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The Buzz: Are You Hungry?

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

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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.

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Crafting Your Snack Choices: Finding Balance Without Compromise

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

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Is Tea the Cure-All Drink?

Imagine cozying up on the couch on a cold day with a steaming cup of tea — just the thought of that is relaxing, isn’t it?

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Savoring our Commitment to Fair Trade Tea

Bon Appétit was the first food service company to make a commitment to source Fair Trade tea in our cafés nationwide.

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Fair Treatment and Fair Pay: Celebrating Fair Trade Month

Every October, Bon Appétit Management Company recognizes Fair Trade Month by educating our guests about the importance of the certification, which supports equitable global supply chains.

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Eight Ways Corn is Used Across Latin America

Explore eight different traditional dishes showing the breadth of corn from a savory staple to a sweet treat!

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Corn Chronicles: The History and Impact of Maize in the Americas

Learn about the rich history and profound impact of corn for indigenous civilizations in the Americas.

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Celebrating Amazing Maize for Hispanic Heritage Month

Join us as we recognize the range and importance of corn as an integral staple across Central and South America.

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25 Years of Farm to Fork: Insights from a Groundbreaking Local Purchasing Program

We’re sharing our local sourcing knowledge from the inside out in a new white paper, Sowing Success: Local Food Purchasing Insights from 25 Years of the Farm to Fork Program.

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Toward a Deeper Understanding of “Eating Locally”

This year marks a special milestone in our decades-long commitment to local food systems: 20 years of Eat Local Challenge and 25 years of Farm to Fork!

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Celebrating 20 Years of Eat Local Challenge

This year marks a special milestone in our decades-long commitment to local food systems: 20 years of Eat Local Challenge and 25 years of Farm to Fork!

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The Buzz: Chickpeas

Are chickpeas a valuable addition to your kitchen or just another food trend?

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Berry Bread Pudding

Don’t waste the bread, turn it into pudding instead!

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Budget-Friendly Bites

With a little planning, wholesome meals become accessible to any budget.

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Daily Hours

Eagle Emporium @ Emory Student Center

  • reg.12.29
470 cal.
@hot sandwiches

Daily Hours

Banjo Coffee @ Woodruff Library

Monday through Thursday Hours
400 cal.
@paninis
360 cal.
@paninis
  • reg.5.49
640 cal.
@breakfast sandwich
  • reg.4.49
530 cal.
@breakfast sandwich

Breakfast

Dobbs Common Table

seasoned cage-free eggs baked with roasted tomatoes, fresh basil and shredded mozzarella
@breakfast
@breakfast
@breakfast
@breakfast
Common Market Southeast
@breakfast
@stem to root- vegan
the Soy Shop crumbled tofu seasoned and scrambled with peppers, mushrooms and onions
@stem to root- vegan
Hero E. Operative soy-based breakfast sausage
@stem to root- vegan
@stem to root- vegan
seasoned cage-free eggs baked with roasted tomatoes, fresh basil and shredded mozzarella
@avoiding gluten
the Soy Shop crumbled tofu seasoned and scrambled with peppers, mushrooms and onions
@avoiding gluten
@avoiding gluten
Hero E. Operative soy-based breakfast sausage
@avoiding gluten
Grand Prairie gluten-free oats
@market table kettles
@market table kettles
110 cal.
@market table kettles
150 cal.
@market table kettles
60 cal.
@market table kettles
10 cal.
@market table kettles
25 cal.
@market table kettles
50 cal.
@market table kettles
SIDES: scrambled tofu , meatless bacon , bacon , cheddar cheese , spinach , sauteed mushrooms , tomatoes , roasted eggplant , sliced onions , whole wheat tortilla , whole grain bread
@the market table deli

Rollins Café

  • reg.$6.29
choice of cage free eggs or egg whites with a selection of vegetables including spinach, mushroom, onion, broccoli, tomato, and bell peppers. Proteins include vegetarian sausage, chicken sausage, local bacon, and pork sausage.
@breakfast
  • reg.$2.69
@breakfast
  • Cup$2.89
  • Bowl$3.09
@breakfast
  • Cup$2.89
  • Bowl$3.09
@breakfast
  • reg.$1.99
SIDES: cream cheese
@breakfast
  • reg.$3.59
SIDES: assorted jams and jellies
@breakfast

