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)


The Santiam dining room is closed for Spring break. We reopen Tuesday, March 31st for Spring term service. We look forward to seeing you again soon!


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
*Togo orders available*

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 1:30pm. Thank you for supporting our students!

 

STARTERS

Beet Crostini 4.5
Grilled artisan bread, honey beet puree, pancetta, hedgehog mushrooms, Willamette Valley Cheese Co. Brindisi cheese, smoked beet powder

Bruschetta 4.5
Cherry tomatoes, red onion, anchovy, garlic, basil

Shrimp Three Ways 4.5
Cocktail, chili Verde, creamy cilantro lime crema dipping sauces 

Parmesan Truffle Fries 4.5
Smoked Jacobson salt, white truffle oil, parmesan cheese, parsley

Charcuterie Board 4.5
Citrus terrine, candied almonds, goat cheese drizzle, pickled pineapple, cranberry coulis, chocolate sphere, grilled pretzel crostini

Pork Rillette 2.5
Toasted house made baguette 

Table Side Service 4.5
Chipotle tequila shrimp tostada, house made corn tortilla, mango avovado salsa, cilantro, lime 


SOUP & SALAD
Sweet Potato Puree with Pancetta 
Cup 2.50   Bowl 3.50

Garden Salad    Side 2.50   Dinner 3.50
Mixed greens, cucumber, cherry tomatoes, red bell pepper 

Southwest Sous Vide Chicken Salad 9.75
Mixed greens, cherry tomatoes, Kalamata olives, feta cheese, red onion, cucumber, green bell pepper, Greek vinaigrette dressing 


SWEETS

French Toast Tart 4.5
Snicker doodle crumble, maple ice cream, French toast bavarian cream, fresh berries 

Key Lime Tart 4.5

Lime pastry cream, raspberry gel, gold flakes, toasted meringue, frosted raspberries, candied lime peel

Deconstructed ICe Cream Sundae 4.5
Chocolate chip cookie dough ice cream, white chocolate ganache, chocolate hazelnut ganache, waffle cone crumble, maraschino cherry 

Orange Chiffon Entremets 4.5
Almond mousse, orange chocolate bark, white chocolate glaze 

Blackberry Mule Creme Brulee 4.5
Candied ginger, lime zest 

 
ENTREES

Pan Seared Ribeye 12.5
Confit baby potatoes with butter and parsley, sautéed winter carrots, red wine dijon pan sauce 

Grilled Anderson Ranch Lamp Chops 13.25
Grilled broccolini,Yukon gold potato and truffle puree, mandarin spruce tip gastrique

Grilled Skirt Steak 12.5
Creamy southwestern polenta, grilled ratatouille, chimichurri 

Stuffed Pan Fried Whole Trout 12
Salmon mousse, caraway seed, beet and parsnip puree, broccolini, white wine lemon caper sauce 

Braised Pork Belly 12.75
House made kimchi, pickled cucumber and carrots, cilantro, steamed bao bun, sweet soy reduction 

Pappardelle Beet Pasta 11
Golden beets, spinach, carrots, brussel sprouts, hazelnut brown butter, pecarino romano 

Shrimp Pad Thai 11.5
Fried rice noodles, cabbage, green onion, bell pepper, peanuts 

Grilled Burger 12.5
Smoked gouda cheese, bacon fat aioli, cornmeal fried leeks, bacon, arugula, house-made potato bun, your choice of house-made fries or side salad *upgrade to parmesan truffle fries $2*

Chicken and Dumplings 12
Herbed biscuit, braised chicken, winter carrots, green onion, garlic, creamy chicken broth 

Chamber’s Family Hazelnut Crusted Chicken 10.5
Roasted bell pepper aioli, house fries or salad *upgrade to parmesan truffle fries $2*


BEER WINE CIDER


Pinot Gris 5
Acrobat Winery 

Pinot Grigio 5
Italy

Pinot Noir 5
Erath Winery

Tempranillo 5
Red Gate Winery

Cosmic Currant 5
2 Towns Cider 

Two Thorns 5
2 Towns Cider House 

Guava Maria Sour 5
Flat Tail Brewery 

Pirate Stout 5
Santiam Brewery 

*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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