The Marketplace at Usdan

Stay Fresh

May

Kids Cooking Class at Wesleyan!

Telling Tales of Tofu with our Bon Appétit Chefs

We invite you to dive into Tofu Tales, our digital cookbook shining a light on the stunning versatility of tofu while amplifying the creativity and skill of our AAPI chefs.

Appreciating our Locally Crafted Tofu Partners during AAPI Heritage Month

Learn about two of our Locally Crafted tofu partnerships with Bui Natural Tofu and Meiji Tofu, both amazing family-owned businesses making the highest quality tofu for our chefs and guests.

A Celebration of Tofu for AAPI Heritage Month 2024

This AAPI Heritage Month, we are excited to shine a light on the ancient origins of tofu and its modern evolution as a rising staple across the US and in our cafés.

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.

The Marketplace at Usdan

View/Print Weekly Menu

Weekly Schedule

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

All-You-Care-To-Eat Dining

HEARTH BAKED PIZZA
Our hand-made pizza station features a variety of selections for lunch and dinner. Daily pizza creations and more.

SIZZLE
We serve Northeast Family Farms hand-formed, freshly-ground chuck burgers, hormone and antibiotic-free chicken combined with all of your grill favorites.

MONGOLIAN GRILL
The Mongolian grill is our celebration of Asian cuisine. One of our most popular stations, it commands center stage with a sizzling array of regional favorites and ethnic specialties. Choose from rice or noodles, meat, seafood, vegetables, choose your own sauce and our chefs will turn your creation into a delicious meal.

SHALOM-SALAAM
At the Kosher station, Jewish tradition and culture will be celebrated daily in the food that is prepared and presented. Under the supervision of Rabbi David Leipziger, we present ashkenazi and sefardic delicacies from Jewish tables across the ages at holidays, rituals, festivals and in everyday meals.

SALAD BAR
Our salad bar offers many options for dining at lunch and dinner. The focus is on local produce serving vegetables from local farms including Wesleyan's student run Long Lane Farm. You will find all of the ingredients to make your own salad, or try one of our delicious composed salads.

STOCKPOT
Memorable bowls of soup made with the freshest ingredients from stock to garnish.

VEGAN AND VEGETARIAN
Wesleyan University is the winner of the 2012 "Most Vegan Friendly College" title. More than just legumes, rice and tofu, our vegan and vegetarian selections will be as varied as the world's cultures.

CARDINAL DELI
Monday - Friday specials like our popular pastrami reuben on rye bread. You can also have us build your own custom sandwich or wrap with a large variety of meats, cheese, and toppings accompanied by coleslaw, potato chips and a dill pickle.

OMELET STATION
One of the best thing about our weekend brunch is the made-to-order omelet station. Serving cage free whole eggs or egg whites, a variety of vegetables, meats and cheeses.

All-You-Care-To-Eat Dining

HEARTH BAKED PIZZA
Our hand-made pizza station features a variety of selections for lunch and dinner. Daily pizza creations and more.

SIZZLE
We serve Northeast Family Farms hand-formed, freshly-ground chuck burgers, hormone and antibiotic-free chicken combined with all of your grill favorites.

STOCKPOT
Memorable bowls of soup made with the freshest ingredients from stock to garnish.

OMELET STATION
One of the best thing about our weekend brunch is the made-to-order omelet station. Serving cage free whole eggs or egg whites, a variety of vegetables, meats and cheeses.

Breakfast

stockpot

130 cal.

classics

served plain or with cheddar and Monterey jack cheeses

soy tofu with miso, fresh vegetables and turmeric

with peppers and onions

thick sliced Texas toast dipped in cage free eggs with maple syrup griddled in butter

two cage free eggs cooked to order served with American cheese on an English muffin

classics

1/2 cup

180 cal.

70 cal.

220 cal.

1 pancake

100 cal.

310 cal.

190 cal.

2 oz

190 cal.

with peppers and onions
1/2 cup

90 cal.

vegan

100 cal.

10 cal.

salad bar

50 cal.

60 cal.

50 cal.

40 cal.

1 tsp

40 cal.

1 tbsp

60 cal.

45 cal.

waffle bar

300 cal.

1 tbsp

70 cal.

omelete station

1 each

70 cal.

10 cal.

5 cal.

10 cal.

5 cal.

1 oz

100 cal.

110 cal.

beverages

35 cal.

140 cal.

130 cal.

110 cal.

130 cal.

160 cal.

190 cal.

120 cal.

0 cal.

15 cal.

25 cal.

1 fl oz
ronnybrook farm, ny

45 cal.

120 cal.

110 cal.

140 cal.

12 fl oz

140 cal.

12 fl oz

150 cal.

12 fl oz

170 cal.

12 fl oz

160 cal.

