The Market Café

Stay Fresh

Breakfast

griddle

  • reg.1.75
45 cal.
  • reg.1.75
220 cal.
  • reg.2.75
280 cal.
  • reg.3.50
180 cal.
  • reg.1.75
60 cal.
  • reg.3.50
70 cal.
  • reg.4.50
640 cal.
  • reg.1.25
60 cal.
  • reg.1.25
130 cal.
  • reg.1.25
520 cal.
  • reg.1.25
120 cal.

kettles

  • small1.99
  • large2.99
15 cal.

Lunch

grill

  • reg.2.50
45 cal.
  • reg.4.25
70 cal.
  • reg.2.25
we are local (f.e.e.d sonoma)
110 cal.
  • reg.4.25
110 cal.
  • reg.6.50
230 cal.
  • reg.4.25
70 cal.
  • reg.1.25
80 cal.
  • reg.4.50
250 cal.
  • reg.9.00
300 cal.
  • reg.7.00
550 cal.
  • reg.10.00
440 cal.
  • reg.5.00
1 each
520 cal.
  • reg.9.75
marin sun farms
460 cal.
  • reg.9.00
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.
0 cal.
20 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.

Dinner

grill

  • reg.2.50
45 cal.
  • reg.4.25
70 cal.
  • reg.2.25
we are local (f.e.e.d sonoma)
110 cal.
  • reg.4.25
110 cal.
  • reg.6.50
230 cal.
  • reg.4.25
70 cal.
  • reg.1.25
80 cal.
  • reg.4.50
250 cal.
  • reg.9.00
300 cal.
  • reg.7.00
550 cal.
  • reg.10.00
440 cal.
  • reg.5.00
1 each
520 cal.
  • reg.9.75
marin sun farms
460 cal.
  • reg.9.00
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.

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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 usf.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 more on eating with a food allergy in our café, visit this page and view the guide on food allergies and celiac disease at University of San Francisco. Further questions about ingredients can be answered by our trained managers/chefs on-site.

The Market Café offers a variety of packaged products made without gluten-containing ingredients. Avoiding Gluten pantry items include ingredients that are naturally without gluten-containing ingredients or alternatives to traditional gluten-containing options. In addition, a dedicated toaster is available for items that are made without gluten-containing ingredients.

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

Allen Plouffe, Director of Operations
allen.plouffe@cafebonappetit.com
(707) 291-5210

Student Disability Services
sds@usfca.edu
(415) 422-2613

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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?
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