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.
Santiam Menu for Thursday, May 26. Wednesday, June 1 is our last day of service for the term.
Tickets are on sale for the End of the Year Buffet on Thursday, June 2. $12 each.
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
CHICKEN & PORK TERRINE 3
crostini, parmesan crackers, California pickled vegetables, house made dijon
FRIED BRUSSELS SPROUTS 3
house bacon, golden raisins, sherry vinegar, lemon-chive aioli
FRUIT SUSHI 2.75
coconut rice, strawberries, kiwi, pineapple with sweet soy dipping sauce & honeydew puree
CHICKEN MEATBALL SOUP with SPRING VEGETABLES CUP 2 BOWL 2.95
SIDE SALAD 2 DINNER SALAD 3
CHICKEN BREAST over SALAD GREENS 7.5
corn, jicama, black beans, garbanzo beans, cheddar cheese, pico de gallo & crème fraiche
DUCK À ? ORANGE 9
bacon wrapped green beans, sweet potatoes
GRILLED 10 oz. NY STEAK with CAMBAZOLA FOAM 10
cranberry-cider pilaf stuffed baked apple, grilled broccolini
TOMATO, GINGER & INDIAN SPICED LAMB SHANKS 9
spiced wilted spinach, aloo gobi
OYSTER MUSHROOMS, FENNEL, BROCCOLINI, & RED BELL PEPPER with MUSTARD SPAETZLE 8
cipollini onions, hazelnuts, roasted garlic butter & parmesan flakes
PAN-SEARED HANGER STEAK with BÉARNAISE 9
CRISPY CHINOOK OVER HOUSE MADE UDON 9.25
shitake mushrooms, bok choy, tofu in a red miso broth
GRILLED ANDERSON FARM’S LAMB CHOPS with CIPOLLINI ONION JAM 9.25
roasted fingerling potatoes, grilled asparagus
SMOKED SALMON PANINI 7.5
cambazola, arugula, red bell pepper with fries or side salad
HAZELNUT CRUSTED CHICKEN 8.25
honey-mango bbq sauce with fries or side salad