Café

Thank You for Your Partnership

Thank you for making the partnership between BSC and Bon Appétit Management Company a pleasure. We’re sorry that our time with you all has come to an end, and our team members will never forget the relationships they have built with students, faculty, and staff.

We are proud of the thousands of locally and sustainably sourced meals that our teams have served. Our final days of service are:

Panther Perk at 1:30 pm on May 20th
The Norton Café at 2:00 pm on May 21st
The Cellar at 5:00 pm on May 23rd

We are sincerely grateful to all who have chosen to dine with us and trust us with your special events over the years.

Photo credit: Birmingham-Southern College

Menu Mail and Updated Hours of Operation

Please see our updated hours of operation and note that our emails regarding daily menus are temporarily deactivated. Our daily Menu Mail notification will return when regular hours of operation are back to normal service.

Thank you for your patience and consideration.

Stay Fresh

The Buzz: Food Intolerance Testing

Could food-sensitivity tests be needlessly limiting your food choices?

Helping People with Food Allergies and Intolerances Dine Well

Tips to make loved ones with food allergies and intolerances feel comfortable dining with you.

Telling Tales of Tofu with our Bon Appétit Chefs

We invite you to dive into Tofu Tales, our digital cookbook shining a light on the stunning versatility of tofu while amplifying the creativity and skill of our AAPI chefs.

Café Hours

Norton Marketplace

Panther Perk

The Cellar

The Attic

Breakfast

Norton Marketplace

morning star vegetable breakfast sausage

@breakfast

oven roasted turkey sausage patties

@breakfast

smoked spicy pork sausage

@breakfast

@breakfast kettles

@breakfast biscuit bar

garlic and onions sautéed in butter, flour, cream, and Conecuh sausage

@breakfast biscuit bar

Panther Perk

spring Semester Hours 2024

Applewood smoked bacon, eggs, and American cheese on a fresh croissant

@Sandwiches

black forest ham, and Swiss cheese on a fresh croissant roll

@Sandwiches

@Pastries

béchamel sauce, leeks, and parmesan in a flaky butter pastry

@Pastries

H.C. Valentine espresso, vanilla syrup, steamed milk, whipped cream, caramel drizzle

@coffee drinks

H.C. Valentine espresso, steamed milk, light foam

@coffee drinks

H.C. Valentine espresso, chocolate sauce, steamed milk, whipped cream

@coffee drinks

H.C. Valentine espresso, white chocolate sauce, steamed milk, whipped cream

@coffee drinks

H.C. Valentine's Royal 150 blend coffee

@coffee drinks

H.C. Valentine espresso, hot water

@coffee drinks

H.C. Valentine espresso, steamed milk, dense foam

@coffee drinks

double shot of H.C Valentine espresso

@coffee drinks

sweetened blend of aromatic spices and black tea mixed with milk, served hot or cold

@coffee drinks

sweet cocoa mix, steamed milk, whipped cream

@coffee drinks

Norton Marketplace

210 cal.

@breakfast

120 cal.

@breakfast

90 cal.

@breakfast

100 cal.

@breakfast

170 cal.

@breakfast

60 cal.

@breakfast

90 cal.

@breakfast

35 cal.

@breakfast

35 cal.

@breakfast

5 cal.

@breakfast

5 cal.

@breakfast

10 cal.

@breakfast

15 cal.

@breakfast

220 cal.

@breakfast

130 cal.

@breakfast

350 cal.

@breakfast

200 cal.

@breakfast

180 cal.

@breakfast

300 cal.

@breakfast

240 cal.

@breakfast

60 cal.

@breakfast

80 cal.

@breakfast

50 cal.

@breakfast

140 cal.

@breakfast

110 cal.

@breakfast

80 cal.

@breakfast

260 cal.

@breakfast

100 cal.

@breakfast

110 cal.

@breakfast

110 cal.

@breakfast

110 cal.

@breakfast

110 cal.

@breakfast

100 cal.

@breakfast

110 cal.

@breakfast

35 cal.

@breakfast

1 each

70 cal.

@breakfast

5 cal.

@breakfast

10 cal.

@breakfast

5 cal.

@breakfast

10 cal.

@breakfast

5 cal.

@breakfast

5 cal.

@breakfast

0 cal.

@breakfast

10 cal.

@breakfast

5 cal.

@breakfast

0 cal.

@breakfast

100 cal.

