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The Buzz: Bone Broth

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The Buzz: Adaptogens

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The Buzz: Herbal Supplements

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The Buzz: Magnesium

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Savory Lentil Soup with Spinach

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Tossing and Turning

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Staying Well During the Holiday Season

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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.

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The Gift (Guide) of Health

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Eat Fresh, Waste Less!

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Make-it-Yourself One-Pot Ramen

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

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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.

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Exploring Indigenous Food Sovereignty

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

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Learning From the Three Sisters

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

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Saving Seeds: Honoring Indigenous Farming Practices

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

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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

flaky, homemade buttermilk biscuit, baked to golden perfection, paired with a rich, creamy pepper gravy
@breakfast
@breakfast
@breakfast
@breakfast
Common Market Southeast
@breakfast
tofu expertly blended with herbs and spices, fresh spinach, and savory sun-dried tomatoes, then baked to a perfect golden temperature
@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
SIDES: cheddar cheese , sauteed onions and mushrooms , spinach , diced tomatoes
@luncheonette
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

Grab & Go

Miss Jean's @ The Law School

  • reg.9.39
@Chef's Special
  • reg.9.39
@Chef's Special
  • reg.3.19/3.59
@Kettles
  • reg.3.19/3.59
@Kettles
  • reg.10.09
@bowls

Lunch

Dobbs Common Table

seasoned tofu and vegetables cooked in a vegetable broth with spices
SIDES: grilled zucchini with Cuban-inspired seasoning , roasted plantains , taqueria pinto beans
@stem to root- vegan
tender pork combined with sweet, caramelized onions and a blend of melted cheeses, all nestled between two golden, grilled tortillas for a perfect crispy finish
SIDES: chipotle mushroom and cheese quesadilla , cilantro lime rice , taqueria black beans
@the flatiron
pan-seared tilapia fillets infused with the refreshing essence of citrus and fennel
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
@luncheonette
@luncheonette
@hearth and stone
@hearth and stone
@hearth and stone
@hearth and stone
seasoned tofu and vegetables cooked in a vegetable broth with spices
SIDES: grilled zucchini with Cuban-inspired seasoning , roasted plantains , taqueria pinto beans
@avoiding gluten
SIDES: 4 bean salad , assorted pies , roasted zucchini , sweet potato casserole
@taam tov
@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.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
  • reg.8.99
610 cal.
@flatbreads

Late Lunch

Dobbs Common Table

diced chicken mixed with mayonnaise, onions and Craisins
@the market table deli
@the market table deli

Dinner

Dobbs Common Table

crumbled, seasoned tofu with celery, carrots, and onions simmered in a tangy, slightly sweet barbecue sauce
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
tender slices of marinated beef sautéed and tossed with vibrant, crisp vegetables in a rich miso-tamari sauce
@fire & spice
@fire & spice
@fire & spice
@fire & spice
turkey patty grilled and topped with a creamy tikka masala sauce
@luncheonette
Springer Mountain Farms 4oz chicken breast
@luncheonette
@luncheonette
@luncheonette
@luncheonette
@luncheonette
@hearth and stone
@hearth and stone
@hearth and stone
@hearth and stone
tender slices of marinated beef sautéed and tossed with vibrant, crisp vegetables in a rich miso-tamari sauce
@avoiding gluten
@avoiding gluten
@avoiding gluten
@avoiding gluten
SIDES: tricolor pasta salad , vegetable medley , 7 layer cake
@taam tov
@market table kettles
@market table kettles
diced chicken mixed with mayonnaise, onions and Craisins
@the market table deli
@the market table deli

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
cafebonappetit

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
cafebonappetit

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