iCafé

Stay Fresh

The Buzz: Are You Hungry?

Is your desire to snack a physiological need or just part of your daily routine?

Whole Wheat Walnut and Carrot Muffins with Seed Crumble

This trail mix-esque muffin won’t let you down and will keep you satisfied when life keeps you busy.

Crafting Your Snack Choices: Finding Balance Without Compromise

From nutrient-packed pairings to mindful eating practices, learn how to elevate your snack game.

iCafé

View/Print Weekly Menu

Tuesday, October 22

Breakfast Served from 7:00 am - 10:00 am
Lunch 11:00 am - 2:00 pm
Grab 'n' Go 7:00 am - 2:00 pm

Weekly Schedule

Breakfast Mon-Fri, 7:00 am - 10:00 am
Lunch Mon-Fri, 11:00 am - 2:00 pm
Grab 'n' Go Mon-Fri, 7:00 am - 2:00 pm

Breakfast

breakfast

reg.5.70

house cooked corned beef, scrambled eggs, tater tots, and bell peppers

reg.6.25

breakfast grill

reg.4.85

720 cal.

reg.5.30

620 cal.

breakfast speedline

130 cal.

120 cal.

90 cal.

220 cal.

reg.

180 cal.

reg.1.00

80 cal.

reg.1.00

90 cal.

reg.1.00

150 cal.

30 cal.

20 cal.

Lunch

kettles

Cup2.95
Bowl3.75

tomatoes, tomato juice, onion, celery, garlic, spinach, whole grain elbow macaroni, vegetable stock, nutmeg, salt, pepper, red pepper flake

market grill

reg.9.10

braised turkey in a tomatillo and poblano chili verde wrapped in a flour tortilla with pinto beans, pepper jack cheese, crema, pickled jalapeno peppers, and cilantro lime rice served with a side order of tortilla chips with salsa roja

SIDES: tortilla chips with salsa roja

reg.8.95

herb marinated grilled Mary's Chicken served with brown rice, garlic sauteed Swiss chard, and your choice of dressing

reg.2.80

sweet potatoes, celery, bell peppers, and green onions dressed with a cayenne maple aioli

comfort

reg.9.70

flour dusted chicken breast pan roasted and then served with a lemony sauce with capers and butter accompanied by garlic roasted broccolini and herbed pasta with extra virgin olive oil and roasted peppers

SIDES: garlic roasted broccolini , herbed pasta with extra virgin olive oil and roasted peppers , lemon and caper sauce

reg.9.70

flour dusted tofu pan roasted and then served with a lemony sauce with capers and butter accompanied by garlic roasted broccolini and herbed pasta with extra virgin olive oil and roasted peppers

SIDES: garlic roasted broccolini , herbed pasta with extra virgin olive oil and roasted peppers , lemon and caper sauce

oven

greens

reg.0.75/oz

build your own salad with your choice of toppings and dressing

reg.0.75/oz

build-your-own spinach salad with spinach, frisee, red onions, roasted peppers, crisp bacon, blue cheese, crisp onions, and gold balsamic vinaigrette

power bowls

market grill

reg.7.20

510 cal.

reg.7.20

450 cal.

reg.8.05

990 cal.

reg.4.40

1 each

610 cal.

reg.6.20

300 cal.

reg.5.70

450 cal.

reg.7.20

870 cal.

reg.4.40

500 cal.

reg.6.90

530 cal.

reg.7.10

630 cal.

reg.2.55

250 cal.

reg.2.55

80 cal.

reg.2.55

110 cal.

reg.2.55

190 cal.

oven

half salad3.75
large7.15

300 cal.

420 cal.

640 cal.

deli

reg.6.45

750 cal.

reg.6.45

560 cal.

reg.6.45

710 cal.

reg.6.45

760 cal.

reg.6.45

590 cal.

reg.6.45

560 cal.

market grill

reg.3.65

240 cal.

reg.1.20

60 cal.

110 cal.

100 cal.

10 cal.

reg.1.20

190 cal.

110 cal.

60 cal.

greens

10 cal.

0 cal.

10 cal.

0 cal.

10 cal.

5 cal.

0 cal.

5 cal.

25 cal.

20 cal.

110 cal.

35 cal.

40 cal.

30 cal.

35 cal.

25 cal.

110 cal.

60 cal.

40 cal.

50 cal.

170 cal.

0 cal.

20 cal.

160 cal.

170 cal.

160 cal.

25 cal.

15 cal.

190 cal.

45 cal.

40 cal.

50 cal.

90 cal.

deli

5 cal.

0 cal.

80 cal.

90 cal.

0 cal.

20 cal.

90 cal.

70 cal.

45 cal.

180 cal.

220 cal.

130 cal.

400 cal.

reg.1.00

45 cal.

reg.1.00

230 cal.

140 cal.

240 cal.

160 cal.

230 cal.

150 cal.

0 cal.

5 cal.

0 cal.

20 cal.

5 cal.

0 cal.

190 cal.

170 cal.

90 cal.

160 cal.

290 cal.

110 cal.

240 cal.

130 cal.

120 cal.

110 cal.

100 cal.

80 cal.

70 cal.

110 cal.

Menu Icon Legend

Vegetarian

Vegan

Made without Gluten-Containing Ingredients

In Balance

Farm to Fork

Seafood Watch

Humane

Eat Right — For You

Do you care about whether your food was grown locally or raised humanely? Or are you more interested in protein vs. carbs?

Whatever your priorities, we can help you chew the right thing. At Bon Appétit, we’re working toward “food service for a sustainable future.” How we define that is a mouthful, but the bottom line is that we strive to cook delicious food that’s good for you, the animals, the workers, the community, and the Earth — because they’re all connected. And we’re proud to be the first food service company to tackle many important issues in these areas.

We’re here to support you by giving the information you need to choose wisely. Visit our Wellness page for a feast of information about the roles our from-scratch cooking, nutritional approach, local sourcing, and other sustainability programs can play on your menu.

Wellness Page

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

Caroline Garfink

General Manager
caroline.garfink@cafebonappetit.com
Vincent Russo

Executive Chef
vincent.russo@cafebonappetit.com

Meet the team

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PRE-PAID DINING

What is the pre-paid dining program?
A cashless pre-paid dining program available to anyone working on the Illumina campus to use in iCafé , i3 Hub, and coffee bars.
It’s faster than cash! There’s no need to carry a wallet or worry about having cash
It’s easy! Simply use a credit or debit card to load funds

How do I sign up if I am an Illumina employee?
Simply contact Site Services at:
SiteServices@illumina.com

How do I sign up if I work on campus, but am not an Illumina employee?
Visit illumina.cafebonappetit.com
Click “pre-pay”
Complete the (4) question form
A representative will contact you to complete a secure transaction to load funds

Name * Required
First Last
Email * Required
Phone * Required

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