Café

Stay Fresh

May

SAP FIT CLUB @ CAFE 3

When trying to achieve your fitness goals, it’s essential to find a workout routine that not only suits your preferences but that you enjoy and is geared to achieving these...

The Buzz: Food Intolerance Testing

Could food-sensitivity tests be needlessly limiting your food choices?

Chimichurri Chicken with Apple Cider Vinaigrette Spinach Salad

Made without the major 9 allergens, this recipe is surprisingly simple with complex flavors.

Helping People with Food Allergies and Intolerances Dine Well

Tips to make loved ones with food allergies and intolerances feel comfortable dining with you.

Telling Tales of Tofu with our Bon Appétit Chefs

We invite you to dive into Tofu Tales, our digital cookbook shining a light on the stunning versatility of tofu while amplifying the creativity and skill of our AAPI chefs.

Appreciating our Locally Crafted Tofu Partners during AAPI Heritage Month

Learn about two of our Locally Crafted tofu partnerships with Bui Natural Tofu and Meiji Tofu, both amazing family-owned businesses making the highest quality tofu for our chefs and guests.

A Celebration of Tofu for AAPI Heritage Month 2024

This AAPI Heritage Month, we are excited to shine a light on the ancient origins of tofu and its modern evolution as a rising staple across the US and in our cafés.

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!

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.

Café Hours

Café 1

Café 3

Food Trucks

Breakfast

Café 3

reg.5.25/ EXT 9.08

ham, bell peppers, onions, and Glaum Egg Ranch cage free eggs with breakfast potatoes

@sunrise

Café 3

reg.1.25/ext2.16

40 cal.

@sunrise

reg.1.25/ext2.16

35 cal.

@sunrise

reg.1.25/ext2.16

100 cal.

@sunrise

reg.0.95/ext1.64

80 cal.

@sunrise

reg.1.45/ext2.51

100 cal.

@sunrise

reg.5.25/ext9.08

210 cal.

@sunrise

reg.5.25/ext9.08

320 cal.

@sunrise

130 cal.

@sunrise

10 cal.

@sunrise

120 cal.

@sunrise

90 cal.

@sunrise

80 cal.

@sunrise

300 cal.

@sunrise

reg.1.25/ext2.16

120 cal.

@sunrise

reg.1.25/ext2.16

220 cal.

@sunrise

20 cal.

@sunrise

reg.0.95/ext1.64

70 cal.

@sunrise

reg.0.95/ext1.64

15 cal.

@sunrise

reg.1.45/ext2.51

90 cal.

@sunrise

reg.1.45/ext2.51

220 cal.

@sunrise

reg.3.00/ext5.19

70 cal.

@sunrise

reg.5.25/ext9.08

100 cal.

@sunrise

reg.5.25/ext9.08

270 cal.

@sunrise

reg.1.00/ext1.73

160 cal.

@sear

10 cal.

@sprinkle

large
small

380 cal.

@Cereal

large
small

190 cal.

@Cereal

large
small

110 cal.

@Cereal

large
small

130 cal.

@Cereal

large
small

110 cal.

@Cereal

large
small

110 cal.

@Cereal

110 cal.

@Cereal

1 tsp

30 cal.

@Cereal

1 tsp

25 cal.

@Cereal

15 cal.

@Cereal

small0.75/ext1.29
large1.50/ext2.59

15 cal.

@Cereal

medium
small

70 cal.

@seasonal fruit

medium
small

1/4 cup

70 cal.

@seasonal fruit

medium
small

1/4 cup

60 cal.

@seasonal fruit

medium
small

90 cal.

@seasonal fruit

1 each

110 cal.

@Hand Fruit

large
small

0 cal.

@Beverage

large
small

0 cal.

@Beverage

large
small

150 cal.

@Beverage

large
small

150 cal.

@Beverage

230 cal.

@Beverage

230 cal.

@Beverage

15 cal.

@Beverage

40 cal.

@Deli Bar

35 cal.

@Deli Bar

40 cal.

@Deli Bar

Café 3

70 cal.

@bakery

100 cal.

@bakery

100 cal.

@bakery

40 cal.

@bakery

60 cal.

@bakery

50 cal.

@bakery

70 cal.

@bakery

40 cal.

@bakery

35 cal.

@bakery

45 cal.

@bakery

40 cal.

@bakery

20 cal.

