Starters

  • Fried Garlic Shrimp (GF)

    vegetable ash butter, lemon cucumber relish, fried quinoa

       17

  • Cajun Roasted Brussels Sprouts

    blue cheese, braised pork belly, crispy fried onions

       11

  • Fried Crab & Zucchini Fritters

    roasted broccoli, shaved red onion, shaved manchego, basil aioli, fried lemon

       18

  • Za’atar Cauliflower Fries

    garlic aioli and cilantro chutney

       10

  • Moroccan Beets & Pearl Mozzarella (GF)

    belgian endive, arugula, toasted chickpeas, lemon, micro radish

       10

  • Cheese Plate (GF without ciabatta)

    served with marinated olives, blackberry cinnamon jam, and warm sliced ciabatta bread
    choice of three cheeses:
    havarti dill, brie, sage derby, goat cheese, MSU dagano, or maytag blue cheese

       18

  • Rosewater Creme Brulee (GF)

    pistachio sugar

       6

  • Passion Chiffon

    house-made honey chia seed ice cream

       7

  • Signature Chocolate Cake (GF)

    flourless chocolate torte, chocolate drizzle, fresh raspberries

       6

  • Chocolate 'WOW' Bark

    dark chocolate, dried cherries, toasted walnuts, candied ginger

       5

  • MSU Dairy Ice Cream

    ask your server about today's selections

       4.50

  • House-made Sorbet (GF) (V)

    fresh flavor made daily

       4.50

  • Sundays - 10:00 AM to 2:00 PM

    Adults 16.95  |  Children Ages 4-10 9.95  |  Under 3 Free

    Assorted Juices 2.50  |  Milk 2.75  |  Hot Teas 3  |  Coffee & Soft Drinks 2 

      

  • Scrambled Eggs with Toppings   

  • Crispy Bacon & Sausage Links   

  • Waffles with Whipped Cream & Warm Syrup   

  • Fresh Fruit Tray & Seasonal Vegetable Crudite   

  • International Selection of Cheese   

  • Caesar Salad with Shredded Parmesan & Croutons   

  • Mustard Potato Salad with Cheddar & Bacon   

  • Chic Pea Salad with Feta & Cucumbers   

  • Bowtie Pasta Salad with Pesto   

  • Tossed Field Greens with an Array of Dressings   

  • Roasted Top Round of Beef with Thyme Demi Glaze   

  • Fillet of Sole with Lemon Dill Cream Sauce   

  • Chicken Breast with Pearl Onion Demi   

  • Roasted Root Vegetables   

  • Steamed Broccoli with Butter   

  • Kid's Corner

    Chicken Tenders  |  Mac & Cheese  |  Pizza Bagels

      

  • Desserts & Sweets

    Assorted Tortes  |  Pies  |  Cookies  |  Sweets  |  Confections & Mini Pastries  |  Warm Bread Pudding with Creme Anglaise

      

  • Eggs Benedict

    poached eggs, rosemary focaccia, spinach, lemon pepper hollandaise, side of grilled asparagus and marinated tomatoes

       11

  • Wild Mushroom & Black Rice Soup (GF)    5 bowl / 4 cup

  • Za'atar Cauliflower Fries

    garlic aioli and cilantro chutney

       10

  • Oatmeal Your Way (GF)

    Choose One Style:  Blueberries, sunflower seeds and agave  |  Bacon and maple syrup  |  Fried egg and avocado

       7

  • Cajun Roasted Brussels Sprouts (GF without crispy onions)

    blue cheese, braised pork belly, crispy fried onions

       11

  • Blended Greens (GF)

    poached butternut squash, dried pomegranate seeds, spiced pecans, maple orange dressing

       11

  • Greek Yogurt & Granola (GF)

    quinoa pecan granola, strawberries, blueberries, minted local honey

       9

  • Fried Crab & Zucchini Fritters

    Roasted broccoli, shaved red onion, shaved manchego, basil aioli, fried lemon

       18

  • Soft Pretzel Breadsticks

    with warm michigan beer cheese

       10

  • The Everyday (GF)

    two farm fresh eggs, choice of breakfast meat, served with gold creamer potatoes and toast

