• About Capstones

    Capstones is Lambton College's campus restaurant, and it is an applied learning environment utilized by the Culinary Manegement programs. Capstones allows students to gain knowledge and experience in the food industry as the restaurant morphs between three separate settings - Café, Bistro, and Fine Dining - throughout the year.

    Be a part of our student's experiential learning process by visiting Capstones.


    Make a Reservation

    Colin Working

  • Chef's Table

    Introducing our spring and summer 2023 Chef's Table menus presented by the Culinary Programs at Lambton College.

    Our Culinary students have put together 20 gourmet evenings this summer showcasing 10 different cuisines of the world. Your menu will be designed, prepared, and served by the student chefs, managers, and their service team.

    These gourmet themed evenings include fresh baked bread, appetizer, sorbet, main entrée, and dessert for just $50 per person for the first seven weeks ($55 per person for the last three weeks). Gratuities are at your discretion. Taxes not included.

    A selection of beverages, wines, spirits, and cocktails crafted and served by our culinary students are also available for purchase.

    Hours

    Wednesdays & Thursdays
    May 31 - August 10
    5 p.m. - 7 p.m.

    Weekly Menu

  • Week 1: French Cuisine
    Wednesday, May 31
    Les Trois Frère
    Student Chefs: Richard, Sahil & Sunil
    • Artichaut Vol au Vent et Salad Frisée: golden, buttery tarts filled with parmesan artichokes accompanied by crispy green frisée
    • Boeuf bourguignon: tender beef, carrots and pearl onions braised in red wine and served with earthy red pomme puree
    • Chocolate Frangipane Tuille: almond chocolate custard filled tuille with housemade almond ice cream
    Thursday, June 1
    Le Petit Château
    Student Chefs: Muskaan & Ana
    • Boeuf Tartar: prime beef, cured egg yolk, cornichon and Dijon mustard potato
    • Duck Confit: tender slow cooked duck leg with sweet & sour blueberry gastrique, duck crackling, rich cassoulet, and Frisée
    • Napoleon: layers of flaky French pastry infused with local fresh fruits
    Week 2: Italian Cuisine
    Wednesday, June 7
    La Bella Vita
    Student Chefs: Omkar & Andre
    • Polenta Fritte & Greens with Blue Cheese Foam: crispy cornmeal battons served with tender micro greens and creamy blue cheese foam
    • Pancetta & Ricotta Chicken: lean breast meat stuffed with sun-dried tomato ricotta, rolled in cured pancetta, pan seared until crispy and served with traditional basil pesto spaghettini
    • Limoncello panna cotta: creamy smooth Italian Panna Cotta pudding flavoured with lemon liqueur and garnished with candied lemon slices
    Thursday, June 8
    That’s Amore
    Student Chefs: Prabjot & Keshav
    • Tuna Caponata: citrus marinated yellow fin tuna served with traditional Scillian eggplant and summer vegetable caponata
    • Veal Marsala: seared veal chop served with summer fresh risotto and marsala mushroom cream sauce
    • Caprese Torte: rich almond and chocolate cake from the Isle of Capri



