The Marketplace Café at Mounds View

View/Print Weekly Menu

Tuesday, November 26

Breakfast Served from 7:00 am - 9:00 am
Lunch 11:00 am - 1:30 pm
Grab 'n' Go 12:00 am - 11:59 pm

Weekly Schedule

Breakfast Mon-Fri, 7:00 am - 9:00 am
Lunch Mon-Thu, 11:00 am - 1:30 pm
Lunch Fri, 11:00 am - 1:00 pm
Grab 'n' Go Mon-Sun, 12:00 am - 11:59 pm

Grab 'n' Go

beverage

reg.2.25

230 cal.

Breakfast

breakfast grill

reg.5.25

house baked buttermilk biscuit topped with creamy pork sausage gravy

reg.3.75

beverage

reg.1.89

0 cal.

reg.1.89

0 cal.

reg.2.75

0 cal.

reg.3.75

0 cal.

reg.3.00

0 cal.

reg.2.50

0 cal.

reg.1.89

0 cal.

reg.2.50

15 cal.

reg.2.85

15 cal.

reg.1.85

180 cal.

reg.2.25

230 cal.

reg.1.89

10 cal.

reg.3.00

0 cal.

reg.4.00

20 cal.

reg.2.69

5 cal.

reg.2.09

0 cal.

reg.1.25

0 cal.

breakfast grill

reg.4.50

240 cal.

reg.0.00

15 cal.

reg.4.50

210 cal.

reg.0.00

20 cal.

reg.4.00

580 cal.

reg.5.00

550 cal.

reg.4.50

730 cal.

reg.4.00

500 cal.

reg.4.25

360 cal.

reg.5.00

620 cal.

reg.3.25

320 cal.

reg.4.50

460 cal.

reg.4.50

650 cal.

reg.4.50

made with egg, cheese and bacon and served with sour cream and house made salsa

390 cal.

reg.2.25

110 cal.

reg.1.50

310 cal.

reg.1.50

220 cal.

reg.1.50

70 cal.

reg.1.50

130 cal.

reg.1.50

220 cal.

reg.1.50

130 cal.

reg.1.25

150 cal.

beverage

10 cal.

0 cal.

20 cal.

45 cal.

25 cal.

16 fl oz1.65

10 cal.

20 fl oz1.65

0 cal.

12 fl oz1.75
20 fl oz2.35

Tiny Footprint Coffee / Roastery 7

0 cal.

12 fl oz1.25

0 cal.

Lunch

warm and soulful

Cup3.25
Bowl3.75

diced beef, onions, celery, carrots, corn, peas, potatoes and house made stock

Cup3.25
Bowl3.75

wellness

reg.8.25

bulgur wheat, cucumber, diced tomatoes, kale and spinach mixed

wok

reg.8.25

deep fried chicken eggrolls served over rice noodles, shredded cucumber, pickled carrots and radish, shredded lettuce and plum sesame soy dressing. chopped peanuts is self service

reg.8.25

deep fried vegetarian springrolls served over rice noodles, shredded cucumber, pickled daikon and carrots, shredded lettuce and plum sesame soy dressing. chopped peanuts is self service

reg.2.25

1 chicken egg roll with sweet chili sauce

reg.2.25

2 veggie spring rolls with sweet chili dipping sauce

chef's fare

reg.8.25

diced beef cooked with mushrooms, mustard, onions, stock, sour cream served over steamed egg noodle and roasted vegetables

grill special

reg.6.25

toasted white bread, Swiss cheese, smoked ham and crispy fried onions

Deli

reg.7.25

ham, pepperoni, salami, shredded cheese, spinach, banana pepper, olives, herb mayo. served with kettle chips

reg.7.25

smoked turkey, Swiss cheese, lettuce, tomatoes, dried cranberry cream cheese spread on white bread. served with kettle chips
Ferndale Market, LLC

beverage

reg.1.89

0 cal.

reg.1.89

0 cal.

reg.2.75

0 cal.

reg.3.75

0 cal.

reg.3.00

0 cal.

reg.2.50

0 cal.

reg.1.89

0 cal.

reg.2.50

15 cal.

reg.2.85

15 cal.

reg.1.85

180 cal.

reg.2.25

230 cal.

reg.1.89

10 cal.

reg.3.00

0 cal.

reg.4.00

20 cal.

reg.2.69

5 cal.

reg.2.09

0 cal.

reg.1.25

0 cal.

pizza

reg.5.50

house made crust topped with tomato sauce and five cheese blend

360 cal.

reg.5.75

house made crust topped with tomato sauce, five cheese blend and pork sausage

530 cal.

reg.5.50

house made crust topped with tomato sauce, pepper, onion, mushroom, black olives and five cheese blend

370 cal.

reg.5.75

house made crust topped with tomato sauce, five cheese blend and pepperoni

630 cal.

reg.5.75

house made crust topped with tomato sauce, five cheese blend, pineapple and Canadian bacon

390 cal.