       10

  • Breaded Chicken Wings

    garlic parmesan sauce

       8

  • Moroccan Beets and Belgian Endive (GF)

    arugula, toasted chickpeas, lemon, micro radish

       10

  • Belgian Waffle

    pumpkin cream cheese icing, candied walnuts

       12

  • BBQ French Fries (GF)

    with sriracha aioli

       5

  • Bistro Salad (GF)

    mixed greens, stilton blue cheese, toasted walnuts, dried cranberries, whole grain mustard vinaigrette

       6 / 9

  • Doughnut French Toast

    banana, chia seed, maple glaze

       11

  • Cajun Brussels Sprouts

    balsamic reduction, dried cranberries, toasted walnuts

       10

  • Caesar Salad (GF without croutons)

    romaine hearts, shaved parmigiano-reggiano, house-made focaccia croutons 

       5 / 8

  • Smoked Brisket Hash (GF)

    two poached eggs, house-smoked brisket, sweet potatoes, wilted kale, green onions

       13

  • Cheese Plate (GF without ciabatta)

    served with marinated olives, blackberry cinnamon jam, and warm sliced ciabatta bread
    choice of three cheeses: 
    havarti dill, brie, sage derby, goat cheese, MSU dagano, or maytag blue cheese

       18

  • Seared Tofu

    herb dijon chutney, roasted baby carrots, haricots verts, cipollini onions, blistered grape tomatoes

       18

  • State Room Burger

    mustard seed cheddar, sweet onion jam, brussels sprout slaw, brioche bun, french fries

       17

  • Egg White Omelet (GF)

    tomatoes, spinach, manchego cheese, melted leeks, side of fruit

       9

  • Teriyaki Chicken Wrap

    sesame matchstick vegetables, crisp romaine, sriracha aioli

       10

  • French Onion Style Frittata

    carmelized onions, gold creamer potatoes

       12

  • Forest Mushroom Vegetable Bowl (GF)

    trumpet mushrooms, roasted garlic, kohlrabi, braised baby carrots, red beets, nappa cabbage and wilted swiss chard, crispy chickpeas, lemon verjus

       19

  • Slow Braised Pork Belly & Sweet Potato Waffles

    sweet potato hash brown 'waffles', caramelized figs, clover honey

       12

  • The Spartan Omelet (GF)

    MSU Dairy sharp cheddar, smoked ham, Bailey GREENhouse fresh herbs, served with gold creamer potatoes and toast

       11

  • Sides

    Side of Fresh Berries  5

    Bacon or Sausage Link  2

    Ham Steak  2.50

    Half Avocado  2

    Toasted Bagel with Cream Cheese  3

      

In-Room Dining Breakfast

  • Available daily 6:30 a.m. to 11 a.m.   

  • Heart Healthy Oatmeal

    blueberries, sunflower seeds, agave syrup, and toast

       7

  • Greek Yogurt & Granola

    quinoa pecan granola, strawberries, blueberries, minted local honey

       9

  • The Everyday (GF)

    two farm fresh eggs, choice of breakfast meat, served with golden creamer potatoes and toast

       10

  • The Spartan Omelet (GF)

    MSU Dairy sharp cheddar, smoked ham, Bailey GREENhouse fresh herbs, served with golden creamer potatoes and toast

       11

  • Doughnut French Toast

    banana, chia seed, maple glaze

       11

  • Slow Braised Pork Belly & Sweet Potato Waffles

    sweet potato hash brown 'waffles', caramelized figs, clover honey

       12

  • Egg White Omelet (GF)

    tomatoes, spinach, manchego cheese, melted leeks, side of fruit

       9

  • Toast Selections

    white  |  wheat  |  rye  |  gluten free bread available upon request

      

In-Room Dining Lunch & Dinner

  • Available Monday-Saturday 11 a.m. to 10 p.m.; Sunday until 9 p.m.   

  • Chef's Soup Daily Selection    5 bowl / 4 cup

  • Wild Mushroom & Black Rice Soup (GF)    5 bowl / 4 cup

  • Cheese Plate (GF without ciabatta)

    served with marinated olives, blackberry cinnamon jam, and warm sliced ciabatta bread
    choice of three cheeses:
    havarti dill, brie, sage derby, goat cheese, MSU dagano, or maytag blue cheese

       18

  • Soft Pretzel Breadsticks

    with warm michigan beer cheese

       10

  • Caesar Salad (GF without croutons)

    romaine hearts, shaved parmigiano-reggiano, house-made focaccia croutons

       5 / 8

  • Bistro Salad (GF)

    mixed greens, stilton blue cheese, toasted walnuts, dried cranberries, whole grain mustard vinaigrette

