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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 12:30 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, October 16.

 
Call 541-917-4392 for reservations.

 

Starters 

CHANTERELLE and CARAMELIZED ONION TART   2.25

   sherry-saffron crème fraiche

STEAMED MUSSELS   2.5

   green curry, coconut milk, kaffir lime leaf, lemongrass, cilantro

CHEDDAR and HARD CIDER FONDUE   2.25

   baguette, prosciutto wrapped apple

FISH STEW with FENNEL and FINGERLING POTATOES   CUP   2      BOWL   2.95

SIDE SALAD   2       DINNER SALAD   3

 

Entrées     

GRILLED FLANK STEAK SERVED MEDIUM RARE   6.5

    Brussels sprouts and massaged kale salad, almonds, parmesan, tahini-honey dressing

PAN-SEARED PORK MEDALLIONS with AUTUMN FRUIT SAUCE   7.75

   cider braised cabbage, Delmonico potatoes

GRILLED TOMBO served MEDIUM RARE with HERBED AIOLI   7.75

   beer-barley pilaf, green beans and mushrooms

CIDER BRAISED PORK and CARAMELIZED ONIONS   7.5

   herbed fingerling potatoes, garlic Brussels sprouts  

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

   wheat berry-wild rice pilaf, hearth-roasted cherry tomatoes

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 RED ONION CONFIT   7.5

   parsnip-potato puree, kale chip

HAZELNUT CRUSTED CHICKEN and FRIES   7.5

   chili-garlic sauce