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Stay Fresh

May

Tres De Mayo – Mariachi Band & Ceviche Bar at Benson Center

Join us for TRES DE MAYO! We couldn’t wait to celebrate Cinco de Mayo, so we are celebrating May 3rd! May 3rd at Benson Center: Ceviche Bar at Global Grill...

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.

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 - 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.9.75

Sauteed tortilla chips in guajillo sauce with two fried eggs, guacamole, sour cream, cotija cheese, blistered shishito pepper.

La Parilla Breakfast

reg.6.19

reg.6.09

Globe

reg.4.38

160 cal.

reg.7.63

280 cal.

reg.7.99

390 cal.

reg.1.53

reg.1.53

190 cal.

reg.3.23

110 cal.

reg.3.25

reg.8.89

reg.8.50

70 cal.

reg.8.89

reg.7.15

reg.3.30

270 cal.

reg.10.03

600 cal.

reg.3.30

300 cal.

La Parilla Breakfast

260 cal.

250 cal.

110 cal.

130 cal.

80 cal.

60 cal.

240 cal.

60 cal.

40 cal.

45 cal.

80 cal.

130 cal.

60 cal.

45 cal.

240 cal.

60 cal.

110 cal.

40 cal.

20 cal.

25 cal.

10 cal.

0 cal.

Acai

60 cal.

25 cal.

15 cal.

10 cal.

80 cal.

140 cal.

130 cal.

90 cal.

Toast Bar

25 cal.

30 cal.

15 cal.

10 cal.

30 cal.

80 cal.

450 cal.

170 cal.

140 cal.

150 cal.

70 cal.

60 cal.

50 cal.

45 cal.

Globe

80 cal.

140 cal.

130 cal.

60 cal.

150 cal.

360 cal.

Lunch

Stacks Deli

reg.15.79

herb vinaigrette, fetta cheese, onion, lettuce, tomato, cucumber, spinach tortilla

The Spice Market

reg.16.79

fire grilled, yogurt-tandoori spiced marinated chicken thighs, fried onions

SIDES: basmati rice, naan, raita, mint chutney

reg.14.79

fire grilled tandoori spiced Hodo Soy Beanery Organic Tofu, fried onions

SIDES: basmati rice, naan, raita, mint chutney

reg.13.79

lentils, onion, garlic, ginger, spices, vegetable broth

SIDES: basmati rice

Simply Oasis

reg.14.79

Mary's airline chicken breast, rosemary, cannellini beans, artichokes, carrots, frisee, citrus, green onions, white wine, canola oil

SIDES: white bean ragout

reg.13.79

maitake mushroom, cannellini beans, artichokes, carrots, frisee, citrus, green onions, white wine, canola oil

SIDES: white bean ragout

The Slice

1 slice7.21
whole29.29

homemade pizza dough, zesty pizza sauce, mortadella, salami, Italian sausage, mozzarella cheese, scallions

1 slice6.50
whole27.29

homemade pizza dough, pizza sauce, fresh mozzarella, basil, tomatoes, herbs

reg.12.99

12 inch personal pizza with your choice of sauce and toppings

reg.13.79

house made meatballs, marinara sauce, provolone cheese, parmesan, hoagie roll

The Global Grill Lunch

reg.15.79

tequila, lime, shrimp, charred corn, Tajin, avocado, roasted tomato salsa, corn tortilla

SIDES: cilantro lime rice

reg.13.79

tequila, lime, nopales, charred corn, Tajin, avocado, roasted tomato salsa

SIDES: cilantro lime rice, ranchero beans

The Chef's Table

reg.15.79

Choice of teriyaki salmon, kahlua pork, crispy ginger tofu. Fried rice, ponzu rice noodles, macaroni salad, shredded cabbage with lime and cilantro, roasted red onions, diced pineapple, diced mango, green onions, teriyaki sauce, shoyu.

Poke & Sushi

reg.6.99

260 cal.

reg.14.49

reg.12.49

reg.9.39

reg.11.99

reg.9.49

350 cal.

reg.6.99

190 cal.

The Fire

reg.8.89

reg.13.50

440 cal.

reg.14.50

400 cal.

