Cafe menu options
Insect products are popping up at supermarkets. Learn more about how they’re produced and their nutritional value.» Read More
End of summer flavors don’t get much better than this eggplant topped with coconut, mint, and pistachio» Read More
Follow us on Snapchat via BAOtterbein1, and for a limited time until August 23, visit the Campus Center, Courtright Memorial Library, and Roush Hall to access the Bon Appétit Otterbein filter. Happy snapping!» Read More
Are the trendy (and often spendy) acai bowls worth all the health buzz? Click to find out.» Read More
If you never thought about grilling your fruit it’s time to start. When fruit is placed on the grill it caramelizes and its flavor intensifies. The recipe calls for apricots but they can easily be swapped out for another seasonal fruit such as peaches.» Read More
Drinking kombucha? Take a moment to understand the science behind pasteurized vs unpasteurized.» Read More
Forget boring salads. Fresh figs, bright mint, spicy watercress, and walnuts come together to form a gorgeous salad that takes under 10 minutes to make.» Read More
Read what the science says about monk fruit sugar, the newest zero-calorie sweetener getting buzz.» Read More
Have you met muesli? It’s similar to granola but rather than mixing in oil and honey prior to baking, you toast the grains plain and add your own honey upon serving (yes, you control the sugar!).» Read More
What’s the buzz? Caffeinated beverages hinder hydration — or do they? What does the science say?» Read More
Forget what you know about soup. This watermelon gazpacho is a little sweet, a little savory, served cold — and is extremely refreshing.» Read More
Current Status: Serving Breakfast Til 10:00 am
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.
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
3 tablespoons plus 2 teaspoons olive oil, divided 4 medium carrots, diced 2 cloves garlic, finely diced 1 cup french green lentils 2 cups water 1 bay leaf 1 tablespoon Dijon mustard 1 shallot, finely diced 3 tablespoons red wine vinegar 1/2 teaspoon salt 1 teaspoon coarsely ground black pepper 2 teaspoons fresh thyme, chopped,…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.