Operational Headquarters Café

The Marketplace Café at OHQ

Next Week's Special Hours

Café Closed November 28-30
CLOSED FOR THANKSGIVING HOLIDAY

View/Print Weekly Menu

Serving Grab 'n' Go Til 11:59 pm

Breakfast Served from 7:00 am - 9:00 am
Lunch 11:00 am - 1:15 pm
Grab 'n' Go 12:00 am - 11:59 pm

Weekly Schedule

Breakfast Mon-Fri, 7:00 am - 9:00 am
Lunch Mon-Fri, 11:00 am - 1:15 pm
Grab 'n' Go Mon-Sun, 12:00 am - 11:59 pm

Breakfast

grate & grill breakfast special

reg.5.25

fully loaded casserole with chopped bagels, shredded cheddar, cream cheese, cherry tomatoes, red onion, egg batter, granulated garlic, sesame seeds and poppyseeds topped with green onions

grate & griddle breakfast

reg.4.50

omelet made with cage free eggs

210 cal.

reg.4.50

smashed avocado, olive oil, radish on toasted sourdough

200 cal.

reg.4.00

Build your own breakfast sandwich

370 cal.

reg.4.50

comes with egg, bacon, fresh salsa and sour cream

390 cal.

reg.4.50

comes with egg, hashbrown and cheese

400 cal.

reg.0.00

20 cal.

reg.2.25

110 cal.

reg.0.00

15 cal.

reg.1.50

220 cal.

reg.1.50

130 cal.

reg.1.00

150 cal.

reg.1.50

310 cal.

grate & griddle lunch

reg.2.00

50 cal.

sweets

reg.1.00

60 cal.

reg.2.00

110 cal.

reg.2.00

60 cal.

reg.2.00

200 cal.

reg.2.00

70 cal.

reg.2.00

310 cal.

reg.3.75

480 cal.

reg.4.00

600 cal.

reg.1.25

740 cal.

reg.2.00

690 cal.

reg.2.00

180 cal.

beverage

reg.2.69

5 cal.

reg.1.25

0 cal.

reg.2.09

0 cal.

reg.3.45

0 cal.

reg.2.50

15 cal.

reg.3.00

0 cal.

reg.1.89

0 cal.

reg.2.75

0 cal.

reg.2.50

0 cal.

reg.1.89

0 cal.

reg.2.85

15 cal.

reg.3.00

0 cal.

reg.1.89

10 cal.

breakfast bar

130 cal.

80 cal.

15 cal.

25 cal.

10 cal.

90 cal.

15 cal.

reg.1.85

380 cal.

reg.1.85

420 cal.

reg.1.85

400 cal.

reg.1.50

220 cal.

230 cal.

reg.1.50

220 cal.

reg.1.50

230 cal.

210 cal.

reg.1.65

390 cal.

130 cal.

50 cal.

40 cal.

grate & griddle breakfast

reg.0.90

90 cal.

reg.1.35

140 cal.

reg.0.90

35 cal.

reg.1.25

170 cal.

reg.1.90

160 cal.

170 cal.

reg.0.60

20 cal.

100 cal.

40 cal.

45 cal.

reg.1.50

280 cal.

reg.1.50

310 cal.

reg.1.50

300 cal.

reg.1.50

280 cal.

reg.1.50

310 cal.

reg.1.50

310 cal.

reg.0.65

100 cal.

reg.0.65

110 cal.

reg.0.65

90 cal.

reg.0.65

170 cal.

120 cal.

reg.0.50

5 cal.

reg.0.50

5 cal.

reg.0.50

10 cal.

reg.0.60

5 cal.

reg.1.25

160 cal.

Lunch

green & grains

reg.7.25

creamy hummus based caesar dressing with crispy breaded incogmeato diced chicken shredded romaine, diced tomatoes, red onion, vegan parmesan cheese wrapped in a garlic flour tortilla

reg.7.25

roasted soy marinated tempeh with smokey flavor, shredded romaine, diced avocado, diced tomato and a chipotle aioli wrapped in a garlic flour tortilla

reg.7.25

shaved pork loin with steakhouse mushrooms, caramelized onions, melted provolone cheese, arugula, horseradish mustard aioli on toasted French baguette

grate & griddle lunch

reg.7.25

hamburger patty with applewood smoked bacon, gouda cheese, caramelized onions and tomato jam on a toasted Rush City Bakery potato bun

warm & soulful

Cup3.25
Bowl3.75

creamy vegetable chowder with carrots, celery, onion, garlic, thyme, potatoes, broccoli florets, cheddar cheese simmered in heavy cream and roasted vegetable broth

