Captain's Table is Open Starting September 22nd 2022!
Reservations will open on February 10, 2023.
The Captain's Table is a casual-upscale restaurant located on the Orange Coast College campus in Costa Mesa, California. Both the kitchen and dining room are run by students from the Culinary Arts and Food and Beverage Management programs, serving a variety of cuisine types from a rotating weekly menu. We offer a lunch buffet on Tuesdays starting the eight week of the semester and for lunch and dinner every Thursday beginning the third week of the semester. Please see our calendar for details regarding upcoming menus. Reservations are required.
Tuesday Lunch Buffet Price: $20.00 (SOLD OUT)
Thursday Lunch/Dinner Price: $25.00
Location & Parking
We are located on the second Floor of the new College Center Building. Parking is available off Fairview and Pirate Way in Lot A.
Please park in the Parking Lot A. Parking is FREE until August 2023.
Please view our campus map for general directions to and on campus.
Tuesday's Buffet Lunch in the Spring
SPRING 2023 BUFFET SOLD OUT
The students in the advanced Garde Manger class showcase proper techniques in the preparation of canapés, hot and cold hors d'oeuvre, appetizers, salads, cheese and charcuterie, sausage, and other types of forcemeats while demonstrating contemporary styles of presenting food and preparing buffets.
Reservations are limited to 20 guests for each buffet.
Spring Hours:
- Lunch: 11:30-12:30 (last reservation 12:00)
Spring Buffet Schedule:
- March 21st - High Tea
- April 4th - Hawaiian
- April 11th - Latin America
- April 18th - American BBQ
- April 25th - Italian
- May 2nd - Coastal
- May 9th - Moroccan
- May 16th - Scandinavian
Thursday's Lunch and Dinner in the Spring
In the Spring we teach the "Ala Minute" cooking class. The class is one of the last classes students will take before graduation and emphasizes a restaurant style service of World Cuisines with food items being cook to order throughout the meal period. We offer a three-course meal with choices for each course and the menu changes to examine a different country each week. Guests may make reservations at various times throughout the meal period.
Spring Hours:
- Lunch: 11:30-1:00 (last reservation 12:45)
- Dinner: 5:30-6:15 (last reservation 6:15)
Spring Schedule:
- March 2nd - Italy
- March 9th - France
- March 16th - Spain
- March 23rd - Greece
- April 6th - China
- April 13th - Japan
- April 20th - Thailand
- April 27th - India
- May 4th - Mexico
- May 11th - Africa
- May 18th - America Regional, Cajun/Creole
Thursday Lunch and Dinner in the Fall
During the Fall Semester the format is one seating for lunch and dinner. The Culinary Principle 3 class is learning "banquet-style" service in the context of American Regional Cuisine. In a traditional banquet service, guests are seated all at once and are served the same items (there may be a choice or two) course by course. We offer a three-course meal, with a choice of first and second course. The menu is changed each week, offering Regional cuisine. We ask that our guests please show up on time as service begins promptly at the times below.
Fall Seating Times:
- Lunch: 12:00 (doors open at 11:45)
- Dinner: 6:00 (doors open at 5:45)