Greenfields summer menu features fresh seasonal fruits and vegetables

Author: Carol C. Bradley

Chef Don Miller, executive chef at the University of Notre Dame Chef Don Miller

Greenfields International Café, located in the Hesburgh Center, offers a unique menu of healthy food choices built around seasonal and local foods.

The summer menu offers new items including whole-grain pancakes for breakfast and new fruit-and-grain salads for lunch.

In addition, says Chef Don Miller, the University’s executive chef, a sizeable (30-by-60 foot) plot in the campus community gardens will supply the restaurant with heirloom tomatoes, herbs and seasonal fruits and vegetables through the summer and fall.

There are a few other changes in store as well—portion sizes have increased, and patrons will once again order at the cashier’s station.

New on the menu is the Aztec Grain Salad, a gluten-free salad featuring quinoa and rice with asparagus, peas and green onions. “It has a sweet, light curry flavor to it,” says Miller. Another new salad is the Golden Jewel, with Israeli couscous, orzo and fresh fruits such as mango, pineapple and strawberries.

New sandwich choices include a grilled chicken and asparagus wrap with a zesty lemon dressing, and salmon burger sliders with a chipotle glaze. There will also be a fresh gazpacho bar where you’ll be able to add your choice of garnishes—avocado, cucumber, shrimp, raisins and nuts—to a cold tomato gazpacho soup. Breakfast options include whole-grain pancakes and a breakfast frittata, as well as fresh fruit smoothies.

Greenfields is open from 8:30 a.m. to 2:30 p.m. Monday through Thursday and 7 a.m. to 2:30 p.m. Friday.