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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Your donations make a difference. Please contact the LBCC Foundation.
Reservations are recomended but not required. 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 Monday, February 27
SEARED FRISÉE, HOUSE MADE PANCETTA, POACHED EGG 3.25
parmesan, lemon-tarragon vinaigrette
CHICKEN GALANTINE with PISTACHIO SAUSAGE FILLING and HARD COOKED EGG 3
cranberry mustard, crostini
POTATO CROQUETTES 2.5
with bacon, cheddar, parmesan and chives topped with sour cream
BRIE & CRANBERRY PHYLLO TURNOVERS 3
CREAMY TOMATO SOUP CUP 2 BOWL 2.95
parmesan croutons and basil
SIDE SALAD 2 DINNER SALAD 3
GRILLED CHICKEN and STRAWBERRIES over ROMAINE 7
feta, peas, avocado, red onion and sweet lime vinaigrette
PAN-SEARED MISO MARINATED SALMON with MISO BECHAMEL 8.5
wild rice pilaf, sautéed asparagus and grape tomatoes
GRILLED ANDERSON FARM LAMB CHOPS 9.5
saffron basmati rice, marinated and roasted eggplant, beets and garlic
BEER BRAISED PORK BELLY 9
garlic-mushroom quinoa, sautéed broccolini
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, basil tomato sauce, shaved parmesan
BACON, BRIE, CARAMELIZED ONION and ARUGULA on a 50/50 PATTY 8.5
rosemary aioli with French fries or salad
GRILLED SAISON BRINED PORK CHOP with PEAR-APPLE-POMEGRANATE MOLASSES 8.75
garlic mashed potatoes, bacon & Brussels sprouts with caramelized shallots
HAZELNUT CRUSTED CHICKEN STRIPS 8.5
raspberry-sweet chili dipping sauce with French fries or salad