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Captain's Table Restaurant

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 eighth week of the semester and 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 

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. 

Please view our campus map for general directions to and on campus.

Tuesday's Buffet Lunch in the Fall


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. 

The students in the Buffet Service class prepare the dining room and workstations for buffets and execute buffet service using proper service procedures, equipment, tools, and sanitation practices. 

Reservations are limited to 20 guests for each buffet. 


  • 11:30 AM only. Diners will have one hour to enjoy the buffet. Since the service is in a class setting, students will need to begin cleaning and breaking down stations to prepare for the upcoming classes.

Spring Buffet Schedule:

  • March 19th - High Tea
  • March 26th- NO SERVICE (Spring Break)
  • April 2nd - Hawaiian
  • April 9th - Latin America 
  • April 16th - American BBQ
  • April 23rd - Italian
  • April 30th - Coastal 
  • May 7th - Moroccan/Mediterranean 
  • May 14th - Scandinavian 



During the Fall Semester the format is one seating for lunch and dinner. The Culinary Principles 3 class is learning "banquet-style" service in the context of American Regional Cuisine. The Dining Room Service course introduces students to the principle knowledge and skills necessary for professional dining room service, including dining room setup and organization, service points, safety and sanitation, and handling guest charges.

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 arrive punctually as service begins promptly at the time listed below. 

FALL Hours:

  • Lunch: Closed due to insufficient staff.
  • Dinner: 6:00 PM

FALL Schedule:

  • February 15th - New England
  • February 22nd - NO SERVICE (Flex Day)
  • February 29th -The Mid-Atlantic Region
  • March 7th - The South
  • March 14th - Florida
  • March 21st - Louisiana
  • March 28th - NO SERVICE (Spring Break)
  • April 4th - The Great Plains & Rocky Mountains
  • April 11th - The Great Lakes & Midwest
  • April 18th -Texas
  • April 25th - The Southwest
  • May 2nd - The Pacific Northwest
  • May 9th - Hawaii
  • May 16th - California

Thursday's Lunch and Dinner in the Spring

In the Spring we teach the "à la 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: Closed due to insufficient staff.
  • Dinner: Reservation times 5:30, 5:45, and 6:00 

Spring Schedule:

  • February 15th - Germany
  • February 29th - Italy
  • March 7th - France 
  • March 14th - Spain
  • March 21st - Greece
  • April 4th - China
  • April 11th - Japan 
  • April 18th - Thailand 
  • April 25th - India 
  • May 2nd- Mexico 
  • May 9th - Africa 
  • May 16th - America Regional, Cajun/Creole



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