La Parilla

reg.10.79

reg.8.88

410 cal.

reg.10.00

310 cal.

reg.9.38

510 cal.

reg.13.93

440 cal.

reg.10.90

510 cal.

Trattoria

The Slice

reg.13.19

reg.12.19

reg.11.99

reg.7.48

reg.29.99

reg.7.21

reg.10.79

reg.10.79

reg.10.99

reg.27.29

reg.28.55

reg.10.39

450 cal.

reg.12.41

510 cal.

Globe

reg.15.79

reg.14.59

reg.15.79

reg.15.79

reg.15.79

reg.13.79

reg.21.89

reg.17.69

Stacks Deli

60 cal.

30 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.

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.

170 cal.

15 cal.

Poke & Sushi

190 cal.

10 cal.

180 cal.

70 cal.

100 cal.

80 cal.

10 cal.

0 cal.

10 cal.

15 cal.

10 cal.

reg.3.87

20 cal.

60 cal.

5 cal.

20 cal.

reg.3.87

45 cal.

5 cal.

La Parilla Breakfast

40 cal.

20 cal.

25 cal.

10 cal.

0 cal.

La Parilla

90 cal.

80 cal.

160 cal.

130 cal.

reg.2.02

30 cal.

reg.2.02

60 cal.

reg.2.02

70 cal.

5 cal.

20 cal.

25 cal.

310 cal.

reg.2.02

100 cal.

reg.2.02

140 cal.

reg.2.02

120 cal.

35 cal.

70 cal.

5 cal.

25 cal.

Trattoria

reg.4.33

150 cal.

reg.4.33

230 cal.

reg.4.33

180 cal.

130 cal.

140 cal.

150 cal.

90 cal.

290 cal.

210 cal.

10 cal.

20 cal.

10 cal.

20 cal.

0 cal.

80 cal.

0 cal.

Acai

60 cal.

25 cal.

15 cal.

10 cal.

80 cal.

140 cal.

130 cal.

90 cal.

Toast Bar

25 cal.

30 cal.

15 cal.

10 cal.

30 cal.

80 cal.

All Day 11-9:00

The Garden

bulgur wheat, chopped Roma tomatoes, green onions, kidney beans, shallots, rice vinegar, olive oil, parsley, mint, agave

steamed Yukon potatoes, balsamic vinegar, honey, olive oil, sea salt, black pepper, basil, oregano, roasted red bell peppers, kalamata olives, red onions, artichokes, cucumbers

bowtie pasta, shredded cheddar cheese, red onions, BBQ ranch dressing, corn, black beans, cherry tomatoes

Soup

reg.5.04

bok choy, cabbage, yellow onion, garlic, ginger, soy, cilantro, chicken

reg.5.04

yellow onion, celery, carrots, garlic, zucchini, yellow squash, red bell pepper, tomato, orzo pasta, vegetable stock, thyme, oregano, salt, black pepper, parsley

The Fire

reg.5.29

140 cal.

230 cal.

reg.3.50

reg.12.99

790 cal.

reg.14.90

910 cal.

reg.13.99

reg.12.99

La Parilla

reg.3.50

The Slice

reg.3.50

reg.7.28

370 cal.

reg.6.35

230 cal.

reg.10.39

450 cal.

The Fire

10 cal.

0 cal.

70 cal.

15 cal.

30 cal.

460 cal.

200 cal.

10 cal.

170 cal.

310 cal.

reg.2.79

130 cal.

280 cal.

110 cal.

100 cal.

110 cal.

150 cal.

110 cal.

100 cal.

110 cal.

reg.2.79

270 cal.

110 cal.

160 cal.

110 cal.

160 cal.

reg.4.03

110 cal.

reg.4.64

160 cal.

reg.5.91

280 cal.

reg.9.08

180 cal.

reg.4.03

160 cal.

100 cal.

The Garden

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.

110 cal.

