The Morris Inn is excited to partner with University Catering to provide outstanding and unique dining experiences while our kitchen is undergoing renovation this summer. All items will be made fresh daily on campus and served by our experienced associates. With a rotating schedule of signature buffets, we invite you to visit throughout the summer to experience each exceptional menu. The buffets offer a variety of soups, salads, entrees and appetizers at dinner. Come join us!

Summertime at Sorin’s and Rohr’s at Morris Inn is the HOTTEST place to be!

Snack Sundays

Enjoy complimentary bar snacks with drink purchase.

Manhattan Mondays

1/2 price Manhattans. Enjoy a Manhattan, the Fr. Hesburgh way, made by Murf!

Two for One Tuesdays

Two people eat for the price of one in Sorin’s and Rohr’s when seated between 6:30am and 6:30pm.

Wine Wednesdays

1/2 priced bottles of ND family wine and 1/2 priced draft beers.

Thank You Thursdays

50% off your dinner (applies to food only) when you show your ND ID card as a thank you to all ND employees.

Family Fridays

Kids 17 years old and under eat for $5 with purchase of an adult meal.

All specials also apply to the Wind Family Fireside Terrace. Valid June 8 – July 31, 2015.
Complimentary valet parking when dining at Morris Inn.

10:30 AM – 2:00 PM
$13.90 per person

Two ‘Build Your Own’ Action Stations
Shareable Appetizer
Cookies or Brownies
SUNDAY & FRIDAY Burger Bar & Tortilla Bar
MONDAY & WEDNESDAY Bratwurst/Hot Dog Bar & Tailgate Chili Station
TUESDAY & SATURDAY Burger Bar & Loaded Baked Potato Bar
THURSDAY Burger Bar & Bruschetta Bar

6:00 – 9:00 PM
$16.90 per person

Fresh Spinach and Romaine Salad
Two Specialty Salads
Two Seasonal Soups

Chef Attended Action Station
SUNDAY & WEDNESDAY Bourbon Baked Ham
MONDAY & THURSDAY Garlic & Herb Roasted Turkey Breast
TUESDAY & FRIDAY Fennel Pork Loin
SATURDAY Beef Brisket

Rohr’s will serve a selection of Au Bon Pain sandwiches from 2:00pm – 5:00pm and from 9:00pm – midnight daily.

Reservations can be made online or by calling 574-631-2018.