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
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
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