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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. 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, November 20.

 
Call 541-917-4392 for reservations.

 

Starters
CHANTERELLE and CARAMELIZED ONION TART 2.25
sherry-saffron crème fraiche

STEAMED MUSSELS 2.5
green curry, coconut milk, kaffir lime leaf, lemongrass, cilantro

PORK GYOZA 2.5

SPICY PORK TOMATO CUP 2 BOWL 2.95

SIDE SALAD 2 DINNER SALAD 3

 

Entrées
GRILLED SHRIMP SKEWER over SALAD GREENS 6.5
orange supreme, red onion, cherry tomato, candied hazelnuts, honey-orange vinaigrette

PAN-SEARED DUCK BREAST with BLUEBERRY BEURRE ROUGE 7.75
salt & vinegar roasted red potatoes, orange & thyme sautéed fennel

GRILLED MAHI MAHI with PEAR-APPLE CHUTNEY 7.75
sugar snap peas & cherry tomatoes, celery root puree

HEARTH ROASTED EGGPLANT and TOMATO over HOUSE MADE LINGUINE NOODLES 7
kalamata olives, garlic, capers, red wine, fresh basil, parmesan

PAN-SEARED SALMON with PASSIONFRUIT HOLLANDAISE 8
wheat berry-wild rice pilaf, succotash

PAN-SEARED PETITE TENDER 8
Mushroomery wild mushroom-crème fraiche demi-glace, herb spaetzle

MUSHROOMERY WILD MUSHROOM and FONTINA BURGER with CHIMICHURRI PESTO 7.25
French fries or salad

SPICED BEER BRINED PORK CHOP with SPICY RED ONION CONFIT 7.5
parsnip-potato puree

HAZELNUT CRUSTED CHICKEN and FRIES 7.5
tarragon remoulade