• January 20 - OPENING NIGHT!

  • Main Menu Only

• January 25 

  • Student Chef - Grace Lamberson 

    • Starter - Lemon-Dijon Arugula Salad - $4
      A poached egg, bacon crumbles, and halved cherry tomatoes on a bed of arugula topped with a lemon-dijon vinaigrette

    • Entree - Grilled Mahi-Mahi - $16
      A 7-ounce grilled mahi-mahi filet served on a bed of quinoa topped with a sunflower pesto compound butter and crispy fired rice noodles
    • Dessert - Sun Butter Mousse - $4
      Red wine poached pear alongside sunflower butter mouse topped shortbread pastry and garnished with chocolate drizzle and honey tuiles

• January 27 

  • Student Chef - Quentin Selix

    • Starter - Chicken Florentine Flatbread - $5

      A focaccia flatbread with a white wine cream sauce, topped with chicken, spinach, parmesan, basil and parsley
    • Entree - Veal Parmesan - $14
      An 8 oz. veal cutlet topped with mozzarella and marinara over a bed of fettuccini pasta
    • Dessert - Vanilla Panna Cotta Tart - $4
      A vanilla panna cotta tart with a chocolate shell and a raspberry gelee

• February 1

  • Student Chef - Alissa Metzger

    • Starter - Creamy Butternut Squash Bisque - $4
      A spiced and roasted butternut squash garnished with fresh maple cream and toasted pecans
    • Entrée - Rosemary Lamb Shank and Truffle Potatoes - $15
      Tender braised lamb shank with rosemary and herb crust served with a caramelized onion and pear pan sauce, truffle mashed potatoes, and broccolini
    • Dessert - Honey Almond Tart with Peach Sorbet - $4
      A sweet honey tart paired with a house-made peach bellini sorbet 

• February 3

  • Student Chef - Liz Schadler

    • Starter - Mini Beef Tourtiéres - $7
      Miniature savory Pastries filled with ground beef, prosciutto, onion, and herbs paired with a rich red wine demi sauce.

    • Entrée - Bourbon Pecan Chicken - $13
      Pecan crusted chicken breast paired with a bourbon pan sauce and served with smashed rosemary potatoes and sautéed broccolini

    • Dessert - Chocolate Blood Orange Tart - $4
      Chocolate tartlet with a blood orange filling and vanilla whipped cream

• February 8

  • Student Chef - Eli Maki

    • Starter - French Onion Soup
      Medallions - $5
      Housemade miniature sourdough soft rolls filled with gruyere cheese and topped with caramelized onions

    • Entrée - Pan-seared lemon and herb halibut filet - $19

      Seared garlic and herbed halibut steak served with roasted yellow and red peppers, rice pilaf, topped with crispy shallots and a citrus pan sauce. 
    • Dessert - Lemon lavender French macarons - $4
      Delicate French macarons with a whipped lemon lavender buttercream

• February 10 

  • Student Chef - Jarrett Joy

    • Starter - Smoke Salmon Canape - $6
      Cold smoked salmon lox on a toasted baguette with avocado spread
    • Entrée - Grilled Chicken Airline - $14
      Grilled chicken breast topped with tomato citrus sauce served with wild rice tumble and garlic broccolini
    • Dessert - Key Lime Chiffon Pie - $4
      A fresh and tart key lime chiffon pie with brown sugar graham crust

• February 15 & 17 (Valentine's Day Menu)

  • Same Menu both nights this week

    • Starter - Salmon Croquettes $9
      Three crispy fried salmon croquettes on top of a bed of mixed greens and drizzled with a chipotle aioli
    • Entreés 
      Surf and Turf (GF) $23
      A grilled 5 oz bacon wrapped fillet mignon and 5 marinated and grilled shrimp served with smoked gouda mashed potatoes and grilled carrots. Tip with Paris herb or bourbon butter if you wish.
      
      Chicken and Sausage Cannelloni - $12
      Fresh-made pasta stuffed with spinach, grilled sausage, chicken, mushrooms and backed in a garlic white wine cream sauce, served with balsamic brussel sprouts and crunchy garlic crostini's.
    • Dessert
      Cheesecake $6
      Creamy cheesecake with a graham cracker crust served with raspberry coulis and crispy meringue.
      
      Chocolate Fudge Cake $6
      A four-layer chocolate fudge cake with chocolate ganache frosting. Big enough to share with your valentine.
      
      Blood Orange Mascarpone Panna Cotta $5
      A blood orange mascarpone panna cotta topped with blood orange supremes and served with a blood orange and raspberry sauce.

