Café

Stay Fresh

Apr

Meet the Dietitian, London Baker, Regional Wellness Manager

Join us for a wellness pop up, featuring varying your proteins with plants for Earth Day with London Baker, Registered Dietitian and Regional Wellness Manager.

10 Ways to Boost Flavor and Nutrition with Plants in Your Kitchen

Keep these strategies in mind to get the most flavor and nutrition from your produce.

Parmesan Honey-Roasted Cauliflower Steaks

With a little prep and a lot of love, this cauliflower “steak” will steal the center of the plate.

Plants Are For Everyone

When it comes to eating plants, it’s not all or nothing, so choose what works for you!

Celebrating Progress and Recognizing Continued Struggles for Farmworkers’ Rights

These food labels give meaningful insight into how the farmworkers who picked your food.

Looking Back on Bon Appétit’s Decades of Support for Farmworkers’ Rights

We’re proud of our legacy of leveraging our purchasing power and voice to demand better livelihoods for farmworkers in the United States.

Fifty Cents and the Fight for Farmworkers’ Rights

Farmworkers are exempt from basic labor protections despite working an essential and dangerous job.

The Buzz: Multivitamins

Are multivitamins essential or leading your health astray?

Green Spinach and Ginger Smoothie

No green powders here – just fruits and vegetables that provide bright flavors, colors, and are full of nutrients.

Pills or Peas: Can The Foods We Eat Provide All Of The Nutrients That Our Bodies Need?

The benefits of getting your nutrients through whole foods versus supplements.

Celebrate National Nutrition Month® with Our Dietitian Dream Team

Toasting to our wellness team and their work to improve the health and well-being of our communities.

The Buzz: Local Food

Is choosing local food really that much better or just another fad?

Garden Your Way to Good Health

Find your slice of green space and get your garden growing.

Wellness Tips: Building Flavor With Less Salt

Think you need salt to avoid bland food? Think again! Use these chef-approved tips to build flavor.

Chicken Paprikash

In a flavor rut? Give paprika a shot with this Hungarian-inspired dish.

griddle

reg.1.75

45 cal.

reg.1.75

220 cal.

reg.2.75

280 cal.

reg.3.50

180 cal.

reg.1.75

60 cal.

reg.3.50

70 cal.

reg.4.50

640 cal.

reg.1.25

60 cal.

reg.1.25

130 cal.

reg.1.25

520 cal.

reg.1.25

120 cal.

kettles

small1.99
large2.99

15 cal.

kettles

25 cal.

160 cal.

80 cal.

50 cal.

90 cal.

15 cal.

10 cal.

15 cal.

Lunch

grill

reg.13.50

fried chicken tenders, chili powder, cayanne pepper, cumin, coriander, fennel seed, paprika, schezwan peppercorn, canola oil, bun, butter, lettuce, tomato, red onion, pickles

kettles

reg.3.75

broccoli, heavy cream, cheddar cheese, nacho cheese, salt, pepper and vegetable stock

reg.3.75

beef, ancho chili, guajillo chili, cumin, garlic, bay leaf, salt, pepper, beef stock, jalapenos, and diced onions.

classic

reg.13.50

chicken thigh, soy sauce, hoisin, garlic, ginger, sesame oil, sugar, cornstarch, salt, pepper

reg.$12.50

tofu, mushroom, carrot, onion, buk choy, bell pepper, garlic, ginger, soy sauce, hoisin, sesame oil, shaoxing wine, sugar, corn starch, salt, pepper

jasmine rice, water

broccoli, salt

kale, spinach, red onion, radish, pepperoncini, tomato, lemon vinaigrette

roma

crushed tomato, garlic, onion, basil, salt, pepper

reg.14.50

beef, tomato, onion, olive, celery, carrot, garlic, oregano, basil, canola oil, salt, pepper

reg.12.50

beyond meat, salt, pepper, onion, rosemary, rice, garlic, carrots, celery, Italian seasoning, ketchup glaze

charred onions, brussels sprouts, garlic, olive oil, salt, pepper

pasta, olive oil, salt

arugula, parmesan, house made dressing, croutons

don's deli sandwiches

reg.4.75

choice of fruit salad or chef's daily made salad

reg.$10.25

chicken, celery, mayonnaise, lettuce, tomato, onion and pepper jack cheese served with your choice of a side salad or fruit