@bakery

80 cal.

@bakery

90 cal.

@bakery

90 cal.

@bakery

120 cal.

@bakery

130 cal.

@bakery

130 cal.

@bakery

100 cal.

@bakery

110 cal.

@bakery

100 cal.

@bakery

270 cal.

@bakery

170 cal.

@bakery

280 cal.

@bakery

290 cal.

@bakery

110 cal.

@bakery

reg.2.50

380 cal.

@bakery

reg.2.50

400 cal.

@bakery

reg.2.50

320 cal.

@bakery

350 cal.

@bakery

reg.2.50

90 cal.

@bakery

reg.2.50

180 cal.

@bakery

reg.2.50

130 cal.

@bakery

reg.2.50

280 cal.

@bakery

reg.2.50

270 cal.

@bakery

reg.2.50

290 cal.

@bakery

Lunch

Café 3

reg.6.50/EXT 11.25

Black Sheep plant-based 'lamb' burger patty, feta cheese, pickled cucumber, garlic-mint aioli and wild baby arugula on a toasted Panorama Baking Company potato bun with spicy Greek seasoned potato tots

@sear

black beans, tomatoes, zucchini, yellow squash, garlic, cilantro, and lime with Mi Rancho corn tortilla strips

@simmer

reg.1.50/3.00 EXT2.60/5.19

black beans, mirepoix, zucchini, tomatoes, garlic, cilantro, and lime

@simmer

sesame-tahini hummus, chickpeas, carrots, celery, red bell pepper, scallions, buffalo sauce, cucumbers, roasted Roma tomatoes, and baby spinach on a Panorama Baking Company rustic miche bread

@panini

reg.6.50/EXT 11.25

roasted red onions and Roma tomatoes with sweet baby greens and a lemon-basil garlic aioli on Panorama Baking Company filone roll

@panini

reg.6.50/EXT 11.25

Vince's Shellfish Company wild Coho salmon, Yukon gold potatoes, breakfast radish, baby rainbow carrots, butter beans, cage-free eggs, cucumbers, heirloom tomato, haricot verts, olives, gem lettuce, English peas and a Dijon-Champagne herb vinaigrette

@seasoned

grilled Hodo tofu, mixed Calrose rice, steamed sesame season vegetables, pineapple-tamari teriyaki glaze, and crispy vegetable gyoza dumplings

@stix

reg.6.50/EXT 11.25

grilled teriyaki chicken, mixed Calrose rice, steamed sesame season vegetables, pineapple-tamari teriyaki glaze, and crispy vegetable gyoza dumplings

@stix

reg.6.50/EXT 11.25

mirepoix, potatoes, green peas, roux, thyme, and cream baked in puff pastry with steamed lemon-broccolini and cara cara orange salad

@simple

@sprinkle

Café 3

240 cal.

@sear

210 cal.

@sear

220 cal.

@sear

80 cal.

@sear

230 cal.

@sear

1 each

360 cal.

@sear

310 cal.

@sear

reg.7.50/ext12.98

300 cal.

@sear

50 cal.

@sear

80 cal.

@sear

3/4 cup

110 cal.

@sear

210 cal.

@sear

230 cal.

@sear

330 cal.

@sear

220 cal.

@sear

reg.0.75/ext1.30

25 cal.

@sear

reg.3.50/ext6.06

210 cal.

@sear

reg.2.50/ext4.33

310 cal.

@sear

25 cal.

@sear

5 cal.

@sear

5 cal.

@sear

10 cal.

@sear

10 cal.

@sear

90 cal.

@sear

15 cal.

@sear

25 cal.

@sear

5 cal.

@sear

90 cal.

@sear

90 cal.

@sear

80 cal.

@sear

70 cal.

@sear

80 cal.

@sear

50 cal.

@sear

210 cal.

@sear

200 cal.

@sear

280 cal.

@sear

110 cal.

@sear

15 cal.

@spice

140 cal.

@spice

150 cal.

@spice

1 Tbsp

5 cal.

@sprinkle

10 cal.

@sprinkle

0 cal.

@sprinkle

15 cal.

@sprinkle

15 cal.

@sprinkle

35 cal.

@sprinkle

110 cal.

@Cereal

50 cal.

@Cereal

50 cal.

@Cereal

1 tsp

30 cal.

@Cereal

1 tsp

25 cal.

