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.

 

 

Reservations are recomended but not required. 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

 

Menu for Thursday, February 23

 

Starters 

SEARED FRISÉE, HOUSE MADE PANCETTA, POACHED EGG   3.25

   parmesan, lemon-tarragon vinaigrette

 

BEEF TERRINE with CRANBERRIES & MADEIRA and DUCK HAM   3

   apple-fig compote, thyme crackers

 

JAPANESE CHICKEN KARAAGE   3

   sake, soy and ginger marinated and fried crispy

  

THAI RED CURRY BUTTERNUT SQUASH SOUP   CUP   2      BOWL   2.95

   scallions & garlic chili sauce

 

SIDE SALAD   2       DINNER SALAD   3

 

Entrées     

FRIED TOFU over SPINACH   6

   dried cranberries, red onion, walnuts, feta and orange-balsamic vinaigrette

 

SEARED SCALLOPS with CHERRY-CHOCOLATE SAUCE     9.5

   mushroom & pea risotto cakes, sautéed zucchini and yellow squash with red onion

 

GRILLED NY STRIP STEAK with SMOKEY BACON-MADEIRA SAUCE   9.5

   rosemary-garlic whipped potatoes, green beans

 

BEER BRAISED PORK BELLY   9

   garlic-mushroom quinoa, sautéed broccolini

 

EGGPLANT ROULADE with GRILLED VEGETABLES & HOUSE MADE RICOTTA   7.75

   parsley hazelnut pesto, seared rainbow carrots

 

PAN-SEARED RANCH TENDER with BOURBON & PINK PEPPERCORN CREAM SAUCE   9.25

   smoked paprika rutabaga puree, roasted garlic sautéed kale

 

HOUSE MADE SPAGHETTI with PAN-SEARED MEATBALLS (gluten free available)   8.5

   Castelvetrano olives, cherry tomatoes, basil tomato sauce, shaved parmesan

 

BACON, BRIE, CARAMELIZED ONION and ARUGULA on a 50/50 PATTY   8.5

   rosemary aioli with sweet potato fries or salad

 

GRILLED SAISON BRINED PORK CHOP with PEAR-APPLE-POMEGRANATE MOLASSES   8.75

   sage butternut squash puree, bacon & Brussels sprouts with caramelized shallots

 

HAZELNUT CRUSTED CHICKEN STRIPS    8.5

   creamy parmesan-garlic dipping sauce with sweet potato fries or salad