picante

chicken, chipotle peppers, salt, pepper, garlic

Pork Butt, Onon, Garlic, Cinamon, Orange, Oregano, salt

Mushroom, Bell Pepper, Onion, Oregano, Chili powder, Cumin, Coriander, Oil, Salt, Pepper

rice, tomato sauce, garlic, onion, peas, roasted corn

beans, onion, garlic, salt, pepper

tomato, onion, cilantro, lemon juice, salt, pepper

tomatillo, garlic, onion, cilantro, jalapeno, salt, pepper

tomato, onion, chilies, garlic, salt

grill

reg.2.50

45 cal.

reg.4.25

70 cal.

reg.2.25

we are local (f.e.e.d sonoma)

110 cal.

reg.4.25

110 cal.

reg.6.50

230 cal.

reg.4.25

70 cal.

reg.1.25

80 cal.

reg.4.50

250 cal.

reg.9.00

300 cal.

reg.7.00

550 cal.

reg.10.00

440 cal.

reg.5.00

1 each

520 cal.

reg.9.75

marin sun farms

460 cal.

reg.9.00

diestel family turkey ranch

410 cal.

classics dinner

reg.3.95

15 cal.

slices3.75

430 cal.

slices4.00

650 cal.

bowls

70 cal.

0 cal.

20 cal.

0 cal.

110 cal.

60 cal.

170 cal.

10 cal.

5 cal.

60 cal.

70 cal.

hand fruit

35 cal.

130 cal.

10 cal.

30 cal.

25 cal.

40 cal.

30 cal.

beverage

0 cal.

grill

5 cal.

0 cal.

10 cal.

160 cal.

150 cal.

reg.1.10

50 cal.

reg.1.10

50 cal.

reg.1.10

50 cal.

reg.1.10

60 cal.

reg.1.10

60 cal.

reg.5.00

80 cal.

reg.4.25

280 cal.

reg.5.25

310 cal.

reg.5.75

280 cal.

don's deli

150 cal.

160 cal.

150 cal.

160 cal.

150 cal.

140 cal.

reg.4.75

35 cal.

reg.4.75

110 cal.

0 cal.

5 cal.

15 cal.

0 cal.

5 cal.

45 cal.

0 cal.

5 cal.

0 cal.

80 cal.

0 cal.

90 cal.

60 cal.

40 cal.

60 cal.

90 cal.

70 cal.

80 cal.

190 cal.

100 cal.

40 cal.

30 cal.

110 cal.

80 cal.

100 cal.

110 cal.

composed salads

45 cal.

110 cal.

0 cal.

15 cal.

170 cal.

100 cal.

170 cal.

25 cal.

30 cal.

45 cal.

20 cal.

1/4 cup

90 cal.

140 cal.

50 cal.

45 cal.

25 cal.

10 cal.

0 cal.

5 cal.

10 cal.

5 cal.

0 cal.

5 cal.

0 cal.

25 cal.

20 cal.

10 cal.

0 cal.

25 cal.

10 cal.

0 cal.

80 cal.

110 cal.

25 cal.

10 cal.

5 cal.

25 cal.

0 cal.

50 cal.

35 cal.

160 cal.

70 cal.

60 cal.

picante

reg.3.00

210 cal.

reg.3.00

370 cal.

reg.3.00

340 cal.

reg.3.00

140 cal.

60 cal.

35 cal.

60 cal.

reg.3.50

1310 cal.

reg.5.50

350 cal.

40 cal.

70 cal.

25 cal.

30 cal.

60 cal.

reg.6.25

390 cal.

reg.6.25

360 cal.

reg.6.25

910 cal.

reg.3.00

170 cal.

bowls

130 cal.

70 cal.

230 cal.

