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, December 4.
We will reopen Tuesday, January 6.
Call 541-917-4392 for reservations.
CREPES SUZETTE 2.75
MUSHROOM and CARAMELIZED ONION TART 2.25
sherry-saffron crème fraiche
GRILLED VEGETABLE TERRINE with CHÈVRE 2
PORK EMPANADA 2.25
cilantro-lime dipping sauce
SMOKED TOMATO and BLEU CHEESE CUP 2 BOWL 2.95
SIDE SALAD 2 DINNER SALAD 3
GRILLED PORTABELLA over SALAD GREENS 6
avocado, spiced nuts, roasted red pepper, balsamic-fig dressing
PAN-SEARED DUCK BREAST with FIG GASTRIQUE 8
wild rice butternut squash and mushroom risotto
GRILLED COCONUT CURRY CHICKEN BREAST 7.25
Raita salad, madras curry pilaf
PORK ADOBO 7.75
Calrose rice, broccoli & summer squash with oyster sauce
HEARTH ROASTED EGGPLANT and TOMATO over HOUSE MADE LINGUINE NOODLES 7
kalamata olives, garlic, capers, red wine, fresh basil, parmesan
PAN-SEARED SALMON with PASSIONFRUIT HOLLANDAISE 8
currant rice pilaf, zucchini Provençal
PAN-SEARED PETITE TENDER 8
Mushroomery wild mushroom-crème fraiche demi-glace, herb spaetzle
MUSHROOMERY WILD MUSHROOM and FONTINA BURGER with CHIMICHURRI PESTO 7.25
French fries or salad
SPICED BEER BRINED PORK CHOP with SPICY RED ONION CONFIT 7.5
HAZELNUT CRUSTED CHICKEN and FRIES 7.5
barbeque dipping sauce