LDC (East Hall)

Serving Lunch Til 1:45 pm

Breakfast Served from 7:30 am - 10:00 am
Lunch 11:30 am - 1:45 pm
Dinner 4:45 pm - 7:00 pm
Late Night 7:30 pm - 10:00 pm

Weekly Schedule

Breakfast Mon-Fri, 7:30 am - 10:00 am
Breakfast Sat, 8:00 am - 9:30 am
Brunch Sat-Sun, 10:30 am - 1:00 pm
Lunch Mon/Wed, 11:30 am - 2:00 pm
Lunch Tue/Thu-Fri, 11:30 am - 1:45 pm
Dinner Mon-Sun, 4:45 pm - 7:00 pm
Late Night Mon-Thu/Sun, 7:30 pm - 10:00 pm
Late Night Fri-Sat, 7:30 pm - 11:55 pm

Farmers Market, our salad bar features an abundance of fresh and seasonal produce and toppings. At the Market Deli we make custom sandwiches, made to order from a selection of traditional deli meats, house roasted turkey and beef, cheeses, grilled seasonal vegetables, and tasty spreads on a wide variety of artisan breads. Stop by American Regional Cuisine for all-natural fresh ground burgers, grilled chicken and specialty sandwiches, and classic standards of onion rings and fries. At Cucina our pizza showcases the Bauccio family recipes for hand tossed dough and a perfectly simple, classic Neapolitan sauce. Look for a vegetarian and a featured specialty pizza daily. For a power meal, try Cucina's pastas. This made- to-order station is made just for you. Choose from a variety of meats, vegetables and sauces for a delicious, personalized plate. Wild Thymes offers a variety of vegetarian and vegan foods, made from scratch using fresh, local ingredients.

Upcoming Events

Event

April 23 @ 6:21 PM - 6:21 PM

Tree-Range Farm Tour

More Events:

Breakfast

Farmers Hen House

Hot Cereal

certified gluten free oats

Cucina

get eggs done the way you like, or have an omelet with your favorite toppings

Wild Thymes

Dessert

Breakfast

120 cal.

60 cal.

180 cal.

70 cal.

50 cal.

60 cal.

80 cal.

150 cal.

180 cal.

70 cal.

370 cal.

80 cal.

180 cal.

130 cal.

180 cal.

300 cal.

Artisan Bread

140 cal.

120 cal.

100 cal.

200 cal.

150 cal.

160 cal.

150 cal.

130 cal.

40 cal.

45 cal.

40 cal.

70 cal.

220 cal.

200 cal.

230 cal.

250 cal.

Breakfast

0 cal.

10 cal.

1 each

70 cal.

130 cal.

15 cal.

5 cal.

10 cal.

5 cal.

10 cal.

5 cal.

0 cal.

10 cal.

170 cal.

280 cal.

200 cal.

100 cal.

330 cal.

220 cal.

0 cal.

120 cal.

220 cal.

160 cal.

170 cal.

40 cal.

60 cal.

0 cal.

190 cal.

110 cal.

90 cal.

60 cal.

90 cal.

45 cal.

40 cal.

1 x 1 sec spray

0 cal.

20 cal.

190 cal.

300 cal.

170 cal.

190 cal.

300 cal.

290 cal.

250 cal.

270 cal.

370 cal.

400 cal.

330 cal.

350 cal.

270 cal.

280 cal.

270 cal.

300 cal.

280 cal.

350 cal.

270 cal.

390 cal.

420 cal.

380 cal.

410 cal.

390 cal.

420 cal.

400 cal.

340 cal.

360 cal.

300 cal.

60 cal.

90 cal.

50 cal.

420 cal.

450 cal.

210 cal.

130 cal.

150 cal.

170 cal.

Beverages

200 cal.

140 cal.

0 cal.

190 cal.

50 cal.

140 cal.

200 cal.

290 cal.

160 cal.

15 cal.

25 cal.

130 cal.

160 cal.

150 cal.

170 cal.

160 cal.

150 cal.

160 cal.

170 cal.

150 cal.

0 cal.

5 cal.

0 cal.

90 cal.

110 cal.

200 cal.

150 cal.

140 cal.

150 cal.

0 cal.

200 cal.

Salad Bar

30 cal.

20 cal.

10 cal.

15 cal.

10 cal.

60 cal.

130 cal.

60 cal.

70 cal.

80 cal.

20 cal.

25 cal.

30 cal.

