Cafe menu options
What’s the buzz? Skim milk is out — and cream-top yogurts and whole-milk lattes are in. What does the science say?» Read More
Beautifully flavored with garlic, spicy red pepper flakes, and a splash of vinegar, these greens prove you don’t need to add more salt in order to create more flavor.» Read More
What’s the buzz? Beet juice is the latest ergogenic aid guaranteed to take you to your next personal record or big win. What does the science say?» Read More
Many energy bars come with a long list of ingredients and high dose of sugar. Skip the uncertainty and make your own.» Read More
Recovered food and upcycled food scraps have been the stars of sold-out dinners across the nation in the past few years. Check out these tips for how you can be crafty in the kitchen.» Read More
Much is being made about fighting food waste these days, and we’re glad to see it! No one wants to waste food, but even if you’re well aware of the environmental impacts of food waste, it’s easy to backslide in your day-to-day waste reduction practice.» Read More
We admit it, there’s no glory in fighting food waste. It’s a battle of minutiae, a day-to-day grind. Planning, paying attention, getting creative with carrot tops and potato peels…Even so, the truth is, we love it!» Read More
From grandmas to health “gurus,” many claim breakfast is the most important meal of the day. But what does the science say?» Read More
Poaching can feel intimidating, but it’s actually a quite simple cooking technique. Make this beautifully poached wild salmon in minutes.» Read More
What’s the buzz? From weight loss bloggers to health foodies and celebrities, everyone’s a nutrition “expert.” But what does the science say?» Read More
Did you know that broccoli has leaves and that carrots have feathery tops? Learn to cook with these surprisingly edible plant parts for National Nutrition Month.» Read More
Current Status: Serving Dinner Til 7:30 pm
Located on the second floor of the Campus Center, the Cardinals Nest is at the heart of our campus. Our culinary team takes a restaurant approach in the café, providing a unique and distinct dining experience. Each day the smell of slow-roasting meats and simmering sauces permeate the Campus Center. All of our salsas, sauces, stocks, soups and salad dressings are hand crafted from scratch, using only the freshest regional and seasonal ingredients.
Our all-natural hamburgers are made from fresh ground chuck, never frozen, and we follow the Seafood Watch Guidelines as recommended by the Monterey Bay Aquarium. Our deli meats are roasted and carved in-house and our potatoes come from the earth, not a box.
Our commitment to our customers is that every meal will be the best it can be, of the freshest and highest quality and produced in the most sustainable manner. Every meal, every day.
Brunch & Lunch $7.95
Do you care about whether your food was grown locally or raised humanely? Or are you more interested in protein vs. carbs?
Whatever your priorities, we can help you chew the right thing. At Bon Appétit, we’re working toward “food service for a sustainable future.” How we define that is a mouthful, but the bottom line is that we strive to cook delicious food that’s good for you, the animals, the workers, the community, and the Earth — because they’re all connected. And we’re proud to be the first food service company to tackle many important issues in these areas.
We’re here to support you by giving the information you need to choose wisely. Visit our Wellness page for a feast of information about the roles our from-scratch cooking, nutritional approach, local sourcing, and other sustainability programs can play on your menu.
Turmeric and cauliflower bring additional color, flavor, and phytonutrients to this reinvented side dish that’s lower in calories and higher in fiber than traditional rice dishes. Serves 4. 1 large head cauliflower 1 tablespoon olive oil 2 teaspoons turmeric 1/4 teaspoon salt 1/2 cup currants (optional) 2 tablespoons toasted pumpkin seeds Chopped parsley, for garnish…Read More» Read More
Refreshing and juicy but with a toasted complexity that is balanced by the lime, this unique appetizer is as tasty as it is hydrating. Serves 12. 1 medium watermelon Zest of 1 lime 1/4 cup plus 2 tablespoons lime juice (about 5-6 limes), divided 1 tablespoon olive oil 2 tablespoons honey 1 teaspoon cayenne pepper 1/4…Read More» Read More
When the tops of root vegetables such as radishes and turnips are in good condition, don’t let them go to waste! This recipe transforms radish greens into a bright and simple chimichurri sauce that is a delicious and refreshing topping to many foods from omelets to roasted potatoes. Makes 2/3 cup, enough for about 4-6…Read More» Read More
Use at your convenience during the semester, no daily limits and no weekly expiration. Dining Dollars may be used in any of the cafés. Meals and dining dollars do not carry over from Fall to Spring semester.
Flexible combination of 210 meals and $150 in Dining Dollars.
Flexible combination of 150 meals and $225 in Dining Dollars.
Flexible combination of 120 meals and $260 in Dining Dollars.
Call 614-823-1250 and sign-up today.
Do you have a specific question, suggestion, or feedback about your meal at a Bon Appétit café? Feel free to browse the previously asked questions below or contact our Bon Appétit managers using this form.