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Easter Brunch Menu

The Chef’s Table

Smoked Pork Loin with Wild Mushroom Ragu

Broiled Salmon with Asparagus and a Brie Cream Sauce

Breast of Chicken Grenobloise

Sorghum Roasted Yukon Potatoes

Green Onion and Garlic Mashed Potatoes

Snow Peas and Julienned Carrots

Italian-Style Cauliflower

The Salad Station

Tomato Mozzarella Salad

Cabbage and Radish Salad

Spinach Salad with Fruit and Orange Poppy Seed Vinaigrette

Tabouli with Quinoa

The Market Station

New Orleans-Style Peel and Eat Shrimp

Oysters on the Half-Shell

Melon and Berry Display

Imported and Domestic Cheese Display

House-Made Lavosh and Breadstick Basket

Campus-Smoked Salmon with Accompaniments

The Carving Station

Hand-Carved College of the Ozarks Smoked Ham

Smoked Prime Rib of Beef

The Farmhouse

Personalized Omelets

Campus-Smoked Bacon and Sausage

Biscuits and Country Gravy

Scrambled Eggs

Potatoes O’Brien

Belgian Waffles with Assorted Toppings

Student-Made Pasta

Made-to-Order with your choice of sauces and accompaniments

Pastry and Sweets

Cream puffs and Chocolate Éclairs

Chocolate Flourless Torte

Petit Fours


Tea cookies

Gooey Butter Cake

Bread Pudding

…and many more dessert selections