Andrew Commons

Stay Fresh

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.

Fifty Cents and the Fight for Farmworkers’ Rights

Farmworkers are exempt from basic labor protections despite working an essential and dangerous job.

Skip the line and place your order straight from your phone.

Fast and easy, putting in your café order can be done in a few clicks. Download the Boost Mobile app and create your account to get started!

Click here to download Boost

Have questions? Ask one of our managers for assistance!

2023-24 Dining Adventures & Meal Plans

We are excited to welcome you to campus!

In the link below – you’ll find all the details on where to eat, meal plans, FAQs, and other fun stuff we have happening on campus!

We look forward to serving you!
Sincerely, The Bon Appetit Team at Lawrence University

2023-24 MEAL PLANS & DINING ADVENTURES

Andrew Commons

View/Print Weekly Menu

Weekly Schedule

Breakfast Mon-Fri, 7:30 am - 9:30 am
Brunch Sat-Sun, 9:00 am - 1:00 pm
Lunch Mon-Fri, 11:00 am - 1:30 pm
Dinner Mon-Sun, 4:30 pm - 7:30 pm

Brunch

Eat at Ed's

griddled and seasoned

Red Barn Family Farms

sweet and hot blended with garlic and spices

SimplyOASIS

simmered in chili powder, cardamom and ginger

spiced with a touch of cumin

seasoned and steamed until tender

Rick's Grill

SIDES: cage-free scrambled eggs , roasted breakfast potatoes , plant-based sausage , creamy cage-free blueberry pancake bake , bacon

Sharon's famous classic Southern style sausage gravy

Warm and Soulful

oatmeal simmered in water

assorted dried fruits with honey baked golden brown

Lamers Dairy milk

sweet tomatoes with house-made vegetable stock and finished with a sherry wine reduction

Build your Own

cage free Farmers Hen House shell eggs or egg whites

plant based protein with smoked paprika and spices

tart and peppery

Red Barn Family Farms

Edie's Good Morning Sunshine

Jim's Italian Pie Shop

San Marzano tomatoes with herbs and spices

Lamers Dairy milk with fresh orange juice finished with sweet basil

Hydrate

fresh thyme sprigs combined with freshly sliced lemons

sweet pineapple with spicy jalapenos

Rick's Breakfast

200 cal.

90 cal.

Edie's Good Morning Sunshine

0 cal.

10 cal.

90 cal.

Oatmeal Bar

130 cal.

0 cal.

30 cal.

25 cal.

30 cal.

25 cal.

15 cal.

110 cal.

80 cal.

15 cal.

Rick's Breakfast

60 cal.

20 cal.

110 cal.

60 cal.

180 cal.

100 cal.

130 cal.

110 cal.

Cereal

120 cal.

110 cal.

190 cal.

110 cal.

420 cal.

10 cal.

25 cal.

100 cal.

140 cal.

Fruit Whirls

110 cal.

140 cal.

110 cal.

170 cal.

0 cal.

140 cal.

120 cal.

160 cal.

140 cal.

Breakfast All Day

140 cal.

130 cal.

210 cal.

10 cal.

60 cal.

25 cal.

20 cal.

35 cal.

10 cal.

230 cal.

150 cal.

130 cal.

220 cal.

210 cal.

250 cal.

15 cal.

40 cal.

45 cal.

35 cal.

70 cal.

20 cal.

90 cal.

0 cal.

45 cal.

0 cal.

15 cal.

Breakfast Pastries

270 cal.

280 cal.

270 cal.

280 cal.

410 cal.

270 cal.

440 cal.

370 cal.

230 cal.

420 cal.

310 cal.

190 cal.

160 cal.

200 cal.

Salads

1 each

70 cal.

130 cal.

1 each

60 cal.

1/4 cup

10 cal.

40 cal.

1/4 cup

20 cal.

1/4 cup

10 cal.

0 cal.

100 cal.

1/4 cup

10 cal.

90 cal.

15 cal.

1 each

90 cal.

