Bruce Lindsey Café

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.

Bruce Lindsay Café

View/Print Weekly Menu

Currently Closed

Brunch Served from 10:30 am - 1:00 pm
Dinner 4:30 pm - 6:00 pm
Grab 'n' Go 1:00 pm - 4:30 pm

Weekly Schedule

Breakfast Mon-Fri, 7:00 am - 9:30 am
Brunch Fri-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 - 6:00 pm
Grab 'n' Go Mon-Fri, 1:30 pm - 4:30 pm
Grab 'n' Go Sat-Sun, 1:00 pm - 4:30 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.

Brunch

breakfast fire

reg.8.00

please order using ticket

reg.8.00

SIDES: combo includes a side and a 12oz beverage

reg.1.75

reg.1.75

near & far breakfast

reg.6.00

your choice of scramble eggs or tofu scramble

SIDES: chocolate chip pancake , chocolate chip pancakes made without gluten , applewood smoked bacon , vegetarian breakfast sausage patty , creole house potato , fruit , beverage

reg.8.00

oil, onions, mushrooms, pork, garlic, salt, black pepper, thyme, parsley, heavy cream, corn starch

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

reg.1.75

reg.1.75

black beans, onion, garlic, salt

reg.1.75

kettles

reg.2.85

oil, garlic, onion, salt, black pepper, vegetable stock, broccoli, heavy cream

fields

GO Meals

reg.6.75

kale, grilled chicken, quinoa, chickpeas, broccoli florets, red onion, red bell pepper, almonds, lemon juice, canola oil, white vinegar, garlic, salt, black pepper, dill

reg.6.75

kale, quinoa, chickpeas, broccoli florets, red onion, red bell pepper, lemon juice, canola oil, white vinegar, garlic, salt, black pepper, dill

reg.6.75

bread, basil pesto, fresh mozzarella cheese, tomato, baby spinach

reg.6.75

bread, basil pesto, roast beef, provolone cheese, tomato, baby spinach

near & far breakfast

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.

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

oil, garlic, onion, salt, black pepper, vegetable stock, broccoli, heavy cream

fields

wood & stone

pizza sauce, alfredo sauce, buffalo sauce, pepperoni, chicken, bacon, jalapeno, mushrooms, bell peppers, blue cheese,

fire

reg.9.50

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

SIDES: combo includes a side and a 12oz beverage

reg.9.50

choice of white or wheat bun, or bun made-without-gluten 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.8.00

SIDES: combo includes a side and a 12oz beverage

reg.1.75

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

GO Meals

reg.6.75

kale, grilled chicken, quinoa, chickpeas, broccoli florets, red onion, red bell pepper, almonds, lemon juice, canola oil, white vinegar, garlic, salt, black pepper, dill

reg.6.75

kale, quinoa, chickpeas, broccoli florets, red onion, red bell pepper, lemon juice, canola oil, white vinegar, garlic, salt, black pepper, dill

reg.6.75

bread, basil pesto, fresh mozzarella cheese, tomato, baby spinach

reg.6.75

bread, basil pesto, roast beef, provolone cheese, tomato, baby spinach

near & far dinner

reg.8.00

sesame oil, garlic, onions, salt, black pepper, soy sauce, chili paste, sugar, beef, chili powder, paprika, corn tortilla
lime wedges, asian slaw, bulkogi sauce,

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

reg.8.00

sesame oil, garlic, onions, salt, black pepper, soy sauce, chili paste, sugar, tofu, chili powder, paprika, corn tortilla
lime wedges, asian slaw, bulkogi sauce,

SIDES: combo includes 2 sides and 12oz drink , steamed local vegetable , roasted local seasonal vegetables , egg rice

reg.1.75

reg.1.75

black beans, onion, garlic, salt

reg.1.75

reg.1.75

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

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:

Douglas DiGiovanni, General Manager
douglas.digiovanni@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

Sack Lunch

Have a busy week ahead and need to plan a meal on-the-go? Simply follow the link below to fill out our sack lunch form and start your order today!

CLICK HERE TO GET STARTED!

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

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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

Doug DiGiovanni

General Manager

Telephone 714-966-6730
douglas.digiovanni@cafebonappetit.com
Aide Castaneda

Executive Chef
Aide.Castaneda@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?

breakfast fire

near & far breakfast

kettles

fields

GO Meals

kettles

fields

wood & stone

fire

GO Meals

near & far dinner

Serving Students with Food Allergies and Celiac Disease

Sack Lunch

Wellness

Food Allergies

Sustainability

We Hear You!

Common Questions