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.
If you want to subscribe to our daily menu, click here
To support the culinary program, please contact the LBCC Foundation.
Menu for Wednesday, Nov 25 (We are closed Thursday for Thanksgiving)
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.
10% off for current students and Senior Citizens (60 and over)
DUNGENESS CRAB RANGOON 3.5
cilantro pesto, pickled onion and carrots
STEAMED MUSSELS 3.5
chorizo, sherry, saffron and tomato sofrito
SCOTCH EGG 3
potato nest, mustard sauce
APPLE BEER CHEESE SOUP CUP 2 BOWL 2.95
savory hazelnut streusel
SIDE SALAD 2 DINNER SALAD 3
CITRUS MARINATED CHICKEN BREAST and WALDORF SALAD 7.5
over house salad greens
THYME & SAGE SOUS VIDE PORK LOIN with CRANBERRY-ORANGE RELISH 8.25
rosemary stuffing, garlic carrots
GRILLED FLATIRON STEAK with SAUCE DIABLO 8.5
roasted rosemary potatoes, cider battered asparagus
HONEY-THYME BRAISED BEEF SHORT RIBS 8.5
tarragon couscous, lemon broccoli
HOUSE TAGLIATELLA PASTA 8.25
fennel sausage, smoked tomato coulis, grilled red onions, house ricotta, fresh basil
VEGETARIAN with MUSHROOMS 7.25
PAN-SEARED PORK MEDALLIONS with LEMON-CREAM SAUCE 9.5
wild mushrooms, sage and butternut squash barley risotto
GRAVLAX BENEDICT with CHIVE HOLLANDAISE 9
served on house English muffin and poached eggs with rustic maple applesauce & pecans
GRILLED ANDERSON FARM LAMB CHOPS with PEAR & FIG CHUTNEY 9.5
kale & Gruyere brioche bread pudding
TILLAMOOK WHITE CHEDDAR BURGER on HOUSE CIABATTA 8.5
arugula, caramelized onion & bacon relish, roasted garlic-rosemary aioli with fries or salad
HAZELNUT CRUSTED CHICKEN 8
sweet citrus dipping sauce with fries or salad