Capstones

About Capstones

Be a Part of the Learning

The Lambton College Capstones Logo.

Capstones is Lambton College's campus restaurant, and it is an applied learning environment where students in the Culinary Management and the Canadian Culinary Operations programs 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 and the Canadian Culinary Operations programs the dining experiences change for both the students and their customers.

Capstones Hours

Chef's Table

Open from May 29 - August 8.

Seatings or reservations available:

  • Wednesdays and Thursdays
  • from/between 5 p.m. and 7 p.m.

Five-course meals are $50 + tax and tip (prices increase to $55 in the last two weeks.)

Scheduled Closures

Capstones will be closed on June 26, 27.

Menu

Wednesday, May 29 | La Dolce Vita ($50/person)

Student Chefs: Kevin, Diya & Anikit
  • Spaghetti Carbonara: silky pasta tossed in a rich liaison sauce with crispy pancetta and parmigiano cheese
  • Osso Bucco: braised veal shank in a velvety jus, garnished with gremolata sauce, polenta foam and tomato leaves from our Lambton College Garden
  • Zeppolas Sarde: golden fried choux pastry served with house-made hazelnut ice cream

Thursday, May 30 | Sicilian Splendor ($50/person)

Student Chefs: Shubham, Abhi & Hephzibah
  • Sicilian Arancini alla Marinara: truffle infused risotto bursting with creamy mozzarella accompanied by fresh marinara sauce
  • Beef Braciole: authentic slow cooked roulade of striploin, prosciutto & artisan fontina topped with pomodoro demi glace
  • Zabaglione: velvety Marsala custard served with exotic stone fruits and toasted pistachios

Wednesday, June 5 | Latin Heat ($50/person)

Student Chefs: Aden, Jakob & Shashank
  • Tostada Al pastor: hand-pressed corn tortilla filled with marinated pork shoulder & tangy pineapple salsa
  • Barbacoa: traditional Mexican slow-cooked beef accompanied by authentic arroz rojo & rustic chili beans
  • Sticky Bread Pudding: decadent bread pudding paired with homemade vanilla bean ice cream

Thursday, June 6 | Palacio Picante ($50/person)

Student Chefs: Nevin, Cathy & Tharun
  • Corn Fritters: crispy, golden dough bursting with sweet corn kernels, paired with smoky charred street corn and a zesty lime aioli
  • Chicken Mole: succulent chicken bathed in a velvety blend of dark chocolate, spicy chilis and toasted nuts, creating a complex symphony of Mexican flavour
  • Tres Leches: moist sponge cake, topped with fluffy clouds of cream and a sprinkle of cinnamon, delivering a sweet, creamy finale that melts in your mouth

Wednesday, June 12 ($50/person)

Student Chefs: Lovnish & Dhruv
  • Thai Pork Dumplings: savory minced pork and fragrant Thai spices presented in translucent rice wrapping, creating a symphony of taste and textures with every bite
  • Shrimp Kao Pad: juicy stir-fried prawns, aromatic jasmine rice and seasonal vegetables from our Lambton Garden tossed with zesty Thai seasoning
  • Coconut Sticky Rice Pudding: creamy coconut-infused pudding adorned with luscious tropical fruits and dusted with toasted coconut flakes

Thursday, June 13 | Spice & Serenity ($50/person)

Student Chefs: Athul & Subarna
  • Tod Mun Pla & Som Tam: authentic red curry fish cakes served with fresh green papaya salad
  • Pad Thai: classic rice noodles tossed with shrimp, chicken, bean sprouts and our house made soy peanut sauce
  • Banana Roti: traditional Thai street pancakes served with house made banana ice cream and a drizzle of salty caramel sauce

Wednesday, June 19 ($50/person)

Student Chefs: Kichu & Caelan
  • Coquille St Jacques: perfectly seared scallop served with creamy white wine reduction
  • Entrecote au Poivre: traditional French hand cut striploin steak topped with creamy Cognac peppercorn sauce
  • Ile Flottante: housemade méringue island garnished with farm fresh berries, floating on top of silky chocolate creme anglaise

Thursday, June 20 | Parisian Chic ($50/person)

Student Chefs: Neeraj and Nik
  • Asparagus Mimosa: Champagne vinaigrette asparagus crowned with home cured egg yolk shavings, elegant layered potato pave and our hand tended microgreens
  • Coq au vin: classic chicken & wine dish exemplifying the robust flavours of France, served with burgundy wine sauce and accompanied with traditional pairings
  • Napoleon Tartlet: a blend of culinary craftmanship, with layers of flaky pastry, velvety mascarpone anglaise and candied seasonal fruit

Wednesday, July 3 | Spanish Serenade ($50/person)

