C Café in the C Building offers a rotating, globally inspired, plant‑forward menus. You’ll regularly find Mediterranean and North African staples like Seven Vegetables Tagine with couscous, falafel, za’atar‑roasted carrots and squash, oregano gigante beans, ratatouille, and herb‑roasted potatoes—making it easy to build satisfying meat‑free plates from familiar world flavors. The weekly lineup also features plenty of Indian and African plant‑based options: soups such as Indian spice chickpea‑potato, vegetable curry, creamy roasted butternut squash, and sweet potato‑ginger, plus sides like jollof‑style rice, mixed greens, okra, and eggplant when African themes rotate through. Flatbreads and pizzas frequently include vegetarian builds (garlic‑and‑broccoli rabe, caprese, balsamic‑glazed vegetables).