Café 3

Stay Fresh

May

Cinco De Mayo

Join us on Cinco de Mayo for a special meal celebration! We invite you to indulge in our delicious Mexican-inspired dishes that are crafted to honor the rich culture and...

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.

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.

Café 3

View/Print Weekly Menu

Currently Closed

Breakfast Served from 7:00 am - 9:00 am
Lunch 11:00 am - 1:30 pm

Weekly Schedule

Breakfast Mon-Fri, 7:00 am - 9:00 am
Lunch Mon-Fri, 11:00 am - 1:30 pm

Café 3, a café with a view, is located in Building 3 at 3420 Hillview.

For lunch we feature made-to-order specials along with your favorites such as grilled chicken sandwiches, humanely raised burgers, and fresh fish purchased daily in accordance with the Monterrey Bay Aquarium guidelines for sustainability. Café offers a variety of delicious seasonal entrees prepared by our talented chefs.

Café 3, a café with a view, is located in Building 3 at 3420 Hillview.

Breakfast

sunrise

reg.5.25/ EXT 9.08

cheddar cheese, Glaum Egg Ranch cage-free scrambled eggs with breakfast potato, mushrooms, bell pepper, tomatoes, and spinach in a Mi Rancho flour tortilla with fruit salad

sunrise

reg.1.25/ext2.16

40 cal.

reg.1.25/ext2.16

35 cal.

reg.1.25/ext2.16

100 cal.

reg.0.95/ext1.64

80 cal.

reg.1.45/ext2.51

100 cal.

reg.5.25/ext9.08

210 cal.

reg.5.25/ext9.08

320 cal.

130 cal.

10 cal.

120 cal.

90 cal.

80 cal.

300 cal.

reg.1.25/ext2.16

120 cal.

reg.1.25/ext2.16

220 cal.

20 cal.

reg.0.95/ext1.64

70 cal.

reg.0.95/ext1.64

15 cal.

reg.1.45/ext2.51

90 cal.

reg.1.45/ext2.51

220 cal.

reg.3.00/ext5.19

70 cal.

reg.5.25/ext9.08

100 cal.

reg.5.25/ext9.08

270 cal.

sear

reg.1.00/ext1.73

160 cal.

sprinkle

10 cal.

Cereal

large
small

380 cal.

large
small

190 cal.

large
small

110 cal.

large
small

130 cal.

large
small

110 cal.

large
small

110 cal.

1 tsp

30 cal.

1 tsp

25 cal.

15 cal.

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

15 cal.

seasonal fruit

medium
small

70 cal.

medium
small

1/4 cup

70 cal.

medium
small

1/4 cup

60 cal.

medium
small

90 cal.

Hand Fruit

1 each

110 cal.

Beverage

large
small

0 cal.

large
small

0 cal.

large
small

150 cal.

large
small

150 cal.

230 cal.

15 cal.

Deli Bar

40 cal.

35 cal.

40 cal.

bakery

70 cal.

100 cal.

40 cal.

60 cal.

50 cal.

70 cal.

40 cal.

35 cal.

45 cal.

40 cal.

20 cal.

80 cal.

90 cal.

120 cal.

130 cal.

100 cal.

110 cal.

100 cal.

270 cal.

170 cal.

280 cal.

290 cal.

110 cal.

reg.2.50

380 cal.

reg.2.50

400 cal.

reg.2.50

320 cal.

350 cal.

reg.2.50

90 cal.

reg.2.50

180 cal.

reg.2.50

130 cal.

reg.2.50

280 cal.

reg.2.50

270 cal.

reg.2.50

290 cal.

Lunch

sear

reg.SAP 6.50/EXT 11.25

pepper-jack cheese, fajita-style sauteed bell peppers and onions, avocado mash, and shredded romaine lettuce with smokey pimentón potato steak fries

simmer

garnet sweet potato, mirepoix, garlic, and coconut milk

reg.SAP 1.50/3.00 EXT2.60/5.19

mirepoix, cabbage, garlic, and scallions

panini

parmesan cheese, sundried tomato, red onion, olives, artichoke hearts, and mayonnaise with baby spinach on Panorama Baking Company hero roll

reg.6.50/EXT 11.25

parmesan cheese, roast turkey, ham, Genoa salami, roasted Roma tomatoes, avocado, roasted red onions, baby spinach, and lemon pepper-garlic aioli in a Panorama Baking Company hero roll

feta, toasted pumpkin seeds, watercress, Granny Smith apples, shallots, and balsamic vinaigrette

seasoned

whole wheat penne pasta, basil marinara sauce, ricotta cheese, mozzarella cheese, and parmesan cheese with Panorama Baking Company sourdough garlic bread and steamed seasonal vegetables

reg.6.50/EXT 11.25

angus beef Bolognese sauce, whole wheat penne pasta, ricotta cheese, parmesan cheese, and mozzarella cheese with Panorama Baking Company sourdough garlic bread and steamed seasonal vegetables

spice

mixed vegetables, lentils, coconut masala, and cilantro

curry leaf, tempering, and sambar masala

reg.6.50/EXT 11.25

coconut onion masala, green chillies, tempering, and roasted curry leaf masala

simple

reg.6.50/EXT 11.25

Vince's Shellfish Company wild Coho salmon, toasted sunflower seeds, shaved parmesan, wild baby arugula, sweet greens, gem lettuce, and crispy cornmeal shallots with a Sparrow Lane champagne-poppyseed vinaigrette

sprinkle

sear

240 cal.