       6 / 9

  • Additions to any salad

    6 oz. grilled salmon  9  |  7 oz. grilled chicken breast  6  |  three jumbo shrimp  7

      

  • Classic Burger

    8 oz. custom blend burger of chuck and brisket, brioche bun, lettuce, tomato, red onion and pickles, served with french fries
    Add $1 each: cheddar, provolone, swiss, american, blue cheese, bacon, sauteed mushrooms, or a fried egg

       12.50

  • Kellogg Chicken Salad Sandwich

    crisp lettuce, sliced tomatoes on whole wheat bread, served with french fries

       11.50

  • Char-Grilled Filet Mignon (GF)

    6 oz. filet mignon, french fries, sauteed asparagus, glace de viande

       32

  • 6 oz. Seared Pacific Salmon

    israeli couscous, wilted swiss chard, nappa cabbage, kohlrabi, lemon verjus

       25

  • Forest Mushroom Vegetable Bowl (GF)

    trumpet mushrooms, roasted garlic, kohlrabi, braised baby carrots, red beets, nappa cabbage and wilted swiss chard, crispy chickpeas, lemon verjus

       19

In-Room Dining Dessert

  • Available Monday-Saturday 11 a.m. to 10 p.m.; Sunday until 9 p.m.   

  • Rosewater Creme Brulee (GF)

    pistachio sugar

       6

  • Passion Chiffon

    house-made honey chia seed ice cream

       7

  • Signature Chocolate Cake (GF)

    flourless chocolate torte, chocolate drizzle

       6

  • Chocolate "WOW" Bark

    dark chocolate, dried cherries, toasted walnuts, candied ginger

       5

  • MSU Dairy Ice Cream

    ask your server about today's selections

       4.50

  • House-made Sorbet (GF)

    fresh flavor made daily

       4.50

In-Room Dining Beverages

  • Non-Alcoholic

    Soft Drinks & Iced Tea 2.50

    Milk (2%, skim, or whole) 2.75

    Assorted Hot Teas 3.50

    Assorted Juice: Orange, Grapefruit, Cranberry, Apple, V-8, Tomato 3

    Voss Bottled Water: Sparkling or Still (375ml) 3.75

    Fresh Brewed Coffee: Small Pot 5, Large Pot 8

    Espresso: Single 2.75, Double 3.75

    Cappuccino, Cafe Latte, Cafe Mocha: Single 4.50, Double 5.25

    Hot Chai Tea: Single 4.25, Double 4.75

       *

  • White Wine

    Moscato, Chalk Hill 'Wit's End', McLaren Vale, Australia - 9/glass, 34/bottle

    Dry Riesling, Black Star Farms for MSU 'Cynisca', Suttons Bay - 9/glass, 34/bottle

    Pinot Grigio, Bowers Harbor, Old Mission Peninsula - 9/glass, 34/bottle

    Sauvignon Blanc, Barker's Marque 'The Loop', Malborough, New Zealand - 8/glass, 30/bottle

    Oaked Chardonnay, J Vineyards, Santa Lucia Highlands, CA - 11/glass, 42/bottle

     

       *

  • Red Wine

    Pinot Noir, Horizon by Albert Bichot, Burgundy, FR - 11/glass, 46/bottle

    Merlot, Hyatt Vineyards, Rattlesnake Hills, WA - 10/glass, 38/bottle

    Cabernet Sauvignon, Storypoint, Russian River Valley, CA - 9/glass, 34/bottle

    Cabernet Sauvignon, Gamble Family, Napa, CA - 16/glass, 65/bottle

    Red Blend, Black Star Farms for MSU 'Leonidas', Suttons Bay - 9/glass, 34/bottle

       *

  • Complete Wine List

    A complete wine list is available in the State Room Restaurant.
    If you are interested in other offerings, please simply speak with your server.
    Additional cocktails are available upon request.

