Bruce Lindsey Café

Stay Fresh

The Buzz: Food Intolerance Testing

Could food-sensitivity tests be needlessly limiting your food choices?

Chimichurri Chicken with Apple Cider Vinaigrette Spinach Salad

Made without the major 9 allergens, this recipe is surprisingly simple with complex flavors.

Helping People with Food Allergies and Intolerances Dine Well

Tips to make loved ones with food allergies and intolerances feel comfortable dining with you.

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!

Bruce Lindsay Café

View/Print Weekly Menu

Weekly Schedule

Breakfast Mon-Sun, 7:00 am - 9:30 am
Brunch Fri-Sun, 10:30 am - 1:00 pm
Lunch Mon-Sun, 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.

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: french toast/ pancake , french toast pancakes made without gluten , apple chicken sausage , vegetarian breakfast sausage patty , hash browns , fruit , beverage

English muffin, Canadian bacon, egg, american cheese

English muffin, egg, american cheese

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

ham, yellow split, oil garlic, onion, carrot, celery, salt pepper

reg.2.85

chickpea, tomatoes, vegetable stock, onion, salt, black pepper, thyme, canola oil

cutting board

reg.8.50

tortilla wraps: flour, spinach, wheat, chipotle

Spreads: house made hummus, pesto mayo, chipotle aioli, dijon mustard
Meat: roasted turkey, black forest ham, salami, roasted vegetables
cheese: cheddar cheese, mozzarella-provolone cheese
toppings: shredded lettuce, tomato, red onion, cucumbers

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, parmesan cheese, pepperoni, bacon, Canadian bacon, Italian sausage, mozzarella cheese, pepper flakes

SIDES: combo includes two sides and a 12oz beverage

near & far lunch

reg.8.00

pork shoulder, salt, black pepper, paprika, canola oil, onion, garlic, tomatoes, vegetable broth, red vinegar, cornstarch

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

reg.8.00

tofu, salt, black pepper, paprika, canola oil, onion, garlic, tomatoes, vegetable broth, red vinegar, cornstarch

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

reg.1.75

reg.1.75

black beans, onion, garlic, salt

fire

reg.8.00

corn tortilla
beef barbacoa: beef shoulder, or hen of the wood mushrooms, canola oil, onion, tomatoes, garlic, ancho, guajillo chiles, chile arbol, bay, oregano, paprika, cinnamon, cumin, salt, chicken broth, apple cider vinegar
toppings: salsa, cheese shredded, onion-cilantro, lime wedges

SIDES: Spanish rice , slow cooked pinto beans

GO Meals

reg.6.75

chicken breasts, canola oil, white vinegar, paprika, oregano, shallot, garlic, lemon zest, lemon juice, red pepper flakes, salt, black pepper, romaine lettuce, onions, cherry tomatoes, cucumbers, kalamata olives, red wine vinegar, rice vinegar, dijon mustard, sugar

reg.6.75

canola oil, white vinegar, paprika, oregano, shallot, garlic, lemon zest, lemon juice, red pepper flakes, salt, black pepper, romaine lettuce, onions, cherry tomatoes, cucumbers, kalamata olives, red wine vinegar, rice vinegar, dijon mustard, sugar, garbanzo beans

reg.6.75

ciabatta bread, pesto sauce, grilled chicken breast, grilled vegetables

reg.6.75

ciabatta bread, pesto sauce, grilled vegetarian chicken breast, grilled vegetables

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

ham, yellow split, oil garlic, onion, carrot, celery, salt pepper

reg.2.85

chickpea, tomatoes, vegetable stock, onion, salt, black pepper, thyme, canola oil

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, parmesan cheese, pepperoni, bacon, Canadian bacon, Italian sausage, mozzarella cheese, pepper flakes

SIDES: combo includes two sides and a 12oz beverage

fire

reg.8.00

SIDES: Spanish rice , slow cooked pinto beans

GO Meals

reg.6.75

reg.6.75

reg.6.75

ciabatta bread, pesto sauce, grilled chicken breast, grilled vegetables

reg.6.75

ciabatta bread, pesto sauce, grilled vegetarian chicken breast, grilled vegetables

near & far dinner

reg.8.00

beef shoulder, canola oil, salt, tomatoes, chipotle, oregano, onions, garlic, salsa verde: tomatillos, salt, black pepper, jalapenos, garlic, cilantro, chile de arbol.
corn ortillas
salsa, pico de gallo

SIDES: combo includes 2 sides and a 12oz beverage , steamed local seasonal vegetable , spanish rice, , refried black beans

reg.8.00

potato, canola oil, salt, tomatoes, chipotle, oregano, onions, garlic, salsa verde: tomatillos, salt, black pepper, jalapenos, garlic, cilantro, chile de arbol.
corn ortillas
salsa, pico de gallo

SIDES: combo includes 2 sides and 12oz drink , steamed local vegetable , roasted local seasonal vegetables , starch of the day

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:

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

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

Doug DiGiovanni

General Manager

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

Executive Chef
Aide.Castaneda@cafebonappetit.com

Meet the team

The Buzz: Food Intolerance Testing

Chimichurri Chicken with Apple Cider Vinaigrette Spinach Salad

Helping People with Food Allergies and Intolerances Dine Well

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

breakfast fire

breakfast bar

near & far breakfast

kettles

kettles

cutting board

fields

wood & stone

near & far lunch

fire

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