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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. Here you will find first-year students training as wait staff waiting to serve you the best meal you've ever had within the confines of a college campus. A second-year student oversees the operation as Restaurant Manager while second-year students prepare your meal in the kitchen.

This full service a la carte restaurant was developed to train dinner house cooks, wait staff, and restaurant managers under realistic conditions. Espresso 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 each term and gives student chefs a chance to show their creativity through daily specials.

 

Menu for Wednesday, April 16

 

 
Call 541-917-4392 for reservations.

 

Starters  

JAMAICAN MEAT PIES   2.25

   house made ketchup

BAKED RED PEPPER SPREAD and ROASTED GARLIC   2

   house made crackers

CHICKEN PARMESAN SLIDERS   2.25

   zucchini salad, house-made tomato sauce

CREAM OF WATER CRESS   CUP   2      BOWL   2.95

SIDE SALAD   2       DINNER SALAD   3

 

Entrées     

BALSAMIC-MAPLE MARINATED CRISPY TEMPEH on a MEDITERRANEAN COBB SALAD   6.5

   pita chips, cucumber, tomato, kalamata and feta vinaigrette

PAN-SEARED DUCK BREAST with BLACKBERRY-RED WINE SAUCE   7.5

   roasted rutabaga and pear, mushroom-barley risotto

GRILLED TOMBO with MANGO SALSA   7

   roasted zucchini and tomato, hazelnut-orange couscous

BRAISED BABI PANGANG-GINGER, OYSTER SAUCE AND SAMBAL OELEK PORK   7

   cilantro rice, grilled bok choy

PAN-SEARED SHRIMP over CASHEW-PINEAPPLE THAI FRIED RICE   7

PAN-SEARED PETITE TENDER with BÉARNAISE   7.5

   toasted brioche, sautéed asparagus

PAN-SEARED SALMON   7.25

   creamy lemon house made pappardelle, sautéed spring peas

GRILLED CHICKEN SANDWICH   7

   Wisconsin gruyere, bacon, lettuce tomato and pear-fig chutney with French fries or salad

CIDER BRINED PORK CHOP with ALE ROASTED SHALLOTS and HOUSE MADE BACON   7.25

   green beans, smashed gold potatoes with compound butter

HAZELNUT CRUSTED SALMON and CHIPS   7

   house made lemon-chive tartar sauce