@breakfast

110 cal.

@breakfast

70 cal.

@breakfast

110 cal.

@breakfast

80 cal.

@breakfast

130 cal.

@breakfast

40 cal.

@breakfast

30 cal.

@breakfast

1 x 1 sec spray

0 cal.

@breakfast

20 cal.

@breakfast

Panther Perk

spring Semester Hours 2024

70 cal.

@Smoothies

160 cal.

@Smoothies

Panther Perk

spring Semester Hours 2024

0 cal.

@Smoothies

0 cal.

@Smoothies

130 cal.

@Smoothies

120 cal.

@Smoothies

110 cal.

@Smoothies

140 cal.

@Smoothies

130 cal.

@Smoothies

90 cal.

@Smoothies

160 cal.

@Smoothies

120 cal.

@Smoothies

0 cal.

@Smoothies

10 cal.

@Smoothies

Lunch

Norton Marketplace

Spring Semester Hours 2024

chicken breast , salt, pepper, minced garlic, diced onions, pepper, onion powder

@homestyle

quinoa, olives, diced onions, parsley, lemon juice

@homestyle

broccoli, cauliflower, salt, pepper, garlic, red pepper flakes

@homestyle

@grill

squash, onions, peppers, zucchini, lightly seasoned

@grill

Hero E. Operative (Stone Mountain Cattle)

@grill

submarine sandwiches, and wraps made to your specifications with a variety of cold cuts, vegetables, spreads, and sauces

@deli

cheese, pizza sauce, pizza dough

@mangia

pepperoni, cheese, pizza sauce, pizza dough

@mangia

buffalo sauce base, with red onion, banana peppers, roasted chicken, and cilantro

@mangia

semolina macaroni pasta, cheddar, garlic, and cream

@pasta

steamed bulgur wheat and lightly seasoned

@composed salads

semolina macaroni noodles peppers, tomatoes, asparagus, and herbs tossed with cider and citrus vinaigrette

@composed salads

peppadew peppers, red onion, apples, English peas and chopped romaine tossed with pepper vinaigrette

@composed salads

@fresh salad bar

potato dumplings made with eggs and flour simmered with mirepoix, peas chicken, garlic, chicken stock

@kettles

mirepoix, garlic, diced tomatoes, lima beans, zucchini, red and green bell peppers, salt, pepper, vegetable stock

@kettles

Norton Marketplace

Spring Semester Hours 2024

260 cal.

@spuds

410 cal.

@spuds

290 cal.

@grill

40 cal.

@grill

150 cal.

@mangia

120 cal.

@mangia

170 cal.

@fresh salad bar

190 cal.

@fresh salad bar

80 cal.

@fresh salad bar

100 cal.

@fresh salad bar

180 cal.

@fresh salad bar

15 cal.

@fresh salad bar

170 cal.

@fresh salad bar

110 cal.

@fresh salad bar

110 cal.

@fresh salad bar

0 cal.

@fresh salad bar

0 cal.

@fresh salad bar

0 cal.

@fresh salad bar

140 cal.

@fresh salad bar

140 cal.

@fresh salad bar

90 cal.

@fresh salad bar

50 cal.

@fresh salad bar

150 cal.

@fresh salad bar

1 each

70 cal.

@fresh salad bar

130 cal.

@fresh salad bar

1/4 cup

15 cal.

@fresh salad bar

1/4 cup

10 cal.

@fresh salad bar

1/4 cup

20 cal.

@fresh salad bar

1/4 cup

10 cal.

@fresh salad bar

1 each

60 cal.

@fresh salad bar

15 cal.

@fresh salad bar

1/4 cup

15 cal.

@fresh salad bar

1 each

30 cal.

@fresh salad bar

1/4 cup

15 cal.

@fresh salad bar

1/4 cup

10 cal.

@fresh salad bar

1/4 cup

10 cal.

@fresh salad bar

90 cal.

