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
Capstones Bistro
Capstones Bistro is now closed for the winter term.
Chef's Table
Five course gourmet evening dining experience
- Runs on select Thursday nights during June and July.
- June 4
- June 18
- July 2
- July 9
- July 16
- July 23
- Limited seating by reservation only. Online reservations now open. Doors open at 5:30 p.m. Dinner service to start at 6 p.m.
Chef's Table Menu
June 4, Opening Night
- Salade Niçoise
- Classic Niçoise salad with baby greens, new potatoes, haricots verts, capers, and perfectly seared tuna
- Coq au vin
- Seared chicken supreme with pearl onion, sweet pea purée, confit potatoes, roasted carrots, and red wine demi-glace
- Crème brûlée
- Silky smooth crème topped with whipped cream and fresh berries
June 11 - Closed for student catered event
June 18
Student Chef: Cain
- New Zealand Mussels
- Green-lipped mussels steamed in white wine and topped with a lemon, garlic, and Pecorino breadcrumb, finished under the broiler to golden perfection.
- Ale and Honey Lamb Chop
- Marinated, grilled New Zealand lamb chop, served with a luscious home-made ale, citrus and honey jus, roasted baby potatoes and velvety smooth garlic parsnip purée.
- Classic Pavlova
- Fluffy meringue cake, crisp on the edges, marshmallow soft and chewy in the center. Topped with a rich, house-made lemon curd, whipped cream, and fresh balsamic-glazed fruit.
June 25 - Closed for Student Study Break
July 2
Student Chef: Adriano
- Poutine
- Hand-cut super-sized frites, twice cooked to golden crispiness, crowned with delicate mozzarella batons and enveloped in a rich, slow-simmered savoury gravy. Finished with a whisper of sea salt and fresh herbs for a refined take on a Canadian classic.
- Salmon and Crab
- Perfectly seared Atlantic salmon paired with a luxurious crab-infused hollandaise served alongside tender asparagus spears and fragrant jasmine rice, creating a harmonious balance of richness and freshness.
- Maple Pie
- A refined expression of a Canadian classic. Golden maple custard folded with cultured butter, encased in a delicate, flaky pastry shell offering notes of warm toffee and pure Canadian maple, finished with a subtle hint of sea salt for balance.
July 9
Student Chef: Jesse
- Calamari
- Tender calamari, lightly coated and perfectly fried to golden crispness, served with a silky spiced aioli.
- Chicken Souvlaki
- Seared chicken souvlaki served over a mix of lemon baked potatoes and tzatziki flavoured rice, finished with grilled pepper and a light olive tapenade dust.
- Baklava
- Layers of sweet, nutty baklava accompanied by house-made honeycomb ice cream.
July 16
Student Chef: Kyrie
- Smoked Haddock Chowder
- Creamy smoked haddock chowder with tender potatoes, sweet corn, and fresh herbs, served with warm house bread.
- Seared Beef Filet
- Tenderloin medallion served over velvety beet purée with roasted root vegetables and crispy potatoes, finished with rich Scotch-infused cream.
- Apple Crumble
- Baked cinnamon-spiced apples and buttery oat topping, finished with a rustic dusting of sugar and served with fresh cream.
Wednesday, July 23
Student Chef: Anchit
- Ceviche Tostadita
- Citrus-cured shrimp tossed with tomato, jalapeño, and cilantro, served atop a crispy mini hand-pressed corn tortilla.
- El Lomo de Cerdo
- Roasted pork tenderloin resting on silky black bean purée and scented rice, finished with a sweet and smoky chipotle glaze.
- Classic Tres Leche
- Delicious milk-soaked sponge cake topped with homemade Chantilly cream and fresh, lime-macerated strawberries.
Capstones
STUDENT-RUN RESTAURANT