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Apr

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The Buzz: Regenerative Agriculture

Are regenerative farming practices better for the ecosystem…and human health?

Let’s Cook: Make a Meal of Grilled Summer Produce

Take your summer produce to the grill – plants can be the star of any plate with peak-season flavors paired with the right techniques.

Garden Your Way to Good Health

Find your slice of green space and use these tips to get your vegetable garden growing.

How Japanese American Blogger Amy Kimoto-Kahn Honors Her Cultural Heritage Through Food

Read our interview with Amy where she details her love for Japanese cuisine, how she preserves her heritage, and the impact of her family’s internment during WWII on her identity.

Simmer and Boil: Amy Kimoto-Kahn’s Favorite Ramen and Hot Pot Recipes

Explore some of Amy’s culinary creations from Simply Ramen and The Asian Hot Pot Cookbook.

We’re Celebrating AAPI Heritage Month with Amy Kimoto-Kahn

Learn more about Amy’s culinary journey as a fourth generation Japanese American.

Matcha Brown Rice Risotto

Creamy, made without major allergens, and oh-so-satisfying.

When Gluten’s Off the Table

Whether you, or someone you’re with, can’t tolerate gluten, keep these 5 tips in mind.

Helping People with Food Allergies and Intolerances Dine Well

Find out how you can support those with food allergies and intolerances.

Waste-Free Whole Lemon Meringue Bars

Fight food waste with this unique recipe that uses the entire lemon – pulp, peel, juice, and all!

What is Stop Food Waste Day? (And How Are We Fighting Food Waste?)

Stop Food Waste Day is a global event encouraging chefs, home cooks, and our guests to think about the impact of their food. Learn more about how fighting food waste is nothing new to us.

Bean-chamel: The 6th Mother Sauce

We’re highlighting the versatility of beans with our bean-chamel base sauce — what we’re calling our sixth mother sauce! Watch a demo from Bon Appétit chefs and get additional recipes that incorporate the sauce into everyday dishes.

How Do We Fix The Future? Beans is How.

We’re answering the key question on everyone’s minds: “How can we fight the climate crisis and support a more fair food system?” Beans is how. (Well, it’s at least the answer on our minds…) Become a bean-liever with us.

Mushroom, Kale, Chickpea, and Pasta Stew with Gruyere Crostini

A hearty plant (and protein) packed stew with an added crunch from the cheese crostini.

Marketplace

View/Print Weekly Menu

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 - 8:30 pm
Late Night Tue-Sat, 8:30 pm - 11:59 pm
All Day 11-830 Mon-Sun, 11:00 am - 8:30 pm

Dinner

La Parilla

reg.6.82

520 cal.

reg.11.41

620 cal.

reg.10.29

450 cal.

reg.3.87

120 cal.

reg.11.01

690 cal.

reg.11.11

680 cal.

reg.12.23

790 cal.

540

370 cal.

640 cal.

Poke

190 cal.

10 cal.

180 cal.

70 cal.

100 cal.

80 cal.

10 cal.

0 cal.

10 cal.

15 cal.

10 cal.

20 cal.

60 cal.

5 cal.

20 cal.

45 cal.

5 cal.

La Parilla

260 cal.

250 cal.

40 cal.

200 cal.

80 cal.

90 cal.

130 cal.

10 cal.

25 cal.

15 cal.

70 cal.

110 cal.

150 cal.

Penne

150 cal.

310 cal.

180 cal.

260 cal.

280 cal.

290 cal.

370 cal.

90 cal.

190 cal.

210 cal.

10 cal.

20 cal.

0 cal.

40 cal.

0 cal.

Toast Bar

25 cal.

30 cal.

15 cal.

10 cal.

30 cal.

80 cal.

Breakfast

Pacific Rim Breakfast

reg.8.89

crisp tortilla chips, house made salsa roja, avocado, pico de galo, crema, pan fried egg

La Parilla Breakfast

reg.8.39

660 cal.

Pacific Rim Breakfast

reg.9.17

500 cal.

reg.7.44

60 cal.

reg.8.46

170 cal.

reg.9.78

230 cal.

Pacific Rim Breakfast

160 cal.

100 cal.

270 cal.

210 cal.

160 cal.

300 cal.

150 cal.

160 cal.

450 cal.

150 cal.

90 cal.

80 cal.

10 cal.

Acai

60 cal.

25 cal.

15 cal.

10 cal.

80 cal.

140 cal.

130 cal.

90 cal.

Toast Bar

140 cal.

150 cal.

210 cal.

450 cal.

170 cal.

220 cal.

210 cal.

40 cal.

100 cal.

15 cal.

10 cal.

15 cal.

40 cal.

140 cal.

150 cal.

100 cal.

170 cal.

120 cal.

80 cal.

100 cal.

25 cal.

30 cal.

15 cal.

10 cal.

30 cal.

80 cal.

