Dinner Menu

Dinner 4:00pm - 8:00pm Reservations Recommended 417-690-2146 or Reserve Online For over 100 years, work and agriculture, as well as education, have been important at College of the Ozarks®. From its humble farm beginnings and early canning operations to today's student-run farms and student-produced smoked hams and other foods, "Hard Work U®," as the College is known, continues to serve the Ozarks in many ways. Every part of your Dobyns dining experience includes work done by students.

Soups

Signature Smoked Tomato Soup $4.95
Vine-ripened tomatoes lightly smoked, with basil cream

Soup of the Day $4.95 
Made from scratch daily

Shared Plates

Fried Green Tomatoes $5.95
Green tomatoes with Edwards Mill cornmeal and vine-ripe tomato pico de gallo

 Vegetable and Goat Cheese Tart $6.95
Pickled red onion and seasonal grilled vegetables in flaky pastry

House Chips $5.95
Keeter potato chips, topped with bleu cheese cream, bacon, tomato and green onions

Pork Quesadilla $5.95
Pulled campus-raised smoked pork, caramelized onions, and Pepper Jack cheese, topped with barbecue drizzle. Served with Carolina Cole Slaw

Chef's Platter $15.95
An assortment of house chips, pork quesadillas and fried green tomatoes

Salads

House Harvest Salad $4.50
A blend of baby lettuces with sun-dried cranberries, toasted almonds and crumbled feta cheese with your choice of dressing

Caesar Side Salad $4.50
Crisp romaine lettuce, Parmesan cheese, toasted croutons and classic Caesar dressing

Caesar Salad Entrée $5.95
Your favorite salad in a larger size 
Add grilled chicken $3.95

Spinach Salad with Pulled Smoked Chicken $12.95
Sliced strawberries, candied pecans, pickled red onions, Granny Smith apples, and warm sorghum vinaigrette

Chicken Fajita Salad $12.95
Pulled marinated chicken, onions and peppers sautéed with crisp greens, diced tomatoes, guacamole, black beans and corn
on crisp Southwest flatbread with salsa ranch dressing

Shrimp and Spinach Salad $12.95
Chilled shrimp, baby spinach, artichoke hearts and red onions with lemon parsley vinaigrette

Vegetable Garden Platter $12.50
Chilled assortment of grilled and steamed seasonal vegetables right from our garden (as available),
served with light lemon vinaigrette and Lavosh flatbread

 Dressing Choices:
Campus Specialities: Pear Honey, Raspberry Shallot, Roasted Red Pepper (fat-free), Balsamic Herb
Traditional:  Buttermilk Ranch, Blue Cheese, Thousand Island 

Campus Features

Pork Pomodoro $17.95
Medallions of campus-raised pork, basted with pesto, garden-fresh tomatoes, and garlic. Served on Edwards Mill polenta

Pork Tenderloin Cutlet $18.95
Breaded medallions of pork sautéed to golden brown topped with lemon caper butter sauce served with roasted garlic mashed potatoes and garden vegetables

Dinner

Filet Mignon $26.95
The “king of steaks” aged 21 days, corn-fed Midwestern beef lightly brushed with rosemary and garlic olive oil.
Served with roasted garlic mashed potatoes and garden vegetables 

Blackened Rib Eye Steak $27.95
Marinated and blackened aged rib eye steak. Served with roasted garlic mashed potatoes and garden vegetables

Top Sirloin Steak $20.95
Angus steak aged 21 days, hand-cut and grilled. Served with roasted garlic mashed potatoes and garden vegetables

Grilled Atlantic Salmon $21.95
Grilled salmon seasoned with Asian 5-spice, cloves, anise, cinnamon, Szechwan pepper and fennel.
Served with buttered cabbage, onions and lemon scented Arugula

Pan Seared Catfish $14.95
Tender catfish fillet, spinach and whole grain pilaf, smoked tomato and crushed caper emulsion

Freshwater Walleye $20.95
Lightly dusted with seasoned flour and pan seared with lemon fennel pan sauce. Served with sweet corn and Shiitake mushroom risotto and garden vegetables

Smoked Half Chicken $17.95
Half chicken rubbed with seasoning, then slow smoked over local Hickory wood. Raspberry chipotle barbecue sauce on the side served with Shiitake mushrooms and sweet corn Risotto and garden vegetables

Rosemary Chicken $15.95
Grilled boneless chicken breast, basted with Dijon mustard and fresh rosemary served with spinach and whole grain pilaf and garden vegetable

Chicken Fried Chicken $13.95
Our version of chicken fried steak. Chicken cutlet hand-breaded with a crispy crust, pepper gravy, green beans, and mashed potatoes

Now Featuring Our Fresh Made Pasta

Whote Wheat Rotini $13.95
Grilled chicken breast, artichokes, and tomatoes with pesto

Campus Carbonara $11.95
Hand-crafted angel hair pasta, Jones Dairy rich cream, campus ham, C of O bacon, peas, and Parmesan cheese

Artichoke and Spinach Lasagna $14.95
Layers of pasta and cheese with tomatoes, artichokes and spinach, finished with Pomodoro sauce

Pork Calabrese Ragu $12.95
Braised campus pork and ham simmered in tomato, garlic, and onion with rigatoni pasta

Dessert

Chocolate Cobbler $5.75
Cast iron skillet-baked cobbler with its own self-basting chocolate sauce

Strawberry Rhubarb Crumble $5.75
 Tangy rhubarb with sweet strawberries topped with buttery orange zest crumble

Crème Brule Trio $5.75
 Three flavors daily

Blueberry Pie $5.75
 A classic of fresh blueberries in a homemade pie crust

Coconut Cream Bread Pudding $5.75
A rich coconut bread pudding with cream of coconut, topped with toasted coconut and anglaise

Lemon Pudding Cake $5.75
A delicate lemon cake with lemon curd, served with fresh berries and whipped cream

Add C of O handcrafted ice cream to any of our desserts for $2.50