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Fulford’s Bistro

Featuring Executive Chef Kevin McKenna

A modern Canadian dining experience that is also a learning lab for our students. Led by Executive Chef Kevin McKenna, guests can expect local, farm-to-table ingredients in unique and delectable dishes. The 65-seat bistro offers a relaxed atmosphere for gathering with friends. Enjoy craft brews, wine pairings, and signature cocktails while you dine.

Executive Chef Kevin McKenna

Chef Kevin graduated from Niagara-on-the-Lake Culinary School under the watchful eyes of Chefs Andrew Dymond, Jason Rosso and Tony Deluca. He moved to England to do stages at the Fat Duck and Le Manoir aux Quat’ Saisons, returning to Canada in 2003. Kevin worked with renowned Chefs Michael Stadltalnder and Michael Potters honing his farm-to-table inspiration before being invited to cook at the James Beard House in New York in 2012 and 2015.

His passion for farm-to-table cuisine has found him in fine dining establishments all over Ontario: Globe Bistro, Earth Rosedale Earth Bloor West, Taboo Resort, South Pond Farms, and Viamede Resort – to name a few. Mother Nature and her seasons inspire Chef Kevin to feature unique, heritage varieties. He truly prides himself on creating menus with the freshest, local ingredients.


Hours

Fulford’s Bistro is open for lunch,Tuesday to Thursday, 11:30 a.m. to 1:30 p.m.at our Sutherland Campus (A3 133).

NEW! Come visit us in the evening. We are open for dinner service from Wednesday to Friday at 5:30 p.m. with our last reservation at 8 p.m.

For special events and parties please contact us at: fulfords@flemingcollege.ca

Fulford's Bistro

Student-run Modern Local/Canadian Bistro at Fleming College

FULFORD'S BISTRO

Book a reservation here.

Call (705) 749-5530 x1487 or email fulfords@flemingcollege.ca.

While Reservations are recommended, walk-in customers are always welcome. The students and faculty look forward to seeing you at Fulford's soon.

Parking is free for our guests – please see below for full parking instructions.

LUNCH MENU

STARTERS


Maple Romaine Heart Salad - 6

Ciabatta crostini, student-made bacon, local maple garlic dressing, Crosswind Farms goat cheddar

Bistro Winter Salad - 6 (V)

Heirloom carrots, beets, apple, sprout leaves candied pumpkin seeds, cider cinnamon vinaigrette

Soup of the Season - 6

Student Chefs’ creation of the day using the bounty of the school and area

Fried N.S. Lobster Shrimp Tortellini - 8

Wild leek garlic cream, pickled leeks, sumac pepper


MAINS


Steak N Chips - 16

Student feature beef cut, triple cooked chips, Brussel sprouts, roast mushrooms, garden chili horsey mayo

Student Chefs’ Feature - M/P

Student Chefs’ Creation of the day using the bounty of the school and area

Local Rainbow Trout - 15

Aquaculture farmed, puffed wild rice pilaf, fennel, roast peppers, honey orange glaze

Golden Beet Spaghettini - 14 (V)

Smoked hot house tomato, arugula, black bean ragout, Littleleaf Farms sprouts


FINAL TOUCH


"Fleming "Mess" - 8

Wild berries, vanilla whip cream, Black’s Distillery Cassis

Ontario Cheese Plate - 8

Selection of 3 Ontario cheeses, dried fruits, crostini, local honey

Dark Chocolate Espresso Torte - 8 (V)

Mule Coffee Espresso brittle, Irish Cream Glaze, local honeyed cherries


DINNER MENU

STARTERS


Maple Romaine Heart Salad - 6

Ciabatta crostini, student-made bacon, local maple garlic dressing, Crosswind Farms goat cheddar

Bistro Winter Salad - 6 (V)

Heirloom carrots, beets, apple, sprout leaves candied pumpkin seeds, cider cinnamon vinaigrette

Soup of the Season - 6

Student Chefs’ creation of the day using the bounty of the school and area


MAINS


Steak N Chips - 16

Student feature beef cut, triple cooked chips, Brussel sprouts, roast mushrooms,garden chili horsey mayo

Golden Beet Spaghettini - 14 (V)

Smoked hot house tomato, arugula, black bean ragout, Littleleaf Farms sprouts

Student Chefs’ Feature - M/P

Student Chefs’ Creation of the day using the bounty of the school and area


FINAL TOUCH


"Fleming "Mess" - 8

Wild berries, vanilla whip cream, Black’s Distillery Cassis

Ontario Cheese Plate - 8

Selection of 3 Ontario cheeses, dried fruits, crostini, local honey

Dark Chocolate Espresso Torte - 8 (V)

Mule Coffee Espresso brittle, Irish Cream Glaze, local honeyed cherries


CHEF TASTING MENU


4 courses $40 per person

5 courses $50 per person

Selection of the finest ingredients from Peterborough & surrounding area


Executive Chef Kev McKenna
Maître D Jessica Shepherd


Fulford's Deli

FULFORD'S DELI

Artisanal Sandwiches, value priced!

