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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 our Culinary Arts students. Here you will find first-year students training as wait staff who are eagerly 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.

This full service a la carte restaurant was developed to train dinner house cooks, wait staff, and restaurant managers under realistic conditions. Lunch is served 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. The phone number is 541-917-4392.

Menu for Wednesday, February 8, 2012:

Appetizers
MEDITERRANEAN TRIANGLES with FETA CHEESE, PINE NUTS, OLIVES, SPINACH 2
roasted tomato-red pepper sauce
COCONUT SHRIMP 2
Caribbean pineapple-ginger dipping sauce
BUFFALO SLIDER with BOURBON BBQ SAUCE 2
Entrées
Served with your choice of Soup or Salad
Á la carte, subtract 1.25 B B
Tableside preparation:
FLAMBÈ SHRIMP SAMBUCA over SPAGHETTI 8
sauce of tomato, garlic, shallots, tarragon
FRESH HOUSE-MADE RUSSIAN KIELBASA REUBEN-STYLE SANDWICH 7
french fries
PORK and BEEF STUFFED CABBAGE with TOMATO-SOUR CREAM SAUCE 6.75
GRILLED GREEK STYLE LAMB CHOPS with TOMATO SAUCE 8
orzo pasta with kalamata olives and haricots vert
POACHED SALMON with CAPERS, TOMATO, LEEKS 8.50
rice pilaf and sautèed zucchini
GRILLED RANCH TENDER STEAK
with LEMON-PARSLEY COMPOUND BUTTER 8.50
fried risotto cakes and grilled winter squash
PORK CUTLETS in a BALSAMIC CREAM SAUCE and FIGS 7.75
smashed potatoes and sautèed carrots
Á la Carte
Soup or Salad add 1.25
SOUTHWEST BURGER with BACON, GUACAMOLE and PEPPERJACK CHEESE 5.50
french fries
OVEN FIRED THREE CHEESE PENNE PASTA with MUSHROOMS, SPINACH and HAZELNUTS 5.50
HAZELNUT CRUSTED CHICKEN STRIPS 6
two dipping sauces: Oregon honey-mustard sauce and blueberry chutney
french fries