Cafe menu options
Recovered food and upcycled food scraps have been the stars of sold-out dinners across the nation in the past few years. Check out these tips for how you can be crafty in the kitchen.» Read More
Much is being made about fighting food waste these days, and we’re glad to see it! No one wants to waste food, but even if you’re well aware of the environmental impacts of food waste, it’s easy to backslide in your day-to-day waste reduction practice.» Read More
We admit it, there’s no glory in fighting food waste. It’s a battle of minutiae, a day-to-day grind. Planning, paying attention, getting creative with carrot tops and potato peels…Even so, the truth is, we love it!» Read More
From grandmas to health “gurus,” many claim breakfast is the most important meal of the day. But what does the science say?» Read More
Poaching can feel intimidating, but it’s actually a quite simple cooking technique. Make this beautifully poached wild salmon in minutes.» Read More
What’s the buzz? From weight loss bloggers to health foodies and celebrities, everyone’s a nutrition “expert.” But what does the science say?» Read More
Did you know that broccoli has leaves and that carrots have feathery tops? Learn to cook with these surprisingly edible plant parts for National Nutrition Month.» Read More
What’s the buzz? Seaweed is being hailed as the “new kale” — a nutritional powerhouse that we should all be eating. What does the science say?» Read More
It’s well established that plant-forward diets offer both health and environmental benefits, but that doesn’t mean all vegan foods are healthy. Learn how to maximize nutrients and avoid rookie mistakes when going plant-based.» Read More
What’s the buzz? Food as medicine could not be more true for the inflammation-busting spice turmeric. What does the science say?» Read More
The Adobe Lodge
Current Status: Closed
- LunchServed from 11:30 am - 1:30 pm
The Adobe Lodge, proudly serves the Santa Clara University Faculty and Staff as a daily retreat and cafe. This charming historic lodge was built in 1822 and is the only adobe brick building remaining from the original Santa Clara Mission. It was completely restored in 1981 and is open to the community for hosting special events after cafe hours. We look forward to sharing this hidden gem with you! View our virtual tour (provided by Here Comes the Guide).
- Lunch Mon-Fri, 11:30 am - 1:30 pm
Turmeric and cauliflower bring additional color, flavor, and phytonutrients to this reinvented side dish that’s lower in calories and higher in fiber than traditional rice dishes. Serves 4. 1 large head cauliflower 1 tablespoon olive oil 2 teaspoons turmeric 1/4 teaspoon salt 1/2 cup currants (optional) 2 tablespoons toasted pumpkin seeds Chopped parsley, for garnish…Read More» Read More
Refreshing and juicy but with a toasted complexity that is balanced by the lime, this unique appetizer is as tasty as it is hydrating. Serves 12. 1 medium watermelon Zest of 1 lime 1/4 cup plus 2 tablespoons lime juice (about 5-6 limes), divided 1 tablespoon olive oil 2 tablespoons honey 1 teaspoon cayenne pepper 1/4…Read More» Read More
When the tops of root vegetables such as radishes and turnips are in good condition, don’t let them go to waste! This recipe transforms radish greens into a bright and simple chimichurri sauce that is a delicious and refreshing topping to many foods from omelets to roasted potatoes. Makes 2/3 cup, enough for about 4-6…Read More» Read More
Farm to Fork
Farm to Fork is a companywide initiative to buy locally, formalized in 1999. At the Adobe Lodge, our first choice is to purchase seasonal ingredients from small, owner-operated farms and ranches within a 150-mile radius of your café. Food grown locally is fresher, better tasting, and often has greater nutritional value. Our commitment to local food is about preserving biodiversity, protecting open space, supporting family farmers, and keeping money invested in your community. We aim to spend at least 20 cents of every dollar with our network of over a thousand Farm to Fork suppliers. By doing so, we strengthen our regional food systems so that everyone in our communities can eat well not just today, but for the future.» Learn more about your local farmers
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’re here to support you by giving the information you need to choose wisely. 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.