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Staying Well During the Holiday Season

With a little planning and a few strategies, you can prioritize wellness this holiday season, so you don’t miss out on the festivities.

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Ginger and Almond Flour Cookies In-A-Jar

Gift these flavorful cookies (baked or un-baked) to family, friends, teachers, or neighbors, this holiday season.

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The Gift (Guide) of Health

‘Tis the season to show people that you care. Stress that message by giving them gifts that support their well-being.

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Eat Fresh, Waste Less!

Use these tips to maximize your produce while minimizing waste in your kitchen.

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Make-it-Yourself One-Pot Ramen

Warm and comforting, this one-pot ramen can be made with your holiday leftovers.

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Upcycle Your Holiday Leftovers

Repurposing holiday foods is more than just a practical solution to leftovers; it’s a meaningful way to promote wellness and sustainability.

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Exploring Indigenous Food Sovereignty

The food sovereignty movement relies on traditional knowledge systems that work in harmony with the land.

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Learning From the Three Sisters

We are centering the wisdom of Indigenous voices and their resilient agricultural techniques like The Three Sisters.

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Saving Seeds: Honoring Indigenous Farming Practices

Seed saving preserves a sacred past while preparing for future harvests.

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Boost Energy the Natural Way

Power through the day with these five tips to keep you feeling energized and at your best.

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Walnut Spinach Linguine

Fuel your body with brain boosting foods such as walnuts and greens found in this plant powered pasta.

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7 Ways to Pump Up Your Productivity

How you treat your body – from fueling to moving to resting – can play a big role in your productivity.

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Featuring Our Fin-tastic Fish to Fork Partners

We are featuring two Fish to Fork partners who are shining examples of our commitments in action.

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Shining a Light on Seafood Superstars on our College Campuses

We are highlighting three of our campus chefs who are passionate about serving sustainable seafood.

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Fished or Farmed: A Q&A Deep Dive with Seafood Watch

We chatted with Morgan Smith from Seafood Watch, diving into the nuanced environmental impacts for both farmed and wild-caught fish.

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Marketplace

SPECIAL HOURS

  • Café Closed  November 23-26
  • Fire Grill Open 11am-1pm & 5pm-7pm. All other stations closed for Thanksgiving break.

Next Week's Special Hours

  • Café Closed  November 27-30
  • Closed for Thanksgiving Break

View/Print Weekly Menu
Serving Late Night Til 11:59 pm
  • Breakfast Served from 7:00 am - 10:30 am
  • Lunch 11:00 am - 2:30 pm
  • Dinner 5:00 pm - 9:00 pm
  • Late Night 8:30 pm - 11:59 pm
  • All Day 11-9:00 11:00 am - 9:00 pm

Weekly Schedule

  • Breakfast     Mon-Fri, 7:00 am - 10:30 am
  • Brunch     Sat-Sun, 10:00 am - 2:30 pm
  • Lunch     Mon-Sun, 11:00 am - 2:30 pm
  • Dinner     Mon-Sun, 5:00 pm - 9:00 pm
  • Late Night     Tue-Sat, 8:30 pm - 11:59 pm
  • All Day 11-9:00     Mon-Sun, 11:00 am - 9:00 pm

Breakfast

Globe

  • reg.11.85
grilled flat iron steak, sauteed bell peppers, onions, tomatoes, diced potatoes, pan fried eggs, salsa verde, fried scallions, queso fresco

Lunch

The Garden

broccoli, bacon, shredded carrot, pickled onions, toasted sunflower seeds, buttermilk-blue cheese dressing
udon noodles, shredded carrot, scallions, bell peppers, edamame, enoki mushrooms, daikon radish, sesame dressing (tahini paste, sesame oil, tamari, chili crisp, rice vinegar, brown sugar, pickled ginger, garlic, salt)
roasted Mary's chicken breast, celery, fried shallots, grapes, mayonnaise, parsley, white wine vinegar, kosher salt

The Spice Market

  • reg.16.79
chicken breast, egg, cornstarch, canola oil, orange juice, sugar, rice vinegar, tamari, fresh ginger, orange zest, chili flakes, green onion, sesame seeds
SIDES: garlic jasmine rice, steamed bok choy
  • reg.15.79
Impossible Chicken nuggets, egg, cornstarch, canola oil, orange juice, sugar, rice vinegar, tamari, fresh ginger, orange zest, chili flakes, green onion, sesame seeds
SIDES: garlic jasmine rice, steamed bok choy

Simply Oasis

  • reg.14.99
halal chicken, black pepper, ground cloves, ground coriander, fresh garlic, kosher salt, peppers chili dried, molasses, water, brown sugar, onions, ketchup, apple cider vinegar
SIDES: garlic roasted potatoes, steamed broccoli
  • reg.13.89
oyster mushroom, black pepper, ground cloves, ground coriander, fresh garlic, kosher salt, peppers chili dried, molasses, water, brown sugar, onions, ketchup, apple cider vinegar
SIDES: garlic roasted potatoes, steamed broccoli

The Slice

  • reg.6.50
Mary's chicken breast, hoisin BBQ sauce, mozzarella cheese, red onion, bell peppers, sliced jalapeno, cilantro, Thai basil
  • reg.6.50
Bell peppers, hen of woods mushrooms, black olives, red onion, fontina cheese, alfredo sauce, torn basil.

