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.

 

 

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, Dec 1, 2016

 

Starters 

MAPLE ROASTED TOMATOES ON TOAST   2.5

   chèvre, mint

 

PORK & ASPIC TERRINE   3.25

   pickled asparagus, cranberry mustard, crostini

 

CRISPY CHEESE RAVIOLI   3

   arrabiata sauce

 

ROASTED CHICKEN SOUP with HOUSE MADE NOODLES   CUP   2      BOWL   2.95

   fried carrots

 

SIDE SALAD   2       DINNER SALAD   3

 

Entrées     

GRILLED SALMON over SPINACH SALAD   7
   fennel, roasted beets, oranges, fennel vinaigrette

 

CIOPPINO   8.5

   salmon, mussels, shrimp, catfish with crostini

  

GRILLED CHILI-CUMIN LAMB SKEWERS   8.5

   Tequila glazed green beans, brown butter mashed rutabaga


TOMATO &  HERB BRAISED PORK RAGU   8

   pan-seared parmesan polenta, sautéed spinach, ratatouille

 

MUSHROOM VEGETARIAN STROGANOFF over HOUSE MADE PAPPARDELLE   7.5

   carrots & zucchini

 

HANGER STEAK with RED WINE & MUSHROOM DEMI-GLACÉ   8.5

    parsnip & potato puree

 

PAN-SEARED BRINED CHICKEN BREAST with APPLE BEURRE BLANC   8.25

   scalloped winter vegetables, sautéed green beans

 

GRILLED BURGER with HOUSE BACON, CRISPY ONION STRINGS and SWISS CHEESE   7.75

   French fries or salad

 

GRILLED ANDERSON FARM LAMB CHOPS with MANGO-MINT CHUTNEY   9.5

   roasted russet potatoes, garlic kale

 

HAZELNUT CRUSTED SALMON STRIPS   8.5

   remoulade dipping sauce with French fries or salad