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University of Pennsylvania

University of Pennsylvania

Café

Café Hours

Lunch

Falk Kosher Dining

Use Penn Eats Mobile Ordering to reserve Shabbat Dinner & Shabbat Lunch meals by midnight every Thursday. Meals will be available for pick up Fridays 5pm-7pm.
70 cal.
@grill
140 cal.
@grill
70 cal.
@grill
310 cal.
@grill
190 cal.
@grill
230 cal.
@grill
110 cal.
@grill
90 cal.
@grill
110 cal.
@grill
110 cal.
@grill

Brunch

1920 Commons

190 cal.
@breakfast
120 cal.
@breakfast
170 cal.
@breakfast
with scallions
380 cal.
@breakfast
SIDES: apple compote
200 cal.
@breakfast
60 cal.
@breakfast
eggs from Alderfer’s Poultry Farm in Telford, PA
60 cal.
@kettles
100 cal.
@kettles
50 cal.
@comfort
110 cal.
@comfort
190 cal.
@comfort
70 cal.
@SimplyOASIS
290 cal.
@SimplyOASIS
240 cal.
@SimplyOASIS
grilled whole wheat bread with vegan cheese & tomato
280 cal.
@vegan grill
50 cal.
@vegan
seitan strips seasoned and seared with peppers and onions
140 cal.
@vegan
150 cal.
@vegan
house-made sauce featuring tomatoes sourced from the Common Market in Philadelphia
350 cal.
@pizza
house-made sauce featuring tomatoes sourced from the Common Market in Philadelphia
390 cal.
@pizza
390 cal.
@grill
topped with American cheese
500 cal.
@grill
20 cal.
@grill
15 cal.
@grill
20 cal.
@grill
330 cal.
@grill
made to order salad bar featuring local ingredients and house-made dressings
@salad bar
60 cal.
@near & far
240 cal.
@near & far
15 cal.
@near & far
0 cal.
@near & far
110 cal.
@near & far
110 cal.
@near & far
50 cal.
@near & far
45 cal.
@near & far
0 cal.
@near & far
a variety of fresh hand cut fruit
@fruit and yogurt
a variety of fresh berries
@fruit and yogurt
a variety of classic continental breakfast pastries
@sweets and treats
@sweets and treats
@sweets and treats
selection of season add-ins to enhance your hydration
@beverages

Hill House

140 cal.
@breakfast
eggs from Alderfer’s Poultry Farm in Telford, PA
100 cal.
@breakfast
tofu scrambled with lentils, mushrooms, butternut squash, kale and root vegetables
Mycopolitan Mushrooms
100 cal.
@breakfast
70 cal.
@breakfast
focaccia bread baked with peppers, onions, and cage-free eggs, finished with a touch of cream
340 cal.
@breakfast
140 cal.
@breakfast
SIDES: apple compote
270 cal.
@breakfast
130 cal.
@breakfast
190 cal.
@kettles
100 cal.
@kettles
lightly seasoned and grilled eggplant, peppers, squash, and onion
60 cal.
@pennsburg grill
grilled turkey burger served on a soft bun
350 cal.
@pennsburg grill
grilled turkey burger topped with American cheese and served on a soft bun
450 cal.
@pennsburg grill
390 cal.
@pennsburg grill
20 cal.
@pennsburg grill
15 cal.
@pennsburg grill
20 cal.
@pennsburg grill
35 cal.
@vegan
mushrooms sourced from Mycopolitan Mushrooms in Philadelphia
140 cal.
@vegan
tempeh roasted with fresh squashes, bell peppers onion, tomato, garlic, and fresh herbs
230 cal.
@vegan
80 cal.
@vegan
SIDES: leaf lettuce , tomato , sliced onions
420 cal.
@vegan
180 cal.
@catch
60 cal.
@comfort
30 cal.
@comfort
lean ground turkey blended with tomatoes, sweet peppers, onions, herbs and spices, tossed with pasta and topped with cheddar
Koch Turkey Farm (Lewistown Valley Enterprises)
320 cal.
@comfort
80 cal.
@simplyOASIS
170 cal.
@simplyOASIS
chicken from Murray's Farm in South Fallsburg, NY
330 cal.
@simplyOASIS
sauteed sesame pork with napa cabbage and shiitake mushrooms over steamed jasmine rice
420 cal.
@global fusion
sesame soy marinated tempeh sauteed with mushrooms and broccoli and served over brown rice
450 cal.
@global fusion
0 cal.
@global fusion Sides
5 cal.
@global fusion Sides
0 cal.
@global fusion Sides
0 cal.
@global fusion Sides
15 cal.
@global fusion Sides
0 cal.
@global fusion Sides
0 cal.
@global fusion Sides
house-made sauce featuring tomatoes sourced from The Common Market in Philadelphia
300 cal.
@grotto
house-made sauce featuring tomatoes sourced from The Common Market in Philadelphia
320 cal.
@grotto
local chicken from Murray's Farm in South Fallsburg, NY
610 cal.
@grotto
mixed greens topped with cucumber, carrot, tomato and radish, served with house-made balsamic dressing
20 cal.
@insalata
roasted chicken from Murray's Farm served over romaine lettuce with parmesan cheese, house-made croutons and creamy dressing
330 cal.
@insalata
50 cal.
@insalata
a variety of fresh hand cut fruit
@fruit & yogurt
a variety of fresh berries
@fruit & yogurt
a variety of flavored yogurt
@fruit & yogurt
70 cal.
@fruit & yogurt
90 cal.
@fruit & yogurt

