Bruce Lindsey Café

Stay Fresh

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 Buzz: Are You Hungry?

Is your desire to snack a physiological need or just part of your daily routine?

Whole Wheat Walnut and Carrot Muffins with Seed Crumble

This trail mix-esque muffin won’t let you down and will keep you satisfied when life keeps you busy.

Crafting Your Snack Choices: Finding Balance Without Compromise

From nutrient-packed pairings to mindful eating practices, learn how to elevate your snack game.

Bruce Lindsay Café

View/Print Weekly Menu

Currently Closed

Breakfast Served from 7:00 am - 9:30 am
Lunch 11:00 am - 1:30 pm
Dinner 4:30 pm - 7:00 pm
Grab 'n' Go 7:00 am - 7:30 pm

Weekly Schedule

Breakfast Mon-Fri, 7:00 am - 9:30 am
Brunch Sat-Sun, 10:30 am - 1:00 pm
Lunch Mon-Fri, 11:00 am - 1:30 pm
Dinner Mon-Fri, 4:30 pm - 7:00 pm
Dinner Sat-Sun, 4:30 pm - 7:00 pm
Grab 'n' Go Mon-Fri, 7:00 am - 7:30 pm
Grab 'n' Go Sat-Sun, 10:30 am - 7:00 pm
Late Night Mon-Thu, 7:00 pm - 11:00 pm

The Bruce Lindsay Café is a gathering place for the entire community and is designed to showcase a wide range of flavorful, delicious offerings for breakfast, lunch and dinner. Our Executive Chef Aide Castaneda starts by cooking from scratch using the freshest, highest-quality ingredients, sourced with care, so you’ll never get bored. We present our menus artfully yet without gimmicks, and create a welcoming place for our guests to gather. We believe in helping our guests make choices that are healthy for you, healthy for farmers, farmworkers, farm animals, communities, and the environment, too. We believe that great food is the product of great values.

Visit the CUTTING BOARD for artisinal deli sandwiches with house-roasted meats, cooked and raw seasonal vegetables, locally baked breads, and house-made spreads to elevate the art of the sandwich. Our brand-new stone-fire pizza oven at WOOD & STONE offers thin-crust flatbreads and piping-hot pizza as well as specials like authentic calzones, hot sandwiches, and pasta. Craft your own salad at FIELDS with healthy stem to root options featuring delicious, seasonal locally grown produce harvested by our farm partners and artisans within 150 miles of campus. Our brand new FIRE station offers a mix of traditional grill favorites such as 100% certified humane burgers, house-made vegetarian patties, and daily-changing specials to curb any cravings that come your way! Chef Aide will rotate a variety of entrées from around the globe, featuring American classics, pan-Asian, Mediterranean and morr at NEAR & FAR!

At The Bruce Lindsay Café by Bon Appétit at Vanguard University, we welcome guests of students and those who do not have a meal plan.

Breakfast

breakfast fire

reg.8.00

please order using ticket

breakfast bar

near & far breakfast

reg.4.00

combo includes: cereal, bread (toast, bagel, or English muffin), and a 12oz drink

reg.6.00

your choice of scramble eggs or tofu scramble

SIDES: pancake , pancakes made without gluten , apple chicken sausage , vegetarian breakfast sausage patty , tater tots , fruit , beverage

flour tortillas, eggs, bacon, cheddar-jack cheese, tater tots

flour tortillas, eggs, cheddar-jack cheese, tater tots

kettles

breakfast bar

30 cal.

10 cal.

100 cal.

120 cal.

480 cal.

190 cal.

110 cal.

170 cal.

160 cal.

140 cal.

120 cal.

110 cal.

150 cal.

160 cal.

140 cal.

120 cal.

100 cal.

210 cal.

220 cal.

210 cal.

230 cal.

220 cal.

230 cal.

220 cal.

25 cal.

20 cal.

near & far breakfast

550 cal.

