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Scripps College

Malott Dining Commons

WE'VE MADE SOME CHANGES AT MALOTT

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Welcome to Dining at Malott 2023-24

WELCOME TO YOUR CAFÉ!
At Bon Appétit, our story is simple. It’s about food – great food. Everything we believe and everything we do is based on creating great food, produced in a socially responsible manner with regional and seasonal products grown by local farmers and artisans. We cook from scratch using fresh, authentic ingredients. We make our food alive with flavor and nutrition.

SPECIAL DIETS
We plan café-specific menus and cook from scratch in each location. From simmering stocks to finishing sauces and roasting meats, our approach to food allows us to provide fresh foods from whole ingredients. Our approach allows guests to customize many cafe options to meet their personal dietary goals. We love to hear from you and can assist you in identifying your choices or even prepare foods to meet your needs.
If you have a food allergy or other dietary restrictions, please connect with our General Manager and we will work with you to make sure you can enjoy plenty of delicious food, safely, with us.

Stay Fresh

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Eight Ways Corn is Used Across Latin America

Explore eight different traditional dishes showing the breadth of corn from a savory staple to a sweet treat!

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Corn Chronicles: The History and Impact of Maize in the Americas

Learn about the rich history and profound impact of corn for indigenous civilizations in the Americas.

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Celebrating Amazing Maize for Hispanic Heritage Month

Join us as we recognize the range and importance of corn as an integral staple across Central and South America.

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25 Years of Farm to Fork: Insights from a Groundbreaking Local Purchasing Program

We’re sharing our local sourcing knowledge from the inside out in a new white paper, Sowing Success: Local Food Purchasing Insights from 25 Years of the Farm to Fork Program.

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Toward a Deeper Understanding of “Eating Locally”

This year marks a special milestone in our decades-long commitment to local food systems: 20 years of Eat Local Challenge and 25 years of Farm to Fork!

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Celebrating 20 Years of Eat Local Challenge

This year marks a special milestone in our decades-long commitment to local food systems: 20 years of Eat Local Challenge and 25 years of Farm to Fork!

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The Buzz: Chickpeas

Are chickpeas a valuable addition to your kitchen or just another food trend?

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Berry Bread Pudding

Don’t waste the bread, turn it into pudding instead!

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Budget-Friendly Bites

With a little planning, wholesome meals become accessible to any budget.

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The Buzz: Microwaving – Does it Nuke Nutrients?

Does microwaving food reduce its nutritional value?

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Edible Chocolate Chip Cookie Dough

Enjoy this no-bake cookie dough straight from the mixing bowl.

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Store Food Like a Pro

Whether you’re eating out or cooking at home, knowing how to keep food safe during storage is critical to staying well.

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Are Sports Drinks Better than Water for Exercise?

Do you really need specialty sports drinks? Our sports dietitians break down hydration science.

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White Bean Dark Chocolate Oat Bar

Bean bars that nourish your body and deliver flavors that will satisfy your taste buds in just a few bites.

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Fueling for Your Best Performance

Maximize the benefits of working out by choosing foods to fuel up and recover quickly after all that effort!

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Breakfast

herbivore

global

tortilla chips , queso fresco, salsa , onion, cilantro La Fortaleza
oil, salt, pepper

salad

SIDES: plain greek yogurt , strawberry yogurt parfait , peach yogurt parfait , house made granola , seasonal fruit

ovens

Danish, croissant,

Soup

daily made oatmeal served with brown sugar, raisins & butter

Lunch

Grill

fried and pan seared tilapia
Hispanic Heritage Month
Hispanic Heritage Month
olive oil, paprika, cayenne pepper, salt, pepper, garlic, onion, sugar
cabbage , red onion, cilantro
380 cal.
150 cal.
270 cal.

