wait staff, and restaurant managers under realistic conditions. Espresso 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 each term and gives student chefs a chance to show their creativity through daily specials.

 

Menu for Thursday, April 24

 

 
Call 541-917-4392 for reservations.

 

Starters  

JAMAICAN MEAT PIES   2.25

   house made ketchup

BAKED RED PEPPER SPREAD and ROASTED GARLIC   2

   house made crackers

DUNGENESS CRAB WONTONS   2

   apricot-mango-pineapple sauce

PROVENCAL TOMATO  with WILD RICE  CUP   2      BOWL   2.95

SIDE SALAD   2       DINNER SALAD   3

 

Entrées

GRILLED STEAK served CHILLED over ARUGULA   6.5

   sliced strawberries, sliced almonds, parmesan, strawberry vinaigrette

PAN-SEARED PORK MEDALLIONS with PORT-MUSHROOM CREAM SAUCE   7.5

   roasted fingerling potatoes; glazed golden beets, parsnips, and carrots

SWEET and SPICY GRILLED CHICKEN BREAST with MANGO-PEANUT SALSA   7

   zucchini and mushrooms, sweet potato croquettes

BUTA NO KAKUNI –DASHI-SOY BRAISED PORK BELLY   7

   ginger rice, wilted LBCC organic greens

PAN-SEARED SHRIMP over CASHEW-PINEAPPLE THAI FRIED RICE   7

PAN-SEARED PETITE TENDER with BÉARNAISE   7.5

   toasted brioche, sautéed asparagus

PAN-SEARED SALMON   7.25

   creamy lemon house made pappardelle, sautéed spring peas

GRILLED CHICKEN SANDWICH   7

   Wisconsin gruyere, bacon, lettuce tomato and pear-fig chutney with French fries or salad

CIDER BRINED PORK CHOP with ALE ROASTED SHALLOTS and HOUSE MADE BACON   7.25

   yellow summer squash and broccoli; smashed red potatoes with compound butter

HAZELNUT CRUSTED SALMON and CHIPS   7

   house made lemon-chive tartar sauce