@Cereal

small0.75/ext1.29
large1.50/ext2.59

15 cal.

@Cereal

reg.1.50

210 cal.

@grab and go

medium
small

70 cal.

@seasonal fruit

medium
small

1/4 cup

70 cal.

@seasonal fruit

medium
small

1/4 cup

60 cal.

@seasonal fruit

medium
small

110 cal.

@seasonal fruit

medium
small

90 cal.

@seasonal fruit

medium
small

110 cal.

@seasonal fruit

reg.0.50

80 cal.

@Salad Bar

reg.0.50

100 cal.

@Salad Bar

270 cal.

@Salad Bar

reg.2.50

270 cal.

@Salad Bar

60 cal.

@Salad Bar

1/4 cup

70 cal.

@Salad Bar

70 cal.

@Salad Bar

10 cal.

@Salad Bar

10 cal.

@Salad Bar

5 cal.

@Salad Bar

10 cal.

@Salad Bar

5 cal.

@Salad Bar

5 cal.

@Salad Bar

25 cal.

@Salad Bar

5 cal.

@Salad Bar

1/4 cup

10 cal.

@Salad Bar

5 cal.

@Salad Bar

1/4 cup

15 cal.

@Salad Bar

20 cal.

@Salad Bar

5 cal.

@Salad Bar

5 cal.

@Salad Bar

30 cal.

@Salad Bar

10 cal.

@Salad Bar

5 cal.

@Salad Bar

1/4 cup

50 cal.

@Salad Bar

1/4 cup

30 cal.

@Salad Bar

1/4 cup

80 cal.

@Salad Bar

1 tbsp

25 cal.

@Salad Bar

1 fl oz

170 cal.

@Salad Bar

15 cal.

@Salad Bar

1 tbsp

110 cal.

@Salad Bar

1 fl oz

170 cal.

@Salad Bar

1 fl oz

120 cal.

@Salad Bar

1 fl oz

140 cal.

@Salad Bar

1 fl oz

90 cal.

@Salad Bar

60 cal.

@Salad Bar

80 cal.

@Salad Bar

30 cal.

@Salad Bar

100 cal.

@Salad Bar

60 cal.

@Salad Bar

1 tsp

0 cal.

@Salad Bar

0 cal.

@Salad Bar

0 cal.

@Salad Bar

30 cal.

@Salad Bar

50 cal.

@Salad Bar

1 tbsp

110 cal.

@Salad Bar

1 tsp

30 cal.

@Salad Bar

1 tsp

30 cal.

@Salad Bar

1 tsp

25 cal.

@Salad Bar

1 tbsp

50 cal.

@Salad Bar

1 tbsp

50 cal.

@Salad Bar

1/4 cup

45 cal.

@Salad Bar

5 cal.

@Salad Bar

10 cal.

@Salad Bar

5 cal.

@Salad Bar

5 cal.

@Salad Bar

1/4 cup

45 cal.

@Salad Bar

1/4 cup

60 cal.

@Salad Bar

1/4 cup

50 cal.

@Salad Bar

1/4 cup

50 cal.

@Salad Bar

1/4 cup

70 cal.

@Salad Bar

1/4 cup

70 cal.

@Salad Bar

50 cal.

@Salad Bar

35 cal.

@Salad Bar

60 cal.

@Salad Bar

60 cal.

@Salad Bar

50 cal.

@Salad Bar

1 each

70 cal.

@Hand Fruit

1 each

110 cal.

@Hand Fruit

1 each

70 cal.

@Hand Fruit

1 each

80 cal.

@Hand Fruit

1 each

40 cal.

@Hand Fruit

large
small

0 cal.

@Beverage

large
small

0 cal.

@Beverage

large
small

150 cal.

@Beverage

large
small

150 cal.

@Beverage

190 cal.

@Beverage

0 cal.

@Beverage

0 cal.

@Beverage

0 cal.

@Beverage

190 cal.

@Beverage

0 cal.

@Beverage

210 cal.

@Beverage

230 cal.

@Beverage

230 cal.

@Beverage

15 cal.

@Beverage

40 cal.

@Deli Bar

contains: egg and soy

70 cal.

@Deli Bar

contains: egg and soy

50 cal.

@Deli Bar

contains: egg and soy

60 cal.

@Deli Bar

90 cal.

@Deli Bar

90 cal.

@Deli Bar

100 cal.

@Deli Bar

110 cal.