@fresh salad bar

Dinner

Norton Marketplace

Spring Semester Hours 2024

green beans sautéed with garlic, ssalt, pepper,

@homestyle

rice, diced tomatoes, garlic, salt, pepper,

@homestyle

slow-cook beef seasoned with salt, pepper, cumin, chili powder, and garlic barbecue sauce topped with masa harina

@homestyle

steamed Idaho potatoes

SIDES: cheddar cheese , sour cream

@plantiful

@grill

squash, onions, peppers, zucchini, lightly seasoned

@grill

Hero E. Operative (Stone Mountain Cattle)

@grill

cheese, pizza sauce, pizza dough

@mangia

pepperoni, cheese, pizza sauce, pizza dough

@mangia

buffalo sauce base, with red onion, banana peppers, roasted chicken, and cilantro

@mangia

semolina macaroni pasta, cheddar, garlic, and cream

@pasta

steamed bulgur wheat and lightly seasoned

@composed salads

semolina macaroni noodles peppers, tomatoes, asparagus, and herbs tossed with cider and citrus vinaigrette

@composed salads

peppadew peppers, red onion, apples, English peas and chopped romaine tossed with pepper vinaigrette

@composed salads

@fresh salad bar

potato dumplings made with eggs and flour simmered with mirepoix, peas chicken, garlic, chicken stock

@kettles

mirepoix, garlic, diced tomatoes, lima beans, zucchini, red and green bell peppers, salt, pepper, vegetable stock

@kettles

Norton Marketplace

Spring Semester Hours 2024

260 cal.

@spuds

410 cal.

@spuds

290 cal.

@grill

40 cal.

@grill

150 cal.

@mangia

120 cal.

@mangia

170 cal.

@fresh salad bar

190 cal.

@fresh salad bar

80 cal.

@fresh salad bar

100 cal.

@fresh salad bar

180 cal.

@fresh salad bar

15 cal.

@fresh salad bar

170 cal.

@fresh salad bar

110 cal.

@fresh salad bar

110 cal.

@fresh salad bar

0 cal.

@fresh salad bar

0 cal.

@fresh salad bar

0 cal.

@fresh salad bar

140 cal.

@fresh salad bar

140 cal.

@fresh salad bar

90 cal.

@fresh salad bar

50 cal.

@fresh salad bar

150 cal.

@fresh salad bar

1 each

70 cal.

@fresh salad bar

130 cal.

@fresh salad bar

1/4 cup

15 cal.

@fresh salad bar

1/4 cup

10 cal.

@fresh salad bar

1/4 cup

20 cal.

@fresh salad bar

1/4 cup

10 cal.

@fresh salad bar

1 each

60 cal.

@fresh salad bar

15 cal.

@fresh salad bar

1/4 cup

15 cal.

@fresh salad bar

1 each

30 cal.

@fresh salad bar

1/4 cup

15 cal.

@fresh salad bar

1/4 cup

10 cal.

@fresh salad bar

1/4 cup

10 cal.

@fresh salad bar

90 cal.

@fresh salad bar

Menu Icon Legend

Vegetarian

Vegan

Made without Gluten-Containing Ingredients

Farm to Fork

Seafood Watch

Humane

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 bsc.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 Birmingham Southern College. Further questions about ingredients can be answered by our trained managers/chefs on-site.

Avoiding Gluten?

The Caf (Northern Marketplace) offers a station dedicated to providing meals Made Without Gluten-Containing Ingredients. The Avoiding Gluten station provides menu choices that are based on ingredients that are naturally gluten-free or are gluten-free alternatives to traditional options. For this station, food is prepared by a trained culinarian, in a separate area of the kitchen, and following specific procedures to minimize risk of cross-contact.

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

Jason Hall, General Manager
jason.hall@cafebonappetit.com
205-226-4713

Office of Accessibility
accessibility@bsc.edu
205-226-7909

FOOD RECOVERY VERIFIED

Bon Appétit at Birmingham Southern College is reducing food waste and fighting hunger by donating surplus perishable food from our campus to people in need through First Light Women’s Shelter.

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

Eat Right — For You

Do you care about whether your food was grown locally or raised humanely? Or are you more interested in protein vs. carbs?

Whatever your priorities, we can help you chew the right thing. At Bon Appétit, we’re working toward “food service for a sustainable future.” How we define that is a mouthful, but the bottom line is that we strive to cook delicious food that’s good for you, the animals, the workers, the community, and the Earth — because they’re all connected. And we’re proud to be the first food service company to tackle many important issues in these areas.

We’re here to support you by giving the information you need to choose wisely. Visit our Wellness page for a feast of information about the roles our from-scratch cooking, nutritional approach, local sourcing, and other sustainability programs can play on your menu.

Wellness Page

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

Jason Hall

General Manager

Telephone 205-226-4713
jason.hall@cafebonappetit.com

Meet the team