Marketplace

Stay Fresh

Staying Well During the Holiday Season

With a little planning and a few strategies, you can prioritize wellness this holiday season, so you don’t miss out on the festivities.

Ginger and Almond Flour Cookies In-A-Jar

Gift these flavorful cookies (baked or un-baked) to family, friends, teachers, or neighbors, this holiday season.

The Gift (Guide) of Health

‘Tis the season to show people that you care. Stress that message by giving them gifts that support their well-being.

Eat Fresh, Waste Less!

Use these tips to maximize your produce while minimizing waste in your kitchen.

Make-it-Yourself One-Pot Ramen

Warm and comforting, this one-pot ramen can be made with your holiday leftovers.

Upcycle Your Holiday Leftovers

Repurposing holiday foods is more than just a practical solution to leftovers; it’s a meaningful way to promote wellness and sustainability.

Boost Energy the Natural Way

Power through the day with these five tips to keep you feeling energized and at your best.

Walnut Spinach Linguine

Fuel your body with brain boosting foods such as walnuts and greens found in this plant powered pasta.

7 Ways to Pump Up Your Productivity

How you treat your body – from fueling to moving to resting – can play a big role in your productivity.

Shining a Light on Seafood Superstars on our College Campuses

We are highlighting three of our campus chefs who are passionate about serving sustainable seafood.

The Buzz: Are You Hungry?

Is your desire to snack a physiological need or just part of your daily routine?

Whole Wheat Walnut and Carrot Muffins with Seed Crumble

This trail mix-esque muffin won’t let you down and will keep you satisfied when life keeps you busy.

Crafting Your Snack Choices: Finding Balance Without Compromise

From nutrient-packed pairings to mindful eating practices, learn how to elevate your snack game.

25 Years of Farm to Fork: Insights from a Groundbreaking Local Purchasing Program

We’re sharing our local sourcing knowledge from the inside out in a new white paper, Sowing Success: Local Food Purchasing Insights from 25 Years of the Farm to Fork Program.

Toward a Deeper Understanding of “Eating Locally”

This year marks a special milestone in our decades-long commitment to local food systems: 20 years of Eat Local Challenge and 25 years of Farm to Fork!

Marketplace Cafe

View/Print Weekly Menu

Weekly Schedule

Breakfast Mon-Fri, 7:30 am - 9:00 am
Lunch Mon-Fri, 11:30 am - 1:15 pm

A perfect start to your morning! At the Marketplace Café, enjoy a delicious breakfast special from our Market Grill, or build your own at our A La Carte Breakfast Bar which features a variety of hearty choices such as house-made pastries, frittatas, bacon, sausage, fresh fruit, yogurt, jellies, and an assortment of breads. Indulge your taste buds at lunch when we provide vegan, vegetarian, and made without gluten entrees; as well as our bountiful salad bar or olive/antipasto bar, and a wide variety of healthy grab-and-go items.

Breakfast

soups

0 cal.

90 cal.

80 cal.

110 cal.

15 cal.

25 cal.

70 cal.

salad bar

1/4 cup

70 cal.

breakfast bar

reg.1.05 / 2 slices

140 cal.

reg.1.75

220 cal.

reg.2.25

540 cal.

reg.2.50

420 cal.

beverage

Counter Culture Coffee

0 cal.

15 cal.

45 cal.

15 cal.

25 cal.

0 cal.

180 cal.

280 cal.

290 cal.

360 cal.

soups

cup1.75
bowl2.50

160 cal.

cup1.75
bowl2.50

540 cal.

breakfast bar

reg.3.95

250 cal.

Lunch

soups

cup2.75
bowl3.50

chickpeas, kale, carrots, yellow onions, celery, garlic, tomato, vegetable stock, basil, rosemary, oregano, and lemon zest

cup2.75
bowl3.50

salmon, bacon, potatoes, butter, flour, bell peppers, yellow onions, celery, garlic, seafood stock, cream, hot sauce, cumin, chili powder, Mexican oregano, cilantro, and lime

entree

entrée only5.25
two sides8.25

roasted portobello and crimini mushrooms tossed with farro, roasted peppers, spinach, roasted shallots, herbs, and toasted pumpkin seeds, and finished with sherry vinegar and olive oil, Farmer Foodshare

entrée only5.95
entree with two sides8.95

savory pieces of seared beef stewed with onions, carrots, celery, parsnips, and peas in a rich house made beef broth scented with thyme and rosemary then topped with house baked buttermilk biscuits

reg.1.50

yukon gold potatoes steamed and then mashed with local butter and chives

reg.1.50

asparagus spears roasted in roasted garlic oil

ovens

reg.3.25

olive oil base with crispy roasted zucchini slices, shaved fresh garlic, thinly sliced lemons, goat cheese, mozzarella cheese and chopped chives

oven's special

reg.5.95

fresh made dough rolled in a mix of prosciutto, smoked ham, mortadella, soppressata, pepperoni and provolone cheese baked to a golden brown and served with a house made marinara sauce

