Fields Dining Room

View/Print Weekly Menu

Currently Closed

Breakfast Served from 7:30 am - 9:30 am
Lunch 11:00 am - 2:00 pm
Dinner 5:00 pm - 8:00 pm

Weekly Schedule

Breakfast Mon-Fri, 7:30 am - 9:30 am
Brunch Sat-Sun, 10:30 am - 1:30 pm
Lunch Mon-Fri, 11:00 am - 2:00 pm
Dinner Mon-Sun, 5:00 pm - 8:00 pm

Stay Fresh

8 Kitchen Tips to Reduce Food Waste (and Save Money)

Tips for shopping and preparing food mindfully to help you from wasting food… and money.

Fennel Bulb and Frond Gratin

Not sure what to do with the fennel fronds? Use the full plant with this fennel gratin!

Incredibly Edible Stems

Many recipes for greens advise to de-stem before cooking, but we are breaking down the benefits of keeping them!

The food we eat every day is deeply connected to the environment, and its impact is profound: a third of all global greenhouse gas emissions can be linked to the food system. Learn more about the emissions in our food system.

11 Ways to Flip the Switch to Plants to Reduce Your Carbon Footprint

Flipping the switch from animal- to plant-based food can make a sizable impact on your daily carbon footprint – even for just one day! We’ve come up with eleven easy and delicious plant-based food switches to reduce carbon emissions during all three meals.

We’re Flipping the Switch to Plants this Earth Day

Join us in flipping the switch to plants this Earth Day by considering climate-friendly alternatives throughout our cafés. We will be providing scorecards so guests have the chance to track carbon emissions saved over the course of the day to encourage long-term switches and reduce our collective and individual carbon footprint!

10 Ways to Boost Flavor and Nutrition with Plants in Your Kitchen

Keep these strategies in mind to get the most flavor and nutrition from your produce.

Parmesan Honey-Roasted Cauliflower Steaks

With a little prep and a lot of love, this cauliflower “steak” will steal the center of the plate.

Plants Are For Everyone

When it comes to eating plants, it’s not all or nothing, so choose what works for you!

Celebrating Progress and Recognizing Continued Struggles for Farmworkers’ Rights

These food labels give meaningful insight into how the farmworkers who picked your food.

Looking Back on Bon Appétit’s Decades of Support for Farmworkers’ Rights

We’re proud of our legacy of leveraging our purchasing power and voice to demand better livelihoods for farmworkers in the United States.

Fifty Cents and the Fight for Farmworkers’ Rights

Farmworkers are exempt from basic labor protections despite working an essential and dangerous job.

The Buzz: Multivitamins

Are multivitamins essential or leading your health astray?

Green Spinach and Ginger Smoothie

No green powders here – just fruits and vegetables that provide bright flavors, colors, and are full of nutrients.

Pills or Peas: Can The Foods We Eat Provide All Of The Nutrients That Our Bodies Need?

The benefits of getting your nutrients through whole foods versus supplements.

Sunrise Grill

your choice of scrambled eggs or tofu scramble; breakfast potatoes; turkey sausage patties, vegetarian patties or vegan Field Roast sausage

Wilcox Family Farms scrambled eggs with sautéed tomatoes and spinach

Fruit Bar

diced pineapple, watermelon, cantaloupe and honey dew

yogurt topped with fresh raspberries, blue berries and blackberries

Hot Cereal

served with brown sugar; honey; agave; dried fruit; granola; and cinnamon

crisp

50 cal.

40 cal.

60 cal.

40 cal.

bagels and spreads

100 cal.

40 cal.

60 cal.

45 cal.

35 cal.

70 cal.

210 cal.

220 cal.

230 cal.

Sunrise Grill

180 cal.

150 cal.

180 cal.

150 cal.

130 cal.

70 cal.

180 cal.

370 cal.

60 cal.

120 cal.

240 cal.

270 cal.

Hot Cereal

90 cal.

80 cal.

15 cal.

25 cal.

beverages

35 cal.

140 cal.

90 cal.

