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.


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

Ham & Cheese Bruschetta $5.95
Crispy ham cured jowl with house-made ricotta cheese, fig and balsamic onion jam on focaccia bread sticks

 Smoked Catfish Cakes $6.95
Catfish, onion, green and red bell peppers with crispy bread crumb coating served with smoked tomato tartar sauce and Carolina slaw

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 Slaw

Chef's Platter $15.95
An assortment of house chips, pork quesadillas and bruschetta


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

Steak Salad $13.95
Seared strips of Prime rib with romaine lettuce mixed with creamy Caesar dressing topped with pickled red onions and croutons

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 golden brown topped with lemon caper butter sauce served with roasted garlic mashed potatoes
and garden vegetables


Blackened Rib Eye Steak $28.95
Marinated and blackened, aged rib eye steak. Served with roasted garlic mashed potatoes and garden vegetables

Top Sirloin Steak $21.95
Angus steak aged 21 days, hand-cut and grilled. Served with roasted garlic mashed potatoes and garden vegetables

Smoked Meatloaf $15.95
Ground chuck and pork with mushrooms blended with seasonings and smoked over hickory and topped with house made catsup served with loaded mashed potatoes and garden vegetables

Grilled Atlantic Salmon $22.95
Grilled salmon seasoned with Asian 5-spice, cloves, anise, cinnamon, Szechwan pepper and fennel. Served with buttered cabbage, onions and lemon scented Arugula

Brown Butter Catfish $16.95
Spice rubbed catfish with butternut squash, braised spinach, and toasted pumpkin seeds on a bed of campus polenta

Grilled Ham Steak $16.95
Bone-in ham steak grilled with spicy sorghum glaze, macaroni and cheese with garden green beans

Stuffed Moroccan Chicken $17.95
Chicken breast stuffed with roasted red peppers spinach, Feta cheese and caramelized onion spicy peanut sauce and cous cous

Rosemary Chicken $16.95
Grilled boneless chicken breast, basted with Dijon mustard and fresh rosemary served with spinach and whole grain pilaf and garden vegetable

Chicken Fried Steak $16.95
Southern style, with buttermilk and seasoned flour, black pepper gravy, garden green beans and loaded mashed potatoes

Now Featuring Our Fresh Made Pasta

We use Semolina flour, wheat flour, eggs, and fresh herbs to make our pasta that is never dried. Without additives or preservatives

Whole Wheat Rotini $15.95
Grilled chicken breast, artichokes, and tomatoes with pesto

Campus Carbonara $13.95
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

Beef Tip Pasta $16.95
Fettuccini pasta with sautéed beef tips, mushrooms, onions and garlic with a creamy beef gravy


Chocolate Caramel Flan Cake  $5.75
Moist chocolate cake with a second layer of rich caramel custard flan

Missouri Gooey Butter Cake  $5.75
The original recipe for the famous St. Louis treat

Old Fashion Coconut Cream Pie  $5.75
Cream pies are our specialty

Sour Cream Fruit Cobbler  $5.75
A classic cobbler with a sour cream, blackberry and peach filling

Raspberry White Chocolate Bread Pudding  $5.75
A classic bread pudding served with our house-made anglaise

Cheesecake in a Campus Jelly Jar  $5.75
Cheese cake and homemade strawberry topping
Layered upside-down and baked in a Mason jar

Add C of O handcrafted Vanilla Bean Ice Cream to any of our desserts for $2.50

© 2014 College of the Ozarks ®