The Mustang Kitchen Serving in Fall 2026

Published Monday, September 28, 2026

From left to right: (Back row) Joyce Hwang, Naomi Schroeder, Norah Stienessen, Bronte Enyart-Martinez (Front row) Atithi Gurung, Mareena Jepsen

The popular student-run restaurant, The Mustang Kitchen, will open to the public on Thursday, October 8 and serve a total of six dates during Fall Semester 2026. The serving dates are October 8, 15, 22, November 5, 12, and 19. Each date The Mustang Kitchen will serve two seating times at 5:30 pm and 7:00 pm. Seating is very limited and spots fill quickly. Reservations can be made online at www.smsu.edu/go/mustangkitchen. The restaurant is located in the SMSU Culinology/Hospitality Dining Room, IL 116 in the Individualized Learning building. The price per person includes a three-course meal created, prepared, and served by SMSU Culinology and Hospitality Management students. Each meal includes an appetizer, your choice of entrée, and dessert. Appetizer and dessert offerings change weekly. Beverages are additional. The entrées will showcase an herb, spice or a bouquet of spices.

Students from the Restaurant Food Operations class will be involved in all aspects of running the restaurant, according to Dr. Joyce Hwang, Associate Professor of Hospitality Management at SMSU. The restaurant team includes SMSU Students: Naomi Schroeder, Norah Stienessen, Bronte Enyart-Martinez, Atithi Gurung, and Mareena Jepsen.

Hwang said the meal will include three courses: a choice of appetizer, choice of entrée, and dessert. The appetizer and dessert items will change each week, she said, while the five entrée selections will remain the same.

“We are excited to bring ‘The Mustang Kitchen’ to the community. It is entirely run by students who are Culinology or Hospitality Management majors,” said Hwang. “In addition to developing the menu items, they create shopping lists, do the prep work, and handle all aspects of the restaurant operation. They rotate being the manager, server, or chef throughout the semester.”

The Mustang Kitchen’s Fall 2026 entrée menu includes:

1. 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

2. 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.

3. 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.

4. 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.

5. 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.

Each week will showcase two different appetizer options and a unique dessert offering created by one student chef:

October 8:

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.

Dessert: 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

October 15:

Appetizers: 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 Raspberry and Meringue Tart, A classic lemon tart topped with a layer of raspberry curd and toasted Swiss meringue. Allergens: wheat, dairy

October 22:

Appetizers: 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 Blueberry Meringue Tart, A buttery tart shell filled with tart lemon curd and a sweet blueberry compote, topped with toasted meringue (Allergens: Egg, wheat)

November 5

Appetizers: 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 thin and crispy veggie fritters paired with a bright and zesty yogurt dipping sauce. Allergens: egg, wheat, dairy

Berry Panna Cotta, a smooth, creamy dessert topped with blueberry and raspberry coulis. (Allergens Include: Dairy)

November 12

Appetizers: 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.

Dessert: Banana Foster with Homemade Ice Cream, Fresh vanilla bean ice cream with flambéed bananas and caramel on top

November 19

Appetizers:

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, a classic lemon tart topped with a layer of raspberry curd and toasted Swiss meringue. Allergens: wheat, dairy

“It’s an awesome learning experience for the students in the program,” said Hwang. “We hope the community will come to SMSU to enjoy the students’ creations. We ask customers to fill out a comment card in place of a tip, which will be invaluable feedback for our students.”

For further information and reservation links, visit www.smsu.edu/go/mustangkitchen. If you have any questions or would like to be added to the waiting list, please email SMSU.Culinology@SMSU.edu or call (507) 537-6223.