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
- Brunch Served from 10:30 am - 1:00 pm
- Dinner 4:30 pm - 7:00 pm
- Grab 'n' Go 10:30 am - 7:00 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.
Brunch
breakfast fire
- reg.8.00
- reg.8.00
- reg.1.75
- reg.1.75
near & far breakfast
- reg.8.00
- reg.6.00
- reg.1.75
- reg.1.75
- reg.1.75
kettles
- reg.2.85
fields
GO Meals
- reg.6.75
- reg.6.75
- reg.6.75
- reg.6.75
Dinner
kettles
- reg.2.85
fields
fire
- reg.9.50
- reg.9.50
- reg.9.50
- reg.2.75
- reg.4.50
- reg.8.00
- reg.1.75
GO Meals
- reg.6.75
- reg.6.75
- reg.6.75
- reg.6.75
near & far dinner
- reg.8.00
- reg.8.00
- reg.1.75
- reg.1.75
- reg.1.75
- reg.1.75
Menu Icon Legend
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.
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.
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.
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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?