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 12:15 p.m. Monday through Thursday during school term. The menu changes daily and gives student chefs a chance to show their creativity through daily specials.

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Your donations make a difference. Please contact the LBCC Foundation.

  

Santiam Menu for Thursday, May 26. Wednesday, June 1 is our last day of service for the term.

Tickets are on sale for the End of the Year Buffet on Thursday, June 2. $12 each.

 

Please call (541)917-4392 to make a reservation.

We are always willing to accomodate special request as it pertains to food with 24 hours or more advance notice.

10% off for current students and Senior Citizens (60 and over)

No separate checks for parties of seven or more

 

 

Starters 

CHICKEN & PORK TERRINE   3

   crostini, parmesan crackers, California pickled vegetables, house made dijon

 

FRIED BRUSSELS SPROUTS   3

   house bacon, golden raisins, sherry vinegar, lemon-chive aioli

 

FRUIT SUSHI   2.75

   coconut rice, strawberries, kiwi, pineapple with sweet soy dipping sauce & honeydew puree

  

CHICKEN MEATBALL SOUP with SPRING VEGETABLES   CUP   2      BOWL   2.95

      

SIDE SALAD   2       DINNER SALAD   3

 

Entrées     

CHICKEN BREAST over SALAD GREENS  7.5

    corn, jicama, black beans,  garbanzo beans, cheddar cheese, pico de gallo & crème fraiche

 

DUCK À ? ORANGE   9

   bacon wrapped green beans, sweet potatoes

  

GRILLED 10 oz. NY STEAK with CAMBAZOLA FOAM   10

   cranberry-cider pilaf stuffed baked apple, grilled broccolini

 

TOMATO, GINGER & INDIAN SPICED LAMB SHANKS   9

   spiced wilted spinach, aloo gobi

 

OYSTER MUSHROOMS, FENNEL, BROCCOLINI, & RED BELL PEPPER with MUSTARD SPAETZLE   8

   cipollini onions, hazelnuts, roasted garlic butter & parmesan flakes

 

PAN-SEARED HANGER STEAK with BÉARNAISE    9

   mashed potatoes

 

CRISPY CHINOOK OVER HOUSE MADE UDON   9.25

   shitake mushrooms, bok choy, tofu in a red miso broth

 

GRILLED ANDERSON FARM’S LAMB CHOPS with CIPOLLINI ONION JAM   9.25

   roasted fingerling potatoes, grilled asparagus

 

SMOKED SALMON PANINI   7.5

   cambazola, arugula, red bell pepper with fries or side salad

 

HAZELNUT CRUSTED CHICKEN  8.25

    honey-mango bbq sauce with fries or side salad