The Market Café

Stay Fresh

Radish Greens Chimichurri

Don’t let perfectly good tender tops go to waste – transform them into a bright chimichurri sauce.

The Buzz: Food Upcycling

Is upcycling food just a trendy buzz or is it a legitimate way to reduce food waste? 

Surprisingly Edible Plant Parts

Upcycle these delicious (and nutritious!) often-tossed plant parts.

Celebrate National Nutrition Month® with Our Dietitian Dream Team

We’re celebrating 20+ years of serving up wellness at Bon Appétit!

Avocado-Pistachio Pesto “Zoodles”

Personalize the way you eat plants by enjoying this meal warm or cold!

Plant-Based Eating Your Way

It’s not all or nothing when it comes to adding plant-based meals – choose what works for you.

Homemade Flaxseed Crisps

Perfect crunchy snack to eat solo or with your favorite dip or spread.

5 Tips to Plan Nourishing Snacks

Plan ahead for nourishing snacks ahead of time with these top tips.

Turmeric, Potato, and Cauliflower Coconut Curry Soup

Warm up with this immune-supporting soup with just the right amount of spice.

The Buzz: Turmeric

Food as medicine could not be more true for the inflammation-busting spice turmeric. What does the science say?

7 Lesser-Known Spices You Need in Your Pantry

Try your hand at adding new spices to elevate the savor factor of your next meal.

Explore Plant-Based Recipes from the Food Heaven Dietitians

4 Plant-Based Recipes to Try This Month

Digging Into Black Plant-Based Food History, and Future

The roots of traditionally Black foods are abundant in plants

Bon Appétit Celebrates Black History Month with Dietitians Jessica Jones and Wendy Lopez

Get to know the Food Heaven Made Easy Dietitians

Lunar New Year Recipes from Chef Jet Tila

Bon Appétit has long partnered with Chef Jet Tila to train our teams in authentic Chinese, Thai, and pan-Asian cooking techniques. This Lunar New Year, we’re thrilled to partner...

sunrise kettle

Small Bowl$2.50

SIDES: served with raisins, brown sugar, almond slices, dried cranberries, banana chips, and pumpkin seed

griddle

Next Generation Foods

texas bread , egg, vanilla extract, cinnamon

soy rizo tofu, caramelize bell peppers, caramelized onion

griddle

reg.1.50

45 cal.

reg.1.50

220 cal.

reg.2.50

280 cal.

reg.1.05

130 cal.

reg.1.05

120 cal.

reg.3.60

180 cal.

reg.1.65

60 cal.

reg.3.30

70 cal.

reg.3.30

640 cal.

reg.1.05

35 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

kettles

reg.3.50

hala chicken breast, red onions, celery, carrots, herbs, chicken stock, garlic, salt, pepper and wild rice.

classic

reg.12.50

hoisin, tamari, brown sugar, garlic, ginger, ketchup

reg.13.50

napa cabbage, carrot, red pepper, zucchini, broccoli, tamari, brown sugar, sesame oil

Next Generation Foods

celery, onion, vegan mayonnaise, carrot, salt pepper

Star Route Farms

grill

reg.2.25

45 cal.

reg.4.00

70 cal.

reg.3.50

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

110 cal.

reg.4.00

110 cal.

reg.6.00

230 cal.

reg.4.00

70 cal.

reg.2.00

80 cal.

reg.4.25

250 cal.

reg.8.50

300 cal.

reg.6.50

550 cal.

reg.9.50

440 cal.

reg.5.00

1 each

520 cal.

reg.9.00

marin sun farms

460 cal.

reg.8.50

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.4.25

80 cal.

reg.4.00

280 cal.

reg.5.00

310 cal.

reg.5.00

280 cal.

don's deli

150 cal.

160 cal.

150 cal.

140 cal.

reg.3.00

35 cal.

reg.3.00

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

kettles

reg.3.50

hala chicken breast, red onions, celery, carrots, herbs, chicken stock, garlic, salt, pepper and wild rice.

classics dinner

reg.11.50

wheat flour, potato, curry, peas, carrots, canola oil, spices, chili powder, turmeric, garlic, ginger and salt (3 pieces)

reg.14.50

ginger, garlic, garam masala, cumin, coriander, chili powder, tumeric, jalapeno, sugar, yogurt, tomato, cream, cilantro, onion

Next Generation Foods

brocolli, cauliflower, salt, black pepper, oil

Star Route Farms greens and market vegetables with house made vinaigrette

roma dinner

reg.12.50

reg.15.50

thyme, rosemary, grated onion, garlic, oregano, olive oil, salt, pepper, red chili flake, lemon juice
cooked to a medium rare,vegetable stock, bay leaf, onion, garlic, cornstarch

olive oil, salt

thyme, vegetable stock, bay leaf, onion, garlic, cornstarch, salt, pepper

olive oil, salt, pepper

Star Route Farms greens and market vegetables with house made vinaigrette

grill

reg.2.25

45 cal.

reg.4.00

70 cal.

reg.3.50

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

110 cal.

reg.4.00

110 cal.

reg.6.00

230 cal.

reg.4.00

70 cal.

reg.2.00

80 cal.

reg.4.25

250 cal.

reg.8.50

300 cal.

reg.6.50

550 cal.

reg.9.50

440 cal.

reg.5.00

1 each

520 cal.

reg.9.00

marin sun farms

460 cal.

reg.8.50

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.4.25

80 cal.

reg.4.00

280 cal.

reg.5.00

310 cal.

reg.5.00

280 cal.

don's deli

reg.3.00

35 cal.

reg.3.00

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

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 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...

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

Crystal Chun Wong

Resident District Manager

Telephone 415-694-3931
[email protected]

Meet the team

Radish Greens Chimichurri

The Buzz: Food Upcycling

Surprisingly Edible Plant Parts

Celebrate National Nutrition Month® with Our Dietitian Dream Team

Avocado-Pistachio Pesto “Zoodles”

Plant-Based Eating Your Way

Homemade Flaxseed Crisps

5 Tips to Plan Nourishing Snacks

Turmeric, Potato, and Cauliflower Coconut Curry Soup

The Buzz: Turmeric

7 Lesser-Known Spices You Need in Your Pantry

Explore Plant-Based Recipes from the Food Heaven Dietitians

Digging Into Black Plant-Based Food History, and Future

Bon Appétit Celebrates Black History Month with Dietitians Jessica Jones and Wendy Lopez

Lunar New Year Recipes from Chef Jet Tila

sunrise kettle

griddle

kettles

classic

kettles

classics dinner

roma dinner

Special Diet? WE GOT YOU

Farm to Fork at USF

Common Questions