The Mustang Kitchen
Fall 2026
Come and experience a restaurant created by SMSU’s Culinology and Hospitality Management majors! The Mustang Kitchen will be open on six Thursdays during the Fall 2026 semester—October 8, 15, 22, November 5, 12, and 19.
Reservations are required, so be sure to save your spot—we'd love to have you join us.
Check back later for reservations.
If you have any questions or would like to be added to a waiting list, please email SMSU.Culinology@SMSU.edu or call (507) 537-6223.
Open Hours
The Mustang Kitchen is open from 5:30 p.m. to 9:00 p.m., and reservations can be made for one of the two seating times for those open on Thursdays:
- 5:30 p.m.
- 7:00 p.m. – Last order at 7:30 p.m.
Location
Southwest Minnesota State University, 1501 State Street. SMSU Culinology/Hospitality Dining Room, IL 116, in the Individualized Learning Building.
Price
Each meal includes an appetizer, your choice of entrée, and dessert. Appetizer and dessert offerings change weekly.
Entrées
Each entrée this year showcases an herb, a spice, or a bouquet of spices.
New York Strip with Peppercorn Sauce
$35
Seared New York strip seasoned with salt and cracked black pepper on a bed of garlic mashed potato, finished with a rich, creamy peppercorn sauce, served with balsamic roasted brussels sprouts. Gluten Free
Pork Jhol Momo – Himalayan Dumplings in Spiced Broth
$32
Handmade pork dumplings filled with seasoned ground pork, fresh herbs, and warm spices, served in a rich, tangy tomato-sesame broth with hints of ginger, garlic, and lemon. Finished with aromatic chili oil and fresh cilantro for a comforting and flavorful dish.
Sumac Chicken with Leafy Green Salad
$32
Traditional Palestinian-style roasted chicken marinated in tangy, smoky sumac spice, served on a caramelized onion naan, topped with toasted almonds and cilantro. Accompanied by an acidic green salad with red onion, radish, feta cheese, and toasted almonds.
Lemon & Dill Salmon with Roasted Vegetables and Wild Rice
$32
Juicy and buttery salmon fillet with a pop of lemon, Dill, and garlic. Served on top of a bed of wild rice and a side of aromatic and hearty roasted vegetables. (gluten-free)
Contains dairy and fish
Butternut Squash Sage Gnocchi Soup
$30
Soft, tender potato gnocchi in a hearty butternut squash soup, with fresh, vibrant flavors of sage, apple, and onion. Served with a side of bread and fresh homemade butter.
This soup is vegan. Side bread contains gluten. Side butter contains dairy.
Appetizers
Crispy Vegetable Pakoda with Fresh Mint Chutney
Crispy vegetable pakodas (Nepali-style fritters) made with chickpea flour, onion, cabbage, and spices, served with fresh mint chutney.
Tangy and Crunchy Nepali Chatpate
A popular Nepali snack made with puffed rice, crunchy noodles, fresh vegetables, lemon, and flavorful spices.
Prosciutto Melon Caprese Skewers
Sweet Cantaloupe and Savory prosciutto paired with fresh mozzarella and sweet basil, drizzled with a balsamic glaze. Allergens: dairy
Crab Cakes and Lemon Remoulade
Crispy Lump Crab cakes infused with fresh lemon zest, paired with a house-made lemon remoulade. Allergens: crab meat, dairy
Dessert: Lemon Blueberry Meringue Tart
Fifteen Hour Potatoes
Thinly sliced potatoes, layered and slowly cooked in beef tallow, then fried to a crisp golden brown and topped with spicy whipped ricotta. Allergens: dairy
Fennel Apple Salad
A refreshing and crunchy fennel salad, with red onions, arugula, parmesan crisps, and a tangy-sweet dressing. Allergens: gluten – can be removed if requested; dairy
Dessert: Lemon Raspberry and Meringue Tart
Reuben Eggrolls
A twist on the classic sandwich, fried to perfection and served with a tangy Thousand Island sauce. Allergens: egg, wheat, dairy
Garden Fritters
Three (or five) thin and crispy veggie fritters paired with a bright and zesty yogurt dipping sauce. Allergens: egg, wheat, dairy
Dessert: Berry Panna Cotta
Parmesan Garlic Shrimp
Oven-baked jumbo shrimp with parmesan, garlic, and lemon. Served with lemon butter.
Brie Prosciutto Crostini
Crisp crostini layered with brie, apple, arugula, prosciutto, with honey and balsamic glaze.
Fifteen Hour Potatoes
Thinly sliced potatoes, layered and slowly cooked in beef tallow, then fried to a crisp golden brown, and topped with spicy whipped ricotta. Allergens: dairy
Fennel Apple Salad
A refreshing and crunchy fennel salad, with red onions, arugula, parmesan crisps, and a tangy-sweet dressing. Allergens: gluten – can be removed if requested; dairy
Dessert: Lemon Raspberry and Meringue Tart
Desserts
Gulab Jamun with Vanilla Ice Cream and Pistachios
Soft gulab jamun (Nepali-style donut ball) soaked in sweet cardamom syrup, served with vanilla ice cream and crushed pistachios. (Allergens: milk, wheat, and tree nuts-pistachios)
Lemon Blueberry Meringue Tart
A buttery tart shell filled with tart lemon curd and a sweet blueberry compote, topped with toasted meringue (Allergens: Egg, wheat)
Lemon Raspberry and Meringue Tart
A classic lemon tart topped with a layer of raspberry curd and toasted Swiss meringue. (Allergens: wheat, dairy)
Berry Panna Cotta
A smooth and creamy dessert topped with a blueberry and raspberry coulis. (Allergens Include: Dairy)
Banana Foster with Homemade Ice Cream
Fresh vanilla bean ice cream with flambéed bananas and caramel on top
Lemon Raspberry and Meringue Tart
A classic lemon tart topped with a layer of raspberry curd and toasted Swiss meringue. (Allergens: wheat, dairy)
* Appetizer and dessert items will change each week, with five entrée selections remaining the same.
The Mustang Kitchen is a student-run restaurant, and we would appreciate it if you could fill out a comment card in place of a tip.
The Fall 2026 Team
From left to right:
(Back row) Joyce Hwang, Naomi Schroeder, Nora Stienessen, Bronte Martinez
(Front row) Atithi Gurung, Mareena Jepsen