The Market Café

Stay Fresh

The Buzz: Food Intolerance Testing

Could food-sensitivity tests be needlessly limiting your food choices?

Chimichurri Chicken with Apple Cider Vinaigrette Spinach Salad

Made without the major 9 allergens, this recipe is surprisingly simple with complex flavors.

Helping People with Food Allergies and Intolerances Dine Well

Tips to make loved ones with food allergies and intolerances feel comfortable dining with you.

Telling Tales of Tofu with our Bon Appétit Chefs

We invite you to dive into Tofu Tales, our digital cookbook shining a light on the stunning versatility of tofu while amplifying the creativity and skill of our AAPI chefs.

Appreciating our Locally Crafted Tofu Partners during AAPI Heritage Month

Learn about two of our Locally Crafted tofu partnerships with Bui Natural Tofu and Meiji Tofu, both amazing family-owned businesses making the highest quality tofu for our chefs and guests.

A Celebration of Tofu for AAPI Heritage Month 2024

This AAPI Heritage Month, we are excited to shine a light on the ancient origins of tofu and its modern evolution as a rising staple across the US and in our cafés.

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!

griddle scrambles

reg.6.00

eggs, shredded cheddar, diced ham, diced onion, diced peppers, canola oil

reg.6.00

eggs, plant based sausage crumble, diced peppers, diced onions, shredded cheddar, canola oil

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 burger pattie, bacon, cheddar cheese, bun, butter, special sauce, lettuce, tomato, red onion, pickles, fries

classic

reg.13.50

shrimp, chipotle peppers, zucchini, yellow squash, onion, cream, salt, black pepper, chili powder

reg.$12.50

plant base chicken, chipotle peppers, zucchini, yellow squash, onion, cream salt, black pepper

green beans, bell peppers, garlic, canola oil, salt, pepper

jasmin rice Next Generation Foods

baby greens, cucumber, tomato, roasted peppers, olives, onions, balsamic vinaigrette

berries, pineapple, watermelon

roma

reg.13.50

rigatoni, italian sausage, basil, canola oil, lemon juice, garlic, parmesan, parsley, salt, pepper

reg.12.50

mushroom, plant based sausage, mozzarella, basil, canola oil, garlic, parmesan, salt, pepper

tomato, onion, garlic, oregano, basil

broccoli, garlic, shallot, canola oil, salt, pepper

romaine, caesar dressing, parmesan cheese

don's deli sandwiches

reg.10.25

turkey, bacon, avocado, lettuce, tomato, onion, mayonnaise and served with your choice of a side salad or fruit.

picante

chicken, onion, chipotle, tomato, canola oil, salt, pepper

pork, banana leaf, achiote, orange juice, salt black pepper

Soyrizo, Onion, Potato

black beans, onion, salt

skirt steak, bell pepper, onion, garlic, salt, pepper, chili powder, cumin

rice, tomato sauce, garlic, onion, peas, roasted corn

tomato, onion, cilantro, lemon juice, salt, pepper

tomato, onion, chilies, garlic, salt

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.

530 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.

260 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 burger pattie, bacon, cheddar cheese, bun, butter, special sauce, lettuce, tomato, red onion, pickles, fries

classics dinner

reg.14.50

chopped oregano beef meat served with your choice of toppings

reg.12.50

soy

long grain rice, lemon, garlic, salt, parsley

greek yogurt, lemon, garlic, cucumber, parsley

garbanzo beans, red onions, cucumber, cherry tomatoes, parsley, black olives, feta

chef's choice

roma dinner

reg.13.50

shrimp in garlic sauce with cherry tomatoes and spinach

reg.12.50

mushrooms in garlic cream sauce with cherry tomatoes and spinach

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

pasta, olive oil, salt

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

with house made vegetarian dressing and cheese

picante

chicken, onion, chipotle, tomato, canola oil, salt, pepper

pork, banana leaf, achiote, orange juice, salt black pepper

Soyrizo, Onion, Potato

black beans, onion, salt

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.

530 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.

260 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...

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

The Buzz: Food Intolerance Testing

Chimichurri Chicken with Apple Cider Vinaigrette Spinach Salad

Helping People with Food Allergies and Intolerances Dine Well

Telling Tales of Tofu with our Bon Appétit Chefs

Appreciating our Locally Crafted Tofu Partners during AAPI Heritage Month

A Celebration of Tofu for AAPI Heritage Month 2024

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

griddle scrambles

sunrise kettle

grill

classic

roma

don's deli sandwiches

picante

grill

classics dinner

roma dinner

picante

Serving Students with Food Allergies and Celiac Disease

Special Diet? WE GOT YOU

Farm to Fork at USF

Common Questions

Executive Chef @ UOP | Zulma Rodriguez

Culinary Director @ SCU | Eugene Zelditch

Culinary Director @ USF | Matthew Urban