Minnesota Humanities
Event Center

Room Dimensions:
36’x33′
Room Capacities:
Oval Tables=56
Open U=24
Hollow Square=30
Theatre Style=70

Room Dimensions:
14’x24′
Room Capacity:
12-14

Room Dimensions:
12’x20′
Room Capacity:
8-10

We have a total of 15 rooms and 18 beds to accommodate your group. We have 12 single rooms with one queen size bed and 3 double rooms with two full size beds.

Each overnight room has its own private bath and vanity area, working desk, reading chair, and standard toiletries and amenities are also in the rooms.

There are no TVs or refrigerators in the rooms, however there is wireless internet throughout the building, and we do have a very comfortable guest lounge to gather in, which has plenty of seating for conversations, TV watching or connecting with each other. There is also a kitchenette that includes a microwave, refrigerator, and toaster oven for your use during your stay.

Includes continental breakfast and luncheon (beverages, starter, main entrée, and dessert), afternoon break service (beverages and two items from our snack menu) and all-day beverage service. Hours are typically between 7:00 a.m. to 5:00 p.m.

Standard Rate: $74.00 per person per day
Government/Nonprofit Rate: $69 per person per day
20-person minimum for weekend events

Includes dinner (beverages, starter, main entrée, and dessert) and evening break service (beverages and two items from our snack menu). Evening hours are typically between 5:00 and 10:00 PM

Standard Rate: $54.00 per person per day
Government/Nonprofit Rate: $49 per person per day
20-person minimum for evening events

Shorter meetings, receptions, and special events also may be arranged at the Minnesota Humanities Center. Prices will be quoted on an event-by-event basis. We can also customize the package rates and adjust them according to your needs.

• Telephones and Polycom Conference Phone
• Logitech Meet-Up Wide-Angle Conference Web Cam with Extension Microphone
• Laptop Web Cameras
• Laptop Microphone
• White Boards with dry-erase markers
• Easels and Easel Paper
• Podiums
• Laptops
• A/V Carts
• HDMI, VGA, and other adaptors available to connect laptop or device to projector/TV
• LCD Projectors (ceiling mounted in Library and Commons)
• TV Monitors to hook up laptop to (wall mounted in Board Room and Ivy Room)
• Screens (mounted in the Library and Commons)
• Handheld or Lapel Microphone (2 of each available for Library and Commons use)
• High-speed Internet access (wireless connections are available with password posted in each room)
• 6’x18” and 8’x18” tables for display, registration, presenters, etc.
• 72” oval tables (can seat 7/table in the Library, 8/table in the Commons)

Luncheon Selections

Each offering is accompanied by a choice of either soup or a garden salad, and your choice of dessert. All selections are served buffet style but can be plated and served at an additional cost. If this is desired, please indicate this when making reservations.
Oven-crisped Chicken with Maple-Vinegar Sauce
A split chicken breast is seared, oven roasted, then basted with a tangy maple-vinegar sauce, and topped with almonds, cranberries and leeks. Served with roasted and mashed root vegetables and seasonal vegetables.

Linguini ala Carbonara
Linguini tossed with Parmesan cheese, eggs, Romano cheese, applewood smoked bacon, zucchini, red pepper all sautéed in olive oil.

Classic Turkey
Simmered medallion of turkey, sautéed onions and cranberry compote. A rich sage-cream sauce is served on the side. Served with mashed potatoes and fresh seasonal vegetables.

Prime Rib Sandwich
A crusty baguette houses thinly sliced prime rib of beef bathed in au jus topped with sautéed onions and topped with gruyere cheese. Served with kettle fried potato chips and fresh seasonal vegetables.

Butternut Squash and Mushroom Lasagna
Lasagna noodles, layered with velvety pureed butternut squash mixed with goat cheese, and sauteed spinach and mushrooms sauteed in butter. Topped with Parmesan cheese and served with garlic parmesan bread.

Southwest Quinoa Bowl (Gluten Free and Vegan)
A hearty and satisfying dish of black beans, roasted corn, red peppers, and scallions topped with a delicious lime and honey vinaigrette served cold. Served with soup. Can add chicken.

