Cafe menu options
Insect products are popping up at supermarkets. Learn more about how they’re produced and their nutritional value.» Read More
End of summer flavors don’t get much better than this eggplant topped with coconut, mint, and pistachio» Read More
Are the trendy (and often spendy) acai bowls worth all the health buzz? Click to find out.» Read More
If you never thought about grilling your fruit it’s time to start. When fruit is placed on the grill it caramelizes and its flavor intensifies. The recipe calls for apricots but they can easily be swapped out for another seasonal fruit such as peaches.» Read More
Drinking kombucha? Take a moment to understand the science behind pasteurized vs unpasteurized.» Read More
Forget boring salads. Fresh figs, bright mint, spicy watercress, and walnuts come together to form a gorgeous salad that takes under 10 minutes to make.» Read More
Read what the science says about monk fruit sugar, the newest zero-calorie sweetener getting buzz.» Read More
Have you met muesli? It’s similar to granola but rather than mixing in oil and honey prior to baking, you toast the grains plain and add your own honey upon serving (yes, you control the sugar!).» Read More
What’s the buzz? Caffeinated beverages hinder hydration — or do they? What does the science say?» Read More
Forget what you know about soup. This watermelon gazpacho is a little sweet, a little savory, served cold — and is extremely refreshing.» Read More
What’s the buzz? Activated charcoal drinks: Black is the new green (juice). But take a look at what the science says.» 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
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
3 tablespoons plus 2 teaspoons olive oil, divided 4 medium carrots, diced 2 cloves garlic, finely diced 1 cup french green lentils 2 cups water 1 bay leaf 1 tablespoon Dijon mustard 1 shallot, finely diced 3 tablespoons red wine vinegar 1/2 teaspoon salt 1 teaspoon coarsely ground black pepper 2 teaspoons fresh thyme, chopped,…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.