Templates Coffee Bar

Stay Fresh

Staying Well During the Holiday Season

With a little planning and a few strategies, you can prioritize wellness this holiday season, so you don’t miss out on the festivities.

Ginger and Almond Flour Cookies In-A-Jar

Gift these flavorful cookies (baked or un-baked) to family, friends, teachers, or neighbors, this holiday season.

The Gift (Guide) of Health

‘Tis the season to show people that you care. Stress that message by giving them gifts that support their well-being.

Templates Coffee Bar

Next Week's Special Hours

Café Closed November 28-30
Closed for Thanksgiving Holiday

View/Print Weekly Menu

Tuesday, November 26

Coffee Bar Served from 7:30 am - 4:00 pm

Weekly Schedule

Coffee Bar Mon-Fri, 7:30 am - 4:00 pm

Coffee Bar

Bakery

reg.1.50

chocolate chip cookie

280 cal.

reg.2.50

flaky croissant made with French Isigny butter

280 cal.

reg.3.00

decadent chocolate cake with powdered sugar (made without gluten containing ingredients)

440 cal.

reg.3.25

spiced pumpkin coffee cake topped with pecan streusel

560 cal.

reg.1.75

a jumbo fried samosa filled with potato, peas and spices, served with coconut mint cilantro chutney and tamarind chutney

280 cal.

reg.1.50

cinnamon sugar coated cookie

190 cal.

reg.3.00

flaky croissant made with French Isigny butter and Valrhona dark chocolate

420 cal.

reg.3.00

buttery, flaky danish filled with custard and house-made raspberry jam

530 cal.

Hot Coffee Bar

reg.1.50

2 shots of voyager coffee cascade espresso blend with hot water

5 cal.

reg.2.00

double shot of voyager coffee cascade espresso blend with hot water

5 cal.

reg.2.50

Double shot of voyager coffee cascade espresso blend with steamed foamy milk

40 cal.

reg.2.50

double shot of voyager coffee cascade espresso blend with a large amount of steamed milk

90 cal.

reg.3.25

double shot of voyager coffee cascade espresso blend with chocolate sauce and steamed milk

150 cal.

reg.3.50

double shot of voyager coffee cascade espresso blend with caramel sauce, vanilla syrup and steamed milk

190 cal.

reg.2.00

double shot of voyager coffee cascade espresso blend with steamed milk (less milk than a latte)

40 cal.

reg.2.50

double shot of voyager coffee cascade espresso blend sweetened wtih a little sugar and topped with steamed milk

20 cal.

reg.2.00

double shot of voyager coffee cascade espresso blend with a small amount of micro foam milk

5 cal.

reg.3.50

Ube mango extract, vanilla syrup, espresso and steamed milk

130 cal.

reg.3.50

voyager espresso mixed with muscovado brown sugar, vanilla, cherry blossom water and your choice of milk

210 cal.

reg.2.25

two shots of Voyager espresso with 6 ounces steamed whole milk

80 cal.

reg.3.50

house made honey and lavender simple syrup with espresso and steamed milk

250 cal.

reg.2.00

choice of loose leaf teas locally crafted from Satori Teas

0 cal.

reg.2.00

finely ground green tea leaves brewed in hot water

0 cal.

reg.2.00

house made tea brewed with a blend of spices (no milk!)

0 cal.

reg.2.75

matcha tea sweetened honey served with steamed milk

70 cal.

reg.2.50

Satori earl grey tea with steamed milk

70 cal.

reg.2.75

house made chai tea with steamed milk

210 cal.

reg.1.50

Your choice of flavoring steamed with milk of choice

200 cal.

reg.2.00

steamed milk and chocolate syrup

230 cal.

Cold Coffee Bar

reg.4.25

Ube mango extract, vanilla syrup, espresso and steamed milk

130 cal.

reg.2.50

double shot of voyager coffee cascade espresso blend sweetened wtih a little sugar and topped with milk served over ice

20 cal.

reg.2.00

double shot of voyager coffee cascade espresso blend with water served over ice

5 cal.

reg.3.25

double shot of voyager coffee cascade espresso blend with chocolate sauce and milk served over ice

120 cal.

reg.2.50

double shot of voyager coffee cascade espresso blend with milk served over ice

90 cal.

reg.3.50

double shot of voyager coffee cascade espresso blend with caramel sauce, vanilla syrup and milk served over ice

190 cal.

reg.1.50

2 ounces of hot water brewed with voyager coffee cascade espresso blend beans served over ice

5 cal.

reg.3.25

brewed Cafe dú Monde coffee with sweetened condensed milk

170 cal.

reg.4.25

Voyager Espresso mixed with muscovado brown sugar, vanilla, cherry blossom water

290 cal.

reg.4.25

house made lavender and honey simple syrup with espresso and steamed milk poured over ice

250 cal.

reg.3.50

2 ounces of espresso shaken with caramel brown sugar simple syrup, and oat milk, served over ice.

220 cal.

reg.2.50

voyager coffee cascade blend brewed overnight at rooom temperature to create a smoother and sweeter taste, served over ice

0 cal.

reg.2.00

choice of loose leaf teas locally crafted from Satori Teas served over ice

0 cal.

reg.2.75

matcha tea with milk served over ice

70 cal.

reg.3.50

house brewed chai tea with milk served over ice

280 cal.

Menu Icon Legend

Peanuts /Treenuts

Dairy

Soy

Egg

Wheat /Gluten

Farm to Fork

Vegetarian

Vegan

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

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

Steven Davis

Assistant General Manager

Telephone (650)766-1351
steven.davis@adobe.com

Meet the team