Riverside Café

PLEASE USE CHROME OR EDGE FOR THE BEST OPTIMIZATION OF CAFE WEBSITE.

Stay Fresh

May

The Buzz: Food Intolerance Testing

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

Chimichurri Chicken with Apple Cider Vinaigrette Spinach Salad

Made without the major 9 allergens, this recipe is surprisingly simple with complex flavors.

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.

Appreciating our Locally Crafted Tofu Partners during AAPI Heritage Month

Learn about two of our Locally Crafted tofu partnerships with Bui Natural Tofu and Meiji Tofu, both amazing family-owned businesses making the highest quality tofu for our chefs and guests.

A Celebration of Tofu for AAPI Heritage Month 2024

This AAPI Heritage Month, we are excited to shine a light on the ancient origins of tofu and its modern evolution as a rising staple across the US and in our cafés.

8 Kitchen Tips to Reduce Food Waste (and Save Money)

Tips for shopping and preparing food mindfully to help you from wasting food… and money.

Fennel Bulb and Frond Gratin

Not sure what to do with the fennel fronds? Use the full plant with this fennel gratin!

Incredibly Edible Stems

Many recipes for greens advise to de-stem before cooking, but we are breaking down the benefits of keeping them!

The food we eat every day is deeply connected to the environment, and its impact is profound: a third of all global greenhouse gas emissions can be linked to the food system. Learn more about the emissions in our food system.

11 Ways to Flip the Switch to Plants to Reduce Your Carbon Footprint

Flipping the switch from animal- to plant-based food can make a sizable impact on your daily carbon footprint – even for just one day! We’ve come up with eleven easy and delicious plant-based food switches to reduce carbon emissions during all three meals.

We’re Flipping the Switch to Plants this Earth Day

Join us in flipping the switch to plants this Earth Day by considering climate-friendly alternatives throughout our cafés. We will be providing scorecards so guests have the chance to track carbon emissions saved over the course of the day to encourage long-term switches and reduce our collective and individual carbon footprint!

10 Ways to Boost Flavor and Nutrition with Plants in Your Kitchen

Keep these strategies in mind to get the most flavor and nutrition from your produce.

Parmesan Honey-Roasted Cauliflower Steaks

With a little prep and a lot of love, this cauliflower “steak” will steal the center of the plate.

Upcoming Events

Event

May 20 @ 11:00 AM - 1:30 PM

POP UP | German Smorgasbord

More Events:

Breakfast

breakfast special

reg.7.75

tomatoes and bell peppers stewed with spices, two Glaum Egg Ranch eggs, and herbs
served with toasted pita

reg.7.45

split biscuit, country sausage gravy, fried Glaum Egg Ranch egg, side of hashbrowns

express breakfast

reg.6.15

pork sausage patty, scrambled eggs, american cheese, biscuit

reg.6.00

scrambled egg, cheddar cheese, biscuit

breakfast special

reg.0.65

180 cal.

reg.0.75

70 cal.

reg.1.30

60 cal.

reg.1.30

130 cal.

210 cal.

reg.0.75

160 cal.

40 cal.

70 cal.

130 cal.

290 cal.

110 cal.

reg.3.30

250 cal.

reg.3.60

470 cal.

reg.3.30

440 cal.

reg.3.60

520 cal.

reg.0.30

40 cal.

290 cal.

reg.5.00

430 cal.

reg.5.50

370 cal.

390 cal.

reg.5.50

520 cal.

reg.4.25

620 cal.

1 each

70 cal.

50 cal.

15 cal.

5 cal.

10 cal.

15 cal.

5 cal.

10 cal.

5 cal.

0 cal.

10 cal.

5 cal.

reg.3.85

170 cal.

reg.3.30

270 cal.

reg.3.85

200 cal.

reg.3.85

100 cal.

reg.3.85

330 cal.

0 cal.

100 cal.

110 cal.

70 cal.

110 cal.

70 cal.

130 cal.

35 cal.

30 cal.

1 x 1 sec spray

0 cal.

20 cal.

reg.4.40

270 cal.

reg.4.40

400 cal.

reg.4.40

350 cal.

reg.1.60

110 cal.

180 cal.

