Café

Stay Fresh

Telling Tales of Tofu with our Bon Appétit Chefs

We invite you to dive into Tofu Tales, our digital cookbook shining a light on the stunning versatility of tofu while amplifying the creativity and skill of our AAPI chefs.

Appreciating our Locally Crafted Tofu Partners during AAPI Heritage Month

Learn about two of our Locally Crafted tofu partnerships with Bui Natural Tofu and Meiji Tofu, both amazing family-owned businesses making the highest quality tofu for our chefs and guests.

A Celebration of Tofu for AAPI Heritage Month 2024

This AAPI Heritage Month, we are excited to shine a light on the ancient origins of tofu and its modern evolution as a rising staple across the US and in our cafés.

8 Kitchen Tips to Reduce Food Waste (and Save Money)

Tips for shopping and preparing food mindfully to help you from wasting food… and money.

Fennel Bulb and Frond Gratin

Not sure what to do with the fennel fronds? Use the full plant with this fennel gratin!

Incredibly Edible Stems

Many recipes for greens advise to de-stem before cooking, but we are breaking down the benefits of keeping them!

The food we eat every day is deeply connected to the environment, and its impact is profound: a third of all global greenhouse gas emissions can be linked to the food system. Learn more about the emissions in our food system.

11 Ways to Flip the Switch to Plants to Reduce Your Carbon Footprint

Flipping the switch from animal- to plant-based food can make a sizable impact on your daily carbon footprint – even for just one day! We’ve come up with eleven easy and delicious plant-based food switches to reduce carbon emissions during all three meals.

We’re Flipping the Switch to Plants this Earth Day

Join us in flipping the switch to plants this Earth Day by considering climate-friendly alternatives throughout our cafés. We will be providing scorecards so guests have the chance to track carbon emissions saved over the course of the day to encourage long-term switches and reduce our collective and individual carbon footprint!

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 Campus Inn

SPECIAL HOURS

Breakfast May 7-8, Closed
CI Will Observe Summer Brunch/Dinner Hours Tuesday and Wednesday 1130am to 1pm and 430pm to 6pm
Breakfast May 9, Closed
CI Will Be Closed for the Summer after Brunch - 1130am to 1pm
Dinner May 9, Closed
Café Closed May 10 - Aug 11
CI Closed for the Summer.

View/Print Weekly Menu

Currently Closed

Lunch Served from 11:00 am - 2:00 pm
Dinner 5:00 pm - 7:30 pm

Weekly Schedule

Breakfast Mon-Fri, 7:15 am - 9:30 am
Brunch Mon/Sat-Sun, 10:30 am - 1:00 pm
Lunch Mon-Fri, 11:00 am - 2:00 pm
Dinner Mon-Fri, 5:00 pm - 7:30 pm
Dinner Sat-Sun, 5:00 pm - 7:00 pm

This cafe is located on the second floor of the Campus Center and offers a variety of foods served from our different stations including Café Classics, Exhibition, Deli, Grill, Ovens, Farm to Fork and of course our Grainary where you will find in- house fresh baked pastries and desserts. The Campus Inn accepts meal plans, Flex Dollars, Cash, and Credit Cards.

Breakfast

hot breakfast cereal

with toppings on the side: chai seed, flax seed, brown sugar, raisins

breakfast bar

diced blackened chicken, scrambled egg, sauteed onion, fried potato, cilantro, flour tortilla

diced fried potatoes toss in with peppers and onions, paprika, and cajun seasoning

*pork

breakfast condiments

shredded vegan cheese and vegan sour cream available upon request

hot breakfast cereal

0 cal.

90 cal.

80 cal.

15 cal.

25 cal.

110 cal.

190 cal.

170 cal.

140 cal.

110 cal.

breakfast bar

120 cal.

70 cal.

60 cal.

130 cal.

160 cal.

220 cal.

210 cal.

100 cal.

0 cal.

70 cal.

140 cal.

60 cal.

30 cal.

50 cal.

110 cal.

100 cal.

270 cal.

salad bar

50 cal.

60 cal.

40 cal.

omelet bar

1 each

70 cal.

140 cal.

50 cal.

5 cal.

10 cal.