Dinner

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.14.79

Mary's airline chicken breast, rosemary, cannellini beans, artichokes, carrots, frisee, citrus, green onions, white wine, canola oil

SIDES: white bean ragout

reg.13.79

maitake mushroom, cannellini beans, artichokes, carrots, frisee, citrus, green onions, white wine, canola oil

SIDES: white bean ragout

The Slice

1 slice7.21
whole29.29

homemade pizza dough, zesty pizza sauce, mortadella, salami, Italian sausage, mozzarella cheese, scallions

1 slice6.50
whole27.29

homemade pizza dough, pizza sauce, fresh mozzarella, basil, tomatoes, herbs

reg.12.99

12 inch personal pizza with your choice of sauce and toppings

reg.13.79

house made meatballs, marinara sauce, provolone cheese, parmesan, hoagie roll

The Global Grill Dinner

reg.18.79

tri tip, chimichurri sauce, herb roasted potatoes, asparagus

reg.14.79

portobello mushroom, herb roasted potatoes, grilled asparagus

The Fire

reg.8.89

reg.13.50

440 cal.

reg.14.50

400 cal.

La Parilla

reg.10.79

reg.8.88

410 cal.

reg.10.00

310 cal.

reg.9.38

510 cal.

reg.13.93

440 cal.

reg.10.90

510 cal.

Trattoria

reg.15.79

reg.15.79

reg.15.79

reg.15.79

The Slice

reg.13.19

reg.12.19

reg.11.99

reg.7.48

reg.29.99

reg.7.21

reg.10.79

reg.10.79

reg.10.99

reg.27.29

reg.28.55

reg.10.39

450 cal.

reg.12.41

510 cal.

Globe

reg.26.00

reg.26.00

reg.18.79

reg.14.79

reg.18,.79

reg.15.79

reg.14.99

reg.18.69

Poke & Sushi

190 cal.

10 cal.

180 cal.

70 cal.

100 cal.

80 cal.

10 cal.

0 cal.

10 cal.

15 cal.

10 cal.

reg.3.87

20 cal.

60 cal.

5 cal.

20 cal.

reg.3.87

45 cal.

5 cal.

La Parilla Breakfast

40 cal.

20 cal.

25 cal.

10 cal.

0 cal.

La Parilla

90 cal.

80 cal.

160 cal.

130 cal.

reg.2.02

30 cal.

reg.2.02

60 cal.

reg.2.02

70 cal.

5 cal.

20 cal.

25 cal.

310 cal.

reg.2.02

100 cal.

reg.2.02

140 cal.

reg.2.02

120 cal.

35 cal.

70 cal.

5 cal.

25 cal.

Trattoria

reg.4.33

150 cal.

reg.4.33

230 cal.

reg.4.33

180 cal.

130 cal.

140 cal.

150 cal.

90 cal.

290 cal.

210 cal.

10 cal.

20 cal.

10 cal.

20 cal.

0 cal.

80 cal.

0 cal.

Toast Bar

25 cal.

30 cal.

15 cal.

10 cal.

30 cal.

80 cal.

Menu Icon Legend

Vegetarian

Vegan

Made without Gluten-Containing Ingredients

In Balance

Halal

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
harvey.Smith@cafebonappetit.com

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

Upcoming Events

Event

May 3 @ 11:30 AM - 1:30 PM

Tres De Mayo – Mariachi Band & Ceviche Bar at Benson Center

More Events:

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

Harvey Smith

Resident District Manager

Telephone 408-554-4796
harvey.smith@cafebonappetit.com
Eugene Zelditch

Executive Chef

Telephone 408-594-0619
eugene.zelditch@cafebonappetit.com

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!

May

Tres De Mayo – Mariachi Band & Ceviche Bar at Benson Center

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

Globe

Stacks Deli

The Spice Market

Simply Oasis

The Slice

The Global Grill Lunch

The Chef's Table

The Garden

Soup

The Spice Market

Simply Oasis

The Slice

The Global Grill Dinner

Serving Students with Food Allergies and Celiac Disease

Tres De Mayo – Mariachi Band & Ceviche Bar at Benson Center

Wellness

Food Allergies

Sustainability

Common Questions

Tres De Mayo – Mariachi Band & Ceviche Bar at Benson Center

Culinary Director @ USF | Matthew Urban

Culinary Director @ SCU Eugene Zelditch

Executive Chef @ UOP Zulma Rodriguez