Crispy Chicken
An elegant chicken breast doused with clarified butter, breaded with panko breadcrumbs and baked until golden served with Arborio rice risotto and seasonal vegetables. The dish is finished with a ring of intensely flavored balsamic glaze.

Meat Lasagna
Layers have ground beef, meat marinara sauce and Parmesan cheese, which is baked until the top is golden.

Garden Wrap (Can be prepared as vegan.)
Large tortillas stuffed with spinach, sprouts, cucumbers, red onions, havarti dill cheese, cream cheese, mayonnaise and whole grain mustard. Served with an apple and red cabbage slaw, pickles and kettle fried potato chips.

Grilled Lemon-Thyme Chicken Piccata
Olive oil-marinated grilled chicken breasts, topped with capers, parsley, and lemon-thyme butter. Served with orzo and seasonal vegetable.

Curried Tofu Mango Stir-Fry (Vegetarian and Vegan)
Cubes of fried tofu tossed with stir-fried vegetables, sauced with mango chutney, and spiced just a bit.

Warm Caprese Sandwich (Vegetarian)
Oven-warmed Ciabatta bread, layered with mozzarella, tomatoes, basil and balsamic vinegar-mayonnaise. Served with chips.

“Build Your Own” Lunch

These meals are reserved for groups of twenty people or more. Each offering includes menu items shown in description and your choice of dessert.

Mac and Cheese Bar
Cavatappi (corkscrew) pasta loaded with a variety of cheeses and served with all the classics on the side: grilled chicken, bacon, turkey sausage, broccoli, green onions and Franks Buffalo Sauce.

Chili and Baked Potato Bar (Gluten Free)
Build your own baked potato with your favorite toppings including: sour cream, cheddar cheese, bacon bits, chives, and broccoli. Served with your choice of classic beef chili or white chicken chili.

Soup and Salad Bar
A make your own salad bar complete with mixed greens, diced chicken, and various toppings served with bread and your choice of two selections from our soup menu.

Taco Bar
Ground beef served with both hard-shell corn tortillas and soft flour tortillas, refried beans, corn tortilla chips, and a condiments bar including lettuce, tomato, onion, cheese, sour cream, salsa, and guacamole. (

The Delicatessen
A selection of fresh breads, ham and turkey lunch meat, tuna salad, cheeses, and vegetables. Served with soup, pasta salad and chips.

Italian Buffet
Two varieties of pasta and two sauces: chicken alfredo cream sauce and marinara with ground beef. Served with green salad in a seasonal vinaigrette dressing and garlic bread

Chicken Satay
A selection of red curry-coconut milk vegetable stir fry, chicken satay, and jasmine rice. Served with green salad in a seasonal vinaigrette dressing.

Each offering is accompanied by seasonal vegetable preparation, bread, a choice of either soup or a garden salad and your choice of dessert. All selections are served buffet style but can be plated and served for an additional cost. If this is desired, please indicate this when making reservations.

Parmesan Dijon Chicken Chicken breast bathed in Dijon mustard and coated with a mixture of breadcrumbs, parsley, chives and parmesan cheese. Roasted and dressed with a mayonnaise mustard blend. Served with roasted red potatoes and fresh seasonal vegetables.

Herb-stuffed Turkey Breast Roulade Turkey breast butterflied, stuffed with a variety of herbs, rolled up, wrapped in applewood-smoked bacon and roasted. Served with Arborio rice risotto and seasonal vegetables.

Lasagna Layers of pasta, parmesan and mozzarella cheeses, and meat sauce which is baked until the top is golden.

Butternut Squash and Wild Mushroom Lasagna Layers of lasagna noodles, spinach mixed with salted and peppered ricotta, simmered squash pureed and mixed with goat cheese, and all sorts of mushrooms sautéed in butter. Served with garlicky parmesan bread.

Hearty Beef Stew Beef is cubed and slowly braised until tender in a rich red wine and beef stock, with carrots, potatoes and onions added in to the stew.

Curried Tofu Mango Stir-Fry (Vegetarian and Vegan) Cubes of fried tofu tossed with a combination of stir-fried vegetables with a mango chutney sauce, and spiced just a bit. Served with rice and a house salad.

Spicy Buttermilk and Coconut Chicken Roasted chicken breasts with a toasted coconut and buttermilk crust, topped with sweet Thai chili sauce. Served with coconut, red pepper basmati rice pilaf.