Cup3.25
Bowl3.75

coconut curry broth, fish sauce and chicken stock with a laksa paste of dried red chilies, shallots, garlic, lemongrass, turmeric, cumin, sweet paprika with rice noodles and chicken

home & hearth

reg.8.25

roasted tempeh with rosemary chestnut velouté and roasted baby carrots, cippolini onions, oyster mushrooms and turnips

reg.9.25

8oz pan seared chicken breast skin on with rosemary chestnut velouté and roasted baby carrots, cippolini onions, oyster mushrooms and turnips

reg.2.25

this a side of the daily entree vegetable

near & far

reg.8.25

ricotta and flour dumplings, pork country ribs, tomato, carrots, onions, garlic and white wine served with a roasted broccolini and garlic bread

reg.7.25

ricotta and flour dumpling, tomato basil cream sauce, served with charred broccolini and garlic breaf

reg.2.00

breadsticks

reg.2.75

served with olive and garlic

green & grains

reg.8.95

build your own

120 cal.

reg.4.95

build your own

180 cal.

grill

40 cal.

150 cal.

490 cal.

grate & griddle lunch

reg.5.00

230 cal.

reg.5.00

380 cal.

reg.5.25

460 cal.

reg.6.00

comes with sauteed onions, peppers and your choice of cheese

530 cal.

reg.5.00

490 cal.

reg.5.00

310 cal.

reg.5.00

230 cal.

reg.4.25

360 cal.

reg.2.00

50 cal.

reg.4.25

280 cal.

reg.2.25

170 cal.

reg.3.00

180 cal.

reg.2.50

170 cal.

reg.2.50

240 cal.

express deli

reg.1.50

170 cal.

sweets

reg.1.00

10 cal.

reg.1.00

60 cal.

reg.2.00

110 cal.

reg.2.00

60 cal.

reg.2.00

200 cal.

reg.2.00

70 cal.

reg.2.00

310 cal.

reg.3.75

480 cal.

reg.4.00

600 cal.

reg.1.25

740 cal.

reg.2.00

690 cal.

reg.2.00

180 cal.

beverage

reg.2.69

5 cal.

reg.1.25

0 cal.

reg.2.09

0 cal.

reg.3.45

0 cal.

reg.2.50

15 cal.

reg.3.00

0 cal.

reg.1.89

0 cal.

reg.2.75

0 cal.

reg.2.50

0 cal.

reg.1.89

0 cal.

reg.2.85

15 cal.

reg.3.00

0 cal.

reg.1.89

10 cal.

grill

reg.3.75

230 cal.

reg.0.50

25 cal.

reg.0.50

60 cal.

reg.1.75

180 cal.

reg.0.50

20 cal.

reg.2.25

220 cal.

reg.2.50

400 cal.

reg.2.25

420 cal.

reg.0.95

320 cal.

reg.1.25

170 cal.

0 cal.

5 cal.

1 tsp

0 cal.

10 cal.

0 cal.

1 tbsp

90 cal.

1 tbsp

15 cal.

grate & griddle lunch

reg.0.50

15 cal.

reg.3.75

190 cal.

reg.0.50

20 cal.

reg.0.50

30 cal.

reg.1.25

160 cal.

reg.0.65

110 cal.

0 cal.

5 cal.

30 cal.

0 cal.

25 cal.

0 cal.

25 cal.

reg.2.25

150 cal.

reg.2.50

240 cal.

reg.2.25

280 cal.

reg.0.95

320 cal.

reg.3.75

230 cal.

sweets

reg.0.90

410 cal.

reg.0.90

420 cal.

reg.0.90

350 cal.

reg.0.90

400 cal.

reg.0.90

420 cal.

reg.0.90

410 cal.

reg.0.90

420 cal.

reg.0.90

350 cal.

reg.0.90

400 cal.

reg.0.90

420 cal.

reg.1.75

bakery

220 cal.

reg.1.75

bakery

220 cal.

reg.1.75

460 cal.

reg.1.75

460 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

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

Tracy Haraldson

General Manager

Telephone 763.526.7731
tracy.haraldson@cafebonappetit.com

Meet the team