Lunch

Soup

Cucina

made with Open Hands Farm tomatoes and basil

American Regional

Ferndale Market turkey slow roasted and sliced

Ferndale Market, LLC

black bean stew with roasted corn, tomatoes and jasmine rice

with pico de gallo and pepper jack cheese

Open Hands Farm roasted carrots with parsnips

Cucina Pizza

pepperoni, ham, salami, pepperoncini peppers and provolone on house made pizza dough with Italian dressing and mozzarella

house made pizza dough topped with house made pizza sauce, pork pepperoni and a shredded five cheese blend

house made pizza dough topped with house made pizza sauce and a shredded five cheese blend

Chopsticks and Woks

wok fried chicken with broccoli, peppers and carrots tossed in a light and dark soy sauce

wok fried vegetables with Cantonese noodles and hoisin sauce

Wild Thymes

on a bed of spinach

Market Deli

corn pancake sandwich with provolone cheese

Farmers Market

cucumbers, sweet potatoes, parmesan cheese, pumpkin seeds, sunflower seeds, lemon juice, Dijon, sugar, salt, white pepper, thyme, and canola oil

with mayo, red onions, celery and green onion

The Oasis

Ferndale Market, LLC

Oasis Salads

with lime vinaigrette

Breakfast

300 cal.

American Regional

240 cal.

120 cal.

150 cal.

130 cal.

110 cal.

150 cal.

160 cal.

110 cal.

240 cal.

230 cal.

370 cal.

420 cal.

390 cal.

450 cal.

1 each

520 cal.

260 cal.

240 cal.

Cucina Pizza

450 cal.

350 cal.

Breakfast

120 cal.

220 cal.

160 cal.

170 cal.

420 cal.

450 cal.

210 cal.

130 cal.

150 cal.

170 cal.

Cucina

0 cal.

160 cal.

35 cal.

0 cal.

5 cal.

0 cal.

160 cal.

15 cal.

25 cal.

15 cal.

0 cal.

10 cal.

5 cal.

10 cal.

5 cal.

0 cal.

110 cal.

80 cal.

50 cal.

140 cal.

120 cal.

110 cal.

190 cal.

250 cal.

190 cal.

0 cal.

190 cal.

220 cal.

80 cal.

190 cal.

250 cal.

190 cal.

170 cal.

130 cal.

220 cal.

80 cal.

American Regional

0 cal.

5 cal.

150 cal.

160 cal.

100 cal.

0 cal.

110 cal.

0 cal.

10 cal.

160 cal.

110 cal.

120 cal.

15 cal.

Cucina Pizza

80 cal.

30 cal.

90 cal.

0 cal.

20 cal.

25 cal.

510 cal.

140 cal.

130 cal.

150 cal.

90 cal.

Chopsticks and Woks

150 cal.

50 cal.

40 cal.

100 cal.

0 cal.

50 cal.

110 cal.

0 cal.

5 cal.

10 cal.

5 cal.

0 cal.

20 cal.

130 cal.

200 cal.

5 cal.

150 cal.

5 cal.

10 cal.

120 cal.

80 cal.

50 cal.

25 cal.

45 cal.

60 cal.

150 cal.

140 cal.

160 cal.

0 cal.

80 cal.

70 cal.

210 cal.

45 cal.

35 cal.

0 cal.

10 cal.

0 cal.

60 cal.

Dessert

1/2 cup

120 cal.

150 cal.

240 cal.

180 cal.

200 cal.

130 cal.

260 cal.

190 cal.

460 cal.

220 cal.

650 cal.

440 cal.

170 cal.

270 cal.

110 cal.

180 cal.

120 cal.

360 cal.

200 cal.

210 cal.

180 cal.

200 cal.

210 cal.

Beverages

200 cal.

140 cal.

0 cal.

190 cal.

50 cal.

140 cal.

200 cal.

290 cal.

160 cal.

15 cal.

25 cal.

130 cal.

160 cal.

150 cal.

170 cal.

160 cal.

150 cal.

160 cal.

170 cal.

150 cal.

0 cal.

5 cal.

0 cal.

90 cal.

110 cal.

200 cal.

150 cal.

140 cal.

150 cal.

0 cal.

200 cal.

Salad Bar

0 cal.

1/4 cup

15 cal.

5 cal.

1/4 cup

25 cal.

10 cal.

5 cal.

10 cal.

5 cal.

25 cal.

0 cal.

10 cal.

1/4 cup

15 cal.

170 cal.

5 cal.

10 cal.

20 cal.

5 cal.

0 cal.

1/4 cup

50 cal.

1/4 cup

15 cal.

0 cal.

10 cal.

5 cal.

190 cal.

100 cal.

180 cal.

130 cal.

70 cal.

170 cal.

30 cal.

110 cal.