Tofu, Pepper and Zucchini Stuffed Mushroom (Can be prepared as vegan.) Little diced pieces of tofu, zucchini, summer squash, and red peppers all tossed together with Worcestershire sauce and parmesan cheese, then stuffed into a Portobello mushroom cap and roasted. Served with Arborio rice risotto and fresh seasonal vegetables.

Beef Bourguignon
A classic dish of beef slowly braised in red wine and brown stock until extremely tender and deeply flavored is combined with sautéed mushrooms and pearl onions and then served with the rich wine sauce over egg noodles.

Hearty Beef Barley Soup
A rich beef broth mixed with traditional Mirepoix mix, celery, carrots, onions, tender bits of beef and plump barley.

Chunky Vegetable (Vegetarian and Vegan)
Seasonal vegetables (such as carrots, celery, onions, squash) in a flavorful vegetable stock with a touch of garlic and herbs.

Chicken Noodle
Flavorful chicken broth with onion, carrot, celery, pasta and chunks of chicken breast.

Tomato Bisque (Vegetarian)
Creamy and chunky tomato soup flavored with basil.

Chicken Wild Rice (Can be made with cream or dairy free with broth only)
Flavorful chicken broth with onion, carrot, celery, chunks of chicken breast and Minnesota-grown wild rice.

Butternut Squash (Vegetarian)
A velvety puree of butternut squash cooked with potatoes, with hints of cayenne and garnished with snipped chives.

Apple Crisp
Sliced apples cooked with cinnamon, nutmeg and sugar. Coated with a streusel topping and baked. Topped with caramel and whipped cream.

Gourmet Cookies
This selection includes a variety of freshly baked cookies that could include any of the following; sugar, oatmeal raisin, chocolate chip, peanut butter, or triple chocolate chip.

Black Forest Cake
Rich chocolate cake layered with cherry filling and vanilla whipped cream.

Tuxedo Truffle Mousse Cake
Marbled cake layered with dark and white chocolate mousses. Finished with dark chocolate ganache and chocolate swirls.

Golden Harvest Carrot Cake
Delicious carrot cake sweetened with pineapple, dried cranberries and walnuts. Topped with cream cheese frosting.

Tiramisu Layer Cake
Coffee flavored cake layered with whipped cream and topped with shaved chocolate.

Please choose two options for your break service.

Trail Mix with dried fruit and nuts

Apple Wedges with Peanut Butter and Caramel Dipping Sauce

Hummus and Pretzel Crisps or Pita Chips

Handheld, whole fruit (a variety of bananas, apples, pears, oranges)

Freshly Baked Cookies

Fresh Cut Veggies with Dip or Hummus

Variety of mini sized chocolate bars and candy

Tortilla Chips and Homemade Salsa

Assorted Granola Bars

Cheese and Crackers

Variety of Bagged Kettle Chips

Chex Mix

Cold Hors d’oeuvres

Hors d’oeuvres are priced per 25 pieces, unless otherwise indicated.

Charcuterie Board, $125
Served on a wooden board, this spread features a selection of preserved foods, cured meats, artisan cheeses, breads, fruits, vegetables, nuts, and other accompaniments.

Grilled Vegetable Platter, $75
Serves 25
Assorted grilled vegetables, served with a spicy yogurt dip. Selection will vary, depending on season, but will include at least 4 of the following: carrots, bell pepper, squash, zucchini, potatoes, and asparagus.

Meat Assortment with Dollar Buns, $85
Serves 25
Add cheese slices, tomato, onions, and lettuce for an additional $40
An assortment cold sliced roast beef, ham, turkey served with buns and condiments

Chips and Salsa, $30
Serves 25
Our chef’s homemade salsa served with tortilla chips.

Shrimp with Fresh Cocktail Sauce, $88
Peeled, de-veined shrimp poached in shrimp stock, served with a homemade classic cocktail sauce.

Deviled Eggs, $28
Hard-boiled eggs halved and filled with a mixture of egg yolk, mustard, and mayonnaise, topped with a variety of garnishes.

