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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.

     

    We are closed for the summer and will re-open Fall Term on Tuesday, October 14.

     
    Call 541-917-4392 in October for reservations.

     

    Starters  

    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

       pineapple salad

    CHILLED BLUEBERRY-LEMON   CUP   2      BOWL   2.95

    SIDE SALAD   2       DINNER SALAD   3

     

    Entrées

    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