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, October 30.
Call 541-917-4392 for reservations.
CHANTERELLE and CARAMELIZED ONION TART 2.25
sherry-saffron crème fraiche
STEAMED MUSSELS 2.5
green curry, coconut milk, kaffir lime leaf, lemongrass, cilantro
PAN-SEARED SCALLOPS with BLOOD ORANGE BEURRE BLANC 2.75
CUBAN BLACK BEAN SOUP CUP 2 BOWL 2.95
ham, hard cooked egg, lemon
SIDE SALAD 2 DINNER SALAD 3
GRILLED CHICKEN over SPINACH and ARUGULA SALAD GREENS 6.5
zucchini ribbons, parmesan crisps, basil vinaigrette
PAN-SEARED DUCK BREAST with SAKE-SOY GLAZE 8
rice cakes, Asian slaw
GRILLED BALSAMIC MARINATED HANGER STEAK with BLEU CHEESE CREAM SAUCE 7.75
pan-fried potatoes and kale
INDONESIAN BEEF RANDANG 7.25
bok choy, coconut-cardamom rice
HEARTH ROASTED EGGPLANT and TOMATO over HOUSE MADE LINGUINE NOODLES 7
kalamata olives, garlic, capers, red wine, fresh basil, parmesan
PAN-SEARED SALMON with PASSIONFRUIT HOLLANDAISE 8
wheat berry-wild rice pilaf, broccolini
PAN-SEARED PETITE TENDER 8
Mushroomery wild mushroom-crème fraiche demi-glace, herb spaetzle
MUSHROOMERY WILD MUSHROOM and FONTINA BURGER with CHIMICHURRI PESTO 7.25
French fries or salad
SPICED BEER BRINED PORK CHOP with SPICY RED ONION CONFIT 7.5
parsnip-potato puree, kale chip
HAZELNUT CRUSTED CHICKEN and FRIES 7.5
roasted garlic-chipotle mayonnaise