Cafe menu options
Got food? Thank a farmworker! To put a face to the people who help bring food to our tables, we’ll be sharing portraits from the field in the café throughout the week to highlight farmworkers’ struggles and dreams.
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
What’s the buzz? Seaweed is being hailed as the “new kale” — a nutritional powerhouse that we should all be eating. What does the science say?» Read More
It’s well established that plant-forward diets offer both health and environmental benefits, but that doesn’t mean all vegan foods are healthy. Learn how to maximize nutrients and avoid rookie mistakes when going plant-based.» Read More
What’s the buzz? Food as medicine could not be more true for the inflammation-busting spice turmeric. What does the science say?» Read More
From your morning caffeine fix to your afternoon snack, what you put on your plate (or in your mug) can affect your risk for cancer. Learn more about the protective power of plant foods.» Read More
What’s the buzz? Chia, hemp, and flax can help keep your heart beating strong. But what’s the science behind these tiny seeds?» Read More
What do garlic, salmon, and chocolate have in common? Learn about these heart-healthy foods and more for American Heart Month.» Read More
What’s the buzz? Coconut oil is a vital pantry staple that is good for everything. However, the science says not so fast!» Read More
Beat the cold and bust some stress with a steaming cup of tea. Learn more about the benefits of tea and celebrate national hot tea month!» Read More
Your nightly all-you-care-to-eat (AYCE) meal is intended as a time to dine together with friends and peers in a whole-community setting.
If you have an unavoidable need to eat dinner away from Goudy, one of our café staff will gladly escort you into the cafe and help you build a to-go meal. Busy periods may require a brief wait for assistance. We appreciate your patience should you experience a delay.
Please understand that to-go containers and materials may not be taken into the Goudy seating areas at dinner. Should we assist you with building a to-go meal, we will need to ensure that you exit Goudy promptly once your meal is boxed up and ready.
We are also happy to assist you by having a boxed meal (sandwich, chips, whole fruit, cookie, and canned soda or bottled water) ready for you to pick-up if you contact us in advance. Orders must be placed by 2:30 p.m. on the pick-up date. To place your order, please call x6511 and ask to speak to a Café Manager or Supervisor.
Our Declining Balance Calendar is produced to help our students understand where they maybe in regards to budgeting dining points throughout the semester. We also post these calendars in each of our food venues and our cashiers are happy to tell you your points balance each time you purchase a meal or snack in our cafés and the Montag Store. Please remember to check this against your balance weekly as to ensure you are not running out of points. For additional assistance with your meal plan, please visit Residential Services in the Service Center. You can also make an appointment to speak with one of our Café Managers at anytime.
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
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.