Waves Café

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Waves Café

SPECIAL HOURS

  • Dinner  October 12-13, 5:00 pm - 7:00 pm
  • Modified hours.

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Weekly Schedule

  • Breakfast     Mon-Fri, 7:30 am - 10:30 am
  • Breakfast     Sat-Sun, 9:00 am - 10:30 am
  • Lunch     Mon-Sun, 11:30 am - 2:00 pm
  • Dinner     Mon-Thu/Sun, 5:00 pm - 8:00 pm
  • Dinner     Fri-Sat, 5:00 pm - 7:00 pm
  • Continuous Dining     Mon-Sun, 10:30 am - 11:30 am
  • Continuous Dining     Mon-Sun, 2:00 pm - 5:00 pm

Visit Waves Café, located at the Tyler Campus Center for a dining experience with concepts ranging from global cuisines to classic American comfort foods. Prepared from scratch daily using fresh, seasonal, and often locally sourced ingredients.

GRATE & GRIDDLE — Offering a variety of seasonally inspired daily grill specials with classic grill fare customized based on Pepperdine's students' preferences. From the perfect burger or simple grilled cheese sandwich to wild salmon with seasonal vegetables, the Grate & Griddle offers both comforting staples and mouthwatering new specials.

LEAVES & GREENS — We’ll stock Pepperdine’s salad bar with fresh, seasonal ingredients from small local farmers and artisans. At our salad bars you will find avairety of fresh ingredients like cooked-from-scratch whole grains and beans, house-made composed salads, house-roasted meats and plant-based proteins, and tempting garnishes. All salad dressings will be made in-house with heart-healthy olive or canola oils, and low-calorie options are always available.

WOOD & STONE — Pizza at Pepperdine will be made the way it should be — by hand. At Bon Appétit we’re passionate about pizza, so everything from the dough to the sauce is prepared from scratch without shortcuts. Our toppings are our own house-made pesto and meatballs, house-roasted vegetables, and a special blend of five cheeses.

SHOW & TELL — Exciting exhibition-style cooking, from wok-tossed noodles to aromatic curries to hand-carved shawarma. Pepperdine students can choose from a wide variety of seasonal, local produce, meats, seafood, and vegetarian proteins to customize their own dish, or enjoy the day’s chef-created special. With its emphasis on seasonal and chef-driven preparations, Show & Tell is a great way to catch our chefs in action – creating and executing imaginative and trendsetting fare.

BUTTER & SUGAR — We make enticing desserts from scratch in the kitchen at Pepperdine using real ingredients like whole grain flour, sugar, butter, certified cage-free eggs, and Farm to Fork fruit. We never use any additives, preservatives, artificial flavors or sweeteners, or trans fats.

Whether it’s a fresh cookie for an afternoon treat, a decadent seasonal cupcake, a mini zesty lemon bar, or a fresh, house-made fruit tart, our desserts are prepared and portioned to delight health-conscious employees and those with a declared sweet tooth.

 

 

General Dining Information

General Contact Information

Dining Services Office | 310.506.4296

Catering Office | 310.506.4121

Are you interested in receiving additional information but unsure where to start? Download our helpful brochures below!

click here to download our 2024-25 waves café dining map

click here to download our 2024-25 welcome brochure and campus map

Breakfast

bone + broth

  • Bowl4.40
  • Bowl4.15
apples, brown sugar, cinnamon, unsweetened coconut

grate + griddle

  • vegetarian9.40
  • meat9.95
scrambled eggs, diced peppers, tater tots, and shredded cheese
  • reg.8.45
turkey, fried egg, caramelized onions, bacon, cheddar cheese on a brioche bun

minus 9

  • reg.9.95
roasted chickpeas, sautéed spinach, roasted potato
SIDES: chickpeas

warm + soulful

  • reg.9.30
cage-free scrambled eggs with your choice of three sides, fourth side extra
SIDES: pork sausage , breakfast potatoes with bell peppers and onion , turkey sausage , pancakes or french toast , applewood smoked bacon

show + tell

  • vegetarian9.40
  • 3 meats10.45
cage-free eggs, broccoli, tomato, onion, bell peppers, mushroom, spinach, cheddar cheese, feta cheese, jalapenos, and a choice of protein
SIDES: applewood smoked bacon , smoked ham , oven roasted turkey , vegetarian sausage

leaves + greens

  • reg..65 / oz.
seasonal fruit, house-made granola, artisan toppings

Continuous Dining

grate + griddle

  • reg.9.95
american, provolone, pepper jack, and swiss cheese with hickory smoked bacon on wheat bread

