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 Monday, March 2

 

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.

 

Tableside
GRILLED CHICKEN CAESAR SALAD 7

 

Starters
DUNGENESS CRAB CAKES 3.75
sweet & spicy chili sauce

CHARCUTERIE PLATE 2
turkey & apricot pate en crute, fig jam, comte

LOX ROLLATINI 2
zucchini ribbons, fennel lox, chèvre, truffle salt

WILD MUSHROOM SOUP CUP 2 BOWL 2.95
hazelnut gremalada

SIDE SALAD 2 DINNER SALAD 3

 

Entrées
SESAME CRUSTED AHI over ARUGULA and MIXED GREENS 6
    soy marinated shitake & bean sprouts, fried rice noodles, wasabi vinaigrette

GRILLED FLATIRON STEAK with ROSEMARY-BALSAMIC BEURRE ROUGE 7.5
    roasted sweet potato wedges, sautéed zucchini & roasted cherry tomatoes

PAN-SEARED TOFU with GARLIC, SOY SAUCE, GINGER, LEMONGRASS, SESAME SEEDS 6.5
    green beans, sticky rice

COQ AU VIN 7
    roasted red potatoes & parsnips

TOMATO, BUTTER and CARAMELIZED ONION SAUCE over HOUSE MADE FETTUCINE 7
    fresh basil, ciabatta crostini

PAN-SEARED DUCK BREAST with BLOOD ORANGE & POMEGRANATE MOLASSES 8
    served medium-rare, risotto with shaved fennel, roasted garlic & kale

PAN-SEARED PETITE TENDER 8
    Marsala sage and prosciutto cream sauce, herb spaetzle

SWISS CHEESE BURGER with BALSAMIC & SUNDRIED TOMATO JAM 7.25
    French fries or salad

HOPPED CIDER BRINED PORK CHOP with ROASTED APPLE and ONION CHUTNEY 7.5
    roasted parmesan yukon gold potatoes

HAZELNUT CRUSTED SALMON and FRIES 7.5
    smokey paprika & truffle dipping sauce