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 six or more

Monday-Thursday
541-917-4392
Espresso, Coffee and Pastries 9:30am to 11:00am
Lunch seating 11:00 am to 12:15pm

The Santiam Restaurant is a classroom that provides real life experience for our students training to be Chefs. We strive to provide quality service and appreciate your participation, patience and understanding during their time here. PLease be aware that our students have other classes to attend and need to be out of the dining room no later than 1:15pm. Thank you

 

STARTERS

Focaccia Flatbread 4.5
Red wine poached pears, toasted hazelnuts, Pecorino Romano cheese, arugula, balsamic reduction

Grilled Shrimp 4.5
Roasted red peppers, arugula salad, white wine cream sauce

El Pastor Tacos 4.5
House made tortilla, grilled pineapple salsa, avocado crema

Charcuterie Board 4.5
Rainbow vegetable terrine, ginger Nori gel, lemon chive cracker, toasted cashews and peanuts, edamame, sriracha aioli,sweet and sour sauce

SOUP & SALAD
Creamy Cauliflower
Cup 2.75   Bowl 3.75

Garden Salad    Side 2.75   Dinner 3.75
Mixed greens, shredded zucchini, blue cheese crumble, toasted walnuts

Grilled Chicken Salad 9.75
Mixed greens, radichio, radish, shredded zucchini, toasted walnuts, feta, mustard vinegarette

SWEETS

 Vanilla Creme Brulee 4.5 
Chocolate hazelnut chantilly, cinnamon, orange zest

Warm White Chocolate Chip Brownie 4.5
Vanilla bean icecream, flambe pumpkin seeds

Blackberry Brie Tartlet 4.5
Fresh blackberries, honey drizzle

Chocolate Espresso Cake 4.5
Candied Bacon, espresso caramel

 

 ENTREES

Pan-Seared Teres Major 12.5
Parmesan risotto cakes, sautéed zucchini, bourbon mushroom cream sauce 

Grilled 2Town Cider Brined Pork Chop 13
Roasted potatoes, grilled butter herbed carrots, apple cranberry reduction

Grilled Salmon 13
lemon caper cream sauce, brown rice pilaf, asparagus

Apple Cider Braised Porkbelly 12.75
Grilled polenta cakes, sauteed broccoli, apple cider reduction

House-Made Spaghetti and Meatballs 12
House-made pasta, Castelventrano olives, cherry tomatoes, tomato basil sauce, parmesan 

House Made Pasta 10.50
Mozzarella and parmesan stuffed tortellini, tomato pan sauce

Grilled Bratwurst Burger 12.5
Tillamook cheddar, wild beaver amber aioli, stoneground mustard, lettuce, tomato, onion, house-made pretzel bun, fries or salad

Pumpkin Gnocchi 12.5
Sage parmesan cream sauce, pancetta, brussel sprouts, toasted pumpkin seeds

Stuffed Acorn Squash 11.25
Sautéed vegetable medley, wild rice, cream, white wine, brulee parmesan cheese

Chamber’s Family Hazelnut Crusted Chicken 9.5
Roasted red pepper aioli, house fries or salad

 
BEER WINE CIDER

Chardonnay 5
Pacific Oasis

Pinot Gris 5
Acrobat

Pinot Noir 5
Erath

Pilsner 5
Crux

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
*Our food may contain or have come into contact with gluten, nuts, shellfish, soy or other food allergens. Please let us know if you have any questions about our menu

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