Santiam Restaurant

Santiam Restaurant This is a student run operation on the second floor of the Calapooia Center on Linn-Benton Community College's main campus (room CC-201)
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03/30/2020

Responding to the Executive Order from Oregon Governor Kate Brown, LBCC classes will now be held entirely remotely (online) for the remainder of the Spring Term. College facilities will continue to be closed to the public and student body during this time. Sadly, the Santiam restaurant will be closed until further notice. Our goal is to keep everyone safe and healthy. We will be diligent in updating any information we get regarding this situation as it pertains to the dining room. We hope to see all of you again soon! Stay healthy!!

03/13/2020

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!

03/11/2020

Tomorrow, Thursday March 12th is our last day of service for Winter term! Call today to make a reservation! 541-917-4392 We reopen Tuesday, March 31st for Spring term.

Braised pork belly, steamed boa bun, kimchi, pickled vegetables, sweet soy reduction
03/10/2020

Braised pork belly, steamed boa bun, kimchi, pickled vegetables, sweet soy reduction

Photos from Santiam Restaurant's post
03/10/2020

Photos from Santiam Restaurant's post

03/09/2020

The dining room is closed today, Monday 3/9/20. We will reopen tomorrow, Tuesday 3/10/20 for regular service hours. We apologize for any inconveniences this may cause.
Sincerely, Culinary Arts

Table side ice cream sundae with strawberry, mango and lime, chocolate ganache, toasted hazelnuts, blueberry chantilly, ...
03/05/2020

Table side ice cream sundae with strawberry, mango and lime, chocolate ganache, toasted hazelnuts, blueberry chantilly, cherries and waffle: Megan Forsyth

Grilled rib eye, rosemary root vegetables, caramelized pears and shallot, strawberry fog balsamic: Sam Callender
03/04/2020

Grilled rib eye, rosemary root vegetables, caramelized pears and shallot, strawberry fog balsamic: Sam Callender

Butternut squash purée: Kate Omete
03/04/2020

Butternut squash purée: Kate Omete

Pretzel flight with beer cheese, quest and champagne Dijon mustard: second year student Kate Omete
03/04/2020

Pretzel flight with beer cheese, quest and champagne Dijon mustard: second year student Kate Omete

Grilled beef skewers: second year student Mo Ruiz
03/04/2020

Grilled beef skewers: second year student Mo Ruiz

Amuse bouche - crab cake with roasted red pepper remoulade: second year student Kate Omete
03/04/2020

Amuse bouche - crab cake with roasted red pepper remoulade: second year student Kate Omete

Smoked tomato bisque with toasted cheese crostini: second year student Kate Omete
03/03/2020

Smoked tomato bisque with toasted cheese crostini: second year student Kate Omete

Cauliflower purée with roasted garlic and chorizo: second year student Kate Omete
03/02/2020

Cauliflower purée with roasted garlic and chorizo: second year student Kate Omete

Sous vide southwest chicken salad: second year student Kate Omete
03/02/2020

Sous vide southwest chicken salad: second year student Kate Omete

Buffalo chicken sliders: second year student Kate Omete
03/02/2020

Buffalo chicken sliders: second year student Kate Omete

Fish roulade with confit butternut squash and caper buerre blanc: second year student Mason Hinton
02/27/2020

Fish roulade with confit butternut squash and caper buerre blanc: second year student Mason Hinton

Second year student Sandra Lupton with her bakery display of “Til Death do us Part” to be sold in the commons today duri...
02/27/2020

Second year student Sandra Lupton with her bakery display of “Til Death do us Part” to be sold in the commons today during lunch.

