Fields Dining Room

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

What are Emissions?

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.

Celebrate National Nutrition Month® with Our Dietitian Dream Team

Toasting to our wellness team and their work to improve the health and well-being of our communities.

The Buzz: Local Food

Is choosing local food really that much better or just another fad?

Garden Your Way to Good Health

Find your slice of green space and get your garden growing.

Sunrise Grill

with your choice of Wilcox Family Farms eggs or tofu scramble; fried breakfast potatoes; turkey sausage; vegetarian sausage

Wilcox Family Farms scrambled eggs with peppers, onions and cheese

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 braised with house made BBQ Sauce; roasted spicy green beans; chips; baked beans

SIDES: Chipotle Apple Coleslaw; scallions; pickled jalapenos

Grill

shrimp, ground pork, potato, green onion, onions, peppers; steamed broccoli; roasted squash; steamed rice; cornbread

SIDES: garden salad with citrus vinaigrette; sour cream; fresh herbs

Deli Bar

sliced turkey, sliced ham, roasted summer squash, roasted peppers, assorted sliced cheeses, lettuce, tomato, onion, pickles, hummus, mayonnaise, mustard, Portland French Bakery sliced breads

BABW

roasted chicken thigh; quinoa; tikka masala coconut sauce; roasted cauliflower

Salad Bar

spinach or mixed greens with crisp vegetables, chicken or tofu, crunchy toppings and whole grains

Toppings

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

braised chicken with smoky chile spices, onions, garlic, tomato; vegan pinto beans; fried corn tortilla chips; spicy jalapeno cheese sauce; sautéed peppers and onions

SIDES: Romaine salad with jalapeno vegan ranch dressing; , salsa roja; pico de gallo; crema

crumble tofu with smoky chile spices, onions, garlic, tomato; vegan beans; fried corn tortilla chips; vegan cheese sauce; roasted peppers and onions

Grill

beef braised in red wine with carrots, mushrooms and pearl onions; ratatouille; couscous with parsley; mashed potatoes; Portland French Bakery dinner rolls

SIDES: garden salad with citrus vinaigrette; horseradish aioli; crispy onions

vegetable protein simmered in red wine with carrots, mushrooms and pearl onions; ratatouille; couscous with parsley; mashed potatoes; Portland French Bakery dinner rolls

Deli Bar

sliced turkey, sliced ham, roasted summer squash, roasted peppers, assorted sliced cheeses, lettuce, tomato, onion, pickles, hummus, mayonnaise, mustard, Portland French Bakery sliced breads

BABW

roasted chicken thigh; lemongrass coconut curry sauce; steamed basmati rice; roasted broccoli

roasted tofu; lemongrass coconut curry sauce; steamed basmati rice; roasted broccoli

Salad Bar

spinach or mixed greens with crisp vegetables, chicken or tofu, crunchy toppings and whole grains

Toppings

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.

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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

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