Lunch

Fire

reg.12.79

French fries, BBQ sauce, chicken tenders

Salad Bar

romaine hearts, focaccia croutons, parmesan cheese, creamy house made dressing

candied beets, wild arugula, ricotta salata, crispy quinoa, resins, citrus vinaigrette

olives, bellpeppers, cucumbers, tomatoes, fetta cheese, garbanzo beans, kidney beans, olive oil

PacRim Express

reg.16.19

Shrimp, sesame oil, garlic, ginger, green onions, eggs, cilantro, carrots, tamari, snap peas, carrots, jasmine rice

reg.13.69

Organic Hodo Tofu, sesame oil, garlic, ginger, green onions, peppers, pineapple, eggs, cilantro, carrots, tamari, sweet chili sauce, jasmine rice

540

reg.7.50

fresh mozzarella cheese, tomato, mixed greens, basil, olive oil

1 slice6.99
whole29.29

Homemade pizza dough, pizza sauce, shredded mozzarella cheese, pepperoni, hot honey

1 slice5.99
whole27.29

Homemade pizza dough, garlic cream pizza sauce, shredded mozzarella, cherry tomatoes, fresh basil

PacRim Salad Bar Soup

reg.4.78

mild chili, onion, garlic, corn tortilla, tomatoes, roasted red bell pepper, chili powder, cumin, cilantro, cabbage.

reg.4.78

corn tortillas, chicken breast, onion, garlic, tomato, black beans, celery, cumin, chili powder, jalapeno, chicken stock, lime juice

La Parilla

reg.6.82

520 cal.

reg.11.41

620 cal.

reg.10.29

450 cal.

reg.3.87

120 cal.

reg.11.01

690 cal.

reg.11.11

680 cal.

reg.12.23

790 cal.

540

370 cal.

640 cal.

Stacks

60 cal.

30 cal.

35 cal.

70 cal.

35 cal.

120 cal.

130 cal.

100 cal.

110 cal.

70 cal.

200 cal.

10 cal.

30 cal.

0 cal.

140 cal.

150 cal.

160 cal.

170 cal.

150 cal.

10 cal.

0 cal.

10 cal.

5 cal.

0 cal.

5 cal.

110 cal.

15 cal.

70 cal.

10 cal.

80 cal.

25 cal.

20 cal.

Poke

190 cal.

10 cal.

180 cal.

70 cal.

100 cal.

80 cal.

10 cal.

0 cal.

10 cal.

15 cal.

10 cal.

20 cal.

60 cal.

5 cal.

20 cal.

45 cal.

5 cal.

La Parilla

260 cal.

250 cal.

40 cal.

200 cal.

80 cal.

90 cal.

130 cal.

10 cal.

25 cal.

15 cal.

70 cal.

110 cal.

150 cal.

Penne

150 cal.

310 cal.

180 cal.

260 cal.

280 cal.

290 cal.

370 cal.

90 cal.

190 cal.

210 cal.

10 cal.

20 cal.

0 cal.

40 cal.

0 cal.

Acai

60 cal.

25 cal.

15 cal.

10 cal.

80 cal.

140 cal.

130 cal.

90 cal.

Toast Bar

140 cal.

150 cal.

210 cal.

450 cal.

170 cal.

220 cal.

210 cal.

40 cal.

100 cal.

15 cal.

10 cal.

15 cal.

40 cal.

140 cal.

150 cal.

100 cal.

170 cal.

120 cal.

80 cal.

100 cal.

25 cal.

30 cal.

15 cal.

10 cal.

30 cal.

80 cal.

All Day 11-830

Fire

reg.5.29

210 cal.

reg.12.33

710 cal.

reg.14.37

440 cal.

reg.8.76

460 cal.

reg.9.99

580 cal.

reg.7.84

310 cal.

reg.11.52

310 cal.

reg.12.54

450 cal.

reg.3.97

150 cal.

reg.4.58

160 cal.

540

reg.6.11

370 cal.

reg.5.70

280 cal.

reg.5.70

230 cal.

Fire

reg.8.79

160 cal.

reg.10.09

310 cal.

reg.11.09

280 cal.

reg.2.19

270 cal.

110 cal.

100 cal.

110 cal.

10 cal.

0 cal.

70 cal.

15 cal.

30 cal.

Salad Bar

5 cal.

10 cal.

20 cal.

25 cal.

10 cal.

5 cal.

0 cal.

10 cal.

5 cal.

0 cal.

10 cal.

20 cal.

10 cal.

25 cal.

80 cal.

100 cal.

110 cal.

20 cal.

70 cal.

60 cal.

15 cal.

110 cal.

50 cal.

70 cal.

90 cal.

40 cal.

45 cal.

80 cal.

15 cal.

0 cal.

35 cal.

25 cal.

60 cal.

50 cal.

reg.3.99

180 cal.

120 cal.

Late Night

Fire

reg.12.54

450 cal.

Menu Icon Legend

Vegetarian

Vegan

Made without Gluten-Containing Ingredients

In Balance

Farm to Fork

Locally Crafted

Seafood Watch

Humane

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
[email protected]

Office of Accessible Education
(408) 554-4109
[email protected]