470 cal.

reg.1.25

60 cal.

reg.1.25

60 cal.

reg.1.25

60 cal.

reg.2.25

40 cal.

reg.2.85

20 cal.

reg.1.25

60 cal.

reg.1.25

60 cal.

reg.1.25

130 cal.

reg.1.25

180 cal.

reg.1.25

60 cal.

reg.1.25

40 cal.

reg.1.25

100 cal.

reg.1.25

35 cal.

reg.1.75

90 cal.

reg.1.75

110 cal.

reg.1.80

240 cal.

180 cal.

190 cal.

420 cal.

breakfast fire

5 cal.

10 cal.

5 cal.

0 cal.

5 cal.

130 cal.

40 cal.

35 cal.

60 cal.

20 cal.

40 cal.

110 cal.

breakfast bar

140 cal.

150 cal.

130 cal.

140 cal.

120 cal.

160 cal.

150 cal.

130 cal.

100 cal.

0 cal.

60 cal.

20 cal.

100 cal.

50 cal.

40 cal.

45 cal.

60 cal.

40 cal.

70 cal.

60 cal.

80 cal.

40 cal.

60 cal.

50 cal.

420 cal.

380 cal.

400 cal.

270 cal.

280 cal.

270 cal.

280 cal.

beverages

0 cal.

140 cal.

120 cal.

15 cal.

210 cal.

240 cal.

0 cal.

130 cal.

110 cal.

160 cal.

0 cal.

150 cal.

120 cal.

110 cal.

140 cal.

110 cal.

15 cal.

25 cal.

Lunch

kettles

reg.2.85

onion, carrots, garlic, tomato sauce, vegetable broth, Italian herb seasoning, paprika, salt, black pepper, maple syrup

reg.2.85

butter onion, celery, cornstarch, clams, clam juice, potatoes, tabasco, thyme, parsley, salt, bay leaves, salt, half and half, heavy cream

cutting board

reg.9.50

grilled chicken or vegan chicken patty
sweet potato, canola oil, salt, black pepper, garlic, cumin, paprika
green pepper, black beans, avocado, red onion, tomato, jalapeno, corn chips
jalapeno-cilantro ranch dressing: mayonnaise, jalapeno, cilantro, ranch mixed, buttermilk

SIDES: combo includes a side and a 12oz beverage

fields

romaine, grain smith apple, sun-dried cranberries, blue cheese, apple cider vinaigrette

cantaloupe, honeydew, pineapple

wood & stone

1 slice3.25
combo7.00

pizza crust, marinara sauce, mozzarella cheese

SIDES: combo includes two sides and a 12oz beverage

1 slice3.25
combo7.00

pizza crust, marinara sauce, mozzarella cheese, pepperoni

SIDES: combo includes two sides and a 12oz beverage

1 slice3.25
combo7.00

pizza crust, marinara sauce, mozzarella cheese, salami, caramelized onions, sweet potatoes balsamic glazed

SIDES: combo includes two sides and a 12oz beverage

near & far lunch

reg.8.00

canola oil, chicken, onion, garlic, salt, oregano, cilantro, tomatillo, radish
toppings: shredded cabbage, lime wedges, onions, chili flakes, oregano

SIDES: combo includes 2 sides and a 12oz beverage , steamed local seasonal vegetable

reg.8.00

canola oil, onion, garlic, salt, oregano, cilantro, tomatillo, radish
toppings: shredded cabbage, lime wedges, onions, chili flakes, oregano

SIDES: combo includes 2 sides and 12oz drink , steamed local vegetable

reg.1.75

reg.1.75

black beans, onion, garlic, salt

fire

reg.9.50

choice of wheat or white bun, or bun made without gluten containing ingredients

SIDES: combo includes a side and a 12oz beverage

reg.9.50

choice of wheat or white bun, or bun made without gluten containing ingredients

SIDES: combo includes a side and a 12oz beverage

reg.9.50

choice of wheat or white bun, or bun made without gluten containing ingredients

SIDES: combo includes a side and a 12oz beverage

reg.2.75

hot dog bun, all beef hot dog

reg.4.50

butter, white bread, cheddar cheese

reg.1.75

SIDES: grilled vegetables , avocado wedge , fries of the day

GO Meals

reg.6.75

bread, dijon mustard, mayonnaise, turkey breast, ham, applewood smoked bacon, lettuce, tomato

reg.6.75

bread, dijon mustard, mayonnaise, vegetarian chicken, avocado, lettuce, tomato

reg.6.75

romaine, bbq chicken, corn, black beans, shredded mixed cheese, tortilla strips

reg.6.75

romaine, bbq tofu, corn, black beans, shredded mix cheese, tortilla strips

cutting board

10 cal.