herbivore

cilantro, lime juice, onion, garlic, salt
onion, tomato, cilantro, lime juice, salt, pepper

global

soy sauce, beet, brown sugar, fresh garlic, ginger, five spice, rice wine, honey , sesame oil
soy sauce, salt, pepper, white onion, peas, carrot, green onions , garlic, sesame oil
sesame oil, noodles, onion, celery, carrot, green onion, pepper medley, soy sauce, garlic, cabbage
onion, garlic, ginger, soy sauce, vegetable medley (cabbage, broccoli, snow pea, carrot)
yellow mustard, salt, white pepper, canola oil, rice vinegar, sugar

oasis

fresh basil, lemon juice, garlic, salt, pepper garnished with fresh basil
olive oil, onion, celery, carrot, zucchini, portobello, green beans, bay leaves, crushed red pepper, garlic, vegetable broth, tomato paste, spinach, parsley , dice tomato, rosemary, basil , thyme, kidney bean
olive oil, salt, pepper, paprika
olive oil, salt, pepper, pepper medley,
olive oil, salt, pepper, thyme, balsamic vinegar Kenter Canyon Farms
olive oil, rosemary, salt, pepper, garlic, oatmilk, mushroom, vegetable broth

salad

SIDES: artisan, mix greens salad, romaine lettuce, quinoa , tomatoes, sweet red onion, julienne carrots, cucumber, olives, roasted red beets, Pepper medley , baked tofu, grilled chicken, boiled eggs, kidney beans , chickpeas, cheese , dry cranberries, croutons , pumpkin seed , sunflower seed
SIDES: watermelon wedges

ovens

hearty tomato sauce, mozzarella cheese Kenter Canyon Farms
hearty tomato sauce, mozzarella cheese, pepperoni JF Organic Farms
pepita pesto, mozzarella cheese, shrimp scampi, parsley

Soup

clam broth, clams, celery, carrot, onion, garlic, bacon, fresh parsley, potato, rosemary, thyme, heavy cream , roux
carrot, onion, celery, rosemary, thyme, garlic, salt, white pepper, coconut milk, nutritional yeast, potato, corn, parsley

sweets

Dinner

Grill

parmesan cheese, butter, parsley ,
380 cal.
150 cal.
270 cal.

herbivore

sesame oil, soy sauce, carrot, celery, onion, garlic, peas
gochujang, brown sugar, soy sauce, garlic, ginger, ketchup
snow peas, Napa cabbage, broccoli, onion, pepper medley

global

oasis

pepper medley, onion, green beans, curry
olive oil, salt, pepper, paprika
olive oil, salt, pepper, lemon juice, onion puree, garlic puree, turmeric, salt, pepper
olive oil, salt, pepper, fresh herbs Kenter Canyon Farms

salad

SIDES: artisan, mix greens salad, romaine lettuce, quinoa , tomatoes, sweet red onion, julienne carrots, cucumber, olives, roasted red beets, Pepper medley , baked tofu, grilled chicken, boiled eggs, kidney beans , chickpeas, cheese , dry cranberries, croutons , pumpkin seed , sunflower seed
SIDES: watermelon wedges

ovens

hearty tomato sauce, mozzarella cheese Kenter Canyon Farms
hearty tomato sauce, mozzarella cheese, pepperoni JF Organic Farms
pepita pesto, mozzarella cheese, shrimp scampi, parsley

Soup

clam broth, clams, celery, carrot, onion, garlic, bacon, fresh parsley, potato, rosemary, thyme, heavy cream , roux
carrot, onion, celery, rosemary, thyme, garlic, salt, white pepper, coconut milk, nutritional yeast, potato, corn, parsley

sweets

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Faculty and Staff Meals

Your questions are important to us, we’re here to answer all of your questions regarding faculty and staff meals!

Click here for all faqs
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Food Recovery Verified

Scripps College 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 Vesta Foodservice.

Learn more about the Food Recovery Network and Bon Appétit’s food recovery efforts.

Composting Program

Huerta del Valle Garden – Our composting partner.

This past year, the team at Scripps College has partnered with Huerta del Valle Garden, a community garden, in our composting needs. Huerta del Valle is a nonprofit grassroots organization serving the Inland Empire region of Southern California, a network of urban farms and community gardens working for an equitable food system to provide healthy organic produce for all. The food waste that they are collecting from Scripps College is being turned into compost, rather than being sent to a landfill. That compost is used in their community garden. It is a mutually beneficial program that benefits the community as a whole.

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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

Eat Right — For You

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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.

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