Lunch

bone + broth

  • reg.4.20
  • Bowl4.40
caramelized onion, cooked with diced carrot and celery in a warm vegetable broth
  • Bowl4.40
diced chicken, broccoli, celery, onion

minus 9

  • reg.9.95
oven-baked bell pepper filled with braised rice and black beans
SIDES: roasted cauliflower , pinto with peppers and onion saute
  • reg.11.10
oven-baked bell pepper filled with diced flank steak, sauteed spinach, onion, and rice
SIDES: roasted cauliflower , pinto & onion with peppers

warm + soulful

  • reg.11.10
slow-cooked pork ribs brushed with a house-made honey garlic sauce
SIDES: potato wewdges , sautéed onion and mushroom
  • reg.9.95
slow-cooked portobello mushroom topped with quinoa pilaf
SIDES: potato wedges , caramelized onion & mushroom

global

  • reg.9.95
black beans, red and green bell peppers, diced onion, chopped jalapeno, tomato, cheese sauce, and chef-choice salsa bar
SIDES: sour cream
  • reg.11.10
braised pork shoulder, black beans, red and green bell peppers, diced onion, chopped jalapeno, tomato, cheese sauce, and chef-choice salsa bar
SIDES: sour cream

show + tell

  • reg.11.10
chicken tossed in a general tso sauce consisting of sugar, soy sauce, ginger, garlic, and spices
SIDES: stir-fry vegetables , steamed rice
  • reg.9.95
firm tofu tossed in a housemade General Tso sauce consisting of sugar, soy sauce, ginger, garlic, and spices
SIDES: stir-fry vegetables , steamed rice

leaves + greens

  • reg..64 / oz.
local greens, seasonal vegetables, house-made dressings, artisan toppings

Continuous Dining

grate + griddle

  • reg.9.95
american, provolone, pepper jack, and swiss cheese with hickory smoked bacon on wheat bread

Dinner

bone + broth

  • reg.4.20
  • Bowl4.40
caramelized onion, cooked with diced carrot and celery in a warm vegetable broth
  • Bowl4.40
diced chicken, broccoli, celery, onion

minus 9

  • reg.9.95
grilled eggplant topped with a herb-enriched medley of seasonal mushrooms and chickpeas, lightly topped with a mushroom thyme sauce
SIDES: brown rice , roasted carrots
  • reg.11.10
butterflied pork loin, stuffed with a herbed medley of seasonal mushrooms, tied and gently roasted whole, finished with mushroom thyme sauce
SIDES: brown rice , roasted carrots

warm + soulful

  • reg.11.10
spiced tomato and butter chicken, rich with flavor and aromatics Mary's Chicken
SIDES: basmati rice , green beans, onion and peppers
  • reg.9.95
slow-cooked firm tofu in a spiced tomato, coconut, and butter sauce, rich with flavor and aromatics
SIDES: jasmine rice , green beans, peppers, and onion

global

  • reg.9.95
crispy tofu, onions, served with corn tortilla, and chef-choice salsa bar
SIDES: spanish rice , baked beans
  • reg.11.10
grilled sirloin steak, queso fresco, grilled onions, cilantro-lime crema, guacamole
SIDES: spanish rice , baked beans

show + tell

  • reg.11.10
chicken tossed in a general tso sauce consisting of sugar, soy sauce, ginger, garlic, and spices
SIDES: stir-fry vegetables , steamed rice
  • reg.9.95
firm tofu tossed in a housemade General Tso sauce consisting of sugar, soy sauce, ginger, garlic, and spices
SIDES: stir-fry vegetables , steamed rice

leaves + greens

  • reg..64 / oz.
local greens, seasonal vegetables, house-made dressings, artisan toppings

Menu Icon Legend

FOOD ALLERGIES AND CELIAC DISEASE

Serving Students with Food Allergies and Celiac Disease

The dining services team is well-trained in food allergy awareness and offers several 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.

We understand that our guests with special dietary needs, albeit food allergies, celiac disease, lactose intolerance, or any other medically necessary diets simply want a safe place to make food choices, quickly. Each student must determine their own level of comfort when making selections within our cafés.

Using descriptive menu naming, students and guests of our cafes can easily identify foods that contain their allergen or dietary restriction. This is a starting point and further questions can then be addressed to a chef or manager. Keeping open communication with our culinary team ensures up-to-date information on package labels, ingredient or recipe substations, and preparation methods that are at high risk for cross-contact.

MINUS NINE

Beyond descriptive menu naming, we offer an allergy-friendly station called “MinusNINE”. The MinusNINE station features entrées that celebrate fresh, simple, whole ingredients while avoiding all of the top-9 allergens + gluten. We have developed very specific and flavorful recipes built upon singular ingredients that are typically safe for food-allergic people. The MinusNINE station is a convenient choice — but not the only choice — for those with allergies to any of the top-9 allergens + gluten.

Daily menus for each café can be accessed here on our website.

Further questions about ingredients can be answered by our trained managers/chefs onsite.

Questions and Contact Information

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

London Baker | Bon Appétit Regional Registered Dietitian Nutritionist
london.baker@cafebonappetit.com

Sandra Harrison | Office of Student Accessibility (OSA)
Student.Accessibility@pepperdine.edu

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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?
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Meet the team

Eat Right — For You

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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
cafebonappetit

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
cafebonappetit

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