130 cal.

160 cal.

190 cal.

0 cal.

130 cal.

120 cal.

110 cal.

140 cal.

160 cal.

120 cal.

15 cal.

25 cal.

cold cereal

110 cal.

380 cal.

170 cal.

140 cal.

110 cal.

150 cal.

110 cal.

Lunch

Knife and Fork

chicken thighs and carrots simmered in a yellow coconut curry; brown rice; roasted broccoli

SIDES: spinach salad with honey mustard vinaigrette; scallions; raita

Grill

shredded beef gravy; basmati rice; Wilcox Family Farms scrambled eggs; sautéed snap peas

SIDES: vegan slaw; scallions; toasted sesame seeds

BABW

roasted halal chicken; chipotle tomato sauce; brown rice; roasted carrots

Dressings

vegan smoked tomato vinaigrette
vegan jalapeno vinaigrette
vegan pina colada vinaigrette
honey mustard vinaigrette

Kettles

Knife and Fork

1/2 tsp

0 cal.

1/2 tsp

0 cal.

1/2 tsp

0 cal.

1/2 tsp

5 cal.

1/2 tsp

0 cal.

1/2 tsp

0 cal.

crisp

0 cal.

5 cal.

10 cal.

5 cal.

110 cal.

0 cal.

310 cal.

300 cal.

10 cal.

5 cal.

0 cal.

25 cal.

0 cal.

5 cal.

20 cal.

0 cal.

5 cal.

50 cal.

20 cal.

1/4 cup

90 cal.

80 cal.

40 cal.

45 cal.

35 cal.

30 cal.

50 cal.

40 cal.

60 cal.

40 cal.

60 cal.

beverages

35 cal.

140 cal.

90 cal.

130 cal.

160 cal.

190 cal.

0 cal.

130 cal.

120 cal.

110 cal.

140 cal.

160 cal.

120 cal.

140 cal.

150 cal.

170 cal.

160 cal.

120 cal.

150 cal.

160 cal.

150 cal.

140 cal.

150 cal.

90 cal.

15 cal.

25 cal.

0 cal.

5 cal.

0 cal.

bottled condiments

1/2 tsp

0 cal.

1/2 tsp

0 cal.

1/2 tsp

0 cal.

1/2 tsp

5 cal.

1/2 tsp

0 cal.

1/2 tsp

0 cal.

Dinner

Knife and Fork

seared tilapia filet; spicy white bean stew; seasonal vegetable medley, warm chimichurri sauce

SIDES: frisée salad, sherry shallot dijon vinaigrette

seared Bui tofu steaks; spicy black beans; seasonal vegetable medley, warm chimichurri sauce

SIDES: frisée salad, sherry shallot dijon vinaigrette

Grill

pulled smoked chicken thighs tossed with vegan Memphis-style barbeque sauce; yellow eyed beans; seasonal vegetable medley; roasted potatoes; Kings Hawaiian sweet rolls
rolls contain dairy, egg and gluten

SIDES: spring greens, balsamic dressing

pulled jack fruit tossed with vegan Memphis-style barbeque sauce; yellow eyed beans; seasonal vegetable medley; roasted potatoes; Kings Hawaiian rolls
rolls contain dairy, egg and gluten

SIDES: Mixed Green Salad with Balsamic Vinaigrette

BABW

roasted halal chicken; quinoa; barbecue sauce; roasted green bean

Kettles

Knife and Fork

1/2 tsp

0 cal.

1/2 tsp

0 cal.

1/2 tsp

0 cal.

1/2 tsp

5 cal.

1/2 tsp

0 cal.

1/2 tsp

0 cal.

crisp

0 cal.

5 cal.

10 cal.

5 cal.

110 cal.

0 cal.

310 cal.

300 cal.

10 cal.

5 cal.

0 cal.

25 cal.

0 cal.

5 cal.

20 cal.

0 cal.

5 cal.

50 cal.

20 cal.

1/4 cup

90 cal.

80 cal.

40 cal.

45 cal.

35 cal.

30 cal.

