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. 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 Tuesday, March 31

 

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.

 

Starters
PARMESAN & ARTICHOKE CROQUETAS 2.5
    spicy chipotle ketchup

BEET PICKLED DEVILED EGGS 2

THAI RED CURRY MUSSELS 2.95

SWEET CORN SOUP CUP 2 BOWL 2.95
    pink peppercorn whipped cream & fried sage

SIDE SALAD 2 DINNER SALAD 3

Entrées
CUMIN RUBBED GRILLED FLANK STEAK over MIXED SALAD GREENS 7
    blanco cheese, radish, lime wedge, chimichurri vinaigrette

BISON RIB EYE WITH BALSAMIC-RED WINE SAUCE 8.5
    sautéed green beans, roasted rosemary yukon gold potatoes

GRILLED SWORDFISH with SWEET & SOUR GLAZE 8.25
    sesame-ginger couscous, sautéed bell peppers & onion with raisins,

TANDORI CHICKEN 7.5
    Moroccan carrots salad, saffron basmati rice, dried apricots

ARUGULA PESTO CAVIATAPPI 7.25
    slow-cooked fennel, fire roasted cherry tomatoes & pearl onions, white wine cream sauce

ROASTED RACK of LAMB with FIG GASTRIQUE 8.5
    apricot-hazelnut-citrus couscous, asparagus

PAN-SEARED SALMON with SWEET & SALTY GLAZE 8
    gnudi, sugar snap peas, lemongrass-kaffir lime broth

MUSHROOM & HAVARTI CHEESE BURGER 7.25
    French fries or salad

LAGER BRINED PORK CHOP & RUSTIC PEAR SAUCE with HAZELNUTS & PANCETTA 8
    whole grain mustard roasted yukon gold potatoes

HAZELNUT CRUSTED CHICKEN and FRIES 7.5
    turmeric & cumin apple ketchup