The Chef’s Table

Brine and Rosemary Campus-Roasted Pork with Cornbread Stuffing

Red Snapper with Lemon Caper Sauce and Almond Rice Pilaf

Soy and Scallion Glazed Grilled Breast of Chicken with Wilted Greens and Crunchy Noodles

Parmesan Roasted Fingerling Potatoes

Spring Peas and Baby Carrots with Shallot Butter

Cauliflower and Broccoli Polonaise 

The Carving Station

Carved College of the Ozarks Ham

Smoked Prime Rib of Beef

The Market Station

House-smoked Pastrami and Salmon with German Black Bread

Broccoli, Cauliflower, and Spring Pea Salad

Tuscany Pasta

Curley Endive with Wheat Berry Grain Blend and Mustard Vinaigrette

Asian Beef and Broccoli Salad

Pecan Chicken and Spinach Salad with Honey Vinaigrette

The Farmhouse

Personalized Omelets

Campus-smoked Bacon and Sausage

Biscuits and Country Gravy

Scrambled Eggs and Breakfast Potatoes

Made-to-order Belgium 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