The Market Café

Stay Fresh

Amplifying Queer Voices in Food with Vanessa Parish

QFF Executive Director on their mission to ensure queer food professionals are supported, represented, and connected

Cooking with the Queer Food Foundation

Celebrating community and resilience through two joyful recipes shared by LGBTQ+ chefs

Introducing our 2026 LGBTQ+ Pride Partner

We are proud to support the Queer Food Foundation in building a more inclusive, equitable food industry

Cognitive Crunch: 10 Brain-Boosting Bites

Incorporating these brain-boosting foods can be a delicious way to support cognitive health.

Homemade Blueberry Pepita Granola Bars

These granola bars whip up quickly and will help nourish you for whatever your day might bring.

5 Tips to Build Nourishing Snacks

With a little strategy, snacks can be functional fuel that powers your body and brain.

The Buzz: The Gut-Skin Connection

Is your gut the (real) fountain of youth?

Baked Falafel with Cucumber Yogurt Tzatziki Dip

Protein and fiber found in garbanzo beans, paired with the probiotics in yogurt, make this meal a win for your gut and your skin.

The Science of Edible Skincare

What you eat can help support skin integrity, hydration, and anti-aging.

10 Stunning Street Foods Across Asia and the Pacific

We’re offering a small taste of the dynamic street foods enjoyed in the vast region

Three Appetizing Street-Style Recipes

Enjoy this collection of recipes inspired by classic street-style bites in India, Vietnam, and Korea

Celebrating Street Food Culture for AAPI Heritage Month

Appreciating the breadth of street foods that prioritize portability, convenience, and accessibility

Celebrating Powerful Food Recovery Partnerships

Highlighting three successful food recovery initiatives across the country

Guiding Our Food Recovery Mission

Sharing best practices for maintaining impactful food donation programs

Stopping Food Waste Today and Everyday

Raising awareness and driving action to reduce food waste in our cafés and beyond

sunrise kettle

small3.50

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

reg.4.00

short grain rice, mushroom, onion, ginger, garlic, shaoshing wine

SIDES: served with chili crisp, green onion and fried shallot

griddle scramble special

reg.7.50

crispy corn tortilla, refritos, over medium egg, salsa roja, cotija, cilantro

griddle

tofu, turmeric, spinach, mushroom, onion, bell pepper, salt, pepper

assorted greens, garlic, canola oil, salt, pepper

egg, canola oil, salt

potato, onion, garlic, salt, pepper, parsley, bell pepper

Next Generation Foods

griddle

reg.1.75

45 cal.

reg.1.75

220 cal.

reg.2.75

280 cal.

reg.2.25

50 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

kettles

reg.4.50

beef, onion, celery, carrots, garlic, chicken stock, hominy, cilantro, salt, pepper and forbidden rice.

reg.4.50

butternut squash, onion, celery, carrots, sweet mini peppers, salt, pepper, fresh herbs, vegetable stock.

grill specials

reg.14.00

chicken breast, fresh mozzarella, oven roasted tomato, garlic lemon mayo, bun, butter, curly fries

picante

chicken, chipotle peppers, salt, pepper, garlic

skirt steak, salt, pepper, chili powder, cumin

mushroom, onion, bell pepper, cumin, chili powder, garlic, salt, pepper, lime juice, cilantro

rice,

beans, onion, garlic, salt, pepper

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

tomatillo, garlic, onion, cilantro, jalapeno, salt, pepper

tomato, onion, chilies, garlic, salt

classic

Join the global celebration of World Food Day. On October 16-17, we will be bringing in local community-based small business partners to Market Café featuring their global cuisine, culture, and stories. You can use your meal plan for this dining experience. Day 2 Features Yo Soy Ceviche!

reg.14.00

World Food Day local business Yo Soy Ceviche Empanadas: Choice of beef and potato, chicken with Peruvian cheese sauce, vegan mushroom, curry potato or spinach with green onion and cream cheese

don's deli sandwiches

choice of spinach or chile tomato

have your favorite sandwich toppings chopped, mixed with shredded lettuce and placed inside a box

reg.4.75

choice of fruit salad or chef's daily made salad

reg.10.25

veal meatball, spicy marinara, parmesan cheese, mozzarella cheese served with your choice of side salad or fruit

Pizza

reg.6.00

00 flour, water, yeast, sugar, salt, canola oil, tomato sauce, pork sausage, sliced mushroom, cherry pepper, red onion, cherry tomato, blanched spinach, ricotta cheese, olive oil, salt black pepper

grill specials

reg.2.75

45 cal.

reg.4.50

70 cal.

reg.2.25

we are local (f.e.e.d sonoma)

110 cal.

reg.4.75

110 cal.

reg.7.25

230 cal.

reg.4.75

70 cal.

reg.1.25

80 cal.

reg.4.75

250 cal.

reg.10.00

300 cal.

reg.5.50

1 each

500 cal.

reg.8.00

550 cal.

reg.10.50

390 cal.

reg.10.25

marin sun farms

470 cal.

reg.10.00

diestel family turkey ranch

420 cal.

hand fruit

35 cal.