12 fl oz

120 cal.

12 fl oz

150 cal.

12 fl oz

160 cal.

12 fl oz

150 cal.

12 fl oz

140 cal.

12 fl oz

90 cal.

12 fl oz

0 cal.

12 fl oz

0 cal.

breads and bagels

160 cal.

170 cal.

190 cal.

170 cal.

110 cal.

90 cal.

120 cal.

110 cal.

cereal

110 cal.

120 cal.

160 cal.

190 cal.

100 cal.

110 cal.

170 cal.

140 cal.

110 cal.

150 cal.

180 cal.

140 cal.

110 cal.

smoothies

140 cal.

150 cal.

130 cal.

160 cal.

150 cal.

130 cal.

30 cal.

50 cal.

35 cal.

15 cal.

40 cal.

100 cal.

45 cal.

130 cal.

35 cal.

140 cal.

110 cal.

130 cal.

110 cal.

smoothies

150 cal.

170 cal.

180 cal.

130 cal.

Lunch

stockpot

tender diced chicken simmered with orzo pasta in house made chicken stock with fresh vegetables

Seacoast Mushrooms fresh button mushrooms and tender barley simmered in house made vegetable stock

classics

ricotta cheese stuffed egg pasta served smothered in hearty cinnamon and nutmeg spiced turkey and beef bolognese featuring Ronnybrook Farm cream finished with dollops of ricotta cheese

warm roasted vegetables tossed with toasted croutons and red wine vinaigrette

butternut squash baked with parmesan cheese and cream featuring Ronnybrook Farm cream

vegan

with fresh cilantro, soy, and local seitan from The Bridge

kosher

sweet potato casserole with cinnamon apples, matzo, and margarine

boiled potatoes tossed in margarine and parsley

corned beef or beef bologna deli meat
vegetarian chopped liver- mushrooms, onions, hard boiled eggs and onion
cucumber tomato salad with red wine vinaigrette
apple haroset with honey, red wine, and almonds

marketplace grill

all beef burgers served with the choice of lettuce, tomato, and cheese

served with the choice of lettuce, tomato, and cheese

American cheese on white bread griddled with Liuzzi Cheese Co butter

red wine vinaigrette marinated mushrooms topped with wilted spinach, peppers, onions, and feta cheese

mongolian grill

green vegetables are thought to improve mental focus and healthy carbohydrates offer fuel for the brain
choose: spinach, kale, sweet potato, baby corn, onion, peppers, mixed vegetables, mushrooms
tofu, shrimp, or chicken over white or brown rice, scallion farro

fiber rich diets have been associated with lowered risk of heart disease
choose: spinach, kale, sweet potato, baby corn, onion, peppers, mixed vegetables, mushrooms
tofu, shrimp, or chicken over white or brown rice, scallion farro

hearth baked pizza

house made dough topped with mozzarella cheese and house made sauce

house made dough topped with mozzarella cheese, sliced pepperoni, and house made sauce

house made dough topped with wilted spinach,Seacoast Mushrooms button mushrooms, peppers, onions, and mozzarella cheese over roasted garlic oil

house made dough topped with crispy fried chicken, red onion, and sweet chili sauce over house made sauce

cardinal deli

crispy chicken smothered in buffalo buttermilk ranch sauce with sour cream and mayonnaise served in an artisan wrap

egg salad, yellowfin tuna salad with mayonnaise, smoked turkey, baked ham, pepperoni, salami; American, cheddar, pepper jack, and swiss cheeses; spinach artichoke parmesan spread with mayonnaise; lettuce, tomato, onions, hot peppers, cucumbers, mushrooms, peppers, pickles

pine nut pesto with parmesan cheese; chipotle mayonnaise; local honey mustard; spicy brown mustard; and mayonnaise

candied walnut and berry arugula salad with strawberry vinaigrette
fresh fruit and kale salad with lemon vinaigrette
cheese tortellini salad with pine nut parmesan pesto and vegetables
cheese tortellini salad with red wine vinaigrette and vegetables
house made seasoned potato chips

marketplace grill

1 each

190 cal.

1 each

180 cal.

230 cal.

310 cal.

230 cal.

170 cal.

1/4 cup

30 cal.

1/4 cup

20 cal.

60 cal.

170 cal.

480 cal.

mongolian grill

140 cal.

5 cal.

10 cal.

5 cal.

10 cal.

3 oz

120 cal.

3 oz

140 cal.

3 oz

60 cal.

3 oz

250 cal.

3 oz

200 cal.

1/2 tsp

0 cal.

1 tbsp

0 cal.

1 tbsp

30 cal.

1/2 tsp

0 cal.

1 fl oz

80 cal.

1 fl oz

50 cal.

1 fl oz

50 cal.

1 fl oz

30 cal.

