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.

If you want to subscribe to our daily menu, click here

 

Menu for Thursday, May 28 (4 more days of service)

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.

10% off for current students and Senior Citizens

 

Tableside
BASIL FARFALLE a la VODKA 6.5
house made basil bowtie pasta, creamy tomato sauce, parmesan, pine nuts, garlic crostini

Starters
DUCK ROULADE 2.5
pickled pearl onions, apricot-lavender jam

BEET PICKLED DEVILED EGGS 2

STEAK TARTAR 2.5
crostini

CHICKPEA AND KALE CURRY CUP 2 BOWL 2.95
fried kale, spiced chickpeas

SIDE SALAD 2 DINNER SALAD 3

Entrées
PAN-FRIED SHRIMP over LBCC ORGANIC SALAD GREENS 7
    pickled radish, crispy rice noodles, orange supreme, honey-orange vinaigrette

PAN-SEARED BEEF TENDERLOIN with MUSHROOM CREAM SAUCE 9.5
    mashed sweet potatoes, garlic kale chips

GRILLED SMOKED SALT RUBBED NY STRIP STEAK with SOURDOUGH ONION RINGS 8.5
    confit potatoes, sautéed zucchini

TACOS LENGUA with SALSA VERDE 6.5
    house made corn tortillas, whipped feta, radish, lime wedges

ARUGULA PESTO CAVATAPPI 7.25
    slow-cooked fennel, fire roasted cherry tomatoes & pearl onions, vermouth cream sauce

ROASTED RACK of ANDERSON FARM LAMB with FIG GASTRIQUE 9
    dried 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
    smashed red potatoes

HAZELNUT CRUSTED CHICKEN and FRIES 7.5
    vanilla bean ketchup