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

Monday, November 25

Breakfast Served from 7:30 am - 9:00 am
Lunch 11:30 am - 1:15 pm

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

vegetable stock, squash, zucchini, lima beans, carrots, onions, celery, garlic, and fresh herbs seasoned with lemon juice

cup2.75
bowl3.50

cream, Irish white cheddar cheese, sharp cheddar cheese, American cheese, lager beer, bacon, vegan worcestershire, hot sauce, garlic, salt, and cracked pepper

entree

entrée only5.25
entree with two sides8.25

roasted portobello mushrooms stuffed with roasted tomatoes, quinoa and peppers

entrée only5.95
entree with two sides8.95

eye of round marinated with garlic, herbs and red wine, slow roasted and sliced then served with a sauce of roasted mushrooms, shallots roasted garlic, tarragon and parsley

reg.1.50

yukon gold potatoes mashed with roasted garlic and buttermilk

reg.1.50

carrots roasted with olive oil, herbs and then tossed with green peas

ovens

reg.3.25

roasted garlic and tomato base. fresh mozzarella cheese, roasted tomatoes and torn basil leaves

oven's special

reg.6.95

chicken and smoked sausage gumbo served with red beans and rice and a seared blackened snapper with pontchartrain sauce Locals Seafood

deli

half sandwich2.50
whole4.95

slices of eggplant roasted with tamari, smoked paprika, maple syrup and seasonings layered on toasted neomonde sourdough bread with roasted red peppers, sliced tomatoes, spinach, provolone cheese and roasted garlic aioli

half sandwich2.50
whole4.95

smoked ham piled high on a soft pretzel roll with caramelized onions, local lusty monk mustard, roasted garlic aioli and roasted tomatoes

grill

reg.6.95

freshly made shrimp burger with tamari, ginger, garlic, scallions, sesame, panko breadcrumbs with a cabbage slaw and bang bang sauce on a toasted neomonde brioche bun

reg.5.95

house made mushroom burger made with local oyster, maitake, and crimini mushrooms, fresh herbs, bulgur wheat and flour seared to a golden brown and served on a toasted neomonde brioche roll with a roasted garlic and herb aioli, boursin cheese and crispy fried onions Farmer Foodshare

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