Dinner

grill

reg.13.50

fried chicken tenders, chili powder, cayanne pepper, cumin, coriander, fennel seed, paprika, schezwan peppercorn, canola oil, bun, butter, lettuce, tomato, red onion, pickles

kettles

reg.3.75

broccoli, heavy cream, cheddar cheese, nacho cheese, salt, pepper and vegetable stock

reg.3.75

beef, ancho chili, guajillo chili, cumin, garlic, bay leaf, salt, pepper, beef stock, jalapenos, and diced onions.

classics dinner

reg.14.50

beef, sour cream, horseradish, lemon zest, black pepper, salt

reg.12.50

soy, farro, onion, garlic, carrot, celery, fennel, vegetable stock, parsley, thyme

potato, garlic, olive oil, fresh thyme, salt, pepper

carrot, garlic, salt, pepper, canola oil, parsley

romaine, mixed greens carrots, red onion, cucumber,
cherry tomato Italian dressing

roma dinner

reg.13.50

reg.12.50

squash, zucchini, egg plant, red peppers, yellow peppers, diced onions, diced carrots, salt, pepper, garlic, tofu, marinara and basil.

red peppers, zucchini, red onions, olive oil and garlic

pasta, olive oil, salt

tomato, onion, garlic, basil, salt, pepper

mixed greens with red onion, cucumber, black olives and Italian dressing

picante

chicken, chipotle peppers, salt, pepper, garlic

Pork Butt, Onon, Garlic, Cinamon, Orange, Oregano, salt

Mushroom, Bell Pepper, Onion, Oregano, Chili powder, Cumin, Coriander, Oil, Salt, Pepper

rice, tomato sauce, garlic, onion, peas, roasted corn

beans, onion, garlic, salt, pepper

tomato, onion, cilantro, lemon juice, salt, pepper

tomatillo, garlic, onion, cilantro, jalapeno, salt, pepper

tomato, onion, chilies, garlic, salt

grill

reg.2.50

45 cal.

reg.4.25

70 cal.

reg.2.25

we are local (f.e.e.d sonoma)

110 cal.

reg.4.25

110 cal.

reg.6.50

230 cal.

reg.4.25

70 cal.

reg.1.25

80 cal.

reg.4.50

250 cal.

reg.9.00

300 cal.

reg.7.00

550 cal.

reg.10.00

440 cal.

reg.5.00

1 each

520 cal.

reg.9.75

marin sun farms

460 cal.

reg.9.00

diestel family turkey ranch

410 cal.

classics dinner

reg.3.95

15 cal.

bowls

110 cal.

hand fruit

35 cal.

130 cal.

10 cal.

30 cal.

25 cal.

40 cal.

30 cal.

beverage

0 cal.

grill

5 cal.

0 cal.

10 cal.

160 cal.

150 cal.

reg.1.10

50 cal.

reg.1.10

50 cal.

reg.1.10

50 cal.

reg.1.10

60 cal.

reg.1.10

60 cal.

reg.5.00

80 cal.

reg.4.25

280 cal.

reg.5.25

310 cal.

reg.5.75

280 cal.

don's deli

reg.4.75

35 cal.

reg.4.75

110 cal.

0 cal.

5 cal.

15 cal.

0 cal.

5 cal.

45 cal.

0 cal.

5 cal.

0 cal.

80 cal.

0 cal.

90 cal.

60 cal.

40 cal.

60 cal.

90 cal.

70 cal.

80 cal.

190 cal.

100 cal.

40 cal.

30 cal.

110 cal.

80 cal.

100 cal.

110 cal.

composed salads

45 cal.

110 cal.

0 cal.

15 cal.

170 cal.

100 cal.

170 cal.

25 cal.

30 cal.

45 cal.

20 cal.

1/4 cup

90 cal.

140 cal.

50 cal.

45 cal.

25 cal.

10 cal.

0 cal.

5 cal.

10 cal.

5 cal.

0 cal.

5 cal.

0 cal.

25 cal.

20 cal.

10 cal.

0 cal.

25 cal.

10 cal.

0 cal.

80 cal.

110 cal.

25 cal.

10 cal.

5 cal.

25 cal.

0 cal.

50 cal.

35 cal.

160 cal.

70 cal.

60 cal.

picante

reg.3.00

210 cal.

reg.3.00

370 cal.

reg.3.00

340 cal.

reg.3.00

140 cal.

60 cal.

35 cal.