130 cal.

10 cal.

30 cal.

25 cal.

40 cal.

30 cal.

beverage

0 cal.

grill specials

5 cal.

0 cal.

10 cal.

160 cal.

140 cal.

reg.1.25

50 cal.

reg.1.25

50 cal.

reg.1.25

50 cal.

reg.1.25

60 cal.

reg.1.25

60 cal.

reg.5.50

110 cal.

reg.4.50

280 cal.

reg.5.50

310 cal.

reg.5.50

230 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.

don's deli

150 cal.

160 cal.

150 cal.

160 cal.

150 cal.

140 cal.

reg.6.00

35 cal.

reg.6.00

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.

70 cal.

80 cal.

190 cal.

40 cal.

30 cal.

110 cal.

80 cal.

100 cal.

110 cal.

120 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.

Dinner

kettles

reg.4.50

beef, onion, celery, carrots, garlic, chicken stock, hominy, cilantro, salt, pepper and forbidden rice.

reg.4.50

butternut squash, onion, celery, carrots, sweet mini peppers, salt, pepper, fresh herbs, vegetable stock.

grill specials

reg.14.00

chicken breast, fresh mozzarella, oven roasted tomato, garlic lemon mayo, bun, butter, curly fries

picante

skirt steak, salt, pepper, chili powder, cumin

mushroom, onion, bell pepper, cumin, chili powder, garlic, salt, pepper, lime juice, cilantro

rice,

beans, onion, garlic, salt, pepper

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

tomatillo, garlic, onion, cilantro, jalapeno, salt, pepper

tomato, onion, chilies, garlic, salt

Pizza

reg.6.00

00 flour, water, yeast, sugar, salt, canola oil, tomato sauce, pork sausage, sliced mushroom, cherry pepper, red onion, cherry tomato, blanched spinach, ricotta cheese, olive oil, salt black pepper

classics dinner

reg.15.00

salmon, old bay, cabbage, cucumber, garlic, red onion, red bell pepper, dill pickle, cilantro, lemon juice, olive oil, cumin, chili flake, salt, black pepper

reg.13.00

white beans, quinoa, onion, garlic, red bell pepper, chard, corn starch, basil, vegetable stock, salt, pepper

green beans, garlic, lemon juice, olive oil, salt, pepper

rice, onion, carrot, celery, garlic, lemon zest, parsley, dill

mixed greens, radish, carrot, balsamic vinegar, mustard, honey, garlic, black pepper, canola oil

grill specials

reg.2.75

45 cal.

reg.4.50

70 cal.

reg.2.25

we are local (f.e.e.d sonoma)

110 cal.

reg.4.75

110 cal.

reg.7.25

230 cal.

reg.4.75

70 cal.

reg.1.25

80 cal.

reg.4.75

250 cal.

reg.10.00

300 cal.

reg.5.50

1 each

500 cal.

reg.8.00

550 cal.

reg.10.50

390 cal.

reg.10.25

marin sun farms

470 cal.

reg.10.00

diestel family turkey ranch

420 cal.

hand fruit

35 cal.

130 cal.

10 cal.

30 cal.

25 cal.

40 cal.

30 cal.

beverage

0 cal.

grill specials

5 cal.

0 cal.

10 cal.

160 cal.

140 cal.

reg.1.25

50 cal.

reg.1.25

50 cal.

reg.1.25

50 cal.

reg.1.25

60 cal.

reg.1.25

60 cal.

reg.5.50

110 cal.

reg.4.50

280 cal.

reg.5.50

310 cal.

reg.5.50

230 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.

don's deli

reg.6.00

35 cal.

reg.6.00

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.

70 cal.

80 cal.

190 cal.

40 cal.

30 cal.

110 cal.

80 cal.

100 cal.

110 cal.

120 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.

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 and 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 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 below.

contacts

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

Allen Plouffe, Resident District Manager
allen.plouffe@cafebonappetit.com
(707) 291-5210

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

Regional Wellness Manager
Carly Ogata, MS, RDN
carly.ogata@cafebonappetit.com

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
Andrew Baechler

Culinary Director

Telephone (290) 740-9851
andrew.baechler@cafebonappetit.com

Meet the team