5 cal.

10 cal.

15 cal.

0 cal.

30 cal.

5 cal.

0 cal.

90 cal.

60 cal.

40 cal.

160 cal.

200 cal.

150 cal.

220 cal.

150 cal.

160 cal.

35 cal.

40 cal.

100 cal.

110 cal.

100 cal.

110 cal.

wood & stone

reg.5.00

add cheese pizza blend add white pizza dough Marinara Sauce

210 cal.

reg.5.00

add cheese pizza blend add white pizza dough SMP 2.0 Marinara Sauce

210 cal.

crushed red pepper

20 cal.

fire

reg.6.95

270 cal.

reg.8.50

200 cal.

reg.8.50

390 cal.

reg.5.50

270 cal.

reg.2.50

520 cal.

cutting board

130 cal.

fields

0 cal.

70 cal.

60 cal.

50 cal.

45 cal.

100 cal.

25 cal.

110 cal.

70 cal.

5 cal.

130 cal.

170 cal.

180 cal.

130 cal.

170 cal.

180 cal.

110 cal.

0 cal.

130 cal.

140 cal.

90 cal.

160 cal.

1 each

70 cal.

130 cal.

10 cal.

1/4 cup

15 cal.

1/4 cup

10 cal.

1/4 cup

20 cal.

10 cal.

1/4 cup

10 cal.

1 each

60 cal.

1 each

50 cal.

1 each

90 cal.

1/4 cup

15 cal.

1/4 cup

15 cal.

1/4 cup

10 cal.

1/4 cup

10 cal.

50 cal.

20 cal.

30 cal.

50 cal.

20 cal.

1/4 cup

90 cal.

80 cal.

45 cal.

1/4 cup

45 cal.

1/4 cup

60 cal.

1/4 cup

70 cal.

1/4 cup

70 cal.

1/4 cup

45 cal.

70 cal.

1/4 cup

70 cal.

1/4 cup

70 cal.

10 cal.

5 cal.

0 cal.

25 cal.

0 cal.

5 cal.

20 cal.

5 cal.

10 cal.

60 cal.

20 cal.

45 cal.

10 cal.

fire

45 cal.

110 cal.

100 cal.

130 cal.

10 cal.

160 cal.

430 cal.

150 cal.

40 cal.

10 cal.

0 cal.

5 cal.

45 cal.

15 cal.

pastry case

650 cal.

440 cal.

360 cal.

550 cal.

360 cal.

60 cal.

50 cal.

35 cal.

50 cal.

90 cal.

1/2 cup

160 cal.

1/2 cup

150 cal.

1/2 cup

80 cal.

130 cal.

460 cal.

200 cal.

300 cal.

beverages

0 cal.

140 cal.

120 cal.

15 cal.

210 cal.

240 cal.

0 cal.

130 cal.

110 cal.

160 cal.

0 cal.

150 cal.

120 cal.

110 cal.

140 cal.

110 cal.

15 cal.

25 cal.

Dinner

kettles

reg.2.85

onion, carrots, garlic, tomato sauce, vegetable broth, Italian herb seasoning, paprika, salt, black pepper, maple syrup

reg.2.85

butter onion, celery, cornstarch, clams, clam juice, potatoes, tabasco, thyme, parsley, salt, bay leaves, salt, half and half, heavy cream

cutting board

reg.9.50

SIDES: combo includes a side and a 12oz beverage

fields

romaine, grain smith apple, sun-dried cranberries, blue cheese, apple cider vinaigrette

wood & stone

1 slice3.25
combo7.00

pizza crust, marinara sauce, mozzarella cheese

SIDES: combo includes two sides and a 12oz beverage

1 slice3.25
combo7.00

pizza crust, marinara sauce, mozzarella cheese, pepperoni

SIDES: combo includes two sides and a 12oz beverage

1 slice3.25
combo7.00

pizza crust, marinara sauce, mozzarella cheese, salami, caramelized onions, sweet potatoes balsamic glazed