30 cal.

0 cal.

80 cal.

5 cal.

0 cal.

60 cal.

50 cal.

20 cal.

25 cal.

35 cal.

10 cal.

5 cal.

10 cal.

5 cal.

1/4 cup

70 cal.

1/4 cup

70 cal.

50 cal.

70 cal.

1/4 cup

70 cal.

1/4 cup

90 cal.

50 cal.

40 cal.

50 cal.

100 cal.

110 cal.

80 cal.

100 cal.

140 cal.

160 cal.

10 cal.

15 cal.

20 cal.

60 cal.

45 cal.

50 cal.

60 cal.

50 cal.

70 cal.

130 cal.

60 cal.

70 cal.

80 cal.

20 cal.

25 cal.

30 cal.

40 cal.

50 cal.

1/4 cup

50 cal.

130 cal.

390 cal.

90 cal.

160 cal.

150 cal.

1/4 cup

90 cal.

70 cal.

25 cal.

80 cal.

90 cal.

60 cal.

35 cal.

150 cal.

260 cal.

160 cal.

60 cal.

110 cal.

100 cal.

180 cal.

120 cal.

60 cal.

70 cal.

Dinner

Soup

Cucina

made with Open Hands Farm tomatoes and basil

American Regional

Ferndale Market turkey slow roasted and sliced

Ferndale Market, LLC

black bean stew with roasted corn, tomatoes and jasmine rice

with pico de gallo and pepper jack cheese

Open Hands Farm roasted carrots with parsnips

Cucina Pizza

pepperoni, ham, salami, pepperoncini peppers and provolone on house made pizza dough with Italian dressing and mozzarella

house made pizza dough topped with house made pizza sauce, pork pepperoni and a shredded five cheese blend

house made pizza dough topped with house made pizza sauce and a shredded five cheese blend

Chopsticks and Woks

wok fried chicken with broccoli, peppers and carrots tossed in a light and dark soy sauce

wok fried vegetables with Cantonese noodles and hoisin sauce

Wild Thymes

on a bed of spinach

Farmers Market

cucumbers, sweet potatoes, parmesan cheese, pumpkin seeds, sunflower seeds, lemon juice, Dijon, sugar, salt, white pepper, thyme, and canola oil

with mayo, red onions, celery and green onion

The Oasis

Ferndale Market, LLC

Oasis Salads

with lime vinaigrette

Breakfast

300 cal.

American Regional

240 cal.

120 cal.

150 cal.

130 cal.

110 cal.

150 cal.

160 cal.

110 cal.

240 cal.

230 cal.

370 cal.

420 cal.

390 cal.

450 cal.

1 each

520 cal.

260 cal.

240 cal.

Cucina Pizza

450 cal.

350 cal.

Breakfast

120 cal.

220 cal.

160 cal.

170 cal.

420 cal.

450 cal.

210 cal.

130 cal.

150 cal.

170 cal.

Cucina

0 cal.

160 cal.

35 cal.

0 cal.

5 cal.

0 cal.

160 cal.

15 cal.

25 cal.

15 cal.

0 cal.

10 cal.

5 cal.

10 cal.

5 cal.

0 cal.

110 cal.

80 cal.

50 cal.

140 cal.

120 cal.

110 cal.

190 cal.

250 cal.

190 cal.

0 cal.

190 cal.

220 cal.

80 cal.

190 cal.

250 cal.

190 cal.

170 cal.

130 cal.

220 cal.

80 cal.

American Regional

0 cal.

5 cal.

150 cal.

160 cal.

100 cal.

0 cal.

110 cal.

0 cal.

10 cal.

160 cal.

110 cal.

120 cal.

15 cal.

Cucina Pizza

80 cal.

30 cal.

90 cal.

0 cal.

20 cal.

25 cal.

510 cal.

140 cal.

130 cal.

150 cal.

90 cal.

Chopsticks and Woks

150 cal.

50 cal.

40 cal.

100 cal.

0 cal.

50 cal.

110 cal.

0 cal.

5 cal.

10 cal.

5 cal.

0 cal.

20 cal.

130 cal.

200 cal.

5 cal.

150 cal.

5 cal.

10 cal.

120 cal.

80 cal.

50 cal.

25 cal.

45 cal.

60 cal.

150 cal.

140 cal.

160 cal.

0 cal.

80 cal.

70 cal.

210 cal.

45 cal.

35 cal.

0 cal.

10 cal.

0 cal.

60 cal.

Dessert

1/2 cup

120 cal.

150 cal.

240 cal.

180 cal.

200 cal.

130 cal.

260 cal.

190 cal.