15 cal.

5 cal.

10 cal.

5 cal.

0 cal.

20 cal.

110 cal.

160 cal.

130 cal.

40 cal.

1 x 1 sec spray

0 cal.

60 cal.

granary/desserts

20 cal.

100 cal.

40 cal.

60 cal.

45 cal.

90 cal.

40 cal.

70 cal.

bread los angeles

210 cal.

bread los angeles

220 cal.

bread los angeles

210 cal.

bread los angeles

230 cal.

bread los angeles

220 cal.

bread los angeles

210 cal.

bread los angeles

200 cal.

bread los angeles

220 cal.

bread los angeles

140 cal.

bread los angeles

140 cal.

bread los angeles

150 cal.

bread los angeles

150 cal.

bread los angeles

140 cal.

bread los angeles

120 cal.

bread los angeles

300 cal.

bread los angeles

190 cal.

230 cal.

140 cal.

280 cal.

300 cal.

290 cal.

390 cal.

420 cal.

380 cal.

430 cal.

380 cal.

400 cal.

360 cal.

480 cal.

beverage

90 cal.

35 cal.

130 cal.

90 cal.

130 cal.

160 cal.

120 cal.

110 cal.

140 cal.

hot breakfast cereal

130 cal.

120 cal.

110 cal.

190 cal.

360 cal.

Lunch

soup

classic lunch

marinated with dried herbs and spices, oven roasted, served with onion soubise sauce

cabbage, carrots, celery, onion, garlic, butter

vegetarian lasagna made with marinara and ricotta cheese

exhibition - lunch

grill lunch

lunch ovens

salad bar

deli bar

salad bar

190 cal.

110 cal.

0 cal.

140 cal.

150 cal.

0 cal.

10 cal.

5 cal.

kenter canyon farms

5 cal.

50 cal.

100 cal.

30 cal.

150 cal.

90 cal.

80 cal.

25 cal.

30 cal.

10 cal.

110 cal.

60 cal.

110 cal.

meiji tofu

20 cal.

45 cal.

25 cal.

35 cal.

80 cal.

35 cal.

1/4 cup

15 cal.

5 cal.

10 cal.

1/4 cup

25 cal.

10 cal.

5 cal.

0 cal.

25 cal.

0 cal.

5 cal.

10 cal.

20 cal.

5 cal.

0 cal.

5 cal.

1/4 cup

50 cal.

1/4 cup

60 cal.

1/4 cup

80 cal.

1/4 cup

50 cal.

1/4 cup

50 cal.

1/4 cup

70 cal.

1/4 cup

70 cal.

1/4 cup

50 cal.

1/4 cup

60 cal.

1/4 cup

5 cal.

1/4 cup

70 cal.

1/4 cup

60 cal.

1/4 cup

60 cal.

50 cal.

60 cal.

40 cal.

35 cal.

60 cal.

50 cal.

deli bar

0 cal.

80 cal.

90 cal.

60 cal.

35 cal.

90 cal.

70 cal.

200 cal.

100 cal.

40 cal.

bread los angeles

140 cal.

bread los angeles

150 cal.

bread los angeles

150 cal.

bread los angeles

150 cal.

bread los angeles

150 cal.

240 cal.

bread los angeles

150 cal.

160 cal.

15 cal.

0 cal.

5 cal.

0 cal.

180 cal.

190 cal.

160 cal.

110 cal.

100 cal.

110 cal.

granary/desserts

bread los angeles

300 cal.

bread los angeles

190 cal.

230 cal.

140 cal.

280 cal.

300 cal.

290 cal.

beverage

90 cal.

35 cal.

130 cal.

90 cal.

130 cal.

160 cal.

0 cal.

120 cal.

110 cal.

140 cal.

150 cal.

170 cal.

150 cal.

90 cal.

0 cal.

Dinner

classic dinner

marinated in red wine, onion, garlic, salt, black pepper, oven roasted, sliced and served with reduction sauce

butter, brown sugar, fresh dill

grill dinner

salad bar

190 cal.

110 cal.

0 cal.

140 cal.

150 cal.

0 cal.

10 cal.

5 cal.

kenter canyon farms

5 cal.