SIDES: combo includes two sides and a 12oz beverage

fire

reg.6.95

SIDES: combo includes a side and a 12oz beverage

reg.9.50

choice of wheat or white bun, or bun made without gluten containing ingredients

SIDES: combo includes a side and a 12oz beverage

reg.9.50

choice of wheat or white bun, or bun made without gluten containing ingredients

SIDES: combo includes a side and a 12oz beverage

reg.9.50

choice of wheat or white bun, or bun made without gluten containing ingredients

SIDES: combo includes a side and a 12oz beverage

reg.2.75

hot dog bun, all beef hot dog

reg.4.50

butter, white bread, cheddar cheese

reg.1.75

SIDES: grilled vegetables , avocado wedge , fries of the day

GO Meals

reg.6.75

bread, dijon mustard, mayonnaise, turkey breast, ham, applewood smoked bacon, lettuce, tomato

reg.6.75

bread, dijon mustard, mayonnaise, vegetarian chicken, avocado, lettuce, tomato

reg.6.75

romaine, bbq chicken, corn, black beans, shredded mixed cheese, tortilla strips

reg.6.75

romaine, bbq tofu, corn, black beans, shredded mix cheese, tortilla strips

near & far dinner

reg.8.00

paprika red chili, brown sugar, canola oil, made without gluten containing soy sauce, ketchup, lime, zest and juice, thyme sprigs, pork chops, bay leaf

SIDES: combo includes 2 sides and a 12oz beverage , steamed local seasonal vegetable , roasted yukon gold potato wedges

reg.8.00

paprika red chili, brown sugar, canola oil, made without gluten containing soy sauce, ketchup, lime, zest and juice, thyme sprigs, eggplant, bay leaf

SIDES: combo includes 2 sides and 12oz drink , steamed local vegetable , roasted yukon gold potato wedges

reg.1.75

reg.1.75

black beans, onion, garlic, salt

cutting board

10 cal.

5 cal.

10 cal.

15 cal.

0 cal.

30 cal.

5 cal.

0 cal.

90 cal.

60 cal.

40 cal.

160 cal.

200 cal.

150 cal.

220 cal.

150 cal.

160 cal.

35 cal.

40 cal.

100 cal.

110 cal.

100 cal.

110 cal.

wood & stone

reg.5.00

add cheese pizza blend add white pizza dough Marinara Sauce

210 cal.

reg.5.00

add cheese pizza blend add white pizza dough SMP 2.0 Marinara Sauce

210 cal.

crushed red pepper

20 cal.

fire

reg.6.95

270 cal.

reg.8.50

200 cal.

reg.8.50

390 cal.

reg.5.95

450 cal.

reg.5.50

270 cal.

reg.2.50

520 cal.

cutting board

130 cal.

fields

0 cal.

70 cal.

60 cal.

50 cal.

45 cal.

100 cal.

25 cal.

110 cal.

70 cal.

5 cal.

130 cal.

170 cal.

180 cal.

130 cal.

170 cal.

180 cal.

110 cal.

0 cal.

130 cal.

140 cal.

90 cal.

160 cal.

1 each

70 cal.

130 cal.

10 cal.

1/4 cup

15 cal.

1/4 cup

10 cal.

1/4 cup

20 cal.

10 cal.

1/4 cup

10 cal.

1 each

60 cal.

1 each

50 cal.

1 each

90 cal.

1/4 cup

15 cal.

1/4 cup

15 cal.

1/4 cup

10 cal.

1/4 cup

10 cal.

50 cal.

20 cal.

30 cal.

50 cal.

20 cal.

1/4 cup

90 cal.

80 cal.

45 cal.

1/4 cup

45 cal.

1/4 cup

60 cal.

1/4 cup

70 cal.

1/4 cup

70 cal.

1/4 cup

45 cal.

70 cal.