Deli

reg.6.75

choice of fresh bread, house roasted meats, sliced cheeses and toppings served with a side of kettle chips

350 cal.

salad bar

reg.8.95

build your own

10 cal.

reg.1.50

baguette for soup

130 cal.

reg.4.95

build your own

10 cal.

reg.1.50

cornbread for soup

160 cal.

grille

reg.5.00

come with lettuce, tomato and onion

360 cal.

reg.5.00

430 cal.

reg.4.25

260 cal.

reg.5.00

come with lettuce, tomato and onion

300 cal.

reg.5.00

come with lettuce, tomato and onion

340 cal.

reg.4.25

come with lettuce, tomato and onion

500 cal.

reg.6.00

tender beef with sauteed peppers and onions and provolone cheese on white hoagie bun

610 cal.

reg.5.25

three breaded fried chicken tenders

460 cal.

reg.2.25

70 cal.

reg.4.25

protein only

280 cal.

reg.0.50

20 cal.

reg.0.50

20 cal.

reg.0.50

15 cal.

reg.2.50

200 cal.

reg.3.00

180 cal.

reg.2.50

170 cal.

reg.2.50

240 cal.

reg.2.25

170 cal.

beverage

10 cal.

0 cal.

20 cal.

45 cal.

25 cal.

16 fl oz1.65

10 cal.

20 fl oz1.65

0 cal.

12 fl oz1.75
20 fl oz2.35

Tiny Footprint Coffee / Roastery 7

0 cal.

12 fl oz1.25

0 cal.

Menu Icon Legend

Farm to Fork

Humane

Vegan

Vegetarian

Made without Gluten-Containing Ingredients

Stay Fresh

Staying Well During the Holiday Season

With a little planning and a few strategies, you can prioritize wellness this holiday season, so you don’t miss out on the festivities.

Ginger and Almond Flour Cookies In-A-Jar

Gift these flavorful cookies (baked or un-baked) to family, friends, teachers, or neighbors, this holiday season.

The Gift (Guide) of Health

‘Tis the season to show people that you care. Stress that message by giving them gifts that support their well-being.

Eat Fresh, Waste Less!

Use these tips to maximize your produce while minimizing waste in your kitchen.

Make-it-Yourself One-Pot Ramen

Warm and comforting, this one-pot ramen can be made with your holiday leftovers.

Upcycle Your Holiday Leftovers

Repurposing holiday foods is more than just a practical solution to leftovers; it’s a meaningful way to promote wellness and sustainability.

Exploring Indigenous Food Sovereignty

The food sovereignty movement relies on traditional knowledge systems that work in harmony with the land.

Learning From the Three Sisters

We are centering the wisdom of Indigenous voices and their resilient agricultural techniques like The Three Sisters.

Saving Seeds: Honoring Indigenous Farming Practices

Seed saving preserves a sacred past while preparing for future harvests.

Boost Energy the Natural Way

Power through the day with these five tips to keep you feeling energized and at your best.

Walnut Spinach Linguine

Fuel your body with brain boosting foods such as walnuts and greens found in this plant powered pasta.

7 Ways to Pump Up Your Productivity

How you treat your body – from fueling to moving to resting – can play a big role in your productivity.

Featuring Our Fin-tastic Fish to Fork Partners

We are featuring two Fish to Fork partners who are shining examples of our commitments in action.

Shining a Light on Seafood Superstars on our College Campuses

We are highlighting three of our campus chefs who are passionate about serving sustainable seafood.

Fished or Farmed: A Q&A Deep Dive with Seafood Watch

We chatted with Morgan Smith from Seafood Watch, diving into the nuanced environmental impacts for both farmed and wild-caught fish.

Bon Appétit at Medtronic Mounds View 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 Haven Housing. Haven Housing has provided emergency shelter and supportive housing to 15,000 women and children over the past 40 years.

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

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

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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

Tracy Haraldson

General Manager

Telephone 763.526.7731
tracy.haraldson@cafebonappetit.com

Meet the team