Lunch Menu

Elevation Bend

Elevation is open Spring term April 8 – June 7
Lunch will be served Monday, Tuesday, Thursday & Friday

Monday & Tuesday Lunch Dates of Service – Our Kitchen Operations and Dining Operations students will prepare and serve a lunch menu that reflects their competencies within their first year of study. Our Prix Fixe menu, offering 3 courses for $10, changes every three weeks. Menu items will include soups, salads, sandwiches, and entrees.
April 8,9,15,16,22,23,29,30
May 6,7,13,14,20,21
June 4


Avgolemono Soup
Chicken, orzo and lemon zest
Spring Strawberry Salad
shaved prosciutto, arugula, farmers cheese
pine nuts, balsamic vinaigrette


Forager’s Wood Fired Pizza
wild mushrooms, bacon, garlic confit
Alfredo sauce, fontina
Oregon Primavera pasta
fusilli, asparagus, peas, cherry tomato
lemon zest, Reggiano

changes weekly


Thursday & Friday Lunch Dates of Service – Students of our Culinary Capstone course will demonstrate expertise and explore creativity in their presentation of a fine dining menu.
April 18,19,25,26
May 3, 16, 23,24, 30, 31
June 6,7


Carrot Ginger Soup
Oven Roasted Carrots, Fennel Oil, Pumpkin Seed Crisp 5

Strawberry & Avocado Salad
Artisanal Greens, Candied Walnuts, Chevre 6

Tartlet Trio
Wild Mushroom, Sundried Tomato, Sausage & Gruyere 7 

Crafted Hummus Board
House Made Naan, Pickled Crudités, Oil Cured Olives 7


Ricotta & Spinach Stuffed Chicken Breast
Cranberry Orange Compote, Wild Rice, Broccolini 9    

Lemon & Spring Herb Ravioli
Laminated Semolina Pasta, Oven Roasted Tomato, Vodka Sauce 9

Carlton Farms Bourbon Brined Pork Loin Chop
Smoked Bacon Jam, Blaukraut, Fingerling Potato 10

Pan Seared Scallops
Rhubarb Jam, Miso Cauliflower Puree, Romanesco 12


Raspberry Chocolate Parfait
Chocolate Mousse, Raspberry Compote, Flourless Chocolate Cake 6

Vanilla Bourbon Cream Puff
Butter Pecans, Bourbon Pastry Cream, Brown Butter Glaze 6

Reservations:  or 541.318.3735

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