10 cal.

1/4 cup

15 cal.

10 cal.

30 cal.

50 cal.

20 cal.

80 cal.

25 cal.

10 cal.

80 cal.

15 cal.

10 cal.

90 cal.

170 cal.

50 cal.

190 cal.

170 cal.

30 cal.

110 cal.

30 cal.

0 cal.

30 cal.

0 cal.

25 cal.

40 cal.

45 cal.

10 cal.

5 cal.

0 cal.

5 cal.

20 cal.

5 cal.

0 cal.

5 cal.

1/4 cup

45 cal.

1/4 cup

60 cal.

1/4 cup

70 cal.

40 cal.

70 cal.

150 cal.

0 cal.

40 cal.

10 cal.

60 cal.

45 cal.

100 cal.

45 cal.

70 cal.

45 cal.

100 cal.

10 cal.

15 cal.

10 cal.

50 cal.

40 cal.

90 cal.

60 cal.

50 cal.

45 cal.

90 cal.

110 cal.

30 cal.

200 cal.

180 cal.

130 cal.

20 cal.

5 cal.

30 cal.

10 cal.

15 cal.

25 cal.

10 cal.

30 cal.

110 cal.

50 cal.

90 cal.

60 cal.

50 cal.

1/4 cup

90 cal.

0 cal.

480 cal.

150 cal.

130 cal.

35 cal.

1420 cal.

50 cal.

Beverages

290 cal.

260 cal.

150 cal.

190 cal.

180 cal.

0 cal.

5 cal.

20 cal.

5 cal.

0 cal.

230 cal.

0 cal.

180 cal.

220 cal.

100 cal.

270 cal.

210 cal.

200 cal.

320 cal.

200 cal.

0 cal.

200 cal.

130 cal.

230 cal.

290 cal.

210 cal.

0 cal.

200 cal.

210 cal.

220 cal.

180 cal.

210 cal.

150 cal.

220 cal.

1010 cal.

Dinner

Eat at Ed's

with warm spices and crushed tomatoes

seasoned with curry powder and a hint of cinnamon

Ney's Premium chicken thighs with warm spices and crushed tomatoes

SimplyOASIS

simmered in chili powder, cardamom and ginger

spiced with a touch of cumin

seasoned and steamed until tender

Rick's Grill

sweet and salty style red curry with white beans, green beans, snap peas and carrots

sweet and salty style red curry with green beans, snap peas and carrots

Warm and Soulful

Lamers Dairy milk

sweet tomatoes with house-made vegetable stock and finished with a sherry wine reduction

Build your Own

wheat noodles

roasted with brown sugar, soy and sambal chili paste

Chinese five spice powder with savory hoisin and garlic

garlic and ginger combined with black peppercorns and soy

tomatoes and fresh jalapenos slow cooked with green olives and oregano

Edie's Good Morning Sunshine

Jim's Italian Pie Shop

rustic tomato sauce, mozzarella, cheddar, and parmesan cheese

roasted garlic, white beans, roasted red peppers, olives and balsamic reduction

red sauce, pepperoni, and mozzarella cheese

San Marzano tomatoes with herbs and spices

Lamers Dairy milk with fresh orange juice finished with sweet basil

Hydrate

fresh thyme sprigs combined with freshly sliced lemons

sweet pineapple with spicy jalapenos

Rick's Grill

140 cal.

170 cal.

110 cal.

380 cal.

Edie's Good Morning Sunshine

200 cal.

Jim's Italian Pie Shop

710 cal.

950 cal.

890 cal.

Rick's Grill

130 cal.

10 cal.

0 cal.

5 cal.

10 cal.

110 cal.

100 cal.

80 cal.

100 cal.

160 cal.

460 cal.

190 cal.

Diane's Deli

160 cal.

140 cal.

100 cal.

170 cal.

0 cal.

5 cal.

20 cal.

5 cal.

0 cal.

10 cal.

5 cal.

0 cal.

100 cal.

110 cal.

