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, April 23
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.
10% off for current students and Senior Citizens
PARMESAN & ARTICHOKE CROQUETAS 2.5
spicy chipotle ketchup
BEET PICKLED DEVILED EGGS 2
BEEF LUMPIA 2.5
mango-chili dipping sauce
MASOOR DAL CUP 2 BOWL 2.95
SIDE SALAD 2 DINNER SALAD 3
GRILLED CHICKEN BREAST over MIXED SALAD GREENS 7
marinated house made mozzarella, tomatoes, cucumbers, pine nuts, balsamic-orange vinaigrette
SHRIMP PAD THAI 8
house made rice noodles, beansprouts, peanuts, cilantro
GRILLED RIB EYE with BLEU CHEESE BUTTER & SHITAKE MUSHROOM DEMI 9
celery root & potato puree, green beans
RED WINE BRAISED DUCK with OLIVE GREMALADA 8.5
kale, pan-fried potatoes
ARUGULA PESTO CAVATAPPI 7.25
slow-cooked fennel, fire roasted cherry tomatoes & pearl onions, vermouth cream sauce
ROASTED RACK of ANDERSON FARM LAMB with FIG GASTRIQUE 8.5
dried cherry-hazelnut-citrus couscous, asparagus
PAN-SEARED SALMON with SWEET & SALTY GLAZE 8
gnudi, asparagus, lemongrass-kaffir lime broth
MUSHROOM & HAVARTI CHEESE BURGER 7.25
French fries or salad
LAGER BRINED PORK CHOP & RUSTIC PEAR SAUCE with HAZELNUTS & PANCETTA 8
sweet potato chips
HAZELNUT CRUSTED SALMON and FRIES 7.5
whole grain mustard-dill dipping sauce