Malott Dining Commons

WE'VE MADE SOME CHANGES AT MALOTT

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

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!

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.

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.

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.

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!

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!

The Buzz: Chickpeas

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

Berry Bread Pudding

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

Budget-Friendly Bites

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

The Buzz: Microwaving – Does it Nuke Nutrients?

Does microwaving food reduce its nutritional value?

Edible Chocolate Chip Cookie Dough

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

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.

Are Sports Drinks Better than Water for Exercise?

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

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.

Fueling for Your Best Performance

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

Grill

Hollandia Dairy, Inc.

sunflower seed, basil, shallot, lemon juice, nutritional yeast, salt, pepper, olive oil, spinach

herbivore

blueberry, coconut milk, agave,

blackberry, raspberry, blueberry, strawberry

global

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

miso, soy sauce, tofu, seaweed , green onions

Breakfast Grill

70 cal.

100 cal.

130 cal.

190 cal.

70 cal.

520 cal.

60 cal.

150 cal.

310 cal.

110 cal.

3780 cal.

480 cal.

190 cal.

100 cal.

480 cal.

190 cal.

110 cal.

170 cal.

140 cal.

110 cal.

100 cal.

90 cal.

80 cal.

60 cal.

35 cal.

5 cal.

120 cal.

130 cal.

220 cal.

180 cal.

80 cal.

170 cal.

110 cal.

100 cal.

110 cal.

0 cal.

40 cal.

1 each

70 cal.

50 cal.

15 cal.

5 cal.

10 cal.

5 cal.

0 cal.

10 cal.

5 cal.

110 cal.

80 cal.

90 cal.

40 cal.

30 cal.

1 x 1 sec spray

0 cal.

20 cal.

50 cal.

60 cal.

15 cal.

5 cal.

10 cal.

5 cal.

10 cal.

25 cal.

220 cal.

170 cal.

180 cal.

80 cal.

110 cal.

25 cal.

deli

45 cal.

140 cal.

120 cal.

160 cal.

150 cal.

130 cal.

210 cal.

220 cal.

210 cal.

40 cal.

60 cal.

45 cal.

90 cal.

70 cal.

40 cal.

cereal

380 cal.

190 cal.

100 cal.

380 cal.

190 cal.

110 cal.

170 cal.

140 cal.

110 cal.

170 cal.

110 cal.

140 cal.

110 cal.

100 cal.

90 cal.

80 cal.

60 cal.

hot breakfast cereal

0 cal.

90 cal.

80 cal.

sweets

200 cal.

100 cal.

650 cal.

380 cal.

310 cal.

400 cal.

hot breakfast cereal

130 cal.

190 cal.

120 cal.

110 cal.

190 cal.

360 cal.

Dinner

Grill

380 cal.

150 cal.

270 cal.

herbivore

Parsley , lemon , champagne vinaigrette

global

Beef , chicken & pork ravioli in a zesty Alfredo sauce

oasis

balsamic, garlic, rosemary, olive oil, salt, pepper,

onion, garlic, lemon juice, parsley, paprika

salt, pepper

olive oil, salt, pepper

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

hearty tomato sauce, fresh mozzarella, cherry heirloom tomatoes, basil , roasted garlic olive oil Kenter Canyon Farms

Soup

miso, soy sauce, tofu, seaweed , green onions

sweets

Breakfast Grill

17940 cal.

3780 cal.

wood and stone

350 cal.

480 cal.

0 cal.

global

800 cal.

390 cal.

450 cal.

salad

deli

410 cal.

330 cal.

90 cal.

45 cal.

170 cal.

140 cal.

180 cal.

170 cal.

240 cal.

150 cal.

90 cal.

70 cal.

50 cal.

40 cal.

70 cal.

100 cal.

30 cal.

0 cal.

90 cal.

40 cal.

15 cal.

5 cal.

45 cal.

0 cal.

110 cal.

100 cal.

110 cal.

190 cal.

200 cal.

210 cal.

160 cal.

sides

100 cal.

60 cal.

50 cal.

90 cal.

condiments

0 cal.

beverages

35 cal.

140 cal.

hollandia dairy, inc.

90 cal.

hollandia dairy, inc.

160 cal.

groundwork coffee

0 cal.

130 cal.

140 cal.

150 cal.

120 cal.

110 cal.

140 cal.

110 cal.

10 cal.

sweets

650 cal.

50 cal.

35 cal.

250 cal.

510 cal.

470 cal.

650 cal.

550 cal.

360 cal.

410 cal.

Menu Icon Legend

Vegetarian

Vegan

Made without Gluten-Containing Ingredients

Halal

Farm to Fork

Seafood Watch

Organic

Humane

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

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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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

Francisco Ramirez

Executive Chef
francisco.ramirez@cafebonappetit.com

Meet the team

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.

Our wellness commitments

Food Allergies

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