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 12:15 p.m. Monday through Thursday during school term. The menu changes daily and gives student chefs a chance to show their creativity through daily specials.

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Your donations make a difference. Please contact the LBCC Foundation.

  

Santiam Menu for Thursday, April 28

 

Please call (541)917-4392 to make a reservation.

We are always willing to accomodate 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)

No separate checks for parties of seven or more

 

 

Starters  

DUCK PATE EN CROUTE   3.25

  honey-mustard, orange supreme, basil pesto

 

FRIED BRUSSEL SPROUTS   3

   crispy house made pancetta, golden raisins, sherry vinegar & lemon-chive aioli

 

PAN-SEARED SCALLOPS   3.5

   grilled pineapple salsa

 

VEGETARIAN GUMBO   CUP   2      BOWL   2.95

   fried okra

  

SIDE SALAD   2       DINNER SALAD   3

 

Entrées     

BRAISED  MY PHARM RABBIT over SALAD GREENS   7.5

    fig, peas, zucchini ribbons, shredded carrot, hazelnuts, horseradish-balsamic vinaigrette

 

PAN-SEARED SESAME CRUSTED AHI served RARE with GARLIC-GINGER GLAZE  9.25

   rice cakes, stir-fried vegetables

 

GRILLED RIB EYE STEAK with SAUCE ROBERT   9.5

   grilled carrots, garlic-rosemary roasted red potatoes

 

DRIED CHERRY & APRICOT BRAISED LAMB SHANK   8.5

   mashed sweet potatoes, fried eggplant

 

SPRING VEGETABLES & WILD MUSHROOMS with MUSTARD SPAETZLE   8.25

   cipollini onions, hazelnuts, roasted garlic butter & parmesan flakes

 

CRISPY CHINOOK OVER HOUSE MADE UDON   9.25

   shiitake, bok choy, tofu in a red miso broth

 

PAN-SEARED HANGER STEAK with BÉARNAISE   9

   shoestring potatoes

 

GRILLED ANDERSON FARM’S LAMB CHOPS with CIPOLLINI ONION JAM   9.25

   yukon gold cottage potatoes, grilled asparagus

 

GRILLED FOCACCIA PANINI   8.5

   roasted turkey breast, Swiss cheese, red onion, arugula and saffron aioli with fries or side salad

 

HAZELNUT CRUSTED CHICKEN  8.25

   beer-honey mustard dipping sauce with fries or side salad