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, November 20.
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
PORK GYOZA 2.5
SPICY PORK TOMATO CUP 2 BOWL 2.95
SIDE SALAD 2 DINNER SALAD 3
GRILLED SHRIMP SKEWER over SALAD GREENS 6.5
orange supreme, red onion, cherry tomato, candied hazelnuts, honey-orange vinaigrette
PAN-SEARED DUCK BREAST with BLUEBERRY BEURRE ROUGE 7.75
salt & vinegar roasted red potatoes, orange & thyme sautéed fennel
GRILLED MAHI MAHI with PEAR-APPLE CHUTNEY 7.75
sugar snap peas & cherry tomatoes, celery root puree
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, succotash
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
HAZELNUT CRUSTED CHICKEN and FRIES 7.5