• February 24

  • Student Chef - Stephanie Vipond

    • Starter - Prosciutto Flatbread - $6
      A garlic and herb flatbread with kale, prosciutto, fontina cheese, and mozzarella with a balsamic drizzle
    • Entrée - Scallop Scampi - $15
      A pasta dish made with angel hair pasta, seared scallops, spinach, and tomatoes in a garlic white wine sauce
    • Dessert - Affogato - $4
      A hot and cold delicacy with homemade vanilla bean ice cream and an espresso shot pour over

• March 1

  • Chef Kyle Armitage

    • Starter - Crispy fried smashed potatoes tossed in bravas seasoning drizzled with smoked paprika tomato sauce and garlic aioli.
    • Entrées
      Cavatelli with Sage Brown Butter - $13
      Handmade cavatelli pasta with savory shredded beef, wilted kale, and charred cipollini onion. All tossed with a sage brown butter sauce.
      
      Seafood Stuffed Walleye - $20
      A 6 oz. walleye fillet stuffed with rich shrimp and crab stuffing topped with saffron cream and parmesan herb crumb. Served with crispy smashed potatoes and sauteed garlic broccolini.
    • Dessert - Vanilla Bean Créme Brulée - $6
      Caramel-crusted créme brulée with triple berry sorbet and crunchy cake crumbles.

• March 3 

  • Chef Benjamin J. Whitmore CEC

    • Starter - Black Tie Scallops - $8
    • Entrées 
      Cinder-Brined Pork Chops with Maple-Bacon Chutney - $16
      Hand-cut Iowa chip brined in apple cider and grilled. Topped with 6th Street Smokehouse maple bacon chutney. Served with mashed sweet potatoes and crispy brussel sprouts.
      
      Salmon and Spinach Crêpes - $18
      Two 3-ounce salmon fillets topped with spinach, sundried tomato, and shredded parmesan cheese folded inside savory crêpes, topped with chive cream sauce. Served with crispy smashed potatoes and sauteed garlic broccolini. 
    • Dessert - Chocolate Mocha Pot de Créme - $6
      Dark Belgian chocolate and heavy cream infused with espresso powder, topped with sweet cream and chocolate shavings 

• March 8 and 10

  • Donor Dinner 

    • Starter - Beef Barbacoa Tacos - $6
      Three grilled flour tortillas filled with braised shredded beef, lime cabbage slaw, pickled red onions, and topped with cotija cheese and fresh lime.
      BBQ Pork Belly - $7
      Seared pork belly dusted with BBQ powder served bacon aioli and roasted red pepper sauce.
    • Entrées -
      Steak Frites - $14
      Grilled beef hanger steak with caramelized scallion sauce service with house-made rosemary parmesan fries and garlic aioli.
      Tournedos of Beef - $17
      Two seared beef tenderloin cutlets served on garlic baguette with a madeira demi sauce served with garlic broccolini and smoked gouda mashed potatoes.
      
      Stuffed Port Tenderloin - $16
      Pork Tenderloin filled with an apple, mushroom, and safe stuffing with a  mushroom cream sauce. Accompanied by mashed sweet potato and shaved brussel sprout and apple salad.
      
      Shredded Pork Empanadas - $13
      Flaky pastry dough filled with smoke braised pork carnitas and cheese served with roasted poblano cream and fresh Napa cabbage salad.
    • Desserts
      Vanilla Bean Créme Brulée - $6
      Caramel-crusted créme brulée with triple berry sorbet and crunch cake crumbles
      
      Sour Cream Cake - $5
      Rich sour cream cake layered with fresh strawberries and almond whip cream nestled in vanilla créme anglaise.

• April 12 & 14 (Buffet Series)

  • Southern Menu - $17.99 + tax (No takeout this week)

    • Starters
      Chicken and Sausage Gumbo Soup
      Coleslaw, Quick Pickled Vegetables, Creamy Cucumbers
      Collard Greens
      Baked Calico Beans
      Fried Green Tomatoes
      Dirty Rice

    • Main
      Seafood Boil
      Southern Gator or Chicken Po-boy Sandwich
      Carved Smoked Brisket
      Mac N Cheese
      Fried Chicken Legs

    • Dessert
      Peach Cobbler
      Corn Bread and Honey Butter
      Banana Pudding
      Sweet Potato Pie

    • All served with Sweet Tea and Lemonade

• Due to limited seating, reservations are required.
• Please call 701-671-2405 for reservations beginning Tuesday at 5 p.m. the week prior to the restaurant date.
• Please do not call early for reservations.
• Large groups (more than 6) will be accommodated when possible, but may not be seated in the same section.

Reservations can be made, as usual, by calling 701-671-2405 on the Tuesday, the week prior to the restaurant you wish to attend. Opening time for reservations will be 5 p.m. - instead of 1 p.m. Just call to tell us the date you want to attend, the time and the number of guests. We'll accommodate larger groups as possible but can't guarantee seating together.

Are you interested in ordering take out from the 6th Street Eatery? Now you can!

How to order

Orders can be placed between the hours of 4-6:30 p.m. on 6th Street Eatery nights. Call 701-671-2583 to place your order with our Dining Room Manager.

How to pick up

Orders can be picked up between 5-7 p.m. Estimated wait time is 30 minutes from ordering your food. Come to the Hektner Student Center at NDSCS. Stop at the host table as you enter the Wild Grounds Cafe to pay and grab your food.