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Leah Bittner

“The SMSU RN to BSN Program does not have you take a set amount of credits each semester. This flexible scheduling was perfect for me as it allowed me to vary the amount of credits I took each semester. I would have struggled without that flexibility as I am a non-traditional student who is also a wife, mother of four, and worked full time while completing my degree. This program is designed to fit into your life, whether you want to be a full-time or part-time student.”

Leah Bittner, '22 Alum
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Creamy Tucsan Chicken Farfalle

the mustang kitchen logo

The Mustang Kitchen

Fall 2025

Come and check out the restaurant created by SMSU’s Culinology and Hospitality Management majors. The Mustang Kitchen is ready to open for business for eight Thursdays during the Fall semester of 2025.

The first four Thursdays will present menus built around the theme of “Rustic Fall” on October 9th, 16th, 23rd, and 30th.

The following four Thursdays will present “Bold and Spicy” on November 6th, 13th, 20th, and December 4th.

To make a reservation, please use the reservation link (Coming Soon). If you have any questions, please email Karen.Gruhot@smsu.edu or call 507-537-6223.

Open Hours

We open at 5:30 pm, and reservations can be made for one of the two seating times for those open Thursdays:

  • 5:30 pm
  • 7:00 pm

Location

SMSU Culinology/Hospitality Dining Room IL 116 in the Individualized Learning Building.

Price

$32 per person for a 3-course meal, including tax, with a separate charge for beverage of your choice (regular/decaf coffee, assortment of tea or soda @ $1, fresh lemonade @ $2.00, decaf americano or latte @ $3.00

Menu Theme: Rustic Fall

For October 9th, 16th, 23rd, and 30th, we present Rustic Fall. 

Entrées

Pumpkin Beef Stew

A twist on a classic beef stew with pumpkin puree, carrots, beef, and potatoes all simmered together to a savory perfection.

Apple and Fennel Stuffed Pork

Pork tenderloin stuffed with apple, fennel, onion, and kale served with acorn squash puree.

Jalapeño Popper Chicken

chicken breast stuffed with cream cheese, bacon, and Jalapeño and deep fried, accompanied by a fall vegetable medley and acorn squash puree.

Crab Stuffed Salmon

Salmon fillet with a savory crab filling, served with roasted fall vegetables and a decadent lemon cream sauce.

Autumn Hollow Squash

Roasted slices of acorn squash with a lightly glazed honey syrup, served with quinoa, Honeycrisp apple and toasted pecans.

Menu Theme: Bold and Spicy

For November 6th, 13th, 20th, and December 4th, we present Bold and Spicy entrée choices. 

Entrées

Beef Braciole

Tender beef rolls with a parmesan filling braised in a rich tomato sauce served on top of mashed potatoes and parsnips.

Spinach & Feta Pork Roulade

Sautéed spinach & feta cheese wrapped in a pork loin, and slow roasted with a seasoned crust, served with roasted rainbow carrots.

Cajun Chicken Pot Pie

Medley of chicken, vegetables, and Cajun-inspired seasonings topped with a crispy puff pastry square.

Spicy Stuffed Shrimp

Smoky jumbo shrimp stuffed with jalapeños, cheddar cheese, panko breadcrumbs, bacon, and a cream cheese filling, topped with scallions and served alongside fresh bread.

Stuffed Poblano Rellenos

Roasted poblano pepper stuffed with quinoa rice, black beans, corn, and bell pepper served over refried beans.

Appetizers

  • October 9

    • Strawberry Walnut Salad: Romaine lettuce tossed in a honey-walnut vinaigrette topped with fresh strawberries, red onion, toasted walnuts, and feta cheese.
    • Pesto Goat Cheese Bites: Crispy pastry cup filled with a pesto and goat cheese mixture, topped with chopped dates, candied pecans, and a drizzle of balsamic glaze.

