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 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.






$12 Caesar Salad

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

$13 Fresh Berry Salad

Mixed greens topped with a mixture of in-season berries, julienned carrots, cherry tomatoes, and cucumber, served with Poppy Seed dressing.

$13 Mandarin Oragne Chicken Salad

Baked chicked breast served on top of mixed greens with diced cucumbers, mixed peppers, mandarin oranges, silvered almonds, and chow main noodles. Served with a Soy ginger vinaigrette.

Add Smoked Salmon $4, Add Chicken $3


Served with Chips or Seasonal Fruit.
Add a cup of the Salad of the Week, Side Garden Salad, or Caesar Salad for $3 

$14 Everything but the Bagel Avocado Toast

Toasted wheat bread with avocado mash, sliced tomato, and grated hard-boiled egg. Topped with everything bagel seasoning.

$14 NDMOA Trio

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


$12 Summertime Chicken Salad

Chicken salad with fresh red grapes, and slivered almonds topped with lettuce, tomato, and Swiss cheese.


$12 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.


$11 Half Sandwich and a Salad

Your Choise of half sandwich served with the Salad of the Week or the Garden Salad.



$14 Greek Quinoa Bowl

Diced cucumbers, tomatoes, red onion, mixed peppers, chopped kalamata olives and crumbled feta cheese served on top of a bed of quinoa with a homemade Greek dressing.

Add Smoked Salmon $4, Add Chicken $3

$14 Chicken Scampi Risotto

Seasoned chicken sautéed and tossed in a white wine lemon butter sauce, finished with tomatoes and tarragon. Served on top of creamy risotto.
Garnished with shredded parmesan cheese.



Fresh Seasonal Fruit $2
Side Garden Salad $3
Side Ceasar Salad $4
Potato Chips $2



Please ask your server about our in-house prepared seasonal desserts. $5



Coffee $3

House blend

Hot Tea $3

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

Iced Tea $3

Brewed in-house.

Perrier $3
Evian Water $3
Made in-house Lemonade $2
Soda $2

Coke, Diet Coke, Coke Zero, Sprite, Ginger Ale


 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 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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