60 cal.

reg.0.75

15 cal.

35 cal.

80 cal.

60 cal.

15 cal.

50 cal.

15 cal.

20 cal.

25 cal.

5 cal.

10 cal.

reg.1.00

45 cal.

5 cal.

reg.0.75

50 cal.

5 cal.

10 cal.

210 cal.

320 cal.

210 cal.

320 cal.

300 cal.

240 cal.

reg.0.75

80 cal.

260 cal.

180 cal.

70 cal.

110 cal.

60 cal.

25 cal.

beverages

35 cal.

140 cal.

130 cal.

160 cal.

0 cal.

90 cal.

120 cal.

Grab 'n' Go

grab n go

reg.8.90

sunchokes, potatoes, bacon, mayo, arugula, chive, apple cider vinaigrette

reg.8.50

smoked turkey, Babe Farms watercress, fuji apples, dill, dijon, multigrain bread

Lunch

weekly deli specials

reg.9.55

smoked portobello mushroom, tomato, lettuce, herbed vegan mayo, focaccia

reg.9.55

sliced smoked turkey, bacon, guacamole, lettuce, tomato, baguette

reg.9.55

achiote-marinated grilled chicken, shredded lettuce, jack and cheddar cheese, corn salsa, chipotle ranch, flour tortilla

reg.9.55

black forest ham, swiss cheese, honey mustard, arugula, mayo, croissant

pizza

à la carte7.00
combo10.00

roasted chicken chunks, bbq sauce, jack cheese, red onion, cilantro
available a la cart or as a combo with a small caesar salad

half5.65
whole11.25

chicken breast, white mushrooms, griddled onions, creamy marsala bechamel, chopped parsley

half5.25
whole10.50

County Line South basil pesto with pine nuts and parmesan, charred mini sweet peppers, griddled sliced red onions, ricotta

small4.25
medium7.15
large10.00

romaine, parmesan, croutons, caesar dressing

grill

reg.11.75

sockeye salmon filet glazed with guava bbq sauce and cilantro, served with two sides

SIDES: mashed sweet potato with butter & garlic , grilled asparagus , sauteed zucchini

reg.10.75

shredded beef, chipotle sauce, jack cheese, flour tortilla, served with sour cream
choice of 1 side

daily greens

reg.11.00

poached lemongrass-ginger chicken breast over forbidden rice and quinoa, with tangerines, cabbage, bell peppers, shredded carrots, sesame seeds, and plum sauce dressing
tofu substitution available

exhibition

reg.10.50

crispy tofu in konbu dashi stock flavored with ginger, scallions, and daikon. served with steamed brown rice and Hokto Kinoko bok choy
inspired by a recipe by Senior Sous Chef Tuyen Le from Bon Appetit's digital cookbook, Tofu Tales

AAPI Heritage Month

market grill

reg.11.15

seasoned grilled chicken or house falafel in a pita with tomato, cucumber, red onion, parsley, hummus, and sesame tahini
served with fries

stockpot

reg.3.85/4.95

coconut milk, lemongrass, ginger, chilies, coriander, bell peppers, mushrooms

reg.3.85/4.95

spinach puree, butter, cream, garlic, dill

reg.3.85/4.95

ground beef, garlic, tomato, chili powder

reg.3.85/4.95

chicken breast, orzo pasta, garlic, onion, celery, oregano, thyme, lemon, egg yolks, parsley

ovens

570 cal.

710 cal.

620 cal.

700 cal.

grill

reg.1.85

3/4 cup

150 cal.

260 cal.

20 cal.

25 cal.

60 cal.

reg.1.85

130 cal.

70 cal.

110 cal.

40 cal.

reg.2.00

160 cal.

reg.1.50

170 cal.

reg.1.60

280 cal.

reg.1.25

220 cal.

150 cal.

160 cal.

170 cal.

200 cal.

220 cal.

130 cal.

140 cal.

150 cal.

160 cal.

130 cal.

120 cal.

140 cal.

reg.5.50

450 cal.

reg.5.25

300 cal.

reg.5.80

340 cal.

reg.4.45

380 cal.

reg.5.80

660 cal.

reg.5.25

330 cal.

reg.4.75

410 cal.

reg.4.20

630 cal.

