Doheny Café

Stay Fresh

Staying Well During the Holiday Season

With a little planning and a few strategies, you can prioritize wellness this holiday season, so you don’t miss out on the festivities.

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.

The Gift (Guide) of Health

‘Tis the season to show people that you care. Stress that message by giving them gifts that support their well-being.

Eat Fresh, Waste Less!

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

Make-it-Yourself One-Pot Ramen

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

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.

Exploring Indigenous Food Sovereignty

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

Learning From the Three Sisters

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

Saving Seeds: Honoring Indigenous Farming Practices

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

Boost Energy the Natural Way

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

Walnut Spinach Linguine

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

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.

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.

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.

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.

omelet bar

reg.5.95

two fresh eggs, egg whites, cheddar cheese, jack cheese, tomato, onion, bell pepper, mushrooms, jalapeño, zucchini and spinach

SIDES: cured ham, bacon, sausage, vegetarian sausage

reg.6.35

flour tortilla, eggs, potatoes, cheese and salsa, bacon, sausage, ham, vegetarian sausage

reg.6.35

corn tortilla chips, scrambled egg, cheese, salsa

breakfast

reg.2.70

reg.0.60

reg.0.60

reg.1.05

reg.1.85

russet potatoes, olive oil, salt, pepper

reg.2.50

corn tortilla chips, eggs, cheese, salsa

reg.2.75

tostada, refried beans, egg, cheese, salsa

reg.3.15

Glaum Egg Ranch cage-free scrambled eggs, mushrooms, spinach, cheese

reg.1.05

buttermilk pancakes

kettle

large1.80
to go2.25
small3.00

oats, water, cinnamon

toss to order

reg.5.25

apple, spinach, banana, apple juice, ice

breakfast

1 each

70 cal.

60 cal.

180 cal.

60 cal.

70 cal.

450 cal.

90 cal.

180 cal.

90 cal.

100 cal.

40 cal.

60 cal.

100 cal.

270 cal.

190 cal.

110 cal.

260 cal.

190 cal.

110 cal.

170 cal.

160 cal.

140 cal.

110 cal.

150 cal.

110 cal.

140 cal.

110 cal.

120 cal.

190 cal.

70 cal.

5 cal.

10 cal.

5 cal.

0 cal.

10 cal.

80 cal.

230 cal.

90 cal.

180 cal.

80 cal.

110 cal.

50 cal.

0 cal.

80 cal.

15 cal.

150 cal.

20 cal.

100 cal.

40 cal.

200 cal.

45 cal.

140 cal.

210 cal.

150 cal.

220 cal.

210 cal.

230 cal.

210 cal.

200 cal.

130 cal.

15 cal.

30 cal.

15 cal.

10 cal.

35 cal.

15 cal.

150 cal.

250 cal.

broiler

reg.1.50

130 cal.

beverage station

35 cal.

140 cal.

130 cal.

90 cal.

130 cal.

120 cal.

110 cal.

140 cal.

110 cal.

Doheny Café

View/Print Weekly Menu

Friday, November 22

Breakfast Served from 6:30 am - 10:00 am
Lunch 11:00 am - 2:00 pm
Dinner 4:30 pm - 6:00 pm
Grab & Go 7:00 am - 6:00 pm

Weekly Schedule

Breakfast Mon-Fri, 6:30 am - 10:00 am
Breakfast Sat-Sun, 9:00 am - 10:30 am
Lunch Mon-Sun, 11:00 am - 2:00 pm
Dinner Mon-Thu, 4:30 pm - 8:00 pm
Dinner Fri-Sun, 4:30 pm - 6:00 pm
Continental Breakfast Sat-Sun, 7:00 am - 9:00 am
Grab & Go Mon-Thu, 6:30 am - 8:00 pm
Grab & Go Fri, 7:00 am - 6:00 pm
Grab & Go Sat-Sun, 9:30 am - 6:00 pm

Doheny Campus Café
The Ahmanson café at Mount Saint Mary’s University is a gathering place for the entire community. The Ahmanson cafe is located on the ground floor of Building 11 and offers a variety of foods served from our different stations including Main Plate, Deli, Grill, Salad Bar, and our Farm to Fork Market Station. Enjoy freshly-prepared grab and go sandwiches and salads, made-from-scratch soups, house made desserts and an array of bottled beverages.

