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.
We are closed for the summer and will re-open Fall Term on Tuesday, October 14.
Call 541-917-4392 in October for reservations.
JAMAICAN MEAT PIES 2.25
house made ketchup
BAKED RED PEPPER SPREAD and ROASTED GARLIC 2
house made crackers
PORK EGGROLLS with SPICY THAI DIPPING SAUCE 2
CHILLED BLUEBERRY-LEMON CUP 2 BOWL 2.95
SIDE SALAD 2 DINNER SALAD 3
PAN-SEARED DUCK BREAST served MEDIUM RARE on SALAD GREENS 6.5
melon, orange supreme, garlic croutons, red bell pepper, blackberry-balsamic vinaigrette
PRAWNS in a MARSALA CREAM SAUCE 7
roasted garlic and rosemary house made pasta with spinach and grape tomatoes
ROSEMARY-BALSAMIC GLAZED GRILLED FLAT IRON STEAK 7.5
truffle-sage-bleu cheese potatoe croquettes, beet and spinach salad
GINGER-CIDER BRAISED PORK BELLY 7
bok choy, sticky ricecakes
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 sugar snap peas
WHISKEY BBQ BURGER 7
crispy onions, cheddar cheese and bacon with French fries or salad
CIDER BRINED PORK CHOP with ALE ROASTED SHALLOTS and HOUSE MADE BACON 7.25
red cabbage and apple slaw; smashed red potatoes with compound butter
HAZELNUT CRUSTED SALMON and CHIPS 7
house made lemon-chive tartar sauce