10 cal.

0 cal.

5 cal.

10 cal.

0 cal.

reg.1.85

60 cal.

140 cal.

150 cal.

200 cal.

160 cal.

1/2 tsp

0 cal.

1/2 tsp

0 cal.

1/2 tsp

0 cal.

1/2 tsp

5 cal.

1/2 tsp

0 cal.

1/2 tsp

0 cal.

1/2 tsp

0 cal.

reg.0.40

100 cal.

reg.0.40

110 cal.

reg.0.40

110 cal.

reg.0.40

100 cal.

reg.0.40

110 cal.

daily greens

0 cal.

10 cal.

5 cal.

10 cal.

5 cal.

deli

reg.6.95

380 cal.

reg.6.95

880 cal.

reg.10.75

580 cal.

1 tsp

0 cal.

1 tsp

5 cal.

1 tsp

0 cal.

25 cal.

1 tbsp

10 cal.

1 tbsp

80 cal.

60 cal.

150 cal.

140 cal.

150 cal.

90 cal.

160 cal.

70 cal.

50 cal.

60 cal.

100 cal.

30 cal.

200 cal.

180 cal.

45 cal.

0 cal.

10 cal.

70 cal.

10 cal.

reg.0.55

0 cal.

5 cal.

35 cal.

reg.0.35

100 cal.

reg.0.35

100 cal.

reg.0.35

110 cal.

reg.0.35

110 cal.

reg.0.35

100 cal.

reg.0.35

110 cal.

100 cal.

110 cal.

100 cal.

110 cal.

salad bar

0 cal.

10 cal.

5 cal.

1 fl oz

170 cal.

190 cal.

1 fl oz

200 cal.

1 fl oz

100 cal.

1 fl oz

180 cal.

1 fl oz

110 cal.

1 fl oz

170 cal.

1 tsp

0 cal.

1 tsp

0 cal.

1 tsp

0 cal.

1 fl oz

140 cal.

1 fl oz

180 cal.

140 cal.

25 cal.

1 fl oz

50 cal.

150 cal.

40 cal.

1 tbsp

50 cal.

1 tbsp

50 cal.

1 tbsp

45 cal.

1 tbsp

100 cal.

1 tbsp

45 cal.

1 tbsp

110 cal.

1 tsp

20 cal.

1 tsp

30 cal.

1 tsp

30 cal.

1 tsp

25 cal.

80 cal.

1 tbsp

40 cal.

1 tbsp

20 cal.

90 cal.

25 cal.

60 cal.

40 cal.

20 cal.

25 cal.

170 cal.

130 cal.

110 cal.

100 cal.

35 cal.

30 cal.

100 cal.

5 cal.

10 cal.

5 cal.

0 cal.

10 cal.

15 cal.

5 cal.

10 cal.

5 cal.

0 cal.

10 cal.

0 cal.

5 cal.

10 cal.

0 cal.

5 cal.

10 cal.

5 cal.

10 cal.

0 cal.

90 cal.

100 cal.

1/4 cup

50 cal.

1/4 cup

70 cal.

1/4 cup

70 cal.

1/4 cup

60 cal.

1/4 cup

10 cal.

1/4 cup

10 cal.

1 each

60 cal.

1/4 cup

15 cal.

1/4 cup

10 cal.

1/4 cup

10 cal.

35 cal.

60 cal.

50 cal.

beverages

35 cal.

140 cal.

130 cal.

160 cal.

0 cal.

190 cal.

200 cal.

210 cal.

130 cal.

170 cal.

180 cal.

170 cal.

100 cal.

0 cal.

10 cal.

0 cal.

90 cal.

120 cal.

Fresh produce, delivered to work

Orders must be placed by 5pm on Mondays for pickups on Wednesdays during lunchtime in the Buena Vista Cafe and Grand Central Cafe.

Over the last 20 years, Community Supported Agriculture (CSA) has become a popular way for consumers to buy local, seasonal food directly from a farmer. Here are the basics: a farmer offers a certain number of “shares” to the public. Typically the share consists of a box of vegetables, but other farm products may be included. Interested consumers purchase a share (aka a “membership” or a “subscription”) and in return receive a box (bag, basket) of seasonal produce each week throughout the farming season.

