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Creamy Tucsan Chicken Farfalle

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The Mustang Kitchen

Spring 2024: Dates filled!

Thanks to the incredible response from the community, we have filled all of our serving dates to capacity. The wait-list is also full. We are thankful for the interest in The Mustang Kitchen and appreciate the support!

If you have a reservation and have questions or need to make changes,
please contact Karen at 507-537-6223.

Open Hours

Tuesdays in Spring 2024 February 20, March 12, 19, 26, April 2, 9, 16 and 23 from 5:30pm - 8pm (last order at 7:30). Closed Feb. 27 for Precinct Caucuses and March 5 for Spring Break!


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


$28.00 including tax for a 3-course meal and non-alcoholic beverage. No tips are expected.

Menu Theme: Twisted Pasta


bulgogi pasta

Bulgogi Pasta

Tagliatelle pasta with Korean style beef marinated with soy sauce and sugar cooked in infused oil of garlic and green onion, topped with freshly grated Parmesan cheese.

kimchi bacon carbonara

Kimchi Bacon Carbonara

Spaghetti and bacon in classic carbonara sauce twisted with kimchi, a Korean classic salted and fermented napa cabbage, topped with freshly grated Parmesan cheese.

creamy tuscan chicken penne

Creamy Tuscan Chicken Penne

Penne and roasted chicken thigh in a creamy sauce twisted with Asiago cheese, sundried tomato, and baby spinach.

tom yum prawn linguine

Tom Yum Linguine with trūShrimp®

Linguine pasta and trūShrimp® in tomato sauce infused with Thailand’s most classic soup, Tom Yum, inspired flavors including lemongrass, lime leaf, galangal, Thai chili, and fish sauce.

pasta with roasted eggplant

Pasta with Roasted Eggplant

Spaghetti in rich tomato sauce with roasted eggplant topped with freshly grated parmesan cheese (vegan option available)


  • February 20:

    • Spicy pork Somen bite
    • Green salad with orange vinaigrette 
  • March 12:

    • Arugula fennel salad
    • Italian Roasted cauliflower
  • March 19:

    • Lemon Thyme Focaccia with Chili Oil
    • Kimchi Bruschetta
  • March 26:

    • Caprese salad
    • Parmesan pesto cheese twist
  • April 2:

    • Lemongrass pesto pinwheels
    • Coconut curry egg drop soup
  • April 9:

    • Goat Cheese and Rosemary Focaccia with Honey-Butter
    • Raspberry Jalapeno Brie Bites
  • April 16:

    • Asian Salad
    • Spring rolls
  • April 23:

    • Smoked salmon wraps
    • Scotch eggs


orange panna cotta

Orange Panna Cotta

February 20, 2024

lemon curd tart

Lemon Curd Tart

March 12, 2024

strawberry affogato

Strawberry Affogato

March 19, 2024

Pistachio ice cream

Pistachio Ice Cream

March 26, 2024

Matcha and espresso ganache with a blood orange cream

Matcha and espresso ganache with a blood orange cream

April 2, 2024

Key Lime Pie Ice Cream

Key Lime Pie Ice Cream

April 9, 2024

Guinness Chocolate Cake

Guinness Chocolate Cake

April 23, 2024

Strawberry Mousse and Cake

Strawberry Mousse and Cake

April 16, 2024

* Appetizer and dessert items will change each week with five entree selections remaining the same. The Mustang Kitchen locally source the bacon from Redwood River Farms and the shrimp from TruShrimp.

We are proud to be offering espresso beverages on our menu (at an additional charge- decaffeinated espresso shot or Americano $2.50, Latte or Cappuccino $3.00.
This is a student-run restaurant and we would appreciate if you could fill out a comment card in place of tip.


redwood river farms logo

restaurant team photo

THE TEAM for Spring 2024

From left to right: Jayson Teagle, Seth Young, Katie Bernardy, Hailey Bogema, Joyce Hwang, Martin Kochis, Karalyn Closs, Cameron Peterson