Lunch

kettle

small3.25
to go3.75
large4.95

lentil, onion, celery, carrots, garlic, arugula, tomato paste, thyme, lemon juice, vegetable stock, canola oil, kosher salt, black pepper

small3.25
to go3.75
large4.95

onion, celery, thyme, potato, clams, clam juice, tabasco, worcestershire sauce, unsalted butter, flour, manufacturing cream, canola oil, kosher salt, black pepper

broiler

reg.7.25

sliced smoked turkey, caramelized onion, provolone cheese, sourdough bread

reg.5.60

all beef patty, hamburger bun, kosher salt, black pepper
add cheese for 0.50 cents

reg.6.30

lettuce, tomato, onion, burger bun, add cheese 0.50 cents

reg.6.85

reg.4.40

cheddar cheese blend, flour tortilla, pico de gallo (tomato, onion, jalapeno, cilantro, lime juice, kosher salt, black pepper), guacamole (avocado, tomato, onion, jalapeno, cilantro, lime juice, kosher salt, black pepper), sour cream

reg.3.60

all-beef tot dog, hot dog bun

reg.4.25

sourdough bread, cheddar cheese, unsalted butter

reg.1.80

family table

à la carte4.25
meal6.95

tilapia, dill, lemon, salt, pepper, olive oil

reg.1.45

reg.1.45

carrots, canola oil, kosher salt, black pepper, balsamic glaze (sugar, orange juice, orange zest, balsamic vinegar)

reg.1.45

green beans, heirloom cherry tomatoes, olive oil, garlic, kosher salt, black pepper

reg.1.35

couscous, vegetable stock, thyme, parsley, mint, lemon zest, kosher salt, black pepper

reg.4.25

chicken breast, parsley, rosemary, garlic, canola oil, kosher salt, black pepper

reg.6.25

reg.1.85

herbivore

à la carte4.25
meal6.95

tomato, quinoa, edamame, vegan cheese, corn, onion, cherry tomato, red bell pepper, yellow bell pepper, green zucchini, thyme, tomato paste, canola oil, kosher salt, black pepper

toss to order

reg.6.95

grilled chicken, Caesar dressing, romaine lettuce, heirloom cherry tomatoes, croutons, parmesan cheese

salad bar

SIDES: mix baby greens, baby spinach , cherry heirloom tomatoes, sweet red onion, julienne carrots, cucumber, Pepper medley , baked tofu, grilled chicken, boiled eggs, kidney beans , chickpeas, cheese , dry cranberries, croutons , pumpkin seed , sunflower seed

cutting board special

reg.6.95

roasted chicken breast (chicken breast, rosemary, parsley, chives, olive oil, kosher salt, black pepper), Havarti cheese, cranberry aioli, mix greens, shaved red onion, La Fortaleza flour tortilla

reg.6.25

grilled portobello mushroom (portobello, balsamic vinegar, Italian seasoning, garlic, olive oil, kosher salt, black pepper), olive tapenade (mixed olives, capers, roasted garlic, lemon zest, parsley, sherry vinegar, olive oil), marinated Di Vina tomatoes, spinach, dijon aioli, ciabatta roll

cutting board

reg.5.75

black forest ham, smoked turkey, assorted cheese, tuna salad, chicken salad, seasonal vegetables, artisan bread, GF bread and house made spread

broiler

reg.3.50

600 cal.

reg.3.25

140 cal.

reg.6.25

700 cal.

reg.4.75

370 cal.

reg.0.50

15 cal.

reg.0.75

35 cal.

beverage station

35 cal.

140 cal.

130 cal.

90 cal.

130 cal.

90 cal.

100 cal.

90 cal.

100 cal.

110 cal.

50 cal.

0 cal.

120 cal.

110 cal.

140 cal.

110 cal.

cutting board special

130 cal.

80 cal.

35 cal.

150 cal.

110 cal.

470 cal.

120 cal.

140 cal.

170 cal.

300 cal.

160 cal.

150 cal.

300 cal.

610 cal.

0 cal.

35 cal.

0 cal.

5 cal.

10 cal.

