Be a Part of the Learning
Capstones is Lambton College's campus restaurant, and it is an applied learning environment where students in the Culinary Management can apply knowledge learned in the classroom. By supporting Capstones, you're helping students gain knowledge and experience in the food industry as the restaurant exposes students to three separate settings:
- Café during the Fall Term
- Bistro during the Winter Term
- Fine Dining during the Spring Term
Dining Experiences
Take a look at the three dining experiences offered at Capstones. As the students progress through the Culinary Management program the dining experiences change for both the students and their customers.
Café
Featuring continually changing daily specials, plus hot & cold packaged foods and soups. Grab and go.
Bistro
Featuring a core a la carte menu of classic items with modern twists, alongside continually changing daily specials, plus packaged foods and soups, all in a casual lunch setting with licensed bar. Reservations not required, but recommended.
Chef's Table
Featuring student chef’s 5-course culinary creations table d'hôte, all within a unique fine dining experience including licensed bar. Reservations required.
Capstones Hours
Chef's Table
Five course meal fine dining experience
- Open from May 29 - August 7
- Reservations are available on Thursdays from 5 p.m. - 7 p.m.
- Please note: Our scheduled closure on June 26
Menu
May 29 | la Belle Nuit ($50/person)
Student Chefs: Venkatesh, Cole & Presley
- Wild mushroom vol au vent with chevre and thyme
- Steak au poivre accompanied by truffle Parmesan frites
- Crème brûlée garnished with fresh berries
June 5 | Sopori di Casa ($50/person)
Student Chefs: Bino, Vikas & Christopher
- Bacon asparagus risotto with a touch of lemon and black olive oil dust
- Braised beef cheek served with ricotta ravioli & brown butter sage sauce
- Fresh baked lemon torte
June 12 | Treasures of Thailand ($50/person)
Student Chefs: Nihal & Zackery
- Fresh & flavourful Thai shrimp spring rolls & Nam Jim Jaew dipping sauce
- Red Thai curry over glass noodles
- Coconut sticky rice pudding garnished with crispy mango chips
June 19 | Casa Med ($50/person)
Student Chefs: Zachery, Anchit & Navya
- Crispy Calamari with Chorizo Foam
- Stuffed sous vide leg of lamb served with lemon roasted potatoes, grilled asparagus and red pepper purée
- Sampling of sweet Mediterranean delights
July 3 | Asian Harmony ($50/person)
Student Chefs: Shirley & Camylle
- Korean pork belly served with house preserved kimchi
- Miso glazed salmon served with stir fried rice and bok choy
- Poached Asian pear, housemade vanilla ice cream & yuzu gel garnish
July 10 | Essence of Spain ($50/person)
Student Chefs: Jasdeep & Jatin
- Basque style cod with cherry tomatoes and Pil Pil sauce
- Ropa Vieja flank steak with patatas bravas and bell pepper onion medley
- Almond Tarta de Santiago
July 17 | Taste of the Bayou ($50/person)
Student Chefs: Josh & Nitesh
- Crispy catfish fritters with spiced aioli sauce
- Grilled Creole pork chop with maple Bourbon sauce, dirty rice and greens
- Beignets with sweet & spicy chocolate drizzle
Wednesday, July 24 | Mexican Fiesta ($55/person)
- Traditional favourites from the cities of Mexico. Buffet dining with live action stations and Margaritas
July 31 | A Taste of India ($55/person)
- Authentic Street Vendor fare from the markets of India. Buffet style with live cooking stations
July 31 | Farm to Table ($55/person)
- A local gourmet dining experience to close off the term, with plated table service, including paired beverage samplings
Capstones
STUDENT-RUN RESTAURANT