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.

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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 seven or more

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

Thursday January 17th, 2019



Chicken Satay 4.25
Seared soy marinated chicken, shaved cucumber with rice wine vinegar, sesame oil, cilantro, peanut dipping sauce 

Smoked Clams 4.25
Apple salsa, cilantro, lemon wedge

Charcuterie Board 4.25
Smoked Salmon Rillette, capers, smoked cheedar, vanilla compressed cherries, pickled asparagus, cauliflower and garlic, house-made baguette 

French Onion
Cup 2.75 Bowl 3.75

Garden Salad     Side 2.75 Dinner 3.75 

Mixed greens, Fuji apples, blue cheese crumbles, toasted hazelnuts

Cobb Salad 9.75 
Romaine wedge, grilled chicken breast, tomato, bacon, bluse cheese crumbles, shredded carrot, ranch dressing 


Toasted Meringue 4.5
Chantilly, fresh raspberries, hazelnut tuile and crumbs

Avocado and Black Pepper Cheesecake 4.5
Mango coulis, chantilly, fresh lime

Cranberry Apple Hawthorne Cake 4.5
Orange swiss meringue buttercream, candied cranberries

Chocolate Hazelnut Banana Cake 4.5
Toasted hazelnuts, chocolate ganache

Creme Brulee 4.5
Dirty Chai


Pan-Seared Teres Major Steak 12.5
Seared parmesan smashed potatoes, sautéed batonnet carrots, brandy horseradish reduction

Carlton Farms Pork Chop 13.5 
Grilled broccoli, garlic ginger potato puree, Chimichurri sauce

Seared Pork Belly Ramen 12.5
Tonkotsu broth, shiitake mushrooms, green onion, house-made Kimchi, soft poached egg 

Grilled Ribeye 14.25
Sauteed onion and mushrooms, garlic thyme mashed potatoes, bourbon sauce 

Braised Pork Belly 12.5
Rice and peas, brown sugar braised apples, spicy soy broth

Grilled Black&Blue Burger 11.5
House made beef and pork patty with Cajun spices and Rogue Creamery smoked blue cheese crumbles, bacon, leaf lettuce, tomato, shaved red onion, chipotle aioli on a house-made bun, fries or salad 

Broiled Mozzarella and Garlic Zucchini 11
Red wine and roasted tomato sauce, wilted spinach and mushrooms

Chamber’s Family Hazelnut Crusted Chicken 9
Garlic cilantro crema, fries or salad

Hinman Pinot Gris
Samuel Robert Winery Pinot Noir
2Towns Boysenbarrel Cider
Deluxe Brewery Festbier

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