Student Chefs: Rohit & Saurabh
  • Pinchos Morunos: Moorish pork skewer, seasoned with ras al hanout spices, served over crispy patatas bravas
  • Fabada Asturiana: flakey Spanish cod and tendered pork served in a traditionally rich, white bean stew
  • Tarta de Queso: beautifully caramelized, uniquely light yet creamy cheesecake from the Basque region

Thursday, July 4 | Noche Española ($50/person)

Student Chefs: Jessil & Jake
  • Alcachofas a la Plancha: a northern Iberian speciality of lightly battered and deep fried artichokes served with housemade tomato Romesco sauce
  • Paella: this regional delicacy of Spain features saffron-infused rice, meats, seafood and vegetables, a hearty stock and aromatic sofrito seasoning
  • Leche Frita: deliciously sweet, firm milk-pudding encased in a crunchy fried cinnamon coated shell served alongside house-churned hazelnut nougat ice cream

Wednesday, July 10 ($50/person)

Student Chefs: Boby & Kritika
  • Chicken Tsukune: succulent chicken meatballs, delicately seasoned and grilled to perfection, glazed with house yakitori sauce
  • Miso Glazed Salmon: a harmony of tender, flaky salmon fillet adorned with a luscious umami miso glaze, paired with aromatic fried rice and a dashi reduction
  • Coconut Pumpkin Pie: a tantalizing fusion of exotic Thai flavours and comforting autumn spices nestled in a flaky crust

Thursday, July 11 ($50/person)

Student Chefs: Joel & Kashika
  • Korean Fried Pork Belly: succulent pork belly fried to perfection, served with class preserved kimchi and a sweet gochujang honey sauce
  • Bibimbap: traditional Korean rice bowl topped with tender marinated flank steak, sautéed vegetables and bold gochujang sauce
  • Baesuk: light and refreshing dessert featuring steamed pears with a touch of sweet honey, ginger and peppercorns

Wednesday, July 17 ($50/person)

Student Chefs: Rishan & Aasish
  • Seafood Mushroom Caps: succulent seafood-stuffed mushroom caps draped in fragrant pesto cream sauce elevated with tangy balsamic reduction
  • Paidakia: impeccably grilled lamb chops complemented by an olive tapenade, lemon potatoes and garlic-infused spinach
  • Ruby San Sebastien Cheesecake: decadent fusion of rich, creamy textures and vibrant fruit essence inspired by the flavors of the San Sebastien coast

Thursday, July 18 | Arabian Oasis ($50/person)

Student Chefs: Rupayan and Akash
  • Shawarma Trio: aromatic grilled chicken, thinly sliced marinated beef and crispy falafel wrapped in fluffy pita bread served with fresh veggies and creamy tahini sauce
  • Duo of Kebabs & Koshari: tender grilled beef & chicken skewers served with a hearty Egyptian rice, lentil & pasta dish topped off with spiced tomatoes and fried onions
  • Loukoumades: crispy, fried Greek donuts, soaked in honey and sprinkled with cinnamon & chopped walnuts

Wednesday, July 24 | Creole Carnival ($50/person)

Student Chefs: Arshdeep & Niyati
  • Crab Cake Hushpuppies: crispy crab meat and cornmeal fritters infused with house-grown herbs and Cajun seasoning, served with a zesty remoulade sauce
  • Jambalaya with Boudin Blanc: southern Louisiana style jambalaya featuring house made boudin blanc sausage, seafood, rice, vegetables and creole seasoning
  • Turtle Cheesecake: creamy caramel swirled cheesecake topped with crunchy pecans and velvety chocolate ganache

Thursday, July 25 ($50/person)

Student Chefs: Yaduraj and Ankit
  • Oyster Rizzuto: fresh oysters, lightly coated in breadcrumbs and fried to a perfect golden brown, accompanied by tangy remoulade sauce
  • Grilled Pork: savor the flavors of our perfectly seasoned and grilled chop, generously glazed with decadent bourbon sauce and served up with traditional southern side dishes
  • Sweet Potato Pie: velvety sweet potatoes with a blend of warm spices makes each slice a heavenly fusion of creamy sweetness and aromatic spice

Our final two weeks offer four truly unique dining experiences with buffets and live action stations set up in the Andy Brandt Ballroom.

Wednesday, July 31 & Thursday, August 1 ($55/person)

A Taste of India
  • Enjoy authentic street vendor fare from the markets of India

Wednesday, August 7 & Thursday, August 8 ($55/person)

Harvest Table
  • A gourmet local farm to table experience

Reservations & Cancellations

Please be aware of the following reservation and cancellation policies:

  • Reservations for all nights can be made online
  • Visa or MasterCard is required to confirm and process your table reservation
  • Reservations are transferable
  • Cancellations must be processed before NOON on the day of your chosen evening to avoid surcharges
  • No Shows will be billed to cover the evening's expenses

Capstones

STUDENT-RUN RESTAURANT