Light Brunch

1920 Commons

80 cal.
@expo

Dinner

1920 Commons

50 cal.
@kettles
200 cal.
@kettles
45 cal.
@comfort
140 cal.
@comfort
150 cal.
@comfort
310 cal.
@SimplyOASIS
260 cal.
@SimplyOASIS
grilled whole wheat bread with vegan cheese & tomato
280 cal.
@vegan grill
410 cal.
@vegan grill
150 cal.
@vegan
60 cal.
@vegan
180 cal.
@vegan
280 cal.
@vegan
@expo
15 cal.
@expo
120 cal.
@expo
220 cal.
@expo
70 cal.
@expo
220 cal.
@expo
250 cal.
@expo
170 cal.
@expo
80 cal.
@expo
80 cal.
@expo
5 cal.
@expo toppings
80 cal.
@expo toppings
15 cal.
@expo toppings
110 cal.
@expo toppings
50 cal.
@insalata
320 cal.
@insalata
260 cal.
@pizza
120 cal.
@pizza
house-made sauce featuring tomatoes sourced from the Common Market in Philadelphia
350 cal.
@pizza
house-made sauce featuring tomatoes sourced from the Common Market in Philadelphia
390 cal.
@pizza
390 cal.
@grill
topped with American cheese
500 cal.
@grill
540 cal.
@grill
20 cal.
@grill
15 cal.
@grill
20 cal.
@grill
330 cal.
@grill
570 cal.
@grill
made to order salad bar featuring local ingredients and house-made dressings
@salad bar
60 cal.
@near & far
240 cal.
@near & far
15 cal.
@near & far
0 cal.
@near & far
110 cal.
@near & far
110 cal.
@near & far
50 cal.
@near & far
45 cal.
@near & far
0 cal.
@near & far
a variety of fresh hand cut fruit
@fruit and yogurt
a variety of fresh berries
@fruit and yogurt
a variety of pies and cakes and house-made desserts
@sweets and treats