Gourmet Cheese Plate, $89
Serves 25
Four to five varieties of artisan cheeses (a selection that may include and is not limited to: Tillamook sharp cheddar, Gruyere, Stilton, Maytag Bleu, Gorgonzola picante, Chevre, Camembert, Sheep’s milk) served with a variety of crackers, biscuits, breads, etc.

Simple Cheese Tray, $49
Serves 25
A selection of standard cheeses served with a variety of crackers.

Warmed Brie with Raspberry Jam and Almonds, $62
Serves 25
A wheel of creamy Brie cheese is topped with raspberry ham and sliced almonds, and then baked until just warm. Served with crusty French bread.

Hummus & Pita, $42
Serves 25
A chickpea purée served with wedges of pita bread.

Raw Vegetable Crudités, $62
Serves 25
Assorted fresh vegetables, served with curry dip and Ranch dip. Selection will vary, depending on season, but will include at least 4 of the following: carrots, celery, bell pepper strips, cherry tomatoes, jicama, yellow squash, peapods, broccoli, cauliflower, radishes, cucumber.

Mixed Nuts, $48
Serves 25
A combination of at least four of the following nuts: honey almonds, masala spiced peanuts, pecans, and spicy cashews, walnuts, and macadamias.

Chex Mix, $19
Corn Chex, wheat Chex, pretzels, rye chips and mini breadsticks combined with a unique seasoning.

Trail Mix, $32
A delicious blend of peanuts, M&M’s® milk chocolate candies, raisins, almonds and cashews.

Fruit Tray, $54
Serves 25
A selection of fresh, seasonal fruit.

Hot Hors d’oeuvres

Hors d’oeuvres are priced per 25 pieces, unless otherwise indicated.

American Meatballs with Smoky Chipotle or BBQ Sauce, $44
Seared meatballs in a smoky chipotle tomato sauce or BBQ sauce.

Creamy Spinach and Artichoke Heart Dip, $54
Serves 25
The dip is made with spinach, artichoke hearts, garlic, onion, béchamel sauce, Worcestershire, Parmesan cheese. Served with chunks of warm baguette.

Spanakopita, $67
A mixture of spinach, Feta cheese, scallions, and cream cheese inside a triangle of phyllo dough, baked until crisp.

Asparagus Straws, $74
Blanched asparagus stalks are wrapped with thinly sliced Prosciutto de Parma, Parmesan cheese and phyllo dough, then baked until the dough is crispy.

Beef Tenderloin Teriyaki, $57
Pieces of beef tenderloin marinated in a mixture of soy sauce, mirin, sugar, garlic, ginger, scallions and sesame oil grilled and garnished with slivers of scallions.

Hot Crab Dip, $67
A hot dip made of cream cheese, mayonnaise, onion, lemon juice, Tabasco sauce, Old bay seasoning, and fresh crabmeat. Served with slices of baguette bread for dipping.

Chicken Teriyaki, $54
Marinated chicken strips baked and glazed with Teriyaki Sauce, topped with sesame seeds and green onions.

Dessert Hors d’oeuvres

Black and White Chocolate Covered Strawberries, $48
Fresh strawberries dipped in dark or white chocolate.

Mini-Creampuffs with Two Sauces, $43
Small cream filled creampuffs, with chocolate and strawberry sauces.

Gourmet Cookies, $38
A combination of sugar, oatmeal raisin, chocolate chip, peanut butter, or triple chocolate chip cookies.

Black Forest Cake, $50
Rich chocolate cake layered with cherry filling and vanilla whipped cream.

Tuxedo Truffle Mousse Cake, $50
Marbled cake layered with dark and white chocolate mousses. Finished with dark chocolate ganache and chocolate swirls.

Golden Harvest Carrot Cake, $50
Delicious carrot cake sweetened with pineapple, dried cranberries and walnuts. Topped with cream cheese frosting.

Tiramisu Layer Cake, $50
Coffee flavored cake layered with whipped cream and topped with shaved chocolate.

Beverages

Soda (Coke & Pepsi Products) $2 each

Bottled Water $2 each

Infused Water $15/dispenser (40 glasses) (No charge for plain water dispenser)

Coffee & Hot Tea $18/urn (14 cups)

Punch $35/dispenser (40 glasses)

Lemonade $35/ dispenser (40 glasses)

Iced Tea $35/ dispenser (40 glasses)

Sparkling Cider $9/bottle (8 glasses)

Use the button below to download the Minnesota Humanities Event Center Fall/Winter 2025 Menus.

