Santiam Restaurant

This fine dining restaurant, located on the second floor of the Calapooia Center Building in room CC-201 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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Reservations are recommended but not required. Please call (541)917-4392 to make a reservation.

We are always willing to accommodate 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

 

Wednesday October 18, 2017

Starters  

SEARED CHICKEN MOLE TACOS   3.50
oaxacan mole, queso fresco, jicama slaw, oregon hazelnut tortillas and roasted poblano crema

PORK RILLETTE   3
rogue creamery oregonzola. Honey pickled pear, crostini and pear mustard

SOUP SHOT TRIO   3.5
roasted red pepper tomato bisque with basil garlic crisp, thai carrot with toasted peanuts and cider french onion with crostini

WINDOW PANE POTATO CHIPS   2.50
roasted garlic cream sauce

MOROCCAN CARROT & RED LENTIL     CUP   2      BOWL   2.95            

SIDE SALAD   2       DINNER SALAD   3

 

Entrées     

GRILLED CHICKEN FALL HARVEST SALAD    7
roasted acorn squash, paneer cheese, quinoa, pomegranate seeds, baby kale, mixed greens and turmeric tahini dressing

STIR FRIED OCTOPUS with CORIANDER STEMS  8.75
toasted peanuts, cilantro, asparagus, green beans, bell peppers and jasmine rice

SPICE RUBBED GRILLED PORK CHOPS & APPLE CHUTNEY   9.25
orange thyme quinoa and sautéed zucchini

PINOT NOIR BRAISED SHORT RIBS   9
garlic lemon basil potatoes and sautéed carrots

SHAVED ZUCCHINI SAUTE with FRIED CARROTS   7.75
heirloom anasazi beans, grape tomatoes, kale and parmesan

PAN-SEARED ANDERSON RANCH LAMB RACK with PEAR BRANDY PAN SAUCE   9.75
lorette potatoes and sautéed garlic broccolini

PINOT NOIR BRAISED CARLTON FARMS PORK CHEEKS   8.5
chanterelle mushrooms, brussel sprouts, demi-glace and spaetzle

SMOKED TILLAMOOK CHEDDAR and PANCETTA BURGER   8.5
fried onion strings, red leaf lettuce and tomato on a house made bun with french fries or salad

GRILLED BULGOGI KOREAN STEAK with HOUSE MADE KIMCHI and PICKLED DAIKON   8.75
roasted garlic & red pepper flake calrose rice with sambal sautéed baby bok choy

CHAMBER’S FAMILY HAZELNUT CRUSTED COD    8.5
caramelized onion yogurt dipping sauce with french fries or salad