Bon Appetit at Disney has partnered with Nic Romano of Villa Romano Green Farms to bring you something even more flexible this season. This year’s you can choose what is included in your weekly produce box. You may choose all vegetables, all fruits, a juicing box, or let farmer Nic choose for you based on what the pick of the week is. You may even choose artisan items like honey or olive oil.

Ready to order?

Menu Icon Legend

Vegetarian

Vegan

Made without Gluten-Containing Ingredients

Farm to Fork

Seafood Watch

Humane

Subscribe to Menu Mail

CAFÉ SERVICE UPDATE

CAFÉ CLOSURES
Circle 7 Café and The Patio will be closed until further notice.

OPEN NOW

Café 820	Monday – Thursday	7:00am – 2:00pm
The Buena Vista Café	Monday – Friday	7:00am – 2:30pm
GC3 Café	Monday – Friday	7:00am – 2:00pm
Big D Café	Monday – Friday	7:00am – 2:00pm
Riverside Café	Monday – Friday	7:00am – 2:00pm
Kingswell Café	Monday – Friday	7:00am – 2:00pm

STARBUCKS LOCATIONS

	Monday- Thursday	Friday
FGW	7:00am – 4:00pm	7:00am – 4:00pm
Riverside	7:00am – 4:00pm	7:00am – 3:00pm
Burbank Center	7:00am – 4:00pm	7:00am – 3:00pm
GC3	7:00am – 4:00pm	7:00am – 3:00pm
Big D	7:00am – 4:00pm	7:00am – 3:00pm

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

Mayet Cristobal

Resident District Manager

Telephone (818)460-5777
mayet.cristobal@cafebonappetit.com
Branden Vendiola

General Manager
branden.vendiola@cafebonappetit.com

Meet the team

My Eats

All of us here at Disney share a love of food, and a love of community.

Our Executive Chef Mayet Cristobal loves to tie these two themes—food and community—together. Newsreel readers can now benefit monthly from Chef Mayet’s passion for food and culinary storytelling.

Through My Eats, Chef Mayet’s monthly food journal, you’ll learn what inspires her and her team to prepare the flavorful dishes you enjoy here in the Disney cafés. She’ll tap into her personal and professional experiences in food, explore culinary techniques, break down food trends, introduce you to our farm-partners, and share her singular views on all things dining. She’ll even share your favorite recipes, those always prepared in-house by our talented team of Disney chefs.

We hope you enjoy – Bon Appétit!
Click HERE to check out all blog posts.

Mobile Ordering

Order ahead with Thrive

CRAVING LUNCH?
Order your next meal online and have it ready for a safe, quick pick-up!
Download the THRIVE mobile app today. Available on the App Store and Google Play.

It’s easy!
1. Select your location
Search for Disney Studios.

2. Choose your items
Browse the menu, and select the items you want.

3. Place your order
Add your preferred payment method, and place your order.

Ordering available at Buena Vista Cafe and FGW Starbucks location.

CLICK HERE to Learn More

POP UP | German Smorgasbord

The Buzz: Food Intolerance Testing

Chimichurri Chicken with Apple Cider Vinaigrette Spinach Salad

Helping People with Food Allergies and Intolerances Dine Well

Telling Tales of Tofu with our Bon Appétit Chefs

Appreciating our Locally Crafted Tofu Partners during AAPI Heritage Month

A Celebration of Tofu for AAPI Heritage Month 2024

8 Kitchen Tips to Reduce Food Waste (and Save Money)

Fennel Bulb and Frond Gratin

Incredibly Edible Stems

What are Emissions?

11 Ways to Flip the Switch to Plants to Reduce Your Carbon Footprint

We’re Flipping the Switch to Plants this Earth Day

10 Ways to Boost Flavor and Nutrition with Plants in Your Kitchen

Parmesan Honey-Roasted Cauliflower Steaks

POP UP | German Smorgasbord

breakfast special

express breakfast

grab n go

weekly deli specials

pizza

grill

daily greens

exhibition

market grill

stockpot

Fresh produce, delivered to work

Common Questions

Order ahead with Thrive