Santiam Restaurant

This fine dining restaurant, located on the second floor of the Calapooia Center Building in room CC-201 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.

If you want to subscribe to our daily menu, click here

Reservations are recommended but not required. Please call (541)917-4392 to make a reservation.

We are always willing to accommodate special requests such as large parties, birthday etc. as it pertains to food with a 24 hours or more advance notice.

10% off for current students and Senior Citizens (60 and over)

No separate checks for parties of six or more

The Santiam Restaurant is closed for

Spring Break. We re-open Wednesday

April 3rd, 2019 for service. 

Espresso, Coffee and Pastries 9:30am to 11:00am
Lunch seating 11:00 am to 12:15pm



Baked Mac and Cheese 4.5
House-made pasta, garlic cream sauce, white truffle, gruyère, parmesan, house-made pancetta

Charcuterie Board 4.5


Cup 2.75   Bowl 3.75

Garden Salad    Side 2.75   Dinner 3.75
Mixed greens

Entrée Salad 9.75


Creme Brulee 4.5


Pan-Seared Steak 12.5
Seared fingerling potatoes, sautéed garlic green beans, red wine demi 

Grilled Anderson Ranch Lamb Chops 13.5
Potatoes, grilled asparagus, blueberry mint reduction 

Cioppino 13.5
Fennel, onions, bell peppers, tomato clam broth, salmon, cod, clams, mussels, house-made baguette 

Grilled Blue Burger 11.5
House made beef patty, smoked provolone, bacon, lettuce leaf, tomato, onion jam, house-made bun, house fries or salad

Grilled Vegetable Pasta 12
Grilled zucchini, yellow squash, cherry tomatoes, parmesan, toasted hazelnuts, white wine cream sauce

Chamber’s Family Hazelnut Crusted Cod 9.5
House aioli, house fries or salad



Bourgogne Chardonnay 5

Willamette Valley Pinot Noir 5
Samuel Robert Winery

Devil's Stout 5

Print Master IPA 5
Block 15 Brewery

Wild Beaver Amber 5
Deluxe Brewery

Cot in the Act 5
2Towns Cider

Like us on Facebook