RGA Café

Stay Fresh

Meal Timing for Motion

Fueling with the right foods at the right times can help power your workout and support recovery.

Quinoa and Kale Stuffed Sweet Potato with Sesame Tahini Drizzle

This stuffed sweet potato is packed with fiber, protein, and healthy fats to support lasting energy and metabolic health.

Sizzle Without the Steak: Grilled Plants that Wow

Fire up the grill this summer and transform fresh fruits and vegetables into smoky, satisfying alternatives to classic barbecue favorites.

Supercharge Your Summer Salad

Because your greens deserve to live their best life, too!

The Maillard Magic

The Maillard reaction is the secret behind smoky, golden-brown plant foods that steal the spotlight at the grill.

9 Tips to Make Cooking with Kids Fun and Stress-Free

Nine practical tips to make cooking fun while keeping kitchen chaos in check.

ABC Pudding

Smooth avocado, banana, and chocolate pudding that is rich, sweet, and packed with nutrients.

Where Messy Meets Magic: How Culinary Play Supports Developmental Milestones

Culinary activities are engaging and empowering ways to support developmental milestones.

Commemorating Juneteenth

We are reflecting on the history of Juneteenth while creating space to honor the holiday with our community partners

Quenching Your Thirst

Hydration doesn’t have to stop at your water glass. Discover fun, creative ways to keep your fluids up.

Watermelon Gazpacho

Sweet, juicy watermelon puts a refreshing spin on a classic savory summer staple, delivering a hydrating bowl perfect for hot summer days.

Stay Cool in the Kitchen When the Weather Heats Up

Fresh, no-fuss meals packed with seasonal flavor make it easy to stay cool in the kitchen and spend more time enjoying summer.

Amplifying Queer Voices in Food with Vanessa Parish

QFF Executive Director on their mission to ensure queer food professionals are supported, represented, and connected

Cooking with the Queer Food Foundation

Celebrating community and resilience through two joyful recipes shared by LGBTQ+ chefs

Introducing our 2026 LGBTQ+ Pride Partner

We are proud to support the Queer Food Foundation in building a more inclusive, equitable food industry

Bon Appétit at RGA 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 Room at The Inn through Operation Food Search.

Operation Food Search provides food and services to 200,000 individuals on a monthly basis – one-third of whom are children – through a network of 330 community partners in 27 Missouri and Illinois counties.

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

RGA - Café

View/Print Weekly Menu

Weekly Schedule

Breakfast Mon-Fri, 7:00 am - 10:00 am
Lunch Mon-Fri, 11:00 am - 1:30 pm

Fresh. Local. Delicious. The café offers a variety of breakfast and lunch selections, as well as Grab & Go items. Breakfast is served 7:00 a.m. to 10:00 a.m. and lunch is served 11:00 a.m. to 1:30 p.m. Catering Services are also available Monday - Friday.

Breakfast

Griddle

reg.6.95

flour tortilla with cage free scrambled eggs, onions, bell peppers, black beans, roasted jalapenos, and Monterey jack cheese

Comfort

reg.4.25

two slider buns, cage-free egg, cheese, Wenneman's bacon

Fruit and Yogurt Bar

reg.0.48

We have reopened the fruit and yogurt bar featuring Windcrest Dairy Greek yogurts, local cottage cheese, fresh fruits and berries with accompaniments like toasted almonds, toasted coconut and honey oat granola.

Griddle

reg.1.30

80 cal.

reg.1.30

30 cal.

reg.6.25

380 cal.

reg.4.25

310 cal.

reg.6.25

560 cal.

reg.6.75

490 cal.

reg.6.75

440 cal.

reg.1.75

160 cal.

reg.1.75

170 cal.

reg.2.50

230 cal.

reg.1.85

180 cal.

reg.5.65

460 cal.

reg.4.75

570 cal.

reg.4.75

480 cal.

reg.4.75

540 cal.

reg.4.75

460 cal.

Griddle

5 cal.

10 cal.

15 cal.

30 cal.

60 cal.

90 cal.

15 cal.

reg.1.75

220 cal.

reg.1.75

170 cal.

80 cal.

35 cal.

210 cal.

130 cal.

280 cal.

270 cal.

240 cal.

160 cal.

90 cal.

40 cal.

80 cal.

70 cal.

110 cal.

80 cal.

10 cal.

0 cal.

Cereal Station

130 cal.