deli

half wrap2.50
whole4.95

smoked tempeh with crispy bibb lettuce, sliced heirloom tomatoes, avocado slices, spicy grain mustard and vegan mayo on neomonde multigrain bread

half sandwich2.50
whole4.95

black forest ham served on a toasted French baguette with house made pepper jelly, local goat cheese and fresh arugula Farmer Foodshare

grill

reg.5.95

roasted chicken thigh marinated with five spice, hoisin, garlic, soy, honey, sherry and chilies served on a toasted neomonde sub roll with pickled carrots, daikon radish, sliced chilies and cilantro with mayonnaise

reg.5.95

house made falafel patty served on a toasted neomonde wheat bun with a cucumber yogurt sauce, feta cheese, bibb lettuce, sliced tomato and pickled red onions

market grill breakfast

reg.4.95

topped with a fried or scrambled egg, sliced tomatoes, balsamic glaze and flakey sea salt

salad bar

15 cal.

add granulated sugar add apple cider vinegar

80 cal.

240 cal.

add granulated sugar

100 cal.

50 cal.

40 cal.

60 cal.

45 cal.

1/4 cup

70 cal.

45 cal.

1/4 cup

70 cal.

35 cal.

1 tbsp

50 cal.

1 tsp

100 cal.

50 cal.

110 cal.

60 cal.

1/4 cup

25 cal.

10 cal.

5 cal.

10 cal.

0 cal.

5 cal.

10 cal.

5 cal.

0 cal.

1/4 cup

50 cal.

5 cal.

10 cal.

90 cal.

20 cal.

0 cal.

reg..31 / oz

10 cal.

reg..31 / oz

5 cal.

reg..31 / oz

10 cal.

reg..31 / oz

5 cal.

reg..31 / oz

50 cal.

170 cal.

90 cal.

120 cal.

35 cal.

60 cal.

50 cal.

ovens

slices1.20

300 cal.

slices1.20

350 cal.

1 slice1.35

270 cal.

200 cal.

10 cal.

0 cal.

210 cal.

25 cal.

60 cal.

80 cal.

deli

100 cal.

140 cal.

190 cal.

80 cal.

120 cal.

290 cal.

420 cal.

with mayonnaise, mixed bell peppers, lemon juice, salt, and pepper

110 cal.

130 cal.

150 cal.

140 cal.

230 cal.

200 cal.

160 cal.

150 cal.

310 cal.

5 cal.

200 cal.

80 cal.

45 cal.

35 cal.

0 cal.

5 cal.

110 cal.

100 cal.

110 cal.

grill

reg.3.95

390 cal.

0 cal.

160 cal.

180 cal.

reg.3.95

Firsthand Foods (Farmhand Foods)

310 cal.

reg.5.25

490 cal.

reg.5.75

Firsthand Foods (Farmhand Foods)

480 cal.

reg.1.00

100 cal.

reg.1.00

40 cal.

reg.1.00

160 cal.

reg.1.00

130 cal.

0 cal.

5 cal.

45 cal.

160 cal.

140 cal.

50 cal.

60 cal.

50 cal.

featured dessert

250 cal.

230 cal.

250 cal.

260 cal.

beverage

Counter Culture Coffee

0 cal.

15 cal.

45 cal.

15 cal.

25 cal.

10 cal.

0 cal.

180 cal.

280 cal.

290 cal.

360 cal.

290 cal.

0 cal.

230 cal.

0 cal.

210 cal.

230 cal.

0 cal.

270 cal.

230 cal.

280 cal.

260 cal.

270 cal.

130 cal.

Menu Icon Legend

Farm to Fork

Seafood Watch

Vegan

Vegetarian

Made without Gluten-Containing Ingredients

Locally Crafted

Allergens

Eat Right — For You

Wellness

When it comes to wellness, Bon Appétit’s focus is on simple, delicious food — that happens to be good for you. To support long-term health, we are bringing more plants to menus every day in a craveable way, while emphasizing healthy cooking techniques. When healthy food tastes good, nourishing your body and mind becomes the easy choice.

Our wellness commitments

Food Allergies

We serve thousands of guests with food allergies and sensitivities safely in our cafés every day. Our chefs, managers, and dietitians work closely with our food-allergic guests to create reasonable solutions to help them eat what they love. If you have questions about eating for your dietary needs in our cafés, reach out to us: we’ll gladly meet with you.

Food allergies & sensitivities

Sustainability

Wellness also includes the health of the animals, the workers, the community, and the Earth. They’re all connected. Bon Appétit has been committed to “food service for a sustainable future” for decades, and we’ve led the food service industry in tackling many important issues, such as cage-free eggs, antibiotics in animal production, and farmworker rights.

Our sustainability commitments

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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

Joseph Dowe

General Manager, Building C

Telephone (864) 551-7754
joseph.dowe@cafebonappetit.com

Meet the team