The Beckman Café

Hours

Mon-Fri, 8 a.m.–3:30 p.m.
Breakfast: 8 a.m.–10 a.m.
Lunch: 11 a.m.–2 p.m.

Chris Mechling, Manager

Tel (cafe): 244-1792
Tel (office): 333-7360
Fax: 333-2922
Email: mechling@illinois.edu

Located at the west end of the Beckman Institute Atrium, the Beckman Café offers a variety of food and drink options, including breakfast, pastries, hot and cold coffees, and a rotating lunch menu.

The Beckman Café also caters for events held at the Beckman Institute, such as continental breakfasts, snacks, and drinks for seminars and other meetings, box and buffet lunches, and pre- and post-lecture receptions. The Café does not currently cater for events that require wait service. Learn more about Beckman Catering →

Served Every Day

Hot Breakfast (8 A.M. – 10 A.M.)

  • 2 eggs, choice of bacon, pork sausage with potatoes, biscuit, coffee or hot tea: $4.60
  • Biscuits and sausage gravy: full order, $4.00 (2 biscuits); half order, $2.00 (1 biscuit)
  • Oatmeal with choice of raisins or brown sugar: $1.60

Sandwiches, Drinks, & Snacks

* denotes vegetarian item
** denotes vegan item

  • Sandwiches: Ham, turkey, roast beef, tuna salad, chicken salad, cranberry pecan tuna salad, and hummus*
  • Bagel with cream cheese: $1.20
  • Salad bar - $3.99 lb., Greek salad* from our serving line
  • Fresh fruit salad, grapes and cubed cheddar cheese
  • Ice cream bars
  • Drinks: flavored coffees, iced coffee, espresso, cappuccino, mocha, Italian & French sodas
  • Pastries

Daily Specialty Menus

  • Monday, April 20
  • Tortilla crusted tilapia with rice and Caesar salad
  • Chicken taco(s) (soft)
  • Veggie taco(s)*
  • Chicken tortilla soup
  • 7 bean soup**
  • Greek salad*

  • Tuesday, April 21
  • Mesquite smoked pork rib tips with smashed potatoes*and black eyed pea corn salsa**
  • Seafood salad on baguette
  • Black bean veggie burger on kaiser roll*
  • Potato leek soup*
  • Vegetarian chili*
  • Greek salad*

  • Wednesday, April 22
  • Salmon filet with rice* and mixed greens**
  • Umami turkey burger with pesto on Greek yogurt wheat bun
  • Roasted red pepper hummus with pita**
  • Chicken with long grain wild rice soup
  • Veggie barley soup**
  • Greek salad*
  • Mixed greens**

  • Thursday, April 23
  • Wood smoked pulled pork with baked beans** and loaded potato salad
  • Chicken bbq on kaiser roll
  • Hummus with pita**
  • Chicken noodle soup
  • Roasted red pepper gouda bisque*
  • Greek salad*

  • Friday, April 24
  • Coconut crusted tilapia with rice* and Kale salad**
  • Italian beef on baguette
  • Veggie burger on kaiser roll*
  • New England clam chowder
  • Veggie lentil soup**
  • Greek salad*
  • Kale salad**