The Global Grill Lunch

  • reg.15.79
breaded halal chicken, shaved cabbage, sticky rice, Chinese broccoli
  • reg.14.79
Impossible chicken, shaved cabbage, sticky rice, Chinese broccoli

Soup

  • reg.5.00
beef, garlic, yellow onion, celery, carrots, tomato, tomato paste, beef stock, parsley
  • reg.5.00
tomato, cream, fresh basil, butter, garlic, onion, celery, thyme, oregano, vegetable stock, salt, black pepper

The Chef's Table

  • reg.15.30
choice of roasted chicken, breaded shrimp, crispy tofu: served with steamed rice, Japanese curry, vegetables, soft boiled eggs, pickled daikon radish, chopped scallions, nori, sesame coleslaw, edamame

Dinner

The Garden

broccoli, bacon, shredded carrot, pickled onions, toasted sunflower seeds, buttermilk-blue cheese dressing
udon noodles, shredded carrot, scallions, bell peppers, edamame, enoki mushrooms, daikon radish, sesame dressing (tahini paste, sesame oil, tamari, chili crisp, rice vinegar, brown sugar, pickled ginger, garlic, salt)
roasted Mary's chicken breast, celery, fried shallots, grapes, mayonnaise, parsley, white wine vinegar, kosher salt

The Spice Market

  • reg.16.29
shrimp, sesame oil, garlic, ginger, green onions, eggs, cilantro, carrots, tamari, snap peas, carrots, jasmine rice
  • reg.13.69
Hodo Soy Beanery organic tofu, sesame oil, garlic, ginger, green onions, peppers, pineapple, cilantro, carrots, tamari, sweet chili sauce, jasmine rice

Simply Oasis

  • reg.15.79
flank steak, roasted fingerling potatoes, whole grain mustard, grilled scallions, seasonal vegetable medley
  • reg.14.79
wild mushroom medley roasted fingerling potatoes, whole grain mustard, grilled scallions, seasonal vegetable medley

The Slice

  • reg.6.50
Mary's chicken breast, hoisin BBQ sauce, mozzarella cheese, red onion, bell peppers, sliced jalapeno, cilantro, Thai basil
  • reg.6.50
Bell peppers, hen of woods mushrooms, black olives, red onion, fontina cheese, alfredo sauce, torn basil.

The Global Grill Dinner

  • reg.16.89
halal leg of lamb, harissa paste (red chilies, garlic, oil, vinegar and spices) garlic, shallots, preserved lemon, thyme, cumin, caraway, wild rice, mirepoix, broccolini, olive oil
SIDES: wild rice pilaf, grilled broccolini
  • reg.13.69
eggplant, squash, spinach, portobello mushrooms, wild rice, mirepoix, broccolini, olive oil
SIDES: wild rice pilaf, grilled broccolini

Soup

  • reg.5.00
beef, garlic, yellow onion, celery, carrots, tomato, tomato paste, beef stock, parsley
  • reg.5.00
tomato, cream, fresh basil, butter, garlic, onion, celery, thyme, oregano, vegetable stock, salt, black pepper

Menu Icon Legend

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 scudining.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 individuals needing additional assistance our team works directly with students to craft personalized meals meeting their dietary needs. For more on eating with a food allergy in our café, visit this page. Further questions about ingredients can be answered by our trained managers/chefs on-site.


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

Harvey Smith, General Manager
(408) 554-5411
harvey.Smith@cafebonappetit.com

Office of Accessible Education
(408) 554-4109
oae@scu.edu

Eat Right — For You

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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
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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
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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

Receive the daily menu in your inbox!

Enter your email, choose your café(s ), and you'll start getting Menu Mail tomorrow! To change your settings, submit this form again with the same email address. Messages are not sent when cafés are closed.

NOTE: Menu items may change just before service. Please check the website for the most current information.

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
Meet the team

Meet the Contenders

It’s a culinary showdown featuring our seasoned Bon Appetit Executive Chefs from SCU, USF, and UOP.
Get to know a little bit about them before you taste their food and vote for a winner!

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Culinary Director @ USF | Matthew Urban

Before joining Bon Appétit, Chef Matthew trained under James Beard award-winning Chef Johnny Monis. His favorite restaurant to share with friends and family is Kokkari in San Francisco and he...

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Culinary Director @ SCU Eugene Zelditch

Earlier in his career, he was the Executive Catering Chef at the Fairmont San Jose. During his seven years at the Fairmont Hotel, he also served as Executive Sous Chef...

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Executive Chef @ UOP Zulma Rodriguez

When in a new place she loves to live like the locals, learn about their culture, where they live, and especially what they eat! She completed culinary University in her...

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