110 cal.

100 cal.

0 cal.

45 cal.

80 cal.

15 cal.

Double Star Farms

25 cal.

140 cal.

130 cal.

Toast Station

60 cal.

100 cal.

40 cal.

45 cal.

35 cal.

40 cal.

60 cal.

210 cal.

220 cal.

210 cal.

230 cal.

160 cal.

140 cal.

150 cal.

130 cal.

Beverages

170 cal.

150 cal.

160 cal.

0 cal.

10 cal.

Lunch

Grill

reg.8.75

grilled thick cut Wenneman's bologna, local fried egg, crispy pickles, RGA sauce, lettuce and tomato on sourdough, served with your choice of side

Hearth

reg.4.35

house-made dough, Italian sausage, creamy parmesan sauce, and fresh mozzarella cheese

Soup

12 oz4.25
16 oz4.95

made from scratch in-house and posted daily

Fermentation Station

per ounce0.58

Carrots
Green Beans with Shallots, Garlic, and Dill
Cauliflower with Red Bell Peppers, and Jalapenos
Kimchi - house made spicy cabbage

Beverages

reg.1.65

pineapple, lemon, ginger, fresh mint

Grill

reg.8.50

350 cal.

reg.8.50

450 cal.

reg.8.50

550 cal.

reg.8.75

480 cal.

reg.8.50

470 cal.

reg.8.75

440 cal.

reg.2.15

70 cal.

reg.2.15

110 cal.

reg.2.15

140 cal.

reg.3.25

210 cal.

reg.2.15

110 cal.

reg.1.25

220 cal.

reg.8.25

500 cal.

reg.8.75

690 cal.

reg.8.75

550 cal.

reg.8.25

490 cal.

reg.8.75

610 cal.

reg.8.50

150 cal.

Taqueria

reg.4.25

240 cal.

reg.2.35

150 cal.

Deli

half sandwich6.25
full sandwich8.95

740 cal.

half sandwich6.25
full sandwich8.75

540 cal.

half sandwich6.25
full sandwich8.75

470 cal.

half sandwich6.25
full sandwich8.95

370 cal.

half sandwich6.25
full sandwich8.75

450 cal.

half sandwich6.25
full sandwich8.95

560 cal.

Hearth

reg.4.35

470 cal.

reg.4.35

430 cal.

Grill

80 cal.

40 cal.

70 cal.

50 cal.

80 cal.

90 cal.

80 cal.

60 cal.

10 cal.

5 cal.

0 cal.

20 cal.

25 cal.

60 cal.

110 cal.

80 cal.

90 cal.

Taqueria

5 cal.

35 cal.

15 cal.

10 cal.

60 cal.

100 cal.

240 cal.

100 cal.

25 cal.

110 cal.

60 cal.

150 cal.

120 cal.

90 cal.

60 cal.

100 cal.

0 cal.

10 cal.

0 cal.

5 cal.

45 cal.

Deli

130 cal.

210 cal.

0 cal.

90 cal.

Double Star Farms

60 cal.

140 cal.

170 cal.

90 cal.

45 cal.

180 cal.

110 cal.

120 cal.

200 cal.

100 cal.

120 cal.

140 cal.

160 cal.

170 cal.

210 cal.

240 cal.

150 cal.

310 cal.

0 cal.

5 cal.

0 cal.

70 cal.

80 cal.

45 cal.

90 cal.

Hearth

0 cal.

Salad Bar Specialties

100 cal.

50 cal.

70 cal.

10 cal.

170 cal.

110 cal.

0 cal.

30 cal.

15 cal.

50 cal.

25 cal.

5 cal.

0 cal.

5 cal.

10 cal.

20 cal.

5 cal.

50 cal.

100 cal.

30 cal.

25 cal.

45 cal.

25 cal.

0 cal.

25 cal.

1/4 cup

90 cal.

70 cal.

25 cal.

40 cal.

25 cal.

35 cal.

20 cal.

280 cal.

35 cal.

1/4 cup

45 cal.

1/4 cup

70 cal.

50 cal.

70 cal.

60 cal.

110 cal.

40 cal.

50 cal.

60 cal.

50 cal.

Beverages

reg.2.25

0 cal.

160 cal.

150 cal.

140 cal.

160 cal.

0 cal.

reg.2.35

120 cal.

170 cal.

150 cal.

160 cal.

0 cal.

10 cal.

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