       *

  • Michigan Craft Brews

    Blackrocks Brewing 51k IPA, Marquette 6

    Bell's Two Hearted Ale, Kalamazoo 5

    Bell's Amber Ale, Kalamazoo 5

    Roak Devil Dog Oatmeal Stout, Royal Oak 5

       *

  • USA Craft Brews

    Great Lakes Edmund Fitzgerald Porter, Cleveland, OH 5

    New Belgium Fat Tire Amber Ale, Fort Collins, CO 5

    Sam Adams (seasonal rotation), Boston, MA 5

    Sierra Nevada, Chico, CA 5

       *

  • Premium Domestics & Imports

    Bud Light 4.50  |  Corona 4.50  |  Killian's 4.50  |  Michelob Ultra 4.50

    O'Douls (NA) 4.50  |  Bitburger Pilsner 5  |  Coors Light 4.50  |  Guinness 6

    Labatt Blue 4.50  |  Miller Lite 4.50  |  Stella Artois 4.50  |  Seasonal Cider 5

      

Salads & Starters

  • Bistro Salad (GF)

    stilton blue cheese, toasted walnuts, dried cranberries, mustard vinaigrette

       6 / 9

  • Blended Greens (GF)

    Poached butternut squash, dried pomegranate seeds, spiced pecans, maple orange dressing

       11

  • Caesar Salad (GF without croutons)

    shaved parmigiano-reggiano, house-made focaccia croutons 

       5 / 8

  • Baby Wedge Salad (GF)

    tomato, smoked bacon, blue cheese crumbles, hard-boiled egg, balsamic vinaigrette

       12

  • Chef's House-made Daily Selection    5 bowl / 4 cup

  • Wild Mushroom & Black Rice Soup (GF)    5 bowl / 4 cup

  • Soup and Salad Special

    enjoy a half salad with a cup of house-made soup

       9

Soups & Salads

  • Bistro Salad (GF)

    mixed greens, stilton blue cheese, toasted walnuts, dried cranberries, whole grain mustard vinaigrette

       6 / 9

  • Blended Greens (GF)

    poached butternut squash, dried pomegranate seeds, spiced pecans, maple orange dressing

       11

  • Chef's House-made Daily Selection    5 bowl / 4 cup

  • Wild Mushroom & Black Rice Soup (GF)    5 bowl / 4 cup

Mains

  • Seared Spiced Salmon

    israeli couscous, wilted swiss chard, nappa cabbage, kohlrabi, lemon verjus

       15

  • Mahi Mahi Tacos

    purple cabbage slaw, manchego, sriracha lime aioli, street corn

       13

  • Cavatappi Mac & Cheese

    white cheddar, gruyere and asiago cheeses, topped with crispy fried onion crust

       12

  • Seared Spiced Salmon

    israeli couscous, wilted swiss chard, nappa cabbage, kohlrabi, lemon verjus

       25

  • Forest Mushroom Vegetable Bowl (GF)

    trumpet mushrooms, roasted garlic, kohlrabi, braised baby carrots, red beets, nappa cabbage and wilted swiss chard, crispy chickpeas, lemon verjus

       12

  • Red Wine Braised Cornish Hen (GF)

    roasted baby carrots, cipollini onions, blistered grape tomatoes, shiitake mushrooms 

       25

  • Additions to any entrée or salad

    6 oz. grilled salmon (GF)  9  |  7 oz. grilled chicken breast (GF)  6  |  3 jumbo shrimp (GF)  7  |  4 oz. filet tips (GF)  8

      

  • A la Carte Sides

    french fries, sweet potato fries, or brussels sprout slaw  3  |  street corn on the cobb  4  |  cavatappi mac & cheese  4 

      

  • Grilled 6 oz. New York Strip (GF)

    celery root puree, roasted baby carrots, trumpet mushrooms, tomato crisp, charred tomato glace

       28

  • Smoked Almond Crusted Walleye

    haricots verts, herb dijon chutney, roasted baby carrots

       27

  • State Room Burger

    mustard seed cheddar, sweet onion jam, brussels sprout slaw, brioche bun, french fries

       17

  • Grilled Pork Tenderloin (GF)

    fig and marsala reduction, saffron risotto cake, baby frisee salad

       26

  • Forest Mushroom Vegetable Bowl (GF)

    trumpet mushrooms, roasted garlic, kohlrabi, braised baby carrots, red beets, nappa cabbage and wilted swiss chard, crispy chickpeas, lemon verjus

       19

  • Char-Grilled 6 oz. Filet Mignon (GF)

    roasted garlic smashed yukon potatoes, sautéed asparagus, glace de viande

       32

  • Additions to any entree or salad

    3 jumbo shrimp  7  |  6 oz. grilled salmon  9  |  7 oz. grilled chicken breast  6  |  4 oz. filet tips  8