60 cal.

reg.3.50

1310 cal.

reg.5.50

350 cal.

40 cal.

70 cal.

25 cal.

30 cal.

60 cal.

reg.6.25

390 cal.

reg.6.25

360 cal.

reg.6.25

910 cal.

reg.3.00

170 cal.

Menu Icon Legend

Vegetarian

Vegan

Made without Gluten-Containing Ingredients

In Balance

Halal

Farm to Fork

Locally Crafted

Seafood Watch

Organic

Garden Grown

Raw/Undercooked

FOOD ALLERGIES

Serving Students with Food Allergies and Celiac Disease

The dining services team is well-trained in food allergy awareness and offer a number of options for students with food allergies and celiac disease. This includes communication about and modification to existing menu items, special preparation of menu items, and access to special products as agreed upon with students.

Daily menus for each café can be accessed at usf.cafebonappetit.com. Menu items that are appropriate options for most students with celiac disease are labeled as “made without gluten-containing ingredients” and can be filtered to streamline searching using the dietary preferences filter. Top-9 allergens are included in menu names and/or descriptions whenever possible. For more on eating with a food allergy in our café, visit this page and view the guide on food allergies and celiac disease at University of San Francisco. Further questions about ingredients can be answered by our trained managers/chefs on-site.

The Market Café offers a variety of packaged products made without gluten-containing ingredients. Avoiding Gluten pantry items include ingredients that are naturally without gluten-containing ingredients or alternatives to traditional gluten-containing options. In addition, a dedicated toaster is available for items that are made without gluten-containing ingredients.

For questions about these services or to request food allergy accommodations, students should contact:

Allen Plouffe, Director of Operations
allen.plouffe@cafebonappetit.com
(707) 291-5210

Student Disability Services
sds@usfca.edu
(415) 422-2613

Bon Appetit at USF

Special Diet? WE GOT YOU

Guaranteed vegetarian options at ALL meal periods. Average of five vegan specials per meal period!

Farm to Fork at USF

Farm to Fork is a companywide initiative to buy locally, formalized in 1999. Our first choice is to purchase seasonal ingredients from small, owner-operated farms and ranches within a 150-mile radius...

Upcoming Events

Event

April 16 @ 1:33 PM - 1:33 PM

Meet the Dietitian, London Baker, Regional Wellness Manager

More Events:

Subscribe to Menu Mail

Tell Us What You Think

Common Questions

I’ve been trying to eat a healthier diet. Will I be able to find a healthy food choice in my café?

Can you tell me how many calories are in the foods in my café?

How will you handle my concerns about a food allergy?

See All FAQs

Allen Plouffe

Resident District Manager

Telephone (707) 291-5210
allen.plouffe@cafebonappetit.com
Matthew Urban

Culinary Director

Telephone 415-676-1246
matthew.urban@cafebonappetit.com

Meet the team

Meet the Dietitian, London Baker, Regional Wellness Manager

10 Ways to Boost Flavor and Nutrition with Plants in Your Kitchen

Parmesan Honey-Roasted Cauliflower Steaks

Plants Are For Everyone

Celebrating Progress and Recognizing Continued Struggles for Farmworkers’ Rights

Looking Back on Bon Appétit’s Decades of Support for Farmworkers’ Rights

Fifty Cents and the Fight for Farmworkers’ Rights

The Buzz: Multivitamins

Green Spinach and Ginger Smoothie

Pills or Peas: Can The Foods We Eat Provide All Of The Nutrients That Our Bodies Need?

Celebrate National Nutrition Month® with Our Dietitian Dream Team

The Buzz: Local Food

Garden Your Way to Good Health

Wellness Tips: Building Flavor With Less Salt

Chicken Paprikash

griddle

kettles

grill

kettles

classic

roma

don's deli sandwiches

picante

grill

kettles

classics dinner

roma dinner

picante

Serving Students with Food Allergies and Celiac Disease

Special Diet? WE GOT YOU

Farm to Fork at USF

Meet the Dietitian, London Baker, Regional Wellness Manager

Common Questions

Culinary Director @ USF | Matthew Urban

Culinary Director @ SCU | Eugene Zelditch

Executive Chef @ UOP | Zulma Rodriguez