CAFÉ

HOURS: MONDAY – FRIDAY 11 AM – 3 PM

DAILY SPECIALS • MENU CHANGES FREQUENTLY •
SPECIAL DINING OPPORTUNITIES • COFFEE AND ASSORTED TEAS

The Museum Café, located in the lower level of the Museum, serves a full luncheon menu from 11 am – 3 pm, Monday through Friday. Enjoy a relaxing lunch in the quaint space of the Museum Café. Carry out orders are also available. 

The menu changes frequently and includes signature sandwiches, daily soups, and a variety of fresh salads. Reservations are accepted for small or large groups and the Museum Conference Room is available for parties up to ten people.

The Museum Café is a great place for a relaxing lunch, a break from the galleries for a refreshment, or a much needed study break with our free Wi-Fi.

The North Dakota Museum of Art is a great place for large or small events. Call 701.777.5377 or email museumcafe@ndmoa.com to inquire about availability.

• For Carry out orders, call 701-777-4668

• Gift certificates available

• Major credit cards accepted, cash, checks, and University of North Dakota department billing.

• Members receive a 10% discount at the Museum Café.

 

CLICK HERE TO ORDER ONLINE TO GO

MENU

SALAD

 

$11 Caesar Salad

Romaine Lettuce, fresh Parmesan cheese, and croutons, tossed with Caesar dressing.

$13 Chef’s Salad

Fresh greens topped with ham, chicken, hard-boiled egg, blue cheese crumble, shredded carrots, cucumber, and cherry tomatoes with choice of dressing.

$12 Cranberry Walnut Spinach Salad

Baby spinach topped with bacon bits, candied walnuts, dried cranberries, shredded carrots, red onion, feta cheese with Maple Dijon Vinaigrette dressing.

Add Smoked Salmon $4, Add Chicken $3

SANDWICHES

Served with Chips or Seasonal Fruit. Add a bowl of soup, side garden salad or Caesar salad for $3 

$14 Caprese Avocado Toast

Toasted wheat bread topped with avocado mash, fresh mozzarella cheese, cherry tomatoes, and fresh basil finished with a balsamic glaze.

 

$13 NDMOA Trio

A trio of sliced ham, turkey and roast beef topped with crisp strips of bacon, lettuce, tomato, and herb aioli.

 

$12 Harvest Chicken Salad Sandwich

Chicken salad with dried cranberries, chopped walnuts, and celery. Topped with lettuce, tomato, and Swiss cheese.

 

$10 Black and Blue Sandwich

Roast beef topped with a blue cheese crumble, horseradish aioli, tomato, and caramelized red onion served hot off the panini press.

 

$12 Half Sandwich and a Cup

Half a sandwich of your choice served with a cup of our soup of the week.

 

BOWLS

$13 Southwestern Quinoa Bowl

Roasted sweet potato, corn, sweet bell peppers, red onion, black beans and quinoa tossed in a Southwestern Lime dressing finished with cilantro and sliced avocado.

Add Smoked Salmon $4, Add Chicken $3

$14 Butternut Squash and Italian Sausage Risotto

Creamy Risotto with roasted butternut squash, Italian sausage, sage, thyme, and finished with a mix of Mascarpone cheese and Parmesan cheese.

 

SIDES

Fresh Seasonal Fruit $2
Garden Salad $3
Ceasar Salad $3

 

SOUP DU JOUR

Fresh soups prepared in-house. Changes frequently.
House-made Soup Cup $3 / Bowl $6

 

DESSERTS

Please ask your server about our in-house prepared seasonal desserts. $4

 

BEVERAGES

Coffee $3

House blend

Hot Tea $3

Earl Grey, Green, Lemon Lift, Black, Green with Pomogranate,or Constant Comment (orange spice blend)

Unsweetened Iced Tea $3

Brewed in-house. Black or Citron Green

Soda $2

Coke, Diet Coke, Sprite, Ginger Ale

CATERING BY THE MUSEUM CAFÉ

 The Museum Café caters events of all sizes, using the Museum spaces with the cathedral windows facing east and west as the perfect backdrop for any event. Choose selections for any occasion from our catering menu or let Chef Kristen Whitney assist in planning the perfect menu for you and your guests.

Call between 9 am – 3 pm Monday thru Friday, 701.777.5377 or email museumcafe@ndmoa.com to inquire. Please call in advance to assure availability of your selections.

Chef Kristen Whitney is originally from central Massachusetts but has lived in Grand Forks for three years. She started her food career as a server in family restaurants throughout Massachusetts, which grew her passion for food. Eventually, Kristen pursued formal culinary education from Le Cordon Bleu in Cambridge MA, graduating with Honors with an Associate Degree in Culinary Arts and Sciences. She has spent the last 15 years in the field.

Since graduating Kristen has utilized her culinary knowledge in a range of different positions. She worked catering services at the DCU Center of Worcester, Ma., where she had the opportunity to explore her passion for food display and the art of plating. She went on to Assumption College, specializing in gluten free and allergen free food for the students with dietary restrictions, and for seniors at the Willows of Worcester active adult community. Kristen worked at Farm Neck Golf Course on Martha’s Vineyard, where she was head grill cook and catering chef, serving Former Presidents Obama and Clinton.

Prior to starting at the Museum, Kristen was the Dining Director for Edgewood Vista Memory Care, where she focused on nutritionally rejuvenating, seasonal, and local foods that don’t just feed the body but also the soul.

Kristen is looking forward to getting to share her array of talents with Museum friends and supporters.

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