The Spot

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.

Exploring Indigenous Food Sovereignty

The food sovereignty movement relies on traditional knowledge systems that work in harmony with the land.

Learning From the Three Sisters

We are centering the wisdom of Indigenous voices and their resilient agricultural techniques like The Three Sisters.

Saving Seeds: Honoring Indigenous Farming Practices

Seed saving preserves a sacred past while preparing for future harvests.

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.

Featuring Our Fin-tastic Fish to Fork Partners

We are featuring two Fish to Fork partners who are shining examples of our commitments in action.

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.

Fished or Farmed: A Q&A Deep Dive with Seafood Watch

We chatted with Morgan Smith from Seafood Watch, diving into the nuanced environmental impacts for both farmed and wild-caught fish.

The Spot

View/Print Weekly Menu

Weekly Schedule

Breakfast Mon-Fri, 7:00 am - 9:30 am
Brunch Sat-Sun, 10:00 am - 2:00 pm
Lunch Mon-Fri, 11:00 am - 2:00 pm
Dinner Mon-Sun, 5:00 pm - 7:00 pm
Closed Mon-Fri, 9:30 am - 11:00 am
Continuous Dining Mon-Fri, 2:00 pm - 5:00 pm
Continuous Dining Mon-Fri, 7:00 pm - 8:00 pm
Continuous Dining Sat-Sun, 2:00 pm - 5:00 pm
show + tell Thu, 11:00 am - 2:00 am

Breakfast

rise+shine

fried potatoes

Morning star vegetarian patty

breakfast bean, onion, jalapeño, tomato, salt and pepper to taste

pancakes, strawberry topping, blueberry topping, whipping cream

glaum egg ranch

weiser family farms

pots+kettles

warm+soulful

60 cal.

180 cal.

70 cal.

80 cal.

130 cal.

290 cal.

110 cal.

60 cal.

5 cal.

40 cal.

70 cal.

0 cal.

cereal bar

140 cal.

150 cal.

130 cal.

210 cal.

220 cal.

210 cal.

230 cal.

0 cal.

110 cal.

190 cal.

200 cal.

380 cal.

190 cal.

170 cal.

140 cal.

110 cal.

150 cal.

140 cal.

110 cal.

170 cal.

110 cal.

20 cal.

100 cal.

40 cal.

60 cal.

45 cal.

grate+griddle

45 cal.

cereal bar

130 cal.

110 cal.

beverage

90 cal.

10 cal.

0 cal.

140 cal.

160 cal.

130 cal.

190 cal.

0 cal.

130 cal.

150 cal.

0 cal.

15 cal.

25 cal.

10 cal.

100 cal.

120 cal.

100 cal.

50 cal.

45 cal.

60 cal.

0 cal.

120 cal.

110 cal.

140 cal.

110 cal.

Lunch

warm+soulful

chicken thigh, soy sauce, dry sherry, cornstarch, hoisin, sugar, green-red bell peppers, ginger, garlic, onion, sesame seeds

meiji tofu fried with sauteed peppers, onions, cabbage

baby bok choy, carrots, bamboo shoots, cabbage, broccoli, cauliflower, farms babe farms

rice, ginger root, green onion

wood+stone

shrimp, cream, wine, onion, tomato, garlic, lemon juice, cheese, parsley, dough

ice cream, caramel, hot fudge, nuts, bananas, cherries, whipping cream, sprinkles

grate+griddle

open space meats (mariposa ranch)

chicken breast, olive oil blend, lemon juice, white wine, thyme, rosemary, garlic, salt, pepper

chicken breast, flour, provolone, marinara, bread

pots+kettles

chicken breast, shallots, parsley, organic tuscan kale. vegetables, chicken stock babe farms kenter canyon farms

yellow squash, basil, tarragon, spinach, garlic, onion, leeks, diced tomato, vegetable stock

leaves+greens

locally grown lettuce and vegetables, house-made dressings and croutons, composed salads, assorted toppings babe farms

bread+pickles

locally grown lettuce and vegetables, house-made dressings and croutons, composed salads, assorted toppings babe farms

butter & sugar

warm+soulful

130 cal.