460 cal.

220 cal.

650 cal.

440 cal.

170 cal.

270 cal.

110 cal.

180 cal.

120 cal.

360 cal.

200 cal.

210 cal.

180 cal.

200 cal.

210 cal.

Beverages

200 cal.

140 cal.

0 cal.

190 cal.

50 cal.

140 cal.

200 cal.

290 cal.

160 cal.

15 cal.

25 cal.

130 cal.

160 cal.

150 cal.

170 cal.

160 cal.

150 cal.

160 cal.

170 cal.

150 cal.

0 cal.

5 cal.

0 cal.

90 cal.

110 cal.

200 cal.

150 cal.

140 cal.

150 cal.

0 cal.

200 cal.

Salad Bar

0 cal.

1/4 cup

15 cal.

5 cal.

1/4 cup

25 cal.

10 cal.

5 cal.

10 cal.

5 cal.

25 cal.

0 cal.

10 cal.

1/4 cup

15 cal.

170 cal.

5 cal.

10 cal.

20 cal.

5 cal.

0 cal.

1/4 cup

50 cal.

1/4 cup

15 cal.

0 cal.

10 cal.

5 cal.

190 cal.

100 cal.

180 cal.

130 cal.

70 cal.

170 cal.

30 cal.

110 cal.

30 cal.

0 cal.

80 cal.

5 cal.

0 cal.

60 cal.

50 cal.

20 cal.

25 cal.

35 cal.

10 cal.

5 cal.

10 cal.

5 cal.

1/4 cup

70 cal.

1/4 cup

70 cal.

50 cal.

70 cal.

1/4 cup

70 cal.

1/4 cup

90 cal.

50 cal.

40 cal.

50 cal.

100 cal.

110 cal.

80 cal.

100 cal.

140 cal.

160 cal.

10 cal.

15 cal.

20 cal.

60 cal.

45 cal.

50 cal.

60 cal.

50 cal.

70 cal.

130 cal.

60 cal.

70 cal.

80 cal.

20 cal.

25 cal.

30 cal.

40 cal.

50 cal.

1/4 cup

50 cal.

130 cal.

390 cal.

90 cal.

160 cal.

150 cal.

1/4 cup

90 cal.

70 cal.

25 cal.

80 cal.

90 cal.

60 cal.

35 cal.

150 cal.

260 cal.

160 cal.

60 cal.

110 cal.

100 cal.

180 cal.

120 cal.

60 cal.

70 cal.

Menu Icon Legend

Vegetarian

Vegan

Made without Gluten-Containing Ingredients

Halal

Farm to Fork

Seafood Watch

Humane

Stay Fresh

Apr

Tree-Range Farm Tour

We are touring Tree-Range Farms, a regenerative chicken farm that is here in Northfield! We still have a couple of opening for the tour, if you are interested in joining...

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!

What are Emissions?

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.

Bon Appétit at Carleton College is fighting food waste and hunger by recovering surplus perishable food from our campus that would otherwise go to waste.

This surplus perishable food is donated to people in need at 10 different community partners including Greenvale Park Community School.

Learn more about the Food Recovery Network and Bon Appétit’s food recovery efforts.

Meal Plans

Meal plans may only be used by the student whose name is on the OneCard; they are not transferable. There are no reimbursements for remaining balances at any time.

20 Meal Plan
– 3 meals per day Monday-Saturday and 2 meals on Sunday
– $75 in dining dollars

15 Meal Plan
– 15 meals per week
– $300 in dining dollars

5 Meal Plan
– 5 meals per week
– $175 in dining dollars

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 carleton.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. Additionally, dining halls each have a designated location where certified gluten-free products can be accessed. Major 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 Carleton College. Further questions about ingredients can be answered by our trained managers/chefs on-site.

Dining Without the Top-9

We understand that our guests with special dietary needs, albeit food allergies, celiac disease, lactose intolerance, or any other medically necessary diet simply want a safe place to make food choices, quickly. To allow guests to have readily available options that meet their needs, we offer SimplyOASIS — a destination in the café where all meals are prepared without the use of top-9 allergens plus gluten through the sole use of whole foods.

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

Charles Schwandt, General Manager
charles.schwandt@cafebonappetit.com
(507)-222-4066

Samantha Thayer, Director, Office of Accessibility Resources
sthayer@carleton.edu
(507) 222-4464

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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

Charlie Schwandt

General Manager

Telephone 507.222.4066
charles.schwandt@cafebonappetit.com
Mike Carlsen

Executive Chef

Telephone 507.222.4467
mike.carlsen@cafebonappetit.com

Meet the team