Arugula pesto focaccia with goat cheese, walnuts, brûlée peaches, balsamic reduction and fresh arugula: second year stud...
02/26/2020

Arugula pesto focaccia with goat cheese, walnuts, brûlée peaches, balsamic reduction and fresh arugula: second year student Sam Callender

Grilled ribeye, black truffle potatoes, broccolini and marionberry pan sauce: second year student Athena Petterson
02/25/2020

Grilled ribeye, black truffle potatoes, broccolini and marionberry pan sauce: second year student Athena Petterson

Grilled ribeye, potato cake, broccolini and marionberry pan sauce: second year student Athena Petterson
02/24/2020

Grilled ribeye, potato cake, broccolini and marionberry pan sauce: second year student Athena Petterson

Pan seared salmon, brown butter Parmesan rice, asparagus, beet purée and garlic cream sauce: second year student Katie M...
02/24/2020

Pan seared salmon, brown butter Parmesan rice, asparagus, beet purée and garlic cream sauce: second year student Katie Marks

Fish tacos - cod, cabbage, cilantro, green onion and chipotle aioli: second year student Sam Callender
02/24/2020

Fish tacos - cod, cabbage, cilantro, green onion and chipotle aioli: second year student Sam Callender

We still have tickets available for our winter banquet, all you can eat featuring up to 30 dishes from the East Coast.
02/21/2020

We still have tickets available for our winter banquet, all you can eat featuring up to 30 dishes from the East Coast.

Bangers and mash: second year student Mason Hinton
02/20/2020

Bangers and mash: second year student Mason Hinton

Curried coconut and skirt steak: second year student Sam Callender
02/20/2020

Curried coconut and skirt steak: second year student Sam Callender

Red velvet crullers with Bavarian cream and French vanilla ice cream: second year student Conner Riley
02/20/2020

Red velvet crullers with Bavarian cream and French vanilla ice cream: second year student Conner Riley

Carrot apple ginger soup...
02/19/2020

Carrot apple ginger soup...

Charcuterie board
02/19/2020

Charcuterie board

Spring rolls
02/18/2020

Spring rolls

Seared scallops
02/12/2020

Seared scallops

Honey beet crostini, pancetta lardons, hedgehog mushrooms, brisindi cheese, beet powder
02/11/2020

Honey beet crostini, pancetta lardons, hedgehog mushrooms, brisindi cheese, beet powder

Fire grilled black cod, garlic cauliflower purée, watermelon and black radish...
02/06/2020

Fire grilled black cod, garlic cauliflower purée, watermelon and black radish...

Smoked tomato consommé
02/06/2020

Smoked tomato consommé

02/05/2020
Braised beef with Guinness stout pan sauce, smashed red potatoes and grilled rainbow carrots...
02/05/2020

Braised beef with Guinness stout pan sauce, smashed red potatoes and grilled rainbow carrots...

Pork belly bao bun with kimchi and pickled black radish
02/05/2020

Pork belly bao bun with kimchi and pickled black radish

Chicken fried steak with hedgehog mushroom gravy, potato pancake and spicy succotash
02/03/2020

Chicken fried steak with hedgehog mushroom gravy, potato pancake and spicy succotash

Chicken satay...
02/03/2020

Chicken satay...

Corn cakes with mango salsa, cilantro and Creme fraiche
02/03/2020

Corn cakes with mango salsa, cilantro and Creme fraiche

Red wine poached pear, oat streusel, candied hazelnuts, whipped Brie cheese, toasted meringue
01/30/2020

Red wine poached pear, oat streusel, candied hazelnuts, whipped Brie cheese, toasted meringue

Wasabi shrimp...
01/30/2020

Wasabi shrimp...

Toasted meringue, cherry curd, dragon fruit, pomegranate and micro greens....
01/30/2020

Toasted meringue, cherry curd, dragon fruit, pomegranate and micro greens....

Smoked salmon mouse and compressed cucumber
01/29/2020

Smoked salmon mouse and compressed cucumber

Toasted sourdough, garlic honey beet purée, avocado, feta, basil and honey
01/29/2020

Toasted sourdough, garlic honey beet purée, avocado, feta, basil and honey

Address

6500 Pacific Blvd SW
Albany, OR
97321

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Comments

Can you please post your hours again, I can't find them here on your page. Thank you!
Looking forward to having lunch today at the Santiam restaurant , welcome back. 🤣
Had lunch with BSF group yesterday at Santiam Restaurant. (12 of us) in our group. Table was set and waiting for us. Room is beautiful. Service and food excellent. Located at Linn-Benton Community College with thier Culinary Students.