50 cal.

100 cal.

30 cal.

150 cal.

90 cal.

80 cal.

25 cal.

30 cal.

10 cal.

110 cal.

60 cal.

110 cal.

meiji tofu

20 cal.

45 cal.

25 cal.

35 cal.

80 cal.

35 cal.

1/4 cup

15 cal.

5 cal.

10 cal.

1/4 cup

25 cal.

10 cal.

5 cal.

0 cal.

25 cal.

0 cal.

5 cal.

10 cal.

20 cal.

5 cal.

0 cal.

5 cal.

1/4 cup

50 cal.

1/4 cup

60 cal.

1/4 cup

80 cal.

1/4 cup

50 cal.

1/4 cup

50 cal.

1/4 cup

70 cal.

1/4 cup

70 cal.

1/4 cup

50 cal.

1/4 cup

60 cal.

1/4 cup

5 cal.

1/4 cup

70 cal.

1/4 cup

60 cal.

1/4 cup

60 cal.

50 cal.

60 cal.

40 cal.

35 cal.

60 cal.

50 cal.

deli bar

0 cal.

80 cal.

90 cal.

60 cal.

35 cal.

90 cal.

70 cal.

200 cal.

100 cal.

40 cal.

bread los angeles

140 cal.

bread los angeles

150 cal.

bread los angeles

150 cal.

bread los angeles

150 cal.

bread los angeles

150 cal.

240 cal.

bread los angeles

150 cal.

160 cal.

15 cal.

0 cal.

5 cal.

0 cal.

180 cal.

190 cal.

160 cal.

110 cal.

100 cal.

110 cal.

granary/desserts

120 cal.

640 cal.

280 cal.

180 cal.

360 cal.

240 cal.

190 cal.

180 cal.

190 cal.

beverage

90 cal.

35 cal.

130 cal.

90 cal.

130 cal.

160 cal.

0 cal.

120 cal.

110 cal.

140 cal.

150 cal.

170 cal.

150 cal.

90 cal.

0 cal.

Menu Icon Legend

Vegetarian

Vegan

Made without Gluten-Containing Ingredients

Kosher

Farm to Fork

Locally Crafted

Seafood Watch

Humane

Eat Right — For You

Wellness

When it comes to wellness, Bon Appétit’s focus is on simple, delicious food — that happens to be good for you. To support long-term health, we are bringing more plants to menus every day in a craveable way, while emphasizing healthy cooking techniques. When healthy food tastes good, nourishing your body and mind becomes the easy choice.

Our wellness commitments

Food Allergies

We serve thousands of guests with food allergies and sensitivities safely in our cafés every day. Our chefs, managers, and dietitians work closely with our food-allergic guests to create reasonable solutions to help them eat what they love. If you have questions about eating for your dietary needs in our cafés, reach out to us: we’ll gladly meet with you.

Food allergies & sensitivities

Sustainability

Wellness also includes the health of the animals, the workers, the community, and the Earth. They’re all connected. Bon Appétit has been committed to “food service for a sustainable future” for decades, and we’ve led the food service industry in tackling many important issues, such as cage-free eggs, antibiotics in animal production, and farmworker rights.

Our sustainability commitments

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

Lucille Alcaraz

General Manager

Telephone 562-907-4957
lucille.alcaraz@cafebonappetit.com
Eric Morgan

Executive Chef
eric.morgan@cafebonappetit.com

Meet the team

Telling Tales of Tofu with our Bon Appétit Chefs

Appreciating our Locally Crafted Tofu Partners during AAPI Heritage Month

A Celebration of Tofu for AAPI Heritage Month 2024

8 Kitchen Tips to Reduce Food Waste (and Save Money)

Fennel Bulb and Frond Gratin

Incredibly Edible Stems

What are Emissions?

11 Ways to Flip the Switch to Plants to Reduce Your Carbon Footprint

We’re Flipping the Switch to Plants this Earth Day

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

hot breakfast cereal

breakfast bar

breakfast condiments

soup

classic lunch

exhibition - lunch

grill lunch

lunch ovens

salad bar

deli bar

classic dinner

grill dinner

Wellness

Food Allergies

Sustainability

Common Questions