Doheny Café

Stay Fresh

10 Lucky Foods to Ring in Lunar New Year

Lunar New Year festivities prominently feature feasts of carefully selected foods that promise good fortune in the coming years.

From Lanterns to Firecrackers: A Look at Lunar New Year Traditions

Explore some of the many rituals and traditions observed during Lunar New Year celebrations across the world.

Exploring the Cultural Significance of Lunar New Year

Learn more about this globally celebrated holiday by exploring the historic roots tracing back over 3,500 years.

8 Kitchen Tips to Reduce Food Waste (and Save Money)

Tips for shopping and preparing food mindfully to help you from wasting food… and money.

Cauliflower and Garbanzo Curry Soup

Mildly spiced, this vegetable and bean-based curry soup is quick, simple, and warming.

Waste Not, Want Flavor: 5 Ways to Eat More Sustainably

Five playful and practical ways to eat more sustainably without compromising on flavor or fun.

The Buzz: Self-Care

Can self-care improve both your physical and mental health?

Chocolate and Avocado Brownies

Enjoy these rich, fudgy brownies which invite you to slow down and nourish your body and soul with each bite.

Eat With Your Senses

Make eating a full sensory experience, beyond just the visual presentation and the taste of your food. Your mind will thank you!

The Buzz: Bone Broth

Bone broth ─ a miracle superfood to help keep you well ─ or just another crock of soup?

The Buzz: Adaptogens

Are adaptogens the mystical medicinal tonic that can help support your immune system and reduce the effects of stress?

The Buzz: Herbal Supplements

Can herbal supplements help boost your immune system?

The Buzz: Magnesium

Is magnesium the magical sleep aid that will result in more restful nights?

Savory Lentil Soup with Spinach

Filled with fiber and magnesium, this nutrient-packed soup is just the comfort food you need to get a good night’s rest.

Tossing and Turning

Paying attention to what you eat can help you stay in dreamland longer.

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.3.15

cage-free egg whites, broccoli florets, mushroom, red bell pepper, green bell pepper, cage-free egg, canola oil, kosher salt, black pepper

reg.3.15

turkey sausage, broccoli florets, mushroom, red bell pepper, green bell pepper, cage-free egg, canola oil, kosher salt, black pepper

reg.4.55

Glaum Egg Ranch, ham, cheddar cheese, croissant

reg.4.55

Glaum Egg Ranch, vegetarian breakfast sausage, cheddar cheese, croissant

reg.1.85

potato, red bell pepper, green bell pepper, onion, canola oil, kosher salt, black pepper

reg.1.80

kettle

small1.80
to go2.25
large3.00

oats, water

small1.80
to go2.25
large3.00

soy milk

reg.1.45

toss to order

reg.5.25

blueberry, banana, almond milk, chia seed, 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

Serving Grab & Go Til 8:00 pm

Breakfast Served from 6:30 am - 10:00 am
Lunch 11:00 am - 2:00 pm
Dinner 4:30 pm - 8:00 pm
Grab & Go 6:30 am - 8:00 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

fennel, roma tomato, onion, celery, vegetable stock, potato, olive oil, kosher salt, black pepper

small3.25
to go3.75
large4.95

sweet corn, pasilla chili, onion, celery, corn stock, garlic, manufacturing cream, chives, all-purpose flour, unsalted butter, canola oil, kosher salt, black pepper

broiler

reg.7.45

all beef burger, bacon, swiss cheese, bbq sauce, ketchup, orange juice, onion powder, garlic powder, paprika, chili powder, cumin, molasses, hickory liquid smoke, brown sugar, kosher salt, black pepper)

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

marinated chicken breast (plain yogurt, minced garlic, oregano, coriander, cumin, ground cinnamon, kosher salt), red onion, bell pepper, green zucchini, tzatziki sauce (Greek yogurt, lemon juice, shredded cucumber, mint, dill, kosher salt, black pepper, olive oil)

reg.1.45

reg.1.45

cauliflower, red bell pepper, garlic, canola oil, kosher salt, black pepper

reg.1.45

brussels sprouts, olive oil, kosher salt, black pepper

reg.1.45

red potatoes, thyme, rosemary, parsley, granulated garlic, canola oil, kosher salt, black pepper

à la carte4.25
meal6.95

reg.1.45

reg.1.45

cauliflower, red bell pepper, garlic, canola oil, kosher salt, black pepper

reg.1.45

brussels sprouts, olive oil, kosher salt, black pepper

reg.1.45

red potatoes, thyme, rosemary, parsley, granulated garlic, canola oil, kosher salt, black pepper

herbivore

green chickpea and spinach falafel (green chickpeas, spinach, lemon juice, chickpea flour, kosher salt, black pepper), tzatziki sauce (cucumber, dill, mint, Greek yogurt, lemon juice, kosher salt, olive oil)

toss to order

reg.6.95

crispy chicken, black beans, roasted corn, tomatoes, jicama, green onions, shredded cheese, baby mix, romaine lettuce, chipotle ranch dressing, crispy tortilla strips

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

smoked turkey, smoked bacon, avocado aioli (avocado, mayonnaise, dijon mustard, lemon juice, kosher salt, black pepper), cheddar cheese, tomato, lettuce, ciabatta bread

reg.5.95

edamame, cabbage, spinach, green onion, carrot, cilantro, roasted mushrooms, tofu, wheat flour tortilla, teriyaki sauce ( tamari, sugar, water, ginger, cornstarch)

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

fennel, roma tomato, onion, celery, vegetable stock, potato, olive oil, kosher salt, black pepper

small3.25
to go3.75
large4.95

sweet corn, pasilla chili, onion, celery, corn stock, garlic, manufacturing cream, chives, all-purpose flour, unsalted butter, canola oil, kosher salt, black pepper

broiler

reg.7.45

sliced black forest ham, tomato, cheddar 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

ground beef, onion, red bell pepper, green bell pepper, dice tomato, tomato paste, garlic, oregano, cumin, sliced green olives, raisins, red wine vinegar, chili powder, bay leaf, beef stock, canola oil, kosher salt, black pepper

reg.1.45

reg.1.45

plantain, sugar, canola oil

reg.1.45

green zucchini, yellow squash, garlic, parsley, canola oil, kosher salt, black pepper

reg.1.45

converted rice, vegetable stock, saffron, onion, parsley, canola oil, kosher salt, black pepper

à la carte4.25
meal6.95

reg.1.45

reg.1.45

plantain, sugar, canola oil

reg.1.45

green zucchini, yellow squash, garlic, parsley, canola oil, kosher salt, black pepper

reg.1.45

converted rice, vegetable stock, saffron, onion, parsley, canola oil, kosher salt, black pepper

herbivore

à la carte4.25
meal6.95

plant-based ground beef, onion, red bell pepper, green bell pepper, dice tomato, tomato paste, garlic, oregano, cumin, sliced green olives, raisins, red wine vinegar, chili powder, bay leaf, vegetable stock, canola oil, kosher salt, black pepper

toss to order

reg.6.95

crispy chicken, black beans, roasted corn, tomatoes, jicama, green onions, shredded cheese, baby mix, romaine lettuce, chipotle ranch dressing, crispy tortilla strips

salad bar

cutting board special

reg.6.95

smoked turkey, smoked bacon, avocado aioli (avocado, mayonnaise, dijon mustard, lemon juice, kosher salt, black pepper), cheddar cheese, tomato, lettuce, ciabatta bread

reg.5.95

edamame, cabbage, spinach, green onion, carrot, cilantro, roasted mushrooms, tofu, wheat flour tortilla, teriyaki sauce ( tamari, sugar, water, ginger, cornstarch)

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