Starbucks

Rollins Café

  • grande$2.89
  • venti$3.09
0 cal.
@starbucks coffee
  • grande$4.69
  • venti$4.99
2% milk
280 cal.
@starbucks coffee
  • tall$3.59
  • grande$4.19
  • venti$4.49
2% milk
100 cal.
@starbucks coffee
  • tall$3.99
  • grande$4.59
  • venti$4.89
210 cal.
@starbucks coffee
  • tall$3.49
  • grande$4.09
  • venti$4.39
2% milk
100 cal.
@starbucks coffee
  • tall$3.99
  • grande$4.69
  • venti$4.99
2% milk
170 cal.
@starbucks coffee
  • tall$4.19
  • grande$4.99
  • venti$5.39
2% milk
250 cal.
@starbucks coffee
  • tall$4.09
  • grande$4.89
  • venti$5.29
2% milk
190 cal.
@starbucks coffee
  • grande$4.69
  • venti$4.99
240 cal.
@starbucks coffee
  • grande$2.69
  • venti$4.19
90 cal.
@starbucks coffee
  • grande$3.49
  • venti$3.99
110 cal.
@starbucks coffee
  • grande$4.19
  • venti$4.59
110 cal.
@starbucks coffee
  • grande$4.19
  • venti$4.59
110 cal.
@starbucks coffee
  • tall$1.99
  • grande$2.29
  • venti$2.59
0 cal.
@starbucks coffee
  • grande$2.69
  • venti$3.19
0 cal.
@starbucks coffee
80 cal.
@starbucks coffee
  • reg.$0.69
70 cal.
@starbucks coffee
  • reg.$0.59
15 cal.
@starbucks coffee

Lunch

Dobbs Common Table

shredded jackfruit and vegetables cooked in a vegetable broth with spices
SIDES: grilled zucchini with Cuban-inspired seasoning , roasted plantains , Cuban-style black beans
@stem to root- vegan
SIDES: chipotle mushroom and cheese quesadilla , taqueria pinto beans , cilantro lime rice
@the flatiron
SIDES: steamed carrots and cauliflower , herbed quinoa
@605 kitchen
@605 kitchen
minced lamb and peas cooked with masala spices, tomato, and chili
SIDES: basmati rice , masoor dal tadka , ginger and garlic roasted eggplant
@fire & spice
paneer cheese scrambled with tomatoes, onions, chili peppers and spices
@fire & spice
@luncheonette
Springer Mountain Farms 4oz chicken breast
@luncheonette
@luncheonette
@luncheonette
@hearth and stone
@hearth and stone
@hearth and stone
@hearth and stone
shredded jackfruit and vegetables cooked in a vegetable broth with spices
SIDES: grilled zucchini with Cuban-inspired seasoning , roasted plantains , Cuban-style black beans
@avoiding gluten
@market table kettles
@market table kettles
diced chicken mixed with mayonnaise, onions and Craisins
@the market table deli
@the market table deli

Rollins Café

  • Cup$3.19
  • Bowl$3.59
ground turkey simmered in a tomato broth with diced onions, celery, peppers and red kidney beans with garlic and ancho chili
@kettles
  • Cup$3.19
  • Bowl$3.59
onions, carrots, celery, and squash in a herb tomato broth
@kettles
  • reg.$8.89
A selection of pastas including farfalle, penne, linguine, and whole penne with choice of fresh vegetables such as roasted peppers, charred tomato, seasonal local greens, radicchio, fennel, artichoke hearts, and broccoli rabe
with new rotating sauces Southern Swiss Dairy
@kicked up pasta

daily hours

Clairmont Café

  • reg.11.79
360 cal.
@grill menu
  • reg.12.59
820 cal.
@grill menu
  • reg.12.59
590 cal.
@grill menu
  • reg.11.99
480 cal.
@sandwiches and sides
  • reg.9.09
460 cal.
@sandwiches and sides

Late Lunch

Dobbs Common Table

5 cal.
@salad bar
5 cal.
@salad bar
5 cal.
@salad bar
10 cal.
@salad bar
10 cal.
@salad bar
10 cal.
@salad bar
10 cal.
@salad bar
0 cal.
@salad bar
5 cal.
@salad bar
10 cal.
@salad bar
5 cal.
@salad bar
15 cal.
@salad bar
40 cal.
@salad bar
15 cal.
@salad bar
0 cal.
@salad bar
70 cal.
@salad bar
60 cal.
@salad bar
60 cal.
@salad bar
45 cal.
@salad bar
40 cal.
@salad bar
60 cal.
@salad bar
50 cal.
@salad bar
30 cal.
@salad bar
35 cal.
@salad bar
40 cal.
@salad bar
25 cal.
@salad bar
20 cal.
@salad bar
60 cal.
@salad bar
0 cal.
@salad bar
180 cal.
@salad bar
40 cal.
@salad bar
35 cal.
@salad bar
170 cal.
@salad bar
180 cal.
@salad bar
160 cal.
@salad bar
0 cal.
@salad bar
150 cal.
@salad bar
170 cal.
@salad bar
110 cal.
@salad bar
180 cal.
@salad bar
180 cal.
@bread and bagel bar
190 cal.
@bread and bagel bar
190 cal.
@bread and bagel bar
150 cal.
@bread and bagel bar
90 cal.
@bread and bagel bar
0 cal.
@bread and bagel bar
150 cal.
@bread and bagel bar
260 cal.
@bread and bagel bar
270 cal.
@bread and bagel bar
260 cal.
@bread and bagel bar
290 cal.
@bread and bagel bar
15 cal.
@bread and bagel bar
45 cal.
@bread and bagel bar

Dinner

Dobbs Common Table

SIDES: roasted shredded brussels sprouts , sauteed mushrooms , vegan soy milk mashed potatoes
@stem to root- vegan
Springer Mountain Farms
SIDES: hoagie roll , sauteed onions and peppers , cheddar cheese sauce , grilled herbed incogmeato chicken
@the flatiron
steamed brown rice combined with sauteed Springer Mountain Farms chicken, smoked pork sausage, aromatic vegetables and Cajun seasoning
SIDES: buttered corn on the cob , oven roasted okra
@605 kitchen
red beans and brown rice with aromatic vegetables, jalapeño and a dash of hot sauce
@605 kitchen
@fire & spice
@fire & spice
@fire & spice
@fire & spice
diced onion, tomato, avocado, and white cheddar cheese with buttermilk avocado dressing
@luncheonette
Springer Mountain Farms 4oz chicken breast
@luncheonette
@luncheonette
@luncheonette
@hearth and stone
@hearth and stone
@hearth and stone
@hearth and stone
@avoiding gluten
@market table kettles
@market table kettles

Late Night

Dobbs Common Table

190 cal.
@crossroads
100 cal.
@crossroads
260 cal.
@crossroads
170 cal.
@crossroads
170 cal.
@crossroads
140 cal.
@crossroads
140 cal.
@crossroads
100 cal.
@crossroads
150 cal.
@crossroads
5 cal.
@salad bar
5 cal.
@salad bar
5 cal.
@salad bar
10 cal.
@salad bar
10 cal.
@salad bar
10 cal.
@salad bar
10 cal.
@salad bar
0 cal.
@salad bar
5 cal.
@salad bar
10 cal.
@salad bar
5 cal.
@salad bar
15 cal.
@salad bar
40 cal.
@salad bar
15 cal.
@salad bar
0 cal.
@salad bar
70 cal.
@salad bar
60 cal.
@salad bar
60 cal.
@salad bar
45 cal.
@salad bar
40 cal.
@salad bar
60 cal.
@salad bar
50 cal.
@salad bar
30 cal.
@salad bar
35 cal.
@salad bar
40 cal.
@salad bar
25 cal.
@salad bar
20 cal.
@salad bar
60 cal.
@salad bar
0 cal.
@salad bar
180 cal.
@salad bar
40 cal.
@salad bar
35 cal.
@salad bar
170 cal.
@salad bar
180 cal.
@salad bar
160 cal.
@salad bar
0 cal.
@salad bar
150 cal.
@salad bar
170 cal.
@salad bar
110 cal.
@salad bar
180 cal.
@salad bar
160 cal.
@beverages
mayfield dairy
110 cal.
@beverages
150 cal.
@beverages
mayfield dairy
170 cal.
@beverages
mayfield dairy
200 cal.
@beverages
mayfield dairy
240 cal.
@beverages
5 cal.
@beverages
0 cal.
@beverages
0 cal.
@beverages
100 cal.
@beverages
1 tsp
15 cal.
@beverages
1 oz.
45 cal.
@beverages
1 tsp
25 cal.
@beverages
130 cal.
@beverages
140 cal.
@beverages
130 cal.
@beverages
100 cal.
@beverages
130 cal.
@beverages
130 cal.
@beverages
140 cal.
@beverages
70 cal.
@beverages
70 cal.
@beverages
0 cal.
@beverages
0 cal.
@beverages
0 cal.
@beverages
150 cal.
@beverages
140 cal.
@beverages
180 cal.
@beverages
140 cal.
@beverages

Menu Icon Legend

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 emoryatlanta.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 Emory University. Further questions about ingredients can be answered by our trained managers/chefs on-site.

Avoiding Gluten?

Dobbs Common Table offers a station dedicated to providing meals made without gluten-containing ingredients. The Avoiding Gluten station provides menu choices that are based on ingredients that are naturally gluten-free or are gluten-free alternatives to traditional options. For this station, food is prepared by a trained culinarian, in a separate area of the kitchen, and following specific procedures to minimize risk of cross-contact.

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

Jamie Kalogeros, Senior Wellness Coordinator
jamie.kalogeros@cafebonappetit.com

Asia Hunter, General Manager
asia.hunter@cafebonappetit.com

Emory Department of Accessibility Services
accessibility@emory.edu

FOOD RECOVERY VERIFIED

Emory Dining 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 the Campus Kitchens Project.

Learn more about Food Recovery Verified
and Bon Appetit’s food recovery efforts.

Eat Right — For You

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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
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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

Recipes From Home

Share a taste of home with your friends on campus!

Everyone has a dish or food memory that makes them think fondly of home and our team would love to create the dish for you in the café!

Submit your recipe!

Subscribe to Menu Mail

Receive the daily menu in your inbox!

Enter your email, choose your café(s ), and you'll start getting Menu Mail tomorrow! To change your settings, submit this form again with the same email address. Messages are not sent when cafés are closed.

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