Seaglass (Bayside T2)

Stay Fresh

Quenching Your Thirst

Hydration doesn’t have to stop at your water glass. Discover fun, creative ways to keep your fluids up.

Watermelon Gazpacho

Sweet, juicy watermelon puts a refreshing spin on a classic savory summer staple, delivering a hydrating bowl perfect for hot summer days.

Stay Cool in the Kitchen When the Weather Heats Up

Fresh, no-fuss meals packed with seasonal flavor make it easy to stay cool in the kitchen and spend more time enjoying summer.

Seaglass (Bayside T2)

Next Week's Special Hours

Café Closed June 19
Closed for Juneteenth

View/Print Weekly Menu

Monday, June 15

Breakfast Served from 7:30 am - 9:00 am
Lunch 11:30 am - 2:00 pm
Dinner 6:30 pm - 7:30 pm

Weekly Schedule

Breakfast Mon-Fri, 7:30 am - 9:00 am
Lunch Mon-Fri, 11:30 am - 2:00 pm
Dinner Mon-Fri, 6:30 pm - 7:30 pm

Lunch

Peels

salami, black forest ham, pepperoni (beef& pork), green onion, mozzarella cheese, pizza sauce (tomato, garlic , onion, basil, olive oil red pepper flakes), pizza dough (Caputo 00 flour, water yeast, salt, California arbequina olive oil)

mushroom, black olives, parsley, goat cheese mozzarella cheese, pizza sauce (tomato, garlic , onion, basil, olive oil red pepper flakes), pizza dough (Caputo 00 flour, water yeast, salt, California arbequina olive oil)

Cultivate

cauliflower turnip, garlic, olive oil, coconut cream, salt

broccoli, carrot, oil blend, garlic, salt, pepper

oyster mushroom, cremini mushroom, oil blend, salt, pepper

halal chicken thigh, oil blend, garlic, ginger, turmeric, paprika, yogurt, salt, pepper

Red onion, bay leaf, brown sugar, white vinegar, arugula

Global

garlic, salt, pepper, green bean, asparagus

mushroom powder, tamari, maple syrup, garlic, jalapeños, mushrooms, bell pepper, sambal chili paste, potato starch

halal chicken thigh, garlic, ginger, tamari, vegan fish sauce, miso

Carrot, radish, salt, distilled vinegar, sugar

Chef's Corner

jasmine rice, garlic, oil blend

ginger, gai lan, oil blend, salt, pepper

asparagus, oil blend, garlic

green bean, garlic, salt, pepper

taro, sweet potato, oil, garlic, shallots, lemongrass, ginger, mushrooms, potatoes, eggplant, carrots, coconut milk, curry powder, lime juice, cilantro, spinach, zucchini, yellow squash

halal chicken, ginger, garlic, coconut milk, green curry paste, agave, lime, fish sauce, carrot, zucchini, yellow squash, red curry paste (shrimp paste)

distilled vinegar, sugar , salt

red chilies, sugar , distilled vinegar

Leaves (Salad)

5 cal.

0 cal.

5 cal.

0 cal.

25 cal.

0 cal.

10 cal.

0 cal.

5 cal.

20 cal.

10 cal.

30 cal.

20 cal.

35 cal.

30 cal.

20 cal.

25 cal.

15 cal.

20 cal.

30 cal.

20 cal.

10 cal.

50 cal.

10 cal.

50 cal.

90 cal.

60 cal.

50 cal.

70 cal.

50 cal.

130 cal.

200 cal.

60 cal.

70 cal.

45 cal.

90 cal.

300 cal.

150 cal.

190 cal.

160 cal.

60 cal.

110 cal.

40 cal.

60 cal.

20 cal.

100 cal.

150 cal.

190 cal.

140 cal.

180 cal.

150 cal.

120 cal.

90 cal.

15 cal.

60 cal.

160 cal.

20 cal.

30 cal.

35 cal.

15 cal.

70 cal.

0 cal.

80 cal.

MENU ITEMS SUBJECT TO CHANGE BASED ON AVAILABILITY

Dinner

Broccoli, Broccolini, Cauliflower

soft tofu, onion, garlic, ginger, miso, doubanjiang, vegan oyster sauce, red chili powder, tamari, mirin, cornstarch

Ground pork, mirin, tamari, sake, onion, ginger, brown sugar

halal chicken thigh, rice bran oil

tamari, garlic, ginger, brown sugar, cornstarch

MENU ITEMS SUBJECT TO CHANGE BASED ON AVAILABILITY

Menu Icon Legend

Vegan

Vegetarian

Beef

Pork

Poultry

Tree Nut

Fish

Gluten

Dairy

Egg

Soy

Seeds

Capsaicin

Alcohol

Added Sugar

Eat Right — For You

Do you care about whether your food was grown locally or raised humanely? Or are you more interested in protein vs. carbs?

Whatever your priorities, we can help you chew the right thing. At Bon Appétit, we’re working toward “food service for a sustainable future.” How we define that is a mouthful, but the bottom line is that we strive to cook delicious food that’s good for you, the animals, the workers, the community, and the Earth — because they’re all connected. And we’re proud to be the first food service company to tackle many important issues in these areas.

We focus on the freshest ingredients possible that are responsibly made from scratch, with an emphasis on healthy, plant-forward menu items. We are also committed to transparency and make it easy for you with offerings that are allergen-friendly with a variety of meals to fit your dietary preference. Visit our Wellness page for a feast of information about the roles our from-scratch cooking, nutritional approach, local sourcing, and other sustainability programs can play on your menu.

Wellness Page

Subscribe to Menu Mail

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

Scott MacGowan

National Director of Operations

Telephone 650-339-1350
scott.macgowan@cafebonappetit.com
Kirk Rauschhuber Moore

National Culinary Director

Telephone 916-340-4526
kirk.rauschhubermoore@cafebonappetit.com

Meet the team