60 cal.

110 cal.

1 tbsp

180 cal.

130 cal.

120 cal.

100 cal.

110 cal.

100 cal.

110 cal.

90 cal.

110 cal.

30 cal.

Dinner

kettle

small3.25
to go3.75
large4.95

lentil, onion, celery, carrots, garlic, arugula, tomato paste, thyme, lemon juice, vegetable stock, canola oil, kosher salt, black pepper

small3.25
to go3.75
large4.95

onion, celery, thyme, potato, clams, clam juice, tabasco, worcestershire sauce, unsalted butter, flour, manufacturing cream, canola oil, kosher salt, black pepper

broiler

reg.7.25

sliced smoked turkey, caramelized onion, provolone cheese, sourdough bread

reg.5.60

all beef patty, hamburger bun, kosher salt, black pepper
add cheese for 0.50 cents

reg.6.30

lettuce, tomato, onion, burger bun, add cheese 0.50 cents

reg.6.85

reg.4.40

reg.3.60

all-beef tot dog, hot dog bun

reg.4.25

sourdough bread, cheddar cheese, unsalted butter

reg.1.80

family table

à la carte4.25
meal6.95

sirloin tri-tip beef, red wine mushroom sauce (shallots, garlic, olive oil, salt, pepper, red wine, fresh herbs, chef's blend mushrooms)

reg.1.45

butternut squash, canola oil, local thyme, kosher salt, black pepper

reg.1.45

rainbow carrots

reg.1.45

parsnips, thyme, kosher salt, black pepper, canola oil

reg.1.45

Weiser Family Farms potatoes, milk, unsalted butter, canola oil, garlic, kosher salt, white pepper

reg.4.25

chicken breast, parsley, rosemary, garlic, canola oil, kosher salt, black pepper

reg.6.25

reg.1.85

herbivore

à la carte4.25
meal6.95

carrot, potato, parsnips, rutabaga , fresh herbs, garlic, salt , pepper, tomato

toss to order

reg.6.95

grilled chicken, Caesar dressing, romaine lettuce, heirloom cherry tomatoes, croutons, parmesan cheese

salad bar

cutting board special

reg.6.95

roasted chicken breast (chicken breast, rosemary, parsley, chives, olive oil, kosher salt, black pepper), Havarti cheese, cranberry aioli, mix greens, shaved red onion, La Fortaleza flour tortilla

reg.6.25

cutting board

reg.5.75

black forest ham, smoked turkey, assorted cheese, tuna salad, chicken salad, seasonal vegetables, artisan bread, GF bread and house made spread

broiler

reg.3.50

600 cal.

reg.3.25

140 cal.

reg.6.25

700 cal.

reg.4.75

370 cal.

reg.0.50

15 cal.

reg.0.75

35 cal.

beverage station

35 cal.

140 cal.

130 cal.

90 cal.

130 cal.

90 cal.

100 cal.

90 cal.

100 cal.

110 cal.

50 cal.

0 cal.

120 cal.

110 cal.

140 cal.

110 cal.

Menu Icon Legend

Vegetarian

Vegan

Made without Gluten-Containing Ingredients

Mount Wellness

Farm to Fork

Locally Crafted

Seafood Watch

Humane

Food Recovery Verified

Bon Appétit at Mount Saint Mary’s University 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 Los Angeles Midnight Mission and Vesta Foodservice.

Los Angeles Midnight Mission offers paths to self-sufficiency to men, women, and children who have lost direction. Their emergency services and 12-step recovery, family living, job training, education, and workforce development programs offer a compassionate bridge to achieve and maintain healthy, productive lives.

Vesta Foodservice was founded in 1985 and their distribution coverage has since expanded to include most of California and large areas of Nevada and Arizona. They have a strong dedication to the foodservice community and a commitment to providing the most consistent distribution solutions to their customers.

Learn more about the FOOD RECOVERY NETWORK
and BON APPÉTIT’S FOOD RECOVERY EFFORTS

Eat Right — For You

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

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

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

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

Gerardo Palma

General Manager

Telephone 310-954-4311
gpalma@msmu.edu
Frank Gurrola

Executive Chef

Telephone (310) 954-4316
fgurrola@msmu.edu

Meet the team