  • October 16

    • Cranberry Brie Knots: Creamy brie and tangy cranberry wrapped in golden pizza dough, served with a cranberry dipping sauce. 
    • Avocado Citrus Salad: Leafy greens topped with avocado, citrus slices, onion, and cashews, tossed in a fresh pepper vinaigrette.

  • October 23

    • Stuffed Dates: Medjool dates filled with gorgonzola cheese, wrapped in prosciutto, and drizzled with honey and balsamic glaze.
    • Beef Tartlet: Puff pastry with creamy goat cheese, roasted red beet, topped with hot honey and basil.

  • October 30

    • Cheesy Bites: Crispy golden-fried cheese bites made with parmesan and mozzarella cheese with seasoned breadcrumbs, served with a side of marinara sauce for dipping.
    • Crisp Harvest Salad: A mixture of greens, topped with thinly sliced apples, feta cheese, pecans, red onion and cranberries, with a side of homemade honey mustard dressing.

  • November 6

    • Stuffed Pretzels: Fluffy pretzels filled with black forest ham, Swiss cheese and diced jalapeños. Served with homemade honey Dijon mustard.
    • Minestrone: A comfort classic and filling minestrone soup with salt pork, chickpeas, black-eyed peas, vegetables, and parmesan cheese.

  • November 13

    • Prosciutto and Burrata Crostini: Slices of baguette topped with a sweet and spicy jam, creamy burrata, and prosciutto. 
    • Lacy Chicken Dumplings: Classic Chinese chicken dumplings cooked to perfection with a crispy lace, served with a spicy soy dipping sauce. 

  • November 20

    • Pani Puri: A crispy shell (Puri) stuffed with seasoned potatoes served with a sweet and spicy watery chutney (Pani).
    • Mulligatawny Soup: A creamy and warmly spiced soup filled with carrots, sweet potatoes, apples, and celery.

  • December 4

    • Bacon Wrapped Jalapeño Poppers: Jalapeños stuffed with cream cheese, wrapped in a slice of crispy caramelized bacon.
    • Spicy Edamame: Edamame beans tossed in a mix of garlic and chili seasoning with a side of spicy mayo for dipping.

Desserts

Raspberry Chocolate Macarons

October 9th, 2025

Raspberry macaron shells filled with dark chocolate ganache and a raspberry compote.

Black Forest Cheesecake

October 16, 2025

A smooth layer of cheesecake sat on a buttery graham cracker crust and topped with whipped cream, cherries, and chocolate. 

Miso Caramel Cream Puff

October 23, 2025

Choux au Craquelin filled with a miso caramel pastry cream, topped with a drizzle of miso caramel and a dusting of powdered sugar.

Harvest Cheesecake Dream

October 30, 2025

Baked apple stuffed with a creamy cinnamon-spiced cheesecake, topped off with a caramel drizzle and a scoop of home-made ice cream.

Pistachio Shrikhand Cake

November 6, 2025

A twist on a traditional baklava, this dessert layers pistachio baklava sheets with creamy saffron yogurt, topped with a lemon simple syrup.

Gochujang Caramel Cookie Sundae

November 13, 2025

Creamy homemade vanilla ice cream topped with cookie crumbles and a luscious caramel drizzle. 

Spiced Apple Rum Cake

November 20, 2025

Mini apple bundt cake spiced with cloves, ginger, spiced rum and allspice. Served with a scoop of homemade vanilla bean Ice cream and caramel drizzle.

Chocolate Pie

December 4, 2025

A slice of rich dark chocolate pie, dusted with cocoa powder, with a scoop of vanilla bean ice cream.

* Appetizer and dessert items will change each week, with five entree 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.

mustang kitchen class of fall 2025

THE TEAM for Fall 2025

From left to right:
(Back row) Lilly Banasik, Isabella Fennern, McKenna Orr, Michael Boyd
(Front row) Cecelia Parmeter, Jocelyn Kletzien, Joyce Hwang, Emily Jacobson, Dante Fertig