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, January 19

 

Starters 

ROASTED PEAR & HAZELNUT FLATBREAD with ROGUE CREAMERY SMOKEY BLUE   3.25

   arugula with pomegranate vinaigrette

 

HOUSE MADE CHORIZO SAUSAGE   3

   cherry mustard, pickled red onion & grapes

 

SALMON CROQUETTE   3.25

   lemon-caper yogurt sauce

 

BIBBELSCHE BOHNESUPP   CUP   2      BOWL   2.95

   German potato soup with green beans & bacon

 

SIDE SALAD   2       DINNER SALAD   3

 

Entrées     

GRILLED SOY-CITRUS MARINATED FLATIRON STEAK over SALAD GREENS   7

   oranges, red onion, daikon radish, crispy rice noodles and citrus vinaigrette

 

PAN-SEARED PORK MEDALLIONS with HOUSE MADE BACON LARDONS  8.75

   hazelnut and caramelized onion risotto, deep fried Brussels sprouts

 

GRILLED SALMON with HOLLANDAISE   8.5

   lemon steamed rice, sautéed leeks and cherry tomatoes

 

SPICY KOREAN BRAISED CHICKEN   8.5

   steamed rice, sesame & zucchini salad

 

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, herb tomato sauce, shaved parmesan

 

BACON, BRIE, CARAMELIZED ONION and ARUGULA on a 50/50 PATTY   8.5

   rosemary aioli with sweet potato fires or salad

 

GRILLED SAISON BRINED PORK CHOP with APPLE-POMEGRANATE MOLASSES   8.75

   whipped potatoes, bacon Brussels sprout hash with caramelized shallots

 

HAZELNUT CRUSTED CHICKEN STRIPS    8.5

   green goddess dipping sauce with sweet potato fries or salad