Coos Bay, OR – A summer tradition returns this July and August as Oregon Coast Culinary Institute (OCCI) opens its doors for a limited-time restaurant-style lunch series. It’s a unique opportunity for the community to enjoy exceptional food while supporting the next generation of chefs.
Over the course of 12 select days, guests may order items from a three-course lunch menu, with freshly made desserts available from OCCI’s La Patisserie, the student-run bakery. All items are prepared and served by culinary students, providing hands-on experience in a professional dining setting.
This summer restaurant is more than just a great meal. It’s a vital part of OCCI’s training, helping students practice real-world service, refine techniques, and collaborate as a team in a fast-paced environment.
Lunch Service Schedule
Tuesdays–Thursdays | 11:00 a.m. – 1:00 p.m.
(Last reservation taken at 1:00 p.m.)
- July 8, 9, 10
- July 22, 23, 24
- July 29, 30, 31
- August 5, 6, 7
Reservations
Seating is limited and reservations are highly encouraged.
Email shawn.warren@socc.edu or call the unstaffed reservation line at 541-888-1540 (leave a message and a staff member will return your call to confirm your reservation).
We hope you join us in playing an active role in helping students build the skills needed in the culinary workforce.
Sample Menu**
**PLEASE NOTE: This sample menu is provided to give a general sense of the offerings. Final selections and pricing will vary and are subject to change without notice.
APPETIZERS (Student Designed)
- ($14) Korean Fried Calamari by Caleb H – With a mix of vegetables and peppers [GFO]
- ($10) White Bean Puree & Crudity by Oliva F – With grilled bread [VGFO]
- ($15) Crispy Crab Cake by Austin R – Selection heirloom tomatoes and basil [GFO] [SF]
- ($14) Grilled Chicken Sticks with Red Curry by Joseph C – Grilled radicchio with peanuts [GF]
- ($12) Face Rock Cheese Plate by Caleb H [GFO]
SOUPS
($6) Cup ($10) Bowl
- Coastal Clam Chowder
- Roasted Tomato [V] [GF]
SALADS
- ($7) House Greens – Mixed greens with vegetable garnish & choice of dressing [GF]
- ($15) Smoked Tuna – Potatoes, tomatoes, French beans, egg, olives, onions, capers [GF]
- ($12) Little Gem Country Salad by Azul G – Dill ranch, tomatoes, bacon, blue cheese crumbles, crispy onion [GF crouton option]
PIZZAS*
*Gluten-Free Option Available upon request
- ($14) The Meats – Pepperoni, chorizo, sausage & caramelized onion [GFO]
- ($14) CBB – Chicken, bacon, broccolini [GFO]
- ($14) Vineyard – Blue cheese, dates & cranberry topped with fresh arugula [GFO]
- ($14) Ultimate Cheese – Fresh mozzarella, ricotta, parmesan & provolone with basil [GFO]
MAIN COURSES (Student Designed)
- ($25) Grilled Pork Chop with Pickled Green Salsa by Elijah M – Corn puree, burnt ends, cheesy potato, zucchini [GF]
- ($28) Seafood Risotto by Kaleb C – Black cod, shrimp, roasted broccolini [GF]
- ($25) Mushroom Pasta by Kiera D – Mushroom demi-glaze and truffle [VGFO]
- ($32) Tamarind Glazed Hanger Steak by Dominic D – Crispy potatoes, tomato jam, chimichurri, vegetables [GF]
About Oregon Coast Culinary Institute (OCCI)
OCCI is a professionally accredited culinary institution at Southwestern Oregon Community College located in Coos Bay, Oregon. OCCI offers both degrees and certificates in Culinary Arts and Baking & Pastry Arts. The school is renowned for providing comprehensive culinary training programs that equip students with the necessary skills and knowledge to excel in the culinary industry. With a focus on hands-on learning, experienced faculty, and affordable programs, OCCI is committed to nurturing culinary talent and shaping the next generation of talented chefs. For more information, visit www.socc.edu/occi.
