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, Jan 29.
Please call (541)917-4392 to make a reservation.
We are always willing to accomidate special request as it pertains to food with 24 hours or more advance notice.
DUNGENESS CRAB CAKES 3.5
CHARCUTERIE PLATE 2.25
smoked duck sausage, chicken liver pate, house made mozzarella, fig compote, pickled red onion
PROSCIUTTO WRAPPED SHRIMP 2.95
Marsala glaze, arugula
RED POTATO, LEEK & FENNEL CUP 2 BOWL 2.95
SIDE SALAD 2 DINNER SALAD 3
SHRIMP LOUIS 6
avocado, egg, roasted beet, thousand island dressing
GRILLED FLATIRON STEAK 7.5
quinoa, roasted cauliflower
PESTO CRUSTED SALMON 7.5
star anise glazed sweet potatoes, shaved apple & celery salad
TOMATO, RED WINE & BASIL BRAISED BEEF SHORT RIBS 7.5
fried artichoke hearts, acini di pepe
TOMATO, BUTTER and CARAMELIZED ONION SAUCE over HOUSE MADE FETTUCINE 7
fresh basil, ciabatta crostini
PAN-SEARED DUCK BREAST with BLOOD ORANGE & POMEGRANATE MOLASSES 8
served medium-rare, risotto with shaved fennel, roasted garlic & kale
PAN-SEARED PETITE TENDER 8
Marsala sage and prosciutto cream sauce, herb spaetzle
PROVOLONE CHEESE BURGER with BALSAMIC & SUNDRIED TOMATO JAM 7.25
French fries or salad
HOPPED CIDER BRINED PORK CHOP with ROASTED APPLE and ONION CHUTNEY 7.5
garlic smashed Yukon gold potatoes
HAZELNUT CRUSTED SALMON and FRIES 7.5
curry dipping sauce