APPETIZERS

Fire-Roasted Spinach Dip 16

Marinated Artichoke and Baby Spinach,

Parmigiano-Reggiano, Charred Baguette

Buffalo Chicken Dip 17

Smoked Chicken, Cream Cheese, Boursin,

House-made Hot Sauce, Charred Baguette

Artisanal Cheese and Charcuterie 28

Regional Cheese and Cured Meats, Marcona

Almonds, Pickles, House-made Jam, Mustard

Maple Roasted Pork Belly 16

Black Truffle Grits, Braised Greens,

Malbec Reduction, House-made Jam

Beef Tartare 18

Prime Beef Filet, Fried Capers, Sea Salt Cured Egg

Yolk, Black Garlic Aioli, Buttered Crostini

Crab Cakes 18

Blue Crab, Corn, Potatoes, Roasted Peppers,

Scallions, Chili-Citrus Aioli

SOUPS & SALADS

Elk Soup 10

Elk Sausage, Kale, Potato, Parmesan

Wedge Salad 14

Baby Iceberg, Bleu Cheese Crumbles, Benton’s Ba-

con, Pickled Red Onions, Bleu Cheese Dressing

Corn Chowder 10

Pancetta, Potato, Pumpkin Seeds

Caesar Salad 12

Romaine, Shaved Pecorino, Herb Croutons,

Marinated Anchovy

** CONSUMING RAW OR UNDERCOOKED MEAT & EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS **

5:00PM-9:00PM

Long before Top of the Rock was home to world-class attractions, legendary golf, and spectacular restaurants, it was

home to an esteemed Ozarkian. What is now known as Osage Restaurant and Buffalo Bar was once the homestead of

Dr. Graham Clark, former president of nearby College of the Ozarks. As a dear friend of Dr. Clark, Johnny Morris spent

years admiring this treasured plot of land and purchased the property in 1995. Two years later Morris opened Top of the

Rock Restaurant and Golf Course to the public. In 2005 a small kitchen fire broke out at Top of the Rock Restaurant.

Where most would see misfortune, Morris saw an opportunity to transform the property into the one-of-a-kind destina-

tion he had always imagined.

Over the next several years the property was developed to include a variety of attractions and dining outlets. Each

amenity was artfully designed to indulge the visitor in the rich history and beauty of the Ozarks. Johnny Morris’ Top of

the Rock Ozarks Heritage Preserve reopened in 2014 in conjunction with the 1st Annual PGA Champions TOUR event,

the Bass Pro Shops Legends of Golf at Big Cedar Lodge.

The reopening of the property introduced the two-and-a-half mile Lost Canyon Cave and Nature Trail, the Ancient

Ozarks Natural History Museum, magnificent dining outlets, the Chapel of the Ozarks, and legendary golf with elements

designed by Jack Nicklaus, Arnold Palmer and Tom Watson. As the vision for Top of the Rock continues to grow, we in-

vite you to enjoy the captivating history and beauty of the Ozarks that surrounds you.

Mediterranean Salad 14

Spring Greens, Heirloom Cherry Tomatoes, Persian Cucumbers,

Kalamata Olives, Baby Sweet Peppers, Marinated Feta Cheese,

Cracked Black Pepper, Sweet Basil Vinaigrette

Genny Morris Buttermilk Fried Chicken Breast 32

Mashed Potatoes, Thyme Cream Gravy, Smoked Broccolini

Brown Sugar Glazed Salmon 42

Mushroom Risotto, Charred Asparagus, Fontina Cheese, Sorghum Vinaigrette

28 Day Aged 8oz Filet 52

Sunchoke, Black Truffle, Honey Glazed Heirloom Carrots, Cabernet Jus

16oz Prime Bone-in KC Strip Steak 70

Garlic and Herb Mashed Yukon Potatoes, Charred Asparagus, Crispy Onion Strings

Karl’s Ozark Surf & Turf Special 44

Brown Sugar Glazed Salmon, Buttermilk Fried Chicken, Seasonal Sides

House-made Pappardelle Pasta 26