The Market Café

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Meet These Five LGBTQ+-owned Businesses Changing the Food System

These LGBTQ+ organizations are just a handful of the many working to create a more inclusive and equitable food system from the farm to the kitchen and beyond.

Queer Food Isn’t About Rainbows

Although rainbow-colored merch, food, and ads aren’t necessarily bad things, there has been a trend of using rainbows to build credibility without providing meaningful support to LGBTQ+ communities. We explore this concept and what queer food really is.

How LGBTQ+ Culinarians Have Shaped American Cuisine

We break down the difficulties in discovering the queer history of food and explore five key LGBTQ+ culinary figures that have defined American cuisine as we now know it.

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.

sunrise kettle

small1.99
large2.99

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

griddle

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

parsnips, cauliflower, onions, shallots, garlic, caraway seed, fennel seed, salt, pepper, butter, heavy cream and whole milk.

classic

reg.$14.50

barbecue chicken thighs

reg.12.50

asparagus, salt, pepper, lime, oil

Next Generation Foods

romaine lettuce, parmesan cheese

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

parsnips, cauliflower, onions, shallots, garlic, caraway seed, fennel seed, salt, pepper, butter, heavy cream and whole milk.

classics dinner

reg.13.50

reg.12.50

roma dinner

Star Route Farms greens and market vegetables with house made vinaigrette Star Route Farms

reg.14.50

beef, salt, pepper, garlic, mushroom, mushroom oil

reg.13.50

soy beef, salt, pepper, garlic

ricotta cheese

olive oil, garlic, salt, pepper

ramadan

reg.2.00/8.00

reg.3.30

classics dinner, chicken breast at grill, chicken pizza

salsa, grill, roma, classics

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 at USF

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