Hill House

140 cal.
@breakfast
tofu scrambled with lentils, mushrooms, butternut squash, kale and root vegetables
Mycopolitan Mushrooms
100 cal.
@breakfast
70 cal.
@breakfast
140 cal.
@breakfast
130 cal.
@breakfast
100 cal.
@kettles
150 cal.
@kettles
lightly seasoned and grilled eggplant, peppers, squash, and onion
60 cal.
@pennsburg grill
grilled turkey burger served on a soft bun
350 cal.
@pennsburg grill
grilled turkey burger topped with American cheese and served on a soft bun
450 cal.
@pennsburg grill
390 cal.
@pennsburg grill
20 cal.
@pennsburg grill
15 cal.
@pennsburg grill
20 cal.
@pennsburg grill
330 cal.
@pennsburg grill
610 cal.
@Pennsburg Special
a selection of Mediterranean-style dips, salads, and toppings
@mezze
70 cal.
@salad bar
35 cal.
@vegan
mushrooms sourced from Mycopolitan Mushrooms in Philadelphia
140 cal.
@vegan
tempeh roasted with fresh squashes, bell peppers onion, tomato, garlic, and fresh herbs
230 cal.
@vegan
80 cal.
@vegan
SIDES: leaf lettuce , tomato , sliced onions
420 cal.
@vegan
100 cal.
@vegan FLAVORS
45 cal.
@vegan FLAVORS
160 cal.
@vegan FLAVORS
shrimp and creamy grits finished with sauteed lemon spinach
420 cal.
@catch
50 cal.
@comfort
110 cal.
@comfort
boneless pork chop, braised in cider, curry and apples
260 cal.
@comfort
50 cal.
@simplyOASIS
180 cal.
@simplyOASIS
170 cal.
@simplyOASIS
sauteed sesame pork with napa cabbage and shiitake mushrooms over steamed jasmine rice
420 cal.
@global fusion
sesame soy marinated tempeh sauteed with mushrooms and broccoli and served over brown rice
450 cal.
@global fusion
0 cal.
@global fusion Sides
5 cal.
@global fusion Sides
0 cal.
@global fusion Sides
0 cal.
@global fusion Sides
15 cal.
@global fusion Sides
0 cal.
@global fusion Sides
0 cal.
@global fusion Sides
Mycopolitan Mushrooms
50 cal.
@simplyOASIS sides
240 cal.
@Hill Grill Dinner
45 cal.
@Hill Grill Dinner
30 cal.
@Hill Grill Dinner
80 cal.
@Hill Grill Dinner
400 cal.
@Hill Grill Dinner
240 cal.
@Hill Grill Dinner Sides
230 cal.
@Hill Grill Dinner Sides
120 cal.
@Hill Grill Dinner Sides
120 cal.
@Hill Grill Dinner Sides
0 cal.
@Hill Grill Dinner Sides
40 cal.
@Hill Grill Dinner Sides
house-made sauce featuring tomatoes sourced from The Common Market in Philadelphia
300 cal.
@grotto
house-made sauce featuring tomatoes sourced from The Common Market in Philadelphia
320 cal.
@grotto
local chicken from Murray's Farm in South Fallsburg, NY
610 cal.
@grotto
mixed greens topped with cucumber, carrot, tomato and radish, served with house-made balsamic dressing
20 cal.
@insalata
roasted chicken from Murray's Farm served over romaine lettuce with parmesan cheese, house-made croutons and creamy dressing
330 cal.
@insalata
50 cal.
@insalata
a variety of fresh hand cut fruit
@fruit & yogurt
a variety of fresh berries
@fruit & yogurt
a variety of flavored yogurt
@fruit & yogurt
70 cal.
@fruit & yogurt
90 cal.
@fruit & yogurt

Menu Icon Legend

Eat Right — For You

cafebonappetit

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 sustainability commitments
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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
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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

Food Allergies and Celiac Disease

Serving Students with Food Allergies and Celiac Disease 

The dining services team is well-trained in food allergy awareness and offers a variety of options for students with food allergies and celiac disease. Ingredients and allergen information for menu items can be found on our online menus, and allergen information can be found on station signage within our cafés.  

Each student must determine their own level of comfort when making selections within our cafés. To support students in this, we have developed a Food Allergies and Celiac Disease Guide. This guide provides a comprehensive overview of our food allergy and celiac disease program. 

Food AllergIES and Celiac Disease Guide

Disclaimer: Food ingredient and allergen information is provided for informational purposes in response to guest requests. Products may change without our knowledge and menu items are prepared in close proximity to other ingredients that may introduce cross-contact with ingredients not listed. We cannot assure against these contingencies. Guests with food allergies or specific dietary concerns should speak with a manager for individualized assistance.

Questions and Contact

For additional questions about our food allergy program, please visit our FAQ page.

To discuss these services or to request food allergy accommodations, students should contact:

Sarah Goff, Registered Dietitian Nutritionist
Bon Appétit
Sarah.Goff@cafebonappetit.com

Disability Services, Weingarten Center, University of Pennsylvania
Please follow the instructions on the Getting Started webpage for the MyWeingartenCenter Student Portal to submit your request through that portal.

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NOTE: Menu items may change just before service. Please check the website for the most current information.

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
Meet the team