Glendale Campus

Stay Fresh

Amplifying Queer Voices in Food with Vanessa Parish

QFF Executive Director on their mission to ensure queer food professionals are supported, represented, and connected

Cooking with the Queer Food Foundation

Celebrating community and resilience through two joyful recipes shared by LGBTQ+ chefs

Introducing our 2026 LGBTQ+ Pride Partner

We are proud to support the Queer Food Foundation in building a more inclusive, equitable food industry

Cognitive Crunch: 10 Brain-Boosting Bites

Incorporating these brain-boosting foods can be a delicious way to support cognitive health.

Homemade Blueberry Pepita Granola Bars

These granola bars whip up quickly and will help nourish you for whatever your day might bring.

5 Tips to Build Nourishing Snacks

With a little strategy, snacks can be functional fuel that powers your body and brain.

The Buzz: The Gut-Skin Connection

Is your gut the (real) fountain of youth?

Baked Falafel with Cucumber Yogurt Tzatziki Dip

Protein and fiber found in garbanzo beans, paired with the probiotics in yogurt, make this meal a win for your gut and your skin.

The Science of Edible Skincare

What you eat can help support skin integrity, hydration, and anti-aging.

10 Stunning Street Foods Across Asia and the Pacific

We’re offering a small taste of the dynamic street foods enjoyed in the vast region

Three Appetizing Street-Style Recipes

Enjoy this collection of recipes inspired by classic street-style bites in India, Vietnam, and Korea

Celebrating Street Food Culture for AAPI Heritage Month

Appreciating the breadth of street foods that prioritize portability, convenience, and accessibility

Celebrating Powerful Food Recovery Partnerships

Highlighting three successful food recovery initiatives across the country

Guiding Our Food Recovery Mission

Sharing best practices for maintaining impactful food donation programs

Stopping Food Waste Today and Everyday

Raising awareness and driving action to reduce food waste in our cafés and beyond

Glendale Campus

View/Print Weekly Menu

Wednesday, June 10

Breakfast Served from 8:00 am - 9:30 am
Lunch 11:30 am - 2:00 pm

Weekly Schedule

Breakfast Mon-Fri, 8:00 am - 9:30 am
Lunch Mon-Fri, 11:30 am - 2:00 pm

Breakfast

breakfast

scrambled tofu, turmeric, ginger, garlic, garam masala, salt

SIDES: 10" flour tortilla, add sauteed spinach, add fried paneer cheese

Le Chef Bakery

applewood smoked bacon

cherry apple apricot Rossmoor Pastries

kettles

cream of rice, vanilla extract, almond milk, agave chai concentrate

water, steel cut oats, with choices of brown sugar, craisins, slivered almonds

SIDES: add brown sugar, raisins, blanched sliced almonds, dried cranberries

breakfast

25 cal.

35 cal.

20 cal.

90 cal.

kettles

15 cal.

Grab and Go

20 cal.

breakfast

30 cal.

20 cal.

10 cal.

40 cal.

25 cal.

Grab and Go

20 cal.

0 cal.

30 cal.

Lunch

breakfast

applewood smoked bacon

Grill

SIDES: all beef hotdog , beef patty, lettuce tomato onion pickle set ( hg), add swiss cheese, add cheese, smokey black-eyed pea and corn salad

SIDES: white hamburger bun, black bean corn salad

deli

sliced house roasted cajun turkey breast, sliced genoa salami, sliced pastrami, grilled vegetables (go), lettuce tomato onion pickle set ( hg)

choices of vegan mayo, mustard, hummus, aioli

sourdough, multigrain wheat, white, ciabata, tortilla wrap, baquette La Fortaleza Rossmoor Pastries

FAD free tuna, mayonnaise, red onion, celery, lemon juice, salt, pepper

farm to fork

SIDES: chopped romaine lettuce, baby arugula, add kale, iceberg lettuce

vegan herb ranch dressing

Grown

10 cal.

0 cal.

170 cal.

310 cal.

10 cal.

5 cal.

0 cal.

80 cal.

45 cal.

0 cal.

vegetarian

toasted garlic spinach orzo, roasted zucchini and summer squash and pickled cucumbers and radish

entree

toasted garlic spinach orzo, herb roasted zucchini and summer squash, lemon wedge

made to order

roasted artichokes, zucchini, bell peppers, red onions, oregano, chopped mint, extra virgin olive oil, garlic herb spice blend, champagne vinegar

hydration station

kettles

vegetable stock, white beans, carrots, onions, celery, spinach, bay leaf, sherry vinegar, salt, pepper, with fresh basil

dessert

tapioca and rice flour

Grill

310 cal.

210 cal.

170 cal.

280 cal.

360 cal.

dessert

110 cal.

120 cal.

Grill

280 cal.

deli

35 cal.

0 cal.

50 cal.

90 cal.

120 cal.

110 cal.

0 cal.

40 cal.

60 cal.

250 cal.

80 cal.

30 cal.

35 cal.

15 cal.

20 cal.

5 cal.

10 cal.

200 cal.

220 cal.

100 cal.

110 cal.

Grown

130 cal.

25 cal.

Menu Icon Legend

Vegetarian

Vegan

Made without Gluten-Containing Ingredients

Farm to Fork

Locally Crafted

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

Rae Glenn

Executive Chef
murrae.glenn@cafebonappetit.com

Meet the team

Eat Right — For You

Wellness

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.

Our wellness commitments

Food Allergies

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

Food allergies & sensitivities