@Deli Bar

110 cal.

@Deli Bar

5 cal.

@Deli Bar

5 cal.

@Deli Bar

10 cal.

@Deli Bar

45 cal.

@Deli Bar

30 cal.

@Deli Bar

40 cal.

@Deli Bar

90 cal.

@Deli Bar

90 cal.

@Deli Bar

60 cal.

@Deli Bar

5 cal.

@Deli Bar

10 cal.

@Deli Bar

1 tbsp

15 cal.

@Deli Bar

80 cal.

@Deli Bar

35 cal.

@Deli Bar

30 cal.

@Deli Bar

40 cal.

@Deli Bar

100 cal.

@Deli Bar

50 cal.

@Deli Bar

15 cal.

@Deli Bar

15 cal.

@Deli Bar

15 cal.

@Deli Bar

10 cal.

@Deli Bar

5 cal.

@Deli Bar

10 cal.

@Deli Bar

80 cal.

@Deli Bar

70 cal.

@Deli Bar

60 cal.

@Deli Bar

80 cal.

@Deli Bar

Café 3

70 cal.

@bakery

100 cal.

@bakery

100 cal.

@bakery

40 cal.

@bakery

60 cal.

@bakery

50 cal.

@bakery

70 cal.

@bakery

40 cal.

@bakery

35 cal.

@bakery

45 cal.

@bakery

40 cal.

@bakery

20 cal.

@bakery

80 cal.

@bakery

90 cal.

@bakery

90 cal.

@bakery

120 cal.

@bakery

130 cal.

@bakery

130 cal.

@bakery

100 cal.

@bakery

110 cal.

@bakery

100 cal.

@bakery

270 cal.

@bakery

170 cal.

@bakery

280 cal.

@bakery

290 cal.

@bakery

110 cal.

@bakery

reg.2.50

380 cal.

@bakery

reg.2.50

400 cal.

@bakery

reg.2.50

320 cal.

@bakery

350 cal.

@bakery

reg.2.50

90 cal.

@bakery

reg.2.50

180 cal.

@bakery

reg.2.50

130 cal.

@bakery

reg.2.50

280 cal.

@bakery

reg.2.50

270 cal.

@bakery

reg.2.50

290 cal.

@bakery

Menu Icon Legend

Farm to Fork

Seafood Watch

Vegan

Vegetarian

Made without Gluten-Containing Ingredients

Halal

We are Food Recovery Certified!

Bon Appétit at SAP is fighting food waste and hunger by recovering surplus perishable food from our campus that would otherwise go to waste and donating it to people in need.

Learn more about Food Recovery Verified and
Bon Appetit’s food recovery efforts.

Upcoming Events

Event

May 23 @ 11:00 AM - 1:30 PM

SAP FIT CLUB @ CAFE 3

More Events:

Eat Right — For You

Wellness

When it comes to wellness, Bon Appétit’s focus is on simple, delicious food — that happens to be good for you. To support long-term health, we are bringing more plants to menus every day in a craveable way, while emphasizing healthy cooking techniques. When healthy food tastes good, nourishing your body and mind becomes the easy choice.

Our wellness commitments

Food Allergies

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.

Food allergies & sensitivities

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

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

Mikhail Shvarts

General Manager | Chef

Telephone (650) 823-4204
mikhail.shvarts@sap.com

Meet the team

SAP FIT CLUB @ CAFE 3

The Buzz: Food Intolerance Testing

Chimichurri Chicken with Apple Cider Vinaigrette Spinach Salad

Helping People with Food Allergies and Intolerances Dine Well

Telling Tales of Tofu with our Bon Appétit Chefs

Appreciating our Locally Crafted Tofu Partners during AAPI Heritage Month

A Celebration of Tofu for AAPI Heritage Month 2024

8 Kitchen Tips to Reduce Food Waste (and Save Money)

Fennel Bulb and Frond Gratin

Incredibly Edible Stems

What are Emissions?

11 Ways to Flip the Switch to Plants to Reduce Your Carbon Footprint

We’re Flipping the Switch to Plants this Earth Day

10 Ways to Boost Flavor and Nutrition with Plants in Your Kitchen

Parmesan Honey-Roasted Cauliflower Steaks

Café 3

Café 3

SAP FIT CLUB @ CAFE 3

Wellness

Food Allergies

Sustainability

Common Questions