The Market Café

Stay Fresh

Aug

Koret Lodge New Reservation System!

The Buzz: Bone Broth

Bone broth ─ a miracle superfood to help keep you well ─ or just another crock of soup?

Simple Homemade Kimchi

Preserving food at home can be intimidating, but with a little experience, you can let the microbes do the work for you!

8 Foods to Support a Strong Immune System

You can’t completely avoid germs but there are many foods that support your immune system so your body is ready to fight back.

5 Ways to Bake a Quality Dessert

Being a conscious baker delivers the best of both worlds: the comfort of baked goods with health in mind.

Quinoa Tahini Cookies

Easy and packed with whole grains, these cookies add a nutty protein kick to typical cookie treats.

The Gift (Guide) of Health

Nurture the well-being of the people you care about this holiday season.

Make Meals Social for Better Health

Gathering and connecting with others around the holiday table is good for your health.

Balsamic Butternut Squash with Parsley

In search of a new side dish for your gathering? This sweet squash is a side that satisfies.

How to Plan a Plant-Forward Holiday Meal

Enjoy traditional holiday comfort foods with a plant-forward twist.

A Q&A with Essence Sage Oyos from the Mesa Grande Band of Mission Indians

We had the pleasure of interviewing Essence Sage Oyos from the Mesa Grande Business Development Council (BDC) to talk more about the work the BDC is doing to achieve the...

“Blessing of the Garden” Roasted Vegetables

This simple roasted vegetable recipe was created by Essence Sage Oyos of Golden Eagle Farm and features an abundance of garden vegetables that are slow roasted and simply seasoned to...

Meet Golden Eagle Farm

For Native American Heritage Month, Bon Appétit is partnering with Golden Eagle Farm, owned and operated by the Mesa Grande Band of Mission Indians. Golden Eagle is an ambitious endeavor...

SLOW DOWN AND SAVOR: EATING MINDFULLY TO NOURISH YOUR BODY AND MIND

Tuning into your sense while eating is one way to be a more intuitive eater. Learn the simple technique of mindful eating and the impact it can have on creating a healthy relationship with food.

Tea is the most popular drink in the world, after water, with 5.8 million metric tons consumed each year. But did you know that all true teas — from black to white to green — are actually made from the same plant? We’ve got the tea on tea.

sunrise kettle

small2.75
large3.75

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

kettles

reg.3.75

parsnip, onions, garlic, fresh herbs, celery, carrots, crushed tomatoes, red kidney beans salt and pepper.

Lunch

grill

reg.11.50

sweet potato, chicken thighs, ketsup, brown sugar, paprika, chili powder, mustard, liquid smoke, black pepper, tabasco, scallions, buttermilk, mayo, tarragon, dill, garlic, parsley, onion powder, chives

classic

reg.13.50

chicken thighs, coconut cream, salt, pepper, onion, garlic ginger, curry powder jalapenos

reg.12.50

sweet potato, eggplant, jalapenos, coconut, garlic, ginger, onion, curry powder, salt

broccoli, cumin, salt, pepper, olive oil

Next Generation Foods

romaine, shredded carrots, red onions, cucumber, lime vinaigrette

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.

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.5.00

80 cal.

reg.4.25

280 cal.

reg.5.25

310 cal.

reg.5.75

280 cal.

don's deli

150 cal.

160 cal.

150 cal.

140 cal.

reg.4.75

35 cal.

reg.4.75

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

grill

reg.11.50

kettles

reg.3.75

parsnip, onions, garlic, fresh herbs, celery, carrots, crushed tomatoes, red kidney beans salt and pepper.

classics dinner

reg.14.50

shrimp, sweet chili garlic sauce

reg.12.50

Hodo Soy Beanery, sweet chili garlic sauce

rice , garlic, ginger, peas, carrot, green onions, vegetable, stock, oyster sauce

bok choy, salt, pepper, made without gluten soy sauce, garlic, ginger

kale, cabbage, green onions, carrots, cilantro, citrus dressing

roma dinner

reg.13.50

chicken thighs, bacon, peas, cream, parmesan, italian parsley

reg.12.50

cream, tofu, peas, garlic, vegan,bacon

pasta, olive oil, salt

broccolini, garlic, lemon juice, olive oil, salt, pepper

with house made vegetarian dressing and cheese

peas, roasted garlic, bacon, vegarn bacon, chopped italian parsley, parmesan

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.

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.5.00

80 cal.

reg.4.25

280 cal.

reg.5.25

310 cal.

reg.5.75

280 cal.

don's deli

reg.4.75

35 cal.

reg.4.75

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

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

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...

Upcoming Events

Event

August 30 @ 12:00 AM - May 9 @ 11:59 PM

Koret Lodge New Reservation System!

More Events:

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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?

See All FAQs

Allen Plouffe

Resident District Manager

Telephone (707) 291-5210
allen.plouffe@cafebonappetit.com
Dannie Stanton

Director of Operations

Telephone (415) 422-2262
dannie.stanton@cafebonappetit.com

Meet the team

Koret Lodge New Reservation System!

The Buzz: Bone Broth

Simple Homemade Kimchi

8 Foods to Support a Strong Immune System

5 Ways to Bake a Quality Dessert

Quinoa Tahini Cookies

The Gift (Guide) of Health

Make Meals Social for Better Health

Balsamic Butternut Squash with Parsley

How to Plan a Plant-Forward Holiday Meal

A Q&A with Essence Sage Oyos from the Mesa Grande Band of Mission Indians

“Blessing of the Garden” Roasted Vegetables

Meet Golden Eagle Farm

SLOW DOWN AND SAVOR: EATING MINDFULLY TO NOURISH YOUR BODY AND MIND

Spilling The Tea (on Tea)

sunrise kettle

kettles

grill

classic

grill

kettles

classics dinner

roma dinner

Serving Students with Food Allergies and Celiac Disease

Special Diet? WE GOT YOU

Farm to Fork at USF

Koret Lodge New Reservation System!

Common Questions