1/4 cup

70 cal.

1/4 cup

70 cal.

10 cal.

5 cal.

0 cal.

25 cal.

0 cal.

5 cal.

20 cal.

5 cal.

10 cal.

60 cal.

20 cal.

45 cal.

10 cal.

fire

45 cal.

110 cal.

100 cal.

130 cal.

10 cal.

160 cal.

430 cal.

150 cal.

40 cal.

10 cal.

0 cal.

5 cal.

45 cal.

15 cal.

pastry case

650 cal.

440 cal.

360 cal.

550 cal.

360 cal.

60 cal.

50 cal.

35 cal.

50 cal.

90 cal.

1/2 cup

160 cal.

1/2 cup

150 cal.

1/2 cup

80 cal.

130 cal.

460 cal.

200 cal.

300 cal.

beverages

0 cal.

140 cal.

120 cal.

15 cal.

210 cal.

240 cal.

0 cal.

130 cal.

110 cal.

160 cal.

0 cal.

150 cal.

120 cal.

110 cal.

140 cal.

110 cal.

15 cal.

25 cal.

Menu Icon Legend

Seafood Watch

Humane

Vegan

Vegetarian

Made without Gluten-Containing Ingredients

In Balance

FOOD ALLERGIES

Serving Students with Food Allergies and Celiac Disease

The dining services team is well-trained in food allergy awareness and offer a number of options for students with food allergies and celiac disease. This includes communication about and modification to existing menu items, special preparation of menu items, and access to special products as agreed upon with students.

Daily menus for each café can be accessed at vanguard.cafebonappetit.com. Menu items that are appropriate options for most students with celiac disease are labeled as “made without gluten-containing ingredients” and can be filtered to streamline searching using the dietary preferences filter. Top-9 allergens are included in menu names and/or descriptions whenever possible. For more on eating with a food allergy in our café, visit this page and view the guide on Food Allergies and Celiac Disease at Vanguard University. Further questions about ingredients can be answered by our trained managers/chefs on-site.

For questions about these services or to request food allergy accommodations, students should contact:

Dianna Sherick, General Manager
dianna.sherick@cafebonappetit.com
(773) 726-9722

Disability Services
disabilityservices@vanguard.edu
(714) 619-6550

Food Recovery Verified

Bon Appétit at Vanguard 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 CHEFS TO END HUNGER.

Chefs to End Hunger. Fighting food waste and hunger since 2012.
This organization is about empowering chefs to easily and efficiently use the resources already at their disposal and repurposed food currently going to waste to join in the fight to end hunger and make a real cumulative impact daily. Chefs to End Hunger currently operates in California, Nevada, and Arizona, and aims to one day be implemented nation wide.

Learn more about the FOOD RECOVERY NETWORK
and BON APPÉTIT’S FOOD RECOVERY EFFORTS

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

How does dining work now?

Do I have to wear a mask?

How will you handle my concerns about a dietary restriction or food allergy?

See All FAQs

Aide Castaneda

Executive Chef
Aide.Castaneda@cafebonappetit.com

Meet the team

Eat Fresh, Waste Less!

Make-it-Yourself One-Pot Ramen

Upcycle Your Holiday Leftovers

Exploring Indigenous Food Sovereignty

Learning From the Three Sisters

Saving Seeds: Honoring Indigenous Farming Practices

Boost Energy the Natural Way

Walnut Spinach Linguine

7 Ways to Pump Up Your Productivity

Featuring Our Fin-tastic Fish to Fork Partners

Shining a Light on Seafood Superstars on our College Campuses

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

The Buzz: Are You Hungry?

Whole Wheat Walnut and Carrot Muffins with Seed Crumble

Crafting Your Snack Choices: Finding Balance Without Compromise

breakfast fire

breakfast bar

near & far breakfast

kettles

kettles

cutting board

fields

wood & stone

near & far lunch

fire

GO Meals

kettles

cutting board

fields

wood & stone

fire

GO Meals

near & far dinner

Serving Students with Food Allergies and Celiac Disease

Wellness

Food Allergies

Sustainability

We Hear You!

Common Questions