Whether it’s a casual lunch, intimate dinner for two or an elegant private dinner party for sixty, our culinary staff of students at Dobyns Dining Room offer something for every taste. Also, your Branson dining experience will be enhanced by student entertainment on Thursday through Saturday evenings. For the sweet tooth anytime of the day, our bakery will satisfy any desire.
Keeping with tradition, Dobyns serves only the finest, freshest ingredients available, many of which are grown locally. Every part of your Dobyns dining experience includes work done by students. We also have complimentary Wi-Fi throughout building.
House Harvest Salad
A blend of baby lettuce with sun-dried cranberries, toasted almond and a crumbled fetta cheese with your choice of dressing.
Oriental Chicken Salad
Grilled marinated chicken, greens with cabbage and carrots with zesty peanut dressing and chopped peanuts.
Chicken Salad Croissant
Diced breast of chicken, red grapes, celery, Mandarin oranges, creamy mayonnaise, with lettuce on a toasted croissant.
Turkey and Swiss, bacon, avocados, tomatoes, and field greens with basil mayonnaise on a flaky croissant.
Pulled campus-raised smoke pork, caramelized onions and Pepper Jack cheese.
Classic Grilled Reuben
Lean corned beef, sauerkraut, Swiss and tangy tomato remoulade on grilled rye.
Fresh ground beef grilled to perfection, then topped with cheddar and bacon with grilled onion.
Jerk style grilled chicken topped with jalapeno slaw on ciabatta bread, served with mango catsup.
Pita bread filled with blackend tilapia, shredded lettuce, pico de gallo, served with guacamole and sour cream.
Breaded and pan-seared catfish served on a bed of braised spinach with tomatoes, finished with a pecan butter, parsley, and lemon.
Chicken Alfredo Keeter
Pulled chicken, smoked mushrooms and campus bacon with fettuccini pasta and creamy Parmesan sauce.
Chicken Fried Chicken
Our version of chicken fried steak. Chicken cutlet hand breaded with a crispy crust, pepper gravy, green beans and mashed potatoes.
Sweet corn and onions fried golden, served with smoked tomato tartar.
The “king of steaks” aged 21 days, a corn-fed Midwestern beef lightly brushed with rosemary and garlic-scented olive oil before grilling.
Pork Prime Rib
Grilled rib chop of campus-raised pork served with slow-simmered white beans and greens.
Medallions of campus-raised pork basted with Pesto, Garden fresh tomatoes, and roasted garlic Served on campus cornmeal polenta.
Beef Pot Pie
Tender beef, vegetables, and potatoes cooked in rich brown gravy to blend the flavors, topped with a flaky crust.
Cast iron skillet-baked cobbler with its own self-basting chocolate sauce.
Hickory Smoked Catfish
Tender catfish fillet served on a bed of garden greens and vegetables, whole grains, mangos, and avocado tossed with sorghum vinaigrette.
Old Fashion Ice Cream Sundae
Toppings: Hot Fudge, Carmel, Strawberry, Chocolate Chips, M&M’s, Peanuts and Oreo’s.