The on-campus "foodies" have given Fulford's Deli a thumbs up; describing it as "epicurean selections, but value priced!" Our amazing student-created, locally sourced sandwiches use the best products from the Kawartha region to create our offerings.

Fulford’s Deli is open Tuesday to Friday from 11:30 a.m. to 1:30 p.m. in A3 132.

Menu features change daily and will be posted on our Instagram (@fulfords_fleming) and Facebook (@fulfordsbistro) accounts.

SAMMIES 7


Grilled Cheese
Smoked Cheddar, Crosswind Farms Goat Cheese, Maple Bacon Onion Jam, Sourdough Bread

Delhi Turkey Wrap
Smoked Turkey, Red Curry Mayo, Pickled Veggies, Crispy Chickpeas, Greens, Whole Wheat Tortilla

The Big McVegan
Spiced Bean Patty, Vegan Cheddar, Onion, Pickle, Lettuce Special Sauce, Sesame Seed Bun

The Legit Reuben
Corned Eggplant, Sauerkraut, Russian Dressing, PHB Ale Rye Bread

Jerky Pig
Pork House Jerk sauce, Honey Pepper Slaw, Cornmeal bun

Student Chefs’ Sammie of the Day
Combo: Sandwich, Pop, Small Side – 11.00


SIDES small 2.50/large 4


Student Chefs’ Soup

Romaine Heart Salad

Yellow Aloo Matar Potato Curry

Moroccan Quinoa Salad

    – Add a soft-roll to your soup or curry for $0.75


SWEETS 5


Irish Cream Brownie
Dark Chocolate, Irish Cream Glaze, Sea Salt

Deli Waffle Fries
Cinnamon Sugar Dust, Beer Caramel Dip

Fleming ‘Mess’
McLean’s Farm berries, meringue, sweet cream


DRINKS


Pop Shoppe - 2.50

San Pellegrino - 3

PTBO Damn Ice Tea - 3.50

Deli Daily Smoothie - 4

    - Add Vegan Protein Boost - .75


FULFORD'S MARKET

No time to cook? No problem!

Our students have developed a wide variety of sauces, soups, preserves and meals for dinner or entertaining. Features include local sustainable ingredients for all tastes and occasions.

Menu offerings change daily check our social media pages for updates. Here’s a sample of what we offer:

Fresh Daily Soups
Jams/jellies
Condiments
Ground beef packs
Chicken drums/thighs
Sausage
Leg of lamb
Pork chops


Fleming College is proud to partner with local suppliers and to support community-based enterprises that promote regional, provincial & national farmers, producers and entrepreneurs.


A FULL FOOD EXPERIENCE FOR STUDENTS

Eat | Grow | Learn

Many of our students dream of opening their own restaurant. In the final semester of the program, they have the opportunity to put their culinary, business management, operations and team skills into practice in Fulford’s Restaurant Operations. ( Bistro, Deli, Marketplace, Catering)

Under the supervision of Chef Kevin and faculty within the Culinary Management program, students will assist with the creation of menus, developing and marketing food concepts, designing the customer experience as well as managing the day-to-day operation for all of our food outlets. We have designed and integrated our culinary programs to deliver the best possible experiential learning for our students.


FREE PARKING FOR OUR GUESTS

To make your arrival to Fleming College as seamless as possible Parking Services have implemented a new system for parking. As an invited guest you are being provided with complimentary parking at the request of the School of Business. Please follow these instructions when you arrive on campus:

  1. Please proceed to Visitor Parking in ELM lot
  2. Park in one of the designated parking spots labelled for Fulford’s Parking
  3. Please remember (or write down) your license plate number
  4. When you arrive at Fulford's please inform the host/hostess that you have parked in the designated spot and provide your license plate information
  5. If you need assistance in locating Fulford's, the Information Booth is located inside the main entrance or you can contact them from any campus phone at extension 8000

If all the reserved parking spots are taken; please park in one of the other spots in the Elm parking lot and follow the procedures outlined above. Please inform the host/hostess that you are not in one of the designated parking spots.

If you require handicapped parking please park in one of the handicapped designated areas. Make sure to display your handicapped permit and follow the procedures outlined above. Please inform the host/hostess that you are in one of the designated handicapped parking spots.

Please remember that all students, employees and visitors to campus are required to abide by the College Parking Regulations and to obey posted signage.

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