0 cal.

wood+stone

130 cal.

slices

400 cal.

slices

440 cal.

slices

470 cal.

catering

560 cal.

380 cal.

350 cal.

360 cal.

390 cal.

290 cal.

320 cal.

240 cal.

180 cal.

60 cal.

340 cal.

390 cal.

350 cal.

470 cal.

400 cal.

490 cal.

280 cal.

470 cal.

180 cal.

20 cal.

25 cal.

110 cal.

130 cal.

grate+griddle

45 cal.

1 each

320 cal.

190 cal.

wood+stone

20 cal.

15 cal.

25 cal.

grate+griddle

130 cal.

140 cal.

150 cal.

160 cal.

150 cal.

160 cal.

140 cal.

150 cal.

160 cal.

50 cal.

60 cal.

50 cal.

60 cal.

20 cal.

30 cal.

0 cal.

110 cal.

25 cal.

160 cal.

240 cal.

310 cal.

180 cal.

110 cal.

130 cal.

leaves+greens

70 cal.

60 cal.

70 cal.

60 cal.

10 cal.

5 cal.

30 cal.

1/4 cup

90 cal.

80 cal.

25 cal.

15 cal.

10 cal.

5 cal.

0 cal.

10 cal.

40 cal.

60 cal.

45 cal.

0 cal.

110 cal.

60 cal.

110 cal.

170 cal.

bread+pickles

1 tsp

30 cal.

1 tbsp

70 cal.

5 cal.

100 cal.

160 cal.

140 cal.

170 cal.

150 cal.

120 cal.

130 cal.

120 cal.

15 cal.

0 cal.

5 cal.

0 cal.

80 cal.

70 cal.

40 cal.

30 cal.

90 cal.

110 cal.

60 cal.

110 cal.

100 cal.

110 cal.

beverage

90 cal.

10 cal.

0 cal.

140 cal.

160 cal.

130 cal.

190 cal.

0 cal.

130 cal.

150 cal.

0 cal.

15 cal.

25 cal.

10 cal.

100 cal.

120 cal.

100 cal.

50 cal.

45 cal.

60 cal.

0 cal.

120 cal.

110 cal.

140 cal.

110 cal.

butter & sugar

35 cal.

130 cal.

30 cal.

10 cal.

30 cal.

20 cal.

15 cal.

10 cal.

130 cal.

90 cal.

370 cal.

350 cal.

250 cal.

510 cal.

Continuous Dining

grate+griddle

45 cal.

80 cal.

Dinner

warm+soulful

grilled blacken chicken breast, and pineapple pickled relish

pineapple, red bell pepper, red onion, cilantro, jalapeño, jicama, lime juice, orange juice, honey, olive oil blend

fried plantains with chopped cilantro

fried rice, toasted coconut shavings, diced green and red bell peppers

wood+stone

shrimp, cream, wine, onion, tomato, garlic, lemon juice, cheese, parsley, dough

ice cream, caramel, hot fudge, nuts, bananas, cherries, whipping cream, sprinkles

grate+griddle

open space meats (mariposa ranch)

chicken breast, olive oil blend, lemon juice, white wine, thyme, rosemary, garlic, salt, pepper

chicken breast, flour, provolone, marinara, bread

pots+kettles

chicken breast, shallots, parsley, organic tuscan kale. vegetables, chicken stock babe farms kenter canyon farms

yellow squash, basil, tarragon, spinach, garlic, onion, leeks, diced tomato, vegetable stock

leaves+greens

locally grown lettuce and vegetables, house-made dressings and croutons, composed salads, assorted toppings babe farms

bread+pickles

locally grown lettuce and vegetables, house-made dressings and croutons, composed salads, assorted toppings babe farms

butter & sugar

plants+protein

Persian cucumbers, heirloom tomatoes, radishes, goat cheese, lentils, quinoa, mixed greens, lemon vinaigrette A. Casas Farms Babe Farms

warm+soulful

130 cal.

0 cal.

wood+stone

130 cal.

slices

400 cal.

slices

440 cal.

slices

470 cal.

grate+griddle

45 cal.

1 each

320 cal.

190 cal.

wood+stone

20 cal.

15 cal.

25 cal.

grate+griddle

130 cal.

140 cal.

150 cal.

160 cal.

150 cal.

160 cal.

140 cal.

150 cal.

160 cal.

50 cal.

60 cal.

50 cal.

60 cal.

20 cal.

30 cal.

0 cal.

110 cal.

25 cal.

160 cal.

240 cal.

310 cal.

180 cal.

110 cal.

130 cal.

leaves+greens

70 cal.

60 cal.

70 cal.

60 cal.

10 cal.

5 cal.

30 cal.

1/4 cup

90 cal.

80 cal.

25 cal.

15 cal.

10 cal.

5 cal.

0 cal.

10 cal.

40 cal.

60 cal.

45 cal.

0 cal.

110 cal.

60 cal.

110 cal.

170 cal.

bread+pickles

1 tsp

30 cal.

1 tbsp

70 cal.

5 cal.

100 cal.

160 cal.

140 cal.

170 cal.

150 cal.

120 cal.

130 cal.

120 cal.

15 cal.

0 cal.

5 cal.

0 cal.

80 cal.

70 cal.

40 cal.

30 cal.

90 cal.

110 cal.

60 cal.

110 cal.

100 cal.

110 cal.

beverage

90 cal.

10 cal.

0 cal.

140 cal.

160 cal.

130 cal.

190 cal.

0 cal.

130 cal.

150 cal.

0 cal.

15 cal.

25 cal.

10 cal.

100 cal.

120 cal.

100 cal.

50 cal.

45 cal.

60 cal.

0 cal.

120 cal.

110 cal.

140 cal.

110 cal.

butter & sugar

35 cal.

130 cal.

30 cal.

10 cal.

30 cal.

20 cal.

15 cal.

10 cal.

130 cal.

90 cal.

370 cal.

350 cal.

250 cal.

510 cal.

Continuous Dining

7:00 pm - 8:00 pm
- Today's Menu
- This Week's Menu
Subscript to Menu Mail
Grill open weekdays 7-8PM. Looking for food after 8pm? Barbara's Place is open weekdays until 10PM. Late Night Swipes are accepted at Barbara's Place weekdays after 8PM

grate+griddle

45 cal.

80 cal.

Menu Icon Legend

Vegetarian

Vegan

Made without Gluten-Containing Ingredients

In Balance

Farm to Fork

Locally Crafted

Seafood Watch

Humane

Organic

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

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

Justin Alarcon

Executive Chef

Telephone (909) 448-4316
Justin.Alarcon@cafebonappetit.com
Gilbert Talbot

General Manager

Telephone 9094484315
Gilbert.Talbot@cafebonappetit.com

Meet the team

Board Calendar 2024-25

Board Calendar Dates

Fall 2024 Semester

First Day of Board	Saturday	August 17
Classes Begin	Monday	August 19
Labor Day	Monday	September 2 (Dining Open Regular Hours)
Veteran’s Day	Wednesday	November 11 (Dining Open Regular Hours)
Fall Break		Oct 14-Oct 18 (Dining Open Regular Hours) Barbara’s Place is closed October 19-20 (Dining Closed and will reopen October 21 with regular hours)
Thanksgiving Holiday		Nov 28-Dec 1 (Dining Closed)
Last Day of Board	Friday	December 13
Winter Break		Dec 14-Jan 5 (Dining Closed) Starbucks available at Barbara’s Place Dec 16-20)

For ULV's Full Academic Calendar Click Here