Cafe menu options
Introducing EXCITING NEW FOOD offerings at the Trail Room, Fields Dining Room & Maggie’s! We will be making some exciting food programming changes to our Trail Room, Fields Dining Room, and Maggie’s food service locations this Fall in the interest of providing fresh experiences to our community.
In Fields Dining Hall, the Grill station will expand to offer more customization for guests with whole portioned proteins for building a guest-customized experience for grill classics such as burgers and sausages with expanded accompaniments such as soups, heath conscious starch and vegetable options, chips, dips, salsas, and other toppings.
Knife & Fork will continue to offer a daily selection of multicultural comfort foods such as pasta, stir-fry, curries and the like, many of which can be used to create a unique experience in combination with the Grill station.
The Trail Room will still offer pizza favorites, with an enhanced Pioneer Burger station offering humane beef, chicken, veggie, or “Unburger” fillings with a variety of customization options, accompanied with fries and pickles. We will also be offering a weekly rotating Smokehouse menu featuring different classic American BBQ styles with themed side dishes, as well as an Asian noodle bowl menu featuring meat and vegan options of classic favorites like Pho, Ramen, and Bun.
Maggie’s will see some exciting changes! We will be offering hot sandwiches and loaded rice bowls for a quick and convenient stop to get warm, hearty, flavor-packed meals. Sandwiches and bowl themes will rotate weekly. Meal equivalent consists of bowl or sandwich with house made chips, whole fruit, and choice of an agua fresca or drip coffee, and will be available Sunday through Thursday.
2017-2018 Academic Year Hours
Monday through Friday 11am – 2:30pm
Fields Dining Room
Monday – Thursday 7:30am – 8pm
Friday 7:30am – 7pm
Saturday 11:00am – 1pm, 5pm – 7pm
Sunday 11:00am – 1pm, 5pm – 8pm
Maggie’s Café and Store
Monday through Friday 8:30am – MIDNIGHT
Saturday and Sunday 12:00 pm – MIDNIGHT
Hot Food Service 11am – 9pm.
Monday through Friday 7:30am – 2:30pm
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Forget what you know about soup. This watermelon gazpacho is a little sweet, a little savory, served cold — and is extremely refreshing.
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The protein and fiber-packed chickpeas in this gluten-free salad will keep you energized all day.
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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.
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Current Status: Closed
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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
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.