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The Minnesota Humanities Center’s current location near Lake Phalen in St. Paul was built in 1924 as part of the original Gillette Children’s Hospital campus. It was built to provide a place where children could continue their education within the hospital setting.

Intrinsic to the missions of both Gillette Children’s Hospital and the Minnesota Humanities Center is the assumption that all people, regardless of their race, creed, class, or physical ability, should have the opportunity to learn. It is fitting, therefore, that the hospital’s former schoolhouse has been restored to serve as a center for humanities education.

Gillette Children’s Hospital was founded in 1897 to treat the orthopedic diseases of disadvantaged children. It moved to its Lake Phalen site in 1911; Dowling Memorial Hall — now the Humanities Center — was built as a memorial to Michael J. Dowling, who became a prominent educator and state legislator despite having lost his feet and hands to frostbite, triumphing in spite of his disability. Gillette Superintendent Elizabeth McGovern wrote in a 1921 letter:

“Mr. Dowling stood for opportunity for the physically handicapped and… the most fitting memorial that could be erected to his memory would be a school where children of normal mentality, physically handicapped, might have the opportunity to get an education that would fit them to go out into their communities and take their places as self-supporting citizens.”

Architectural researcher Paul Larson notes that though architect Clarence H. Johnston favored separate cottages for most of the institutions he designed, the Gillette West Wing was built under a single roof to accommodate patients. The structure was originally a single floor with K-12 classrooms, millinery and watch-making workshops, an auditorium and a library built in the “telephone pole” plan which made the entire building accessible from one wide hallway. There were no tricky corners or stairs to hinder wheelchairs and gurneys. The “Spanish style” stucco and tile exterior was inexpensive, was impervious to harsh Minnesota weather and allowed for large windows in every room. This was very important to Gillette’s method of sun-treatment for the patients (and very pleasant for the guests and staff today).

It is believed that Dowling Hall was left standing after the rest of the hospital was demolished because it was one of the more recent and decorative buildings. The graceful portico and elegant marble floors speak for themselves. The delightful carved tiles were most likely imported from Henry Chapman Mercer’s Moravian Pottery and Tiles Works in Doylestown, Pennsylvania.

The whimsical plaster sculptures, on the other hand, remain something of a mystery. Based on the appearance and context, we believe they were carved by the St. Paul-based Brioschi-Minuti Company, which was responsible for Columbus statues in St. Paul and Chicago, the interiors of the Basilica of St. Mary and the State Theater, and other important artistic decoration in the Midwest during the 1910s-1940s. Johnston’s transfer ledgers show that he worked several times with Carlo and Amerigo Brioschi from 1920 to 1935, even designing the Brioschi mausoleum.

The figures in the atrium of the building are small, contorted American Indians, Redcoats, and Pilgrims, all taking aim at some fierce enemy. These may have been based on figures that appeared in a popular children’s reader of the 1920s. Nestled among the grapevine moldings in the Commons, the “Humanities Trolls” are amazingly appropriate for the Humanities Center. The same sort of disfigured men — knees drawn up, hands gnarled — are depicted reading a book, peering at a globe, singing songs, and playing an instrument.

Two years after the Gillette Children’s Hospital moved to downtown St. Paul in 1977, the entire 13-acre campus was razed except the west wing. Although various organizations and developers expressed interest in the property, it remained vacant for 18 years until the Humanities Center renovated the building at a cost of $2.57 million. In 1996 the Humanities Center opened and now houses a full-service meeting and event center, 15 administrative offices, and 15 overnight guest rooms.

Our building is also home to the offices of the Minnesota Humanities Center (MHC), a statewide nonprofit that envisions a just society that is curious, connected, and compassionate. Our building hosts many educational and community events that complement our programmatic work as it reinforces the MHC as a place where people gather, strengthen connections, and participate in meaningful dialogues.

Learn More

MHC is committed to providing a safe, clean, and healthy environment for our employees and customers. Our Commitment to Guest Safety outlines how we are doing this.

We believe keeping everyone safe is a shared responsibility. Review and share our Client Commitment with your attendees prior to your event to ensure public health and safety.

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