0 cal.

35 cal.

100 cal.

80 cal.

110 cal.

0 cal.

170 cal.

150 cal.

160 cal.

300 cal.

100 cal.

40 cal.

110 cal.

160 cal.

30 cal.

90 cal.

80 cal.

90 cal.

80 cal.

50 cal.

80 cal.

20 cal.

200 cal.

220 cal.

210 cal.

280 cal.

Edie's Good Morning Sunshine

0 cal.

10 cal.

90 cal.

Jim's Italian Pie Shop

0 cal.

25 cal.

Desserts

240 cal.

270 cal.

200 cal.

210 cal.

180 cal.

200 cal.

210 cal.

Performance Bowls

80 cal.

150 cal.

35 cal.

200 cal.

140 cal.

150 cal.

25 cal.

10 cal.

210 cal.

45 cal.

130 cal.

Pasta

25 cal.

140 cal.

160 cal.

45 cal.

140 cal.

190 cal.

60 cal.

190 cal.

0 cal.

45 cal.

0 cal.

280 cal.

210 cal.

Cereal

120 cal.

110 cal.

190 cal.

110 cal.

420 cal.

10 cal.

25 cal.

100 cal.

140 cal.

Fruit Whirls

110 cal.

140 cal.

110 cal.

170 cal.

0 cal.

140 cal.

120 cal.

160 cal.

140 cal.

Soft Serve

35 cal.

50 cal.

140 cal.

120 cal.

110 cal.

10 cal.

50 cal.

90 cal.

20 cal.

Breakfast All Day

140 cal.

130 cal.

210 cal.

10 cal.

60 cal.

25 cal.

20 cal.

35 cal.

10 cal.

230 cal.

150 cal.

130 cal.

220 cal.

210 cal.

250 cal.

15 cal.

40 cal.

45 cal.

35 cal.

70 cal.

20 cal.

90 cal.

0 cal.

45 cal.

0 cal.

15 cal.

Salads

1 each

70 cal.

130 cal.

1 each

60 cal.

1/4 cup

10 cal.

40 cal.

1/4 cup

20 cal.

1/4 cup

10 cal.

0 cal.

100 cal.

1/4 cup

10 cal.

90 cal.

15 cal.

1 each

90 cal.

10 cal.

1/4 cup

15 cal.

10 cal.

30 cal.

50 cal.

20 cal.

80 cal.

25 cal.

10 cal.

80 cal.

15 cal.

10 cal.

90 cal.

170 cal.

50 cal.

190 cal.

170 cal.

30 cal.

110 cal.

30 cal.

0 cal.

30 cal.

0 cal.

25 cal.

40 cal.

45 cal.

10 cal.

5 cal.

0 cal.

5 cal.

20 cal.

5 cal.

0 cal.

5 cal.

1/4 cup

45 cal.

1/4 cup

60 cal.

1/4 cup

70 cal.

40 cal.

70 cal.

150 cal.

0 cal.

40 cal.

10 cal.

60 cal.

45 cal.

100 cal.

45 cal.

70 cal.

45 cal.

100 cal.

10 cal.

15 cal.

10 cal.

50 cal.

40 cal.

90 cal.

60 cal.

50 cal.

45 cal.

90 cal.

110 cal.

30 cal.

200 cal.

180 cal.

130 cal.

20 cal.

5 cal.

30 cal.

10 cal.

15 cal.

25 cal.

10 cal.

30 cal.

110 cal.

50 cal.

90 cal.

60 cal.

50 cal.

1/4 cup

90 cal.

0 cal.

480 cal.

150 cal.

130 cal.

35 cal.

1420 cal.

50 cal.

Condiments and Toppings

15 cal.

0 cal.

5 cal.

10 cal.

0 cal.

1 tsp

0 cal.

1 tsp

0 cal.

1 tsp

0 cal.

100 cal.

10 cal.

0 cal.

110 cal.

25 cal.

60 cal.

0 cal.

110 cal.

0 cal.