50 cal.

40 cal.

60 cal.

40 cal.

60 cal.

beverages

35 cal.

140 cal.

90 cal.

130 cal.

160 cal.

190 cal.

0 cal.

130 cal.

120 cal.

110 cal.

140 cal.

160 cal.

120 cal.

140 cal.

150 cal.

170 cal.

160 cal.

120 cal.

150 cal.

160 cal.

150 cal.

140 cal.

150 cal.

90 cal.

15 cal.

25 cal.

0 cal.

5 cal.

0 cal.

bottled condiments

1/2 tsp

0 cal.

1/2 tsp

0 cal.

1/2 tsp

0 cal.

1/2 tsp

5 cal.

1/2 tsp

0 cal.

1/2 tsp

0 cal.

Frozen Treats

1/2 cup

330 cal.

1/2 cup

160 cal.

1/2 cup

140 cal.

1/2 cup

330 cal.

1/2 cup

130 cal.

1/2 cup

150 cal.

200 cal.

190 cal.

170 cal.

190 cal.

Menu Icon Legend

Vegetarian

Vegan

Made without Gluten-Containing Ingredients

In Balance

Halal

Farm to Fork

Locally Crafted

Seafood Watch

Humane

Flex Dollars

ON-CAMPUS DINING for Students, Faculty & Staff

TOP 4 REASONS TO CHOOSE FLEX DOLLARS
DESIGNED FOR STUDENTS, FACULTY AND STAFF!

It’s a way to earn 10% – load your flex dollars on your ID card with a cashier at any location or visit the Bon Appétit Office in the Templeton Center, and we will add an additional 10% with the purchase of $75.00 or more!
Food with a conscience and NOT out of a box or can. Bon Appétit cooks from scratch with recipes prepared by the onsite Executive Chef. Chicken and beef are anti-biotic free and many seasonal fruits and vegetables are local and organic.
No grocery shopping, dishes to clean and you won’t have to remember to pack a lunch! Flavorful, nutritious offerings available daily.
It’s a way to save time! It’s fast, easy and convenient!

For more information, call 503-768-7890.

From Me To You

Give your student a sweet surprise!
Choose from an array of house-made, edible treats prepared with the freshest ingredients available. To view an array of options, click here!

To place an order, call 503-768-7888 or email catering@lclark.edu. Please allow ten days for us to fill your order.

Food Recovery Verified

Bon Appétit at Lewis & Clark College is fighting food waste and hunger by recovering surplus perishable food from our campus that would otherwise go to waste and donating it to people in need through Urban Gleaners.

Learn more about the Food Recovery Network and Bon Appétit’s food recovery efforts.

Subscribe to Menu Mail

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

Ryan Jensen

General Manager
ryan.jensen@cafebonappetit.com
James Edward Moody, IV

Executive Chef

Telephone (503) 768-7887
james.moody@cafebonappetit.com

Meet the team

8 Kitchen Tips to Reduce Food Waste (and Save Money)

Fennel Bulb and Frond Gratin

Incredibly Edible Stems

What are Emissions?

11 Ways to Flip the Switch to Plants to Reduce Your Carbon Footprint

We’re Flipping the Switch to Plants this Earth Day

10 Ways to Boost Flavor and Nutrition with Plants in Your Kitchen

Parmesan Honey-Roasted Cauliflower Steaks

Plants Are For Everyone

Celebrating Progress and Recognizing Continued Struggles for Farmworkers’ Rights

Looking Back on Bon Appétit’s Decades of Support for Farmworkers’ Rights

Fifty Cents and the Fight for Farmworkers’ Rights

The Buzz: Multivitamins

Green Spinach and Ginger Smoothie

Pills or Peas: Can The Foods We Eat Provide All Of The Nutrients That Our Bodies Need?

Sunrise Grill

Fruit Bar

Hot Cereal

Knife and Fork

Grill

BABW

Dressings

Kettles

Knife and Fork

Grill

BABW

Kettles

ON-CAMPUS DINING for Students, Faculty & Staff

Common Questions