      

Handhelds

  • Kellogg Chicken Salad Sandwich

    crisp lettuce, tomatoes, whole wheat bread

       10

  • Teriyaki Chicken Wrap

    sesame matchstick vegetables, crisp romaine, sriracha aioli 

       10

  • Turkey Pastrami

    horseradish mustard, parmesan crusted ciabatta

       13

  • The State Room Burger

    mustard seed cheddar, sweet onion jam, brussels sprout slaw, brioche bun

       15

  • Classic Burger

    8 oz. custom blend of chuck and brisket, brioche bun, lettuce, tomato, red onion, pickles
    Add $1 each: cheddar, provolone, swiss, american, blue cheese, bacon, sauteed mushrooms, or a fried egg

       11

  • 'Beyond Meat' Veggie Burger

    tomatoes, spinach, melted leeks, manchego, brioche bun

       11

  • Side Options for Sandwiches

    french fries, sweet potato fries, or brussels sprout coleslaw  1.50

    cup of soup, garden salad or fresh fruit  2

    street corn on the cobb  3

    cavatappi mac & cheese  3

      

(GF) = Gluten Friendly or can be made Gluten Friendly | (V) = Vegan

Vegan needs? Please speak with your server. Many of our dishes can be made vegan

Ask your server about menu items that are cooked to order or served raw. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs, may increase your risk of food-borne illness. We cannot guarantee that allergens may not have been introduced during another stage of the food chain process or, even inadvertently, during preparation.

An automatic 20% service charge will be applied to parties of 8 or more.

(GF) = Gluten Friendly or can be made Gluten Friendly | (V) = Vegan

Vegan needs? Please speak with your server. Many of our dishes can be made vegan

Ask your server about menu items that are cooked to order or served raw. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs, may increase your risk of food-borne illness. We cannot guarantee that allergens may not have been introduced during another stage of the food chain process or, even inadvertently, during preparation.

An automatic 20% service charge will be applied to parties of 8 or more.

(GF) = Gluten Friendly or can be made Gluten Friendly | (V) = Vegan

Vegan needs? Please speak with your server. Many of our dishes can be made vegan

Ask your server about menu items that are cooked to order or served raw. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs, may increase your risk of food-borne illness. We cannot guarantee that allergens may not have been introduced during another stage of the food chain process or, even inadvertently, during preparation.

An automatic 20% service charge will be applied to parties of 8 or more.

(GF) = Gluten Friendly or can be made Gluten Friendly | (V) = Vegan

Vegan needs? Please speak with your server. Many of our dishes can be made vegan

Ask your server about menu items that are cooked to order or served raw. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs, may increase your risk of food-borne illness. We cannot guarantee that allergens may not have been introduced during another stage of the food chain process or, even inadvertently, during preparation.

An automatic 20% service charge will be applied to parties of 8 or more.

(GF) = Gluten Friendly or can be made Gluten Friendly | (V) = Vegan

Vegan needs? Please speak with your server. Many of our dishes can be made vegan

Ask your server about menu items that are cooked to order or served raw. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs, may increase your risk of food-borne illness. We cannot guarantee that allergens may not have been introduced during another stage of the food chain process or, even inadvertently, during preparation.

An automatic 20% service charge will be applied to parties of 8 or more.

(GF) = Gluten Friendly or can be made Gluten Friendly | (V) = Vegan

Vegan needs? Please speak with your server. Many of our dishes can be made vegan

Ask your server about menu items that are cooked to order or served raw. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs, may increase your risk of food-borne illness. We cannot guarantee that allergens may not have been introduced during another stage of the food chain process or, even inadvertently, during preparation.

An automatic 20% service charge will be applied to parties of 8 or more.

(GF) = Gluten Friendly or can be made gluten friendly – please talk with your server

A message from our chefs
We are proud to source our ingredients from the following local producers: MSU Bailey GREENhouse Herbs, Stan Seta’s Produce (MI), Breadsmith Bread (Okemos, MI), MSU Student Organic Farm

Ask your server about menu items that are cooked to order or served raw. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness. We cannot guarantee that allergens may not have been introduced during another stage of the food chain process or, even inadvertently, during preparation.

An automatic 20% service charge will be applied to parties of 8 or more.