210 cal.

220 cal.

80 cal.

230 cal.

1 each

360 cal.

310 cal.

reg.7.50/ext12.98

300 cal.

50 cal.

80 cal.

3/4 cup

110 cal.

210 cal.

230 cal.

330 cal.

220 cal.

reg.0.75/ext1.30

25 cal.

reg.3.50/ext6.06

210 cal.

reg.2.50/ext4.33

310 cal.

25 cal.

5 cal.

10 cal.

90 cal.

15 cal.

25 cal.

5 cal.

90 cal.

80 cal.

70 cal.

80 cal.

50 cal.

210 cal.

200 cal.

280 cal.

110 cal.

spice

15 cal.

140 cal.

150 cal.

sprinkle

1 Tbsp

5 cal.

10 cal.

0 cal.

15 cal.

35 cal.

Cereal

110 cal.

50 cal.

1 tsp

30 cal.

1 tsp

25 cal.

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

15 cal.

grab and go

reg.1.50

210 cal.

seasonal fruit

medium
small

70 cal.

medium
small

1/4 cup

70 cal.

medium
small

1/4 cup

60 cal.

medium
small

110 cal.

medium
small

90 cal.

medium
small

110 cal.

Salad Bar

reg.0.50

80 cal.

reg.0.50

100 cal.

270 cal.

reg.2.50

270 cal.

60 cal.

1/4 cup

70 cal.

10 cal.

5 cal.

10 cal.

5 cal.

25 cal.

5 cal.

1/4 cup

10 cal.

5 cal.

1/4 cup

15 cal.

20 cal.

5 cal.

30 cal.

10 cal.

5 cal.

1/4 cup

50 cal.

1/4 cup

30 cal.

1/4 cup

80 cal.

1 tbsp

25 cal.

1 fl oz

170 cal.

15 cal.

1 tbsp

110 cal.

1 fl oz

170 cal.

1 fl oz

120 cal.

1 fl oz

140 cal.

1 fl oz

90 cal.

60 cal.

80 cal.

30 cal.

100 cal.

60 cal.

1 tsp

0 cal.

30 cal.

50 cal.

1 tbsp

110 cal.

1 tsp

30 cal.

1 tsp

30 cal.

1 tsp

25 cal.

1 tbsp

50 cal.

1 tbsp

50 cal.

1/4 cup

45 cal.

5 cal.

10 cal.

5 cal.

1/4 cup

45 cal.

1/4 cup

60 cal.

1/4 cup

50 cal.

1/4 cup

50 cal.

1/4 cup

70 cal.

1/4 cup

70 cal.

50 cal.

35 cal.

60 cal.

50 cal.

Hand Fruit

1 each

70 cal.

1 each

110 cal.

1 each

70 cal.

1 each

80 cal.

1 each

40 cal.

Beverage

large
small

0 cal.

large
small

0 cal.

large
small

150 cal.

large
small

150 cal.

190 cal.

0 cal.

190 cal.

0 cal.

210 cal.

230 cal.

15 cal.

Deli Bar

40 cal.

contains: egg and soy

70 cal.

contains: egg and soy

50 cal.

contains: egg and soy

60 cal.

90 cal.

100 cal.

110 cal.

5 cal.

10 cal.

45 cal.

30 cal.

40 cal.

90 cal.

60 cal.

5 cal.

10 cal.

1 tbsp

15 cal.

80 cal.

35 cal.

30 cal.

40 cal.

100 cal.

50 cal.

15 cal.

10 cal.

5 cal.

10 cal.

80 cal.

70 cal.

60 cal.

80 cal.

bakery

70 cal.

100 cal.

40 cal.

60 cal.

50 cal.

70 cal.

40 cal.

35 cal.

45 cal.

40 cal.

20 cal.

80 cal.

90 cal.

120 cal.

130 cal.

100 cal.

110 cal.

100 cal.

270 cal.

170 cal.

280 cal.

290 cal.

110 cal.

reg.2.50

380 cal.

reg.2.50

400 cal.

reg.2.50

320 cal.

350 cal.

reg.2.50

90 cal.

reg.2.50

180 cal.

reg.2.50

130 cal.

reg.2.50

280 cal.

reg.2.50

270 cal.

reg.2.50

290 cal.

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 3 @ 11:00 AM - 1:30 PM

Cinco De Mayo

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

Cinco De Mayo

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

Plants Are For Everyone

Celebrating Progress and Recognizing Continued Struggles for Farmworkers’ Rights

Looking Back on Bon Appétit’s Decades of Support for Farmworkers’ Rights

sunrise

sear

simmer

panini

seasoned

spice

simple

sprinkle

Cinco De Mayo

Wellness

Food Allergies

Sustainability

Common Questions