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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. 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, November 26.

 
Call 541-917-4392 for reservations.

 

Starters
MUSHROOM and CARAMELIZED ONION TART 2.25
sherry-saffron crème fraiche

STEAMED MUSSELS 2.5
green curry, coconut milk, kaffir lime leaf, lemongrass, cilantro

PAN-FRIED OYSTERS 2.5
pickled red onion, lemon-caper dill aioli

SPICY EGGPLANT PEANUT SOUP CUP 2 BOWL 2.95

SIDE SALAD 2 DINNER SALAD 3

 

Entrées
THAI STYLE CABBAGE and VERMICELLI RICE NOODLE SALAD with STIR-FRIED PORK 6.5
red bell pepper, carrots, toasted sesame seeds, sweet soy vinaigrette

PORK MEDALLIONS with MARSALA-CREAM SAUCE WITH SAGE & CRISPY PROSCIUTTO 7.75
roasted yukon potatoes, fennel roasted eggplant

GRILLED BALSAMIC-ROSEMARY FLAT IRON with APPLE-CRANBERRY CHUTNEY 7.75
hasselback potatoes, grilled peppers

TAIWANESE BRAISED PORK BELLY 7.75
Calrose rice, grilled zucchini & carrots

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
wild rice pilaf, sautéed summer squash & onions

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

HAZELNUT CRUSTED CHICKEN and FRIES 7.5
orange glaze dipping sauce