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, Jan 22.
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 2.5
dill-roasted red pepper remoulade
CHARCUTERIE PLATE 2
chicken pate en crute, apricot-cranberry chutney
BUTTERNUT and FRIED SAGE TART 2
ONION SOUP CUP 2 BOWL 2.95
SIDE SALAD 2 DINNER SALAD 3
SMOKED SALMON and BEET ROOT SALAD 6
watercress, spinach, fresh horseradish, crostini, lemon-balsamic vinaigrette
GRILLED TENDERLOIN stuffed with SPINACH and MUSHROOM 7.5
garlic roasted red potatoes, broccolini
PAN-FRIED FROG LEGS with LEMON-BUTTER PARSLEY SAUCE 7.5
wild mushrooms, pan-fried tourned potatoes
OSSOBUCCO with HORSERADISH GREMALADA 7.5
sage risotto, herb buttered carrots
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
bleu cheese & roasted jalapeno roasted fingerling potatoes
HAZELNUT CRUSTED SALMON and FRIES 7.5
horseradish tartar sauce