The Manhattanville Market culinary team includes (from left) Chris Scott, Chris Strelnick, Franklin Becker, Dan Drohan, and Kevin Garcia.
The interior has 30 seats on the lower level and another 80 on the upper level of the two-story complex.
There are 36 outdoor seats to be used as weather permits.
Large glass walls give a view of the street-facing façade that attracts traffic from both on and off campus.
The Manhattanville Market has two cashier stations and offers both counter and mobile ordering options.
Benny Casanova’s Baby Bella pizza features Cremini mushrooms, mozzarella, caramelized onions and ricotta.
Benny Casanova’s arancini are crispy rice balls served with marinara sauce. The Arancini Siciliano has parmesan risotto, peas,, mozzarella and ragú.
Butterfunk’s Fluffernutter biscuit features marshmallow fluff, peanut butter and banana.
Chris Scott’s famous Lemonade Buttermilk Fried Chicken topped with whipped pimento cheese, hot honey and bread and butter pickles is a menu standout at Butterfunk.
Part of the Butterfunk All-Day Breakfast menu, this smoked salmon biscuit has smoked Atlantic salmon with chive crème cheese, sliced cucumber, and gribiche, a French egg-based dressing.
A hummus and falafel balls dish with chopped salad, pita bread and harissa.
Chicken Shwarma served over hummus and accompanied by sides of eggplant, harissa and pita bread from Shai.
Vegetarian chickpea stew from Shai.
The South By Southwest from Botanist is a butter lettuce, corn & black eye pea salad with pecans and smoked tomato vinaigrette.
The Tuscan Summer from Botanist has farro, heirloom tomatoes, cucumber, red onion, herbs, chili and a red wine vinaigrette.
Greens and Grains salad at Botanist features Lacinato kale, marigold and zucchini; vegan sunflower seed pesto; pepitas and crispy rice.