1 tbsp

15 cal.

45 cal.

70 cal.

0 cal.

40 cal.

100 cal.

110 cal.

5 cal.

25 cal.

0 cal.

45 cal.

Beverages

290 cal.

260 cal.

150 cal.

190 cal.

180 cal.

0 cal.

5 cal.

20 cal.

5 cal.

0 cal.

230 cal.

0 cal.

180 cal.

220 cal.

100 cal.

270 cal.

210 cal.

200 cal.

320 cal.

200 cal.

0 cal.

200 cal.

130 cal.

230 cal.

290 cal.

210 cal.

0 cal.

200 cal.

210 cal.

220 cal.

180 cal.

210 cal.

150 cal.

220 cal.

1010 cal.

FOOD ALLERGIES

Serving Students with Food Allergies and Celiac Disease

The dining services team is well-trained in food allergy awareness and offer a number of options for students with food allergies and celiac disease. This includes communication about and modification to existing menu items, special preparation of menu items, and access to special products as agreed upon with students.

Daily menus for each café can be accessed at lawrence.cafebonappetit.com. Menu items that are appropriate options for most students with celiac disease are labeled as “made without gluten-containing ingredients” and can be filtered to streamline searching using the dietary preferences filter. Top-9 allergens are included in menu names and/or descriptions whenever possible. For more on eating with a food allergy in our café, visit this page and view the guide on food allergies and celiac disease at Lawrence University. Further questions about ingredients can be answered by our trained managers/chefs on-site.

DINING WITHOUT THE TOP-9

We understand that our guests with special dietary needs, albeit food allergies, celiac disease, lactose intolerance, or any other medically necessary diet simply want a safe place to make food choices, quickly. To allow guests to have readily available options that meet their needs, we offer SimplyOASIS — a destination in the café where all meals are prepared without the use of top-9 allergens plus gluten through the sole use of whole foods. Additionally, specialty allergen-friendly products are purchased and stored in this area.

For questions about these services or to request food allergy accommodations, students should contact:

Camille Malone, Assistant General Manager
(920) 832-7305
camille.malone@cafebonappetit.com

Michael Downey, Executive Chef
(920) 832-7317
michael.downey@cafebonappetit.com

Center for Academic Success
Accessibility Services
accessibility@lawrence.edu

Healthy Athletes in the Bon Appétit Kitchen

Pressure is high for competitive collegiate athletes — and it’s no secret that an athlete’s food choices affect their performance on and off the field. Bon Appétit’s Healthy Athletes in the Kitchen provides education to help student athletes bridge the gap between food choices and how to optimize sports performance and post-exercise recovery. Click here to read more about eating for sports performance — both in and away from the café — with the ultimate goal of improving their athletic performance.

Menu Icon Legend

Vegetarian

Vegan

Made without Gluten-Containing Ingredients

Farm to Fork

Seafood Watch

Humane

Organic

Food Recovery Verified

Bon Appétit at Lawrence University 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 through FOX CITIES SALVATION ARMY.

Learn more about the Food Recovery Network
and Bon Appétit’s food recovery efforts

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

Sarah Colby

General Manager

Telephone (608) 774-7333
sarah.colby@cafebonappetit.com
Michael Downey

Executive Chef

Telephone (920) 832-7317
michael.downey@cafebonappetit.com

Meet the team

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

Fifty Cents and the Fight for Farmworkers’ Rights

Eat at Ed's

SimplyOASIS

Rick's Grill

Warm and Soulful

Build your Own

Edie's Good Morning Sunshine

Jim's Italian Pie Shop

Hydrate

Rick's Breakfast

Eat at Ed's

SimplyOASIS

Rick's Grill

Warm and Soulful

Build your Own

Edie's Good Morning Sunshine

Jim's Italian Pie Shop

Hydrate

Serving Students with Food Allergies and Celiac Disease

DINING WITHOUT THE TOP-9

Healthy Athletes in the Bon Appétit Kitchen

Common Questions