The Chef’s Table
Maple-Brined Campus Roast Pork with Rosemary Pecan Cornbread Stuffing
Red Snapper with Lemon-Butter sauce and Tarragon Orzo
Grilled Chicken Breast served with Smoked Mushroom and Onion Gravy
Parmesan-roasted fingerling potatoes
Spring Peas and Baby Carrots with Shallot-Butter
Cauliflower and Broccoli Polonaise
The Carving Station
College of the Ozarks Carved Ham
Smoked Prime Rib of Beef
The Market Station
Caesar Salad
Tomato and Mozzarella Salad
Tuscany Pasta
Tabbouleh Salad
Asian Beef and Broccoli Salad
Pecan Chicken and Spinach with Honey Vinaigrette
The Farmhouse
Personalized Omelets
Campus Smoked Bacon and Sausage
Biscuits and Country Gravy
Scrambled Eggs and Breakfast Potatoes
Made-To-Order Belgian Waffles with assorted toppings
Pastry and Sweets
Cream Puffs and Chocolate Éclairs
Chocolate Flourless Torte
Black-Forest Bites
Raspberry Cheesecake
Petit Fours and Truffles
Tea Cookies
Coconut Pinwheel
Gooey Butter Cake
Bread Pudding
Chocolate Mousse