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Stay Fresh

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Eat Fresh, Waste Less!

Use these tips to maximize your produce while minimizing waste in your kitchen.

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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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Boost Energy the Natural Way

Power through the day with these five tips to keep you feeling energized and at your best.

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Walnut Spinach Linguine

Fuel your body with brain boosting foods such as walnuts and greens found in this plant powered pasta.

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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.

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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.

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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.

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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.

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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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View/Print Weekly Menu
Tuesday, November 19
  • Breakfast Served from 8:00 am - 10:00 am
  • Brunch 10:00 am - 1:00 pm
  • Dinner 5:30 pm - 8:30 pm

Weekly Schedule

  • Breakfast     Mon-Fri, 8:00 am - 10:00 am
  • Brunch     Mon/Sat-Sun, 10:00 am - 1:00 pm
  • Dinner     Mon-Sun, 5:30 pm - 8:30 pm

In addition to the stations featured in each of the cafés, Next House offers a unique Smoke House Grill, Roma station and Bits & Bytes.

At the Smoke House Grill, guests find traditional grill favorites with the flare of our classic smoker.  Everything from our grill is hot and cooked-to-order.

At Action, guests select from their favorite ingredients to create a sautéed-to-order dish, paired with pastas and house-made sauces.

At Bits & Bytes, the chef will showcase a different program each week, ranging from fruit and yogurt bar, build-your-own specials and  global or home-style classics.

Breakfast

omelet

breakfast

overnight oats and chia pudding

Toppings:
dried fruit (cranberries, raisins)
fresh fruit (sliced banana)
seeds (pumpkin seeds, sunflower)
cinnamon

Brunch

omelet

60 cal.
20 cal.
10 cal.
5 cal.
5 cal.
20 cal.
0 cal.
220 cal.
40 cal.
130 cal.
45 cal.
310 cal.
80 cal.
110 cal.
110 cal.

breakfast

60 cal.
60 cal.
20 cal.
45 cal.
310 cal.
220 cal.
70 cal.
40 cal.
130 cal.
80 cal.
300 cal.
130 cal.
110 cal.
170 cal.
20 cal.
20 cal.
25 cal.
20 cal.

overnight oats and chia pudding

0 cal.
0 cal.
110 cal.
90 cal.
160 cal.
170 cal.
15 cal.
25 cal.

grill

140 cal.
160 cal.
80 cal.
140 cal.
360 cal.
310 cal.
180 cal.
150 cal.
110 cal.
60 cal.
110 cal.
110 cal.
100 cal.
110 cal.
110 cal.
110 cal.
100 cal.
10 cal.
10 cal.
5 cal.
0 cal.

salad bar

45 cal.
40 cal.
90 cal.
1360 cal.
70 cal.
50 cal.
190 cal.
25 cal.
15 cal.
120 cal.
10 cal.
25 cal.
0 cal.
10 cal.
25 cal.
20 cal.
20 cal.
25 cal.
0 cal.
5 cal.
10 cal.
10 cal.
50 cal.
45 cal.
60 cal.
70 cal.
60 cal.
30 cal.
100 cal.
60 cal.
80 cal.
50 cal.
40 cal.
40 cal.
35 cal.
50 cal.
80 cal.
80 cal.
110 cal.
25 cal.
25 cal.
110 cal.
140 cal.
80 cal.
60 cal.
30 cal.
50 cal.
60 cal.
50 cal.
20 cal.
0 cal.
0 cal.

desserts

190 cal.
210 cal.
180 cal.
130 cal.
180 cal.
180 cal.
120 cal.
110 cal.
45 cal.
50 cal.
10 cal.
35 cal.
190 cal.
110 cal.
100 cal.
100 cal.
90 cal.
90 cal.
100 cal.
90 cal.

breads

190 cal.
120 cal.
220 cal.
430 cal.
450 cal.
140 cal.
220 cal.
150 cal.
140 cal.
150 cal.
140 cal.
140 cal.

condiments

0 cal.
20 cal.
0 cal.
0 cal.
0 cal.
0 cal.
0 cal.
0 cal.
0 cal.
0 cal.
20 cal.
90 cal.
90 cal.

beverage

100 cal.
60 cal.
120 cal.
100 cal.
100 cal.
100 cal.
80 cal.
0 cal.
100 cal.
60 cal.
60 cal.
120 cal.
100 cal.
100 cal.
0 cal.
20 cal.
100 cal.
15 cal.
30 cal.
60 cal.
70 cal.
45 cal.
70 cal.
45 cal.
90 cal.
70 cal.

Dinner

grill

plant forward

comfort

buy (chipotle& cinnamon spice)

action

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 mit.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 MIT. Further questions about ingredients can be answered by our trained managers/chefs on-site.

DINING WITHOUT THE TOP-9

We understand that our guests with special dietary needs, albeit food allergies, celiac disease, lactose intolerance, or any other medically necessary diet simply want a safe place to make food choices, quickly. To allow guests to have readily available options that meet their needs, we offer OASIS — a destination in Howard Dining Hall at Maseeh where all meals are prepared without the use of top-9 allergens plus gluten through the sole use of whole foods.

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

Pina Boatwright, MS, RD, LDN | Registered Dietitian/Senior Wellness Coordinator
giuseppina.boatwright@cafebonappetit.com

Alfonso Quinones | Resident District Manager
alfonso.quinones@cafebonappetit.com

Akeisha Hayde | Culinary Director
akeisha.hayde@cafebonappetit.com

Daniele Rossner, MS, RDN | Registered Dietitian/Regional Nutrition and Wellness Manager
(860) 538-3708
daniele.rossner@cafebonappetit.com

Disability and Access Services 77 Massachusetts Ave, 5-104
(617) 253-1674
das-student@mit.edu

Meal Plans

Meal Plan Information

Choose a plan that gives you access to the fun, community, and convenience at New Vassar, Maseeh, Baker, Next, Simmons, and McCormick.

Our executive chefs prepare home style meals from scratch with your needs in mind. Don’t see what you’re looking for on the menu? Just ask. When it’s time to eat, make it easy on yourself. We’re right next door.

View MIT Meal Plan Options

Sign-up for a Meal Plan

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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

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

Food Recovery Verified

MIT 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 Food For Free

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