    Week 3: Thai Cuisine
    Wednesday, June 14
    Treasures of Thailand 
    Student Chefs: Chetan & Manish
    • Coconut Shrimp: tropical coconut infused shrimp wrapped in crispy Asian noodles
    • Pad Thai: stir-fried chicken and fresh vegetables simmered with rice noodles in a classic Thai peanut sauce
    • Mango Cake & Coconut: tropical mango cake paired with sticky rice and topped with in-house coconut ice cream
    Thursday, June 15
    Dancing “Thai”ger
    Student Chefs: Akash & Dhruv
    • Tom Yum Croquettes: minced free range chicken dusted with panko and deep fried to golden brown, served with housemade Tom Yum Aioli and Thai slaw
    • Thai Steak & Sticky rice: marinated Flank steak grilled to perfection and served with a side of asparagus, sticky rice and tangy sweet-sour sauce
    • Coconut Pumpkin Custard: baked pumpkin and coconut milk custard garnished with whipped cream and a touch of toasted coconut
    Week 4: Asian Cuisine
    Wednesday, June 21
    Travel East 
    Student Chefs: Flor & Muskaan
    • Sogalbi: Korean beef short ribs marinated in Asian pear soy sauce and toasted sesame oil, braised in savory beef broth with daikon, carrots & potatoes topped with caramelized house kimchi
    • Salmon Donburi: miso marinated salmon served on a bed of Japanese furikake rice topped with carrots, green onions, avocado, cabbage and sriracha mayo dressing
    • Kuih & Mochi: seasoned rice cake topped with coconut crème anglaise and housemade mango ice cream
    Thursday, June 22
    Pearl of Asia
    Student Chefs: Jivika & Rishabh
    • General Tso Chicken: tender pieces of chicken thigh coated in a delectable blend of sweet & tangy Tso sauce served alongside aromatic spiced rice cakes
    • Braised Pork: slow cooked beer braised pork belly marinated in a blend of asian spices balancing sweet, savory and umami flavors
    • Fried Bananas with Peanut Butter Sauce: golden crispy fried bananas and peanut butter ice-cream drizzled with caramel peanut sauce
    Week 5: Mediterranean Cuisine
    Wednesday, July 5
    Mediterranean Delights 
    Student Chefs: Brandon & Sourabh
    • Lamb Manti with spiced tomato sauce and mint yogurt: stuffed lamb dumplings made with aromatic Mediterranean spices and served with spiced tomato sauce and creamy mint yogurt.
    • Chorizo Calamari & Eggplant: chorizo stuffed pan-seared squid with crispy fried calamari tentacles on a bed of orange couscous, smoky eggplant rings, and red pepper coulis
    • Phyllo Tiramisu: elegant rich espresso ice cream served on layers of crispy baked phyllo
    Thursday, July 6
    Estiatorio
    Student Chefs: Baljeet & Bikram
    • Caprice Fett Unta: house grown cherry tomatoes with olives, Mascarpone mousse, Pesto di Basilico and Balsamic reduction served on sliced Fett’unta bread
    • Ras-el- Hanout: slow braised lamb shanks and stewed vegetables served with confit garlic sour cream mash and spiced fried onions
    • Einai Keiki Mori: lemon olive oil cake topped with white chocolate lemon ganache, housemade mint ice cream and sweet honeycomb
    Week 6: Southern Hospitality
    Wednesday, July 12
    Creole Quarters 
    Student Chefs: Shubjhit & Joel
    • Cajun Arancini with Trio of Remoulades: deep fried Cajun style rice balls stuffed with andouille sausage and cheese, served with spicy, classic & curry remoulade sauces
    • Blackened Catfish with Dirty Rice: Creole blackened catfish served on a bed of black bean dirty rice and mustard cream sauce
    • Chocolate Sweet Potato Praline Pie: chocolate & sweet potato puree topped with caramelized pecans accompanied by housemade praline ice cream
    Thursday, July 13
    Laissez les bons temps Rouler 
    Student Chefs: Shreshtha & Chirag
    • Seared shrimp and grits: smoky pan seared shrimp served on a bed of green tomato relish, crispy fried bacon, cheddar grits and topped with spicey holy trinity sauce
    • Creole Chops: glazed pork chop served with celeriac puree, andouille sausage and potato hash, smothered with creole mustard jus
    • Citrus Beignets: classic New Orleans doughnuts stuffed with lemon curd and topped with a sprinkle of powdered sugar
    Week 7: Spanish Cuisine
    Wednesday, July 19
    Casa Savor 
    Student Chefs: Juno & Preeti
      • Patatas Bravas: indulge in savory potatoes, Basque style zesty tomato sauce and thinly sliced Parma ham
      • Seafood Paella: Savor the flavors of Seafood Paella, brimming with a medley of fresh seafoods, squid ink rice and aromatic sofrito 
      • Tarta de Santiago: traditional Spanish almond cake served with Café Leche sauce

    Thursday, July 20
    Espanol Magica
    Student Chefs: Darun & Akul
    • Manchego & Ham Croquettes: crispy fried ham & Manchego cheese balls on a bed of peppers accompanied by jalapeno aioli stuffed potato tuille
    • Sous vide Cod: spanish spiced sous vide cod with lemon mash, marinated asparagus salad and citrus coulis
    • Crema Catalana: mouth-watering Spanish custard flavoured with lemon and cinnamon topped with spun sugar

    Our final 3 weeks will offer you a truly unique dining experience with buffets and live action stations set up in the Andy Brandt ballroom.
    $55 per person plus tax
    Gratuities at your discretion. Full menus will be posted in June

    Week 8: A Taste of India 
    Wednesday, July 26 & Thursday July 27

    Our culinary students will be featuring authentic Street Vendor fare from live action stations in the Ballroom.


    Week 9: Mexican Fiesta  
    Wednesday, August 2 & Thursday, August 3

    A festive celebration of Mexican delights.

    Week 10: Harvest Table 
    Wednesday, August 9 & Thursday, August 10

    A gourmet local farm to table experience.

    Visa or Master card is required to confirm and process your table reservation. Reservations are transferrable. Cancellations must be processed before 12 p.m. on the Monday of your chosen evening to avoid surcharges. We regret to inform that no shows will be billed to cover the evenings expenses.