Café
A Message to our Guests
Dining venues are expected to operate normally throughout the semester. Dining may alter hours or switch to grab and go for brief periods if the COVID-19 positive cases among students or staff have a significant impact on normal operational levels.
We anticipate again encountering continued challenges of supply chain and vendor labor shortages this semester, which may affect our daily offerings. Students will be advised of any changes through Lafayette Today and on the webpage.
Marquis Dining Hall
- Breakfast Served from 7:00 am - 10:30 am
- Lunch 11:00 am - 2:00 pm
- Dinner 4:30 pm - 8:00 pm
- Soup, Salad, Deli, Pizza 2:00 pm - 4:30 pm
- Bagels, Pastries, Cereal 10:30 am - 11:00 am
Weekly Schedule
- Breakfast Mon-Fri, 7:00 am - 10:30 am
- Lunch Mon-Fri, 11:00 am - 2:00 pm
- Dinner Mon-Thu, 4:30 pm - 8:00 pm
- Soup, Salad, Deli, Pizza Mon-Thu, 2:00 pm - 4:30 pm
- Bagels, Pastries, Cereal Mon-Fri, 10:30 am - 11:00 am
Marquis Dining Hall is an all-you-care-to-eat facility featuring house-made brick oven pizza, a fresh salad bar and full deli. Marquis also offers chef's specials and plentiful vegetarian, vegan and gluten-free options daily.
Well-Being Indicator®
The Well-Being Indicator® represents more than just numbers. It’s an at-a-glance guide to help you navigate your food choices by comparing the nutritional value of one dish to another. The more full the arrow, the more healthful the dish is for you.
Because we care about your health, we offer a holistic nutrition program that makes it easy to find the healthful options in the café.
Eat Right — For You
Wellness
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
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.
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.
Stay Fresh
Meet These Five LGBTQ+-owned Businesses Changing the Food System
These LGBTQ+ organizations are just a handful of the many working to create a more inclusive and equitable food system from the farm to the kitchen and beyond.
Queer Food Isn’t About Rainbows
Although rainbow-colored merch, food, and ads aren’t necessarily bad things, there has been a trend of using rainbows to build credibility without providing meaningful support to LGBTQ+ communities. We explore this concept and what queer food really is.
How LGBTQ+ Culinarians Have Shaped American Cuisine
We break down the difficulties in discovering the queer history of food and explore five key LGBTQ+ culinary figures that have defined American cuisine as we now know it.
The Buzz: Regenerative Agriculture
Are regenerative farming practices better for the ecosystem…and human health?
Let’s Cook: Make a Meal of Grilled Summer Produce
Take your summer produce to the grill – plants can be the star of any plate with peak-season flavors paired with the right techniques.
Garden Your Way to Good Health
Find your slice of green space and use these tips to get your vegetable garden growing.
How Japanese American Blogger Amy Kimoto-Kahn Honors Her Cultural Heritage Through Food
Read our interview with Amy where she details her love for Japanese cuisine, how she preserves her heritage, and the impact of her family’s internment during WWII on her identity.
Simmer and Boil: Amy Kimoto-Kahn’s Favorite Ramen and Hot Pot Recipes
Explore some of Amy’s culinary creations from Simply Ramen and The Asian Hot Pot Cookbook.
We’re Celebrating AAPI Heritage Month with Amy Kimoto-Kahn
Learn more about Amy’s culinary journey as a fourth generation Japanese American.
When Gluten’s Off the Table
Whether you, or someone you’re with, can’t tolerate gluten, keep these 5 tips in mind.
Helping People with Food Allergies and Intolerances Dine Well
Find out how you can support those with food allergies and intolerances.
Waste-Free Whole Lemon Meringue Bars
Fight food waste with this unique recipe that uses the entire lemon – pulp, peel, juice, and all!
What is Stop Food Waste Day? (And How Are We Fighting Food Waste?)
Stop Food Waste Day is a global event encouraging chefs, home cooks, and our guests to think about the impact of their food. Learn more about how fighting food waste is nothing new to us.
Bean-chamel: The 6th Mother Sauce
We’re highlighting the versatility of beans with our bean-chamel base sauce — what we’re calling our sixth mother sauce! Watch a demo from Bon Appétit chefs and get additional recipes that incorporate the sauce into everyday dishes.
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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?
Meal Plans
Dining is integral to the residential college experience and plays an important role in helping students make connections, form communities, and learn from their food and consumption. Lafayette Dining Services works to provide students with a variety of appealing, convenient, and healthy dining options for all palates, dietary restrictions, and allergy sensitivities. Lafayette Dining Services supports small, local farms with food cooked from scratch. That means no processed or canned foods, homemade dressing and sauces, including soups and stocks. Accomplishing this is a mouthful indeed, but the bottom line is that staff strive to cook delicious food that’s good for students, the animals, the workers, the community, and the Earth — because they’re all connected