5 cal.

hearth baked pizza

slices

130 cal.

slices

150 cal.

slices

100 cal.

0 cal.

salad bar

0 cal.

10 cal.

5 cal.

10 cal.

1 tbsp

50 cal.

1 tbsp

20 cal.

1 tbsp

50 cal.

1 tsp

30 cal.

1 tsp

30 cal.

1 tsp

25 cal.

1 tsp

20 cal.

1 tsp

30 cal.

1 tbsp

20 cal.

1/4 cup

60 cal.

150 cal.

1 tbsp

20 cal.

10 cal.

5 cal.

0 cal.

1/4 cup

10 cal.

5 cal.

10 cal.

5 cal.

1 fl oz

180 cal.

1 fl oz

170 cal.

1 tbsp

110 cal.

100 cal.

1 tsp

0 cal.

1 tsp

0 cal.

1 fl oz

15 cal.

130 cal.

1 fl oz

80 cal.

1 fl oz

140 cal.

1 fl oz

100 cal.

180 cal.

160 cal.

70 cal.

50 cal.

60 cal.

50 cal.

40 cal.

1/2 cup

20 cal.

1/2 cup

20 cal.

10 cal.

1/4 cup

15 cal.

1/4 cup

10 cal.

1/4 cup

15 cal.

1/4 cup

15 cal.

1/4 cup

10 cal.

60 cal.

20 cal.

1 tbsp

60 cal.

1 tbsp

35 cal.

1 tbsp

50 cal.

1 tsp

40 cal.

1 tbsp

60 cal.

waffle bar

300 cal.

1 tbsp

70 cal.

beverages

35 cal.

140 cal.

130 cal.

110 cal.

130 cal.

160 cal.

190 cal.

120 cal.

0 cal.

15 cal.

25 cal.

1 fl oz
ronnybrook farm, ny

45 cal.

120 cal.

110 cal.

140 cal.

12 fl oz

140 cal.

12 fl oz

150 cal.

12 fl oz

170 cal.

12 fl oz

160 cal.

12 fl oz

120 cal.

12 fl oz

150 cal.

12 fl oz

160 cal.

12 fl oz

150 cal.

12 fl oz

140 cal.

12 fl oz

90 cal.

12 fl oz

0 cal.

12 fl oz

0 cal.

breads and bagels

110 cal.

90 cal.

120 cal.

110 cal.

desserts

150 cal.

140 cal.

150 cal.

260 cal.

210 cal.

grill toppings

10 cal.

5 cal.

10 cal.

1 tsp

0 cal.

1 tsp

5 cal.

1 tsp

0 cal.

1 tbsp

90 cal.

1 tbsp

15 cal.

0 cal.

1 tbsp

0 cal.

1 tbsp

0 cal.

1 oz

100 cal.

marketplace grill

150 cal.

110 cal.

140 cal.

Dinner

stockpot

tender diced chicken simmered with orzo pasta in house made chicken stock with fresh vegetables

Seacoast Mushrooms fresh button mushrooms and tender barley simmered in house made vegetable stock

classics

yogurt and curry cumin spice marinated chicken served smothered in tomato cream sauce

cumin and curry spiced root vegetables roasted with brown sugar

with garlic and herbs

vegan

green lentils slow cooked with tomato, soy worcestershire, Dijon mustard, apple cider vinegar, brown sugar, garlic and peppers

kosher

baked ground beef patties with cage free egg, apricot peach duck sauce, and matza served smothered in house made mushroom gravy

stuffed with quinoa, yellow and green squash, red peppers, and onion

with cottonseed oil margarine and roasted garlic

with tomatoes and olive oil

marketplace grill

all beef burgers served with the choice of lettuce, tomato, and cheese

served with the choice of lettuce, tomato, and cheese

tender spinach and basil wheat pastry filled with vermicelli noodles and diced vegetables with ginger and lemongrass

chicken braised in cumin infused chicken stock

mongolian grill

chicken
steak
soy tofu
peppers and onions

pico de gallo
sour cream
cheddar jack cheese blend

pastabilities

marinara sauce
Bolognese sauce with beef, turkey, nutmeg and local cream from Ronnybrook Farm Dairy
garlic herb oil

Italian sausage
fresh spinach

white pasta
wheat pasta
corn and rice pasta

marketplace grill

1 each

190 cal.

1 each

180 cal.

230 cal.

310 cal.

230 cal.

170 cal.

1/4 cup

30 cal.

1/4 cup

20 cal.

60 cal.

170 cal.

480 cal.

mongolian grill

140 cal.

5 cal.

10 cal.

5 cal.

10 cal.

3 oz

120 cal.

3 oz

140 cal.

3 oz

60 cal.

3 oz

250 cal.

3 oz

200 cal.

1/2 tsp

0 cal.

1 tbsp

0 cal.

1 tbsp

30 cal.

1/2 tsp

0 cal.

1 fl oz

80 cal.

1 fl oz

50 cal.

1 fl oz

50 cal.

1 fl oz

30 cal.

5 cal.

hearth baked pizza

slices

130 cal.

slices

150 cal.

slices

100 cal.

0 cal.

salad bar

0 cal.

10 cal.

5 cal.

10 cal.

1 tbsp

50 cal.

1 tbsp

20 cal.

1 tbsp

50 cal.

1 tsp

30 cal.

1 tsp

30 cal.

1 tsp

25 cal.

1 tsp

20 cal.

1 tsp

30 cal.

1 tbsp

20 cal.

1/4 cup

60 cal.

150 cal.

1 tbsp

20 cal.

10 cal.

5 cal.

0 cal.

1/4 cup

10 cal.

5 cal.

10 cal.

5 cal.

1 fl oz

180 cal.

1 fl oz

170 cal.

1 tbsp

110 cal.

100 cal.

1 tsp

0 cal.

1 tsp

0 cal.

1 fl oz

15 cal.

130 cal.

1 fl oz

80 cal.

1 fl oz

140 cal.

1 fl oz

100 cal.

180 cal.

160 cal.

70 cal.

50 cal.

60 cal.

50 cal.

40 cal.

1/2 cup

20 cal.

1/2 cup

20 cal.

10 cal.

1/4 cup

15 cal.

1/4 cup

10 cal.

1/4 cup

15 cal.

1/4 cup

15 cal.

1/4 cup

10 cal.

60 cal.

20 cal.

1 tbsp

60 cal.

1 tbsp

35 cal.

1 tbsp

50 cal.

1 tsp

40 cal.

1 tbsp

60 cal.

waffle bar

300 cal.

1 tbsp

70 cal.

beverages

35 cal.

140 cal.

130 cal.

110 cal.

130 cal.

160 cal.

190 cal.

120 cal.

0 cal.

15 cal.

25 cal.

1 fl oz
ronnybrook farm, ny

45 cal.

120 cal.

110 cal.

140 cal.

12 fl oz

140 cal.

12 fl oz

150 cal.

12 fl oz

170 cal.

12 fl oz

160 cal.

12 fl oz

120 cal.

12 fl oz

150 cal.

12 fl oz

160 cal.

12 fl oz

150 cal.

12 fl oz

140 cal.

12 fl oz

90 cal.

12 fl oz

0 cal.

12 fl oz

0 cal.

breads and bagels

110 cal.

90 cal.

120 cal.

110 cal.

desserts

150 cal.

140 cal.

150 cal.

260 cal.

210 cal.

grill toppings

10 cal.

5 cal.

10 cal.

1 tsp

0 cal.

1 tsp

5 cal.

1 tsp

0 cal.

1 tbsp

90 cal.

1 tbsp

15 cal.

0 cal.

1 tbsp

0 cal.

1 tbsp

0 cal.

1 oz

100 cal.

marketplace grill

150 cal.

110 cal.

140 cal.

Menu Icon Legend

Vegetarian

Vegan

Made without Gluten-Containing Ingredients

In Balance

Halal

Kosher

Farm to Fork

Seafood Watch

Humane

Organic

Upcoming Events

Event

May 2 @ 5:00 PM - 7:00 PM

Kids Cooking Class at Wesleyan!

More Events:

Kids Cooking Class at Wesleyan!

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

Dining Service Overview

Wesleyan Dining by Bon Appétit

At Wesleyan, students input is valued and critical to the success of our dining program. You will find a brief summary of the dining venues and the meal plans available in our brochure.

Wesleyan Dining Overview

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

Michael Strumpf

Resident District Manager

Telephone 860-685-3060
michael.strumpf@cafebonappetit.com
Philip Abraham

Director of Operations

Telephone 860-685-3256
philip.abraham@cafebonappetit.com

Meet the team

FOOD RECOVERY VERIFIED

Wesleyan University Dining and Bon Appetit are 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 THE EDDY SHELTER

Learn more about Food Recovery Verified and
Bon Appetit’s food recovery efforts.

Kids Cooking Class at Wesleyan!

Telling Tales of Tofu with our Bon Appétit Chefs

Appreciating our Locally Crafted Tofu Partners during AAPI Heritage Month

A Celebration of Tofu for AAPI Heritage Month 2024

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

stockpot

classics

stockpot

classics

vegan

kosher

marketplace grill

mongolian grill

hearth baked pizza

cardinal deli

stockpot

classics

vegan

kosher

marketplace grill

mongolian grill

pastabilities

Kids Cooking Class at Wesleyan!

Wellness

Food Allergies

Sustainability

Common Questions