The Market Café

Stay Fresh

Apr

Meatless Monday

Join us as we flip the switch to plants in April as we celebrate Earth Day 2024! Bon Appétit Management Company has recognized food’s role in climate change since 2007,...

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.

Fifty Cents and the Fight for Farmworkers’ Rights

Farmworkers are exempt from basic labor protections despite working an essential and dangerous job.

The Buzz: Multivitamins

Are multivitamins essential or leading your health astray?

Green Spinach and Ginger Smoothie

No green powders here – just fruits and vegetables that provide bright flavors, colors, and are full of nutrients.

griddle scrambles

reg.6.40

toasted bialy with chicken apple sausage, egg and cheese

reg.6.40

toasted bialy with onion, tomato, egg and cheese

sunrise kettle

Small Bowl2.75

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

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.

kettles

25 cal.

160 cal.

80 cal.

50 cal.

90 cal.

15 cal.

10 cal.

15 cal.

Lunch

grill

reg.13.50

marin sun farms hamburger patty, bun, butter, nacho cheese sauce, hatch green chili, fries, lettuce, tomato, red onion

kettles

reg.3.75

chicken , tomatoes, tortilla chips, garlic, onions, guajillo peppers cumin, and chicken stock

reg.3.75

chanterelles, shitake, button mushrooms, onions, garlic, cumin, salt, pepper, heavy cream,

classic

reg.13.50

chicken thigh, not soy, brown sugar, lemongrass, galangal, garlic, rice bran oil

reg.12.50

eggplant, mushroom, not soy, makrut lime leave, green onion, garlic, corn starch, brown sugar, salt

jasmine rice

broccolini, peppers, garlic, canola oil, salt

field Greens, cherry tomatoes, carrots, red onion, balsamic vinaigrette

cantaloupe, honey dew, fresh berries, pineapple

roma

pasta, olive oil, salt

reg.13.50

chicken, mushroom, onion, garlic, marsala wine, butter, flour, chicken stock, thyme, parsley, salt, pepper

reg.$12.50

portobello mushroom, yellow squash, zucchini, onion, garlic, marsala wine, butter, flour, vegetable stock, thyme, parsley, olive oil, salt, pepper

olive oil, garlic, salt, pepper

pasta, olive oil, salt

tomato, onion, garlic, oregano, basil

romaine, caesar dressing, parmesan cheese

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.

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.13.50

marin sun farms hamburger patty, bun, butter, nacho cheese sauce, hatch green chili, fries, lettuce, tomato, red onion

kettles

reg.3.75

chicken , tomatoes, tortilla chips, garlic, onions, guajillo peppers cumin, and chicken stock

reg.3.75

chanterelles, shitake, button mushrooms, onions, garlic, cumin, salt, pepper, heavy cream,

classics dinner

reg.14.50

crispy fried shrimp with house made remoulade, french roll, shredded lettuce, tomato

reg.12.50

plant based chicken, remoulade, shredded lettuce, tomato, french roll

chips, smoked paprika, garlic powder

green cabbage, red cabbage, carrot, mayonnaise, apple cider vinegar, old bay, celery seed, sugar, salt, pepper

roma dinner

asparagus, garlic, oil, salt, pepper

reg.13.50

chicken, onion, red bell pepper, zucchini squash, galic, basil, chili flake, heavy cream, cheese, salt, pepper, pasta

reg.12.50

onion, red bell pepper, zucchini squash, garlic, basil, chili flake, heavy cream, cheese, pasta, soy chicken

pasta, olive oil, salt

tomato, onion, garlic, salt, pepper, oregano, basil

with house made vegetarian dressing and cheese

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

April 27 @ 7:07 PM - 7:07 PM

Meatless Monday

More Events:

Meatless Monday

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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
Matthew Urban

Culinary Director

Telephone 415-676-1246
matthew.urban@cafebonappetit.com

Meet the team

Meatless Monday

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

Fifty Cents and the Fight for Farmworkers’ Rights

The Buzz: Multivitamins

Green Spinach and Ginger Smoothie

griddle scrambles

sunrise kettle

grill

kettles

classic

roma

grill

kettles

classics dinner

roma dinner

Serving Students with Food Allergies and Celiac Disease

Special Diet? WE GOT YOU

Farm to Fork at USF

Meatless Monday

Common Questions

Executive Chef @ UOP | Zulma Rodriguez

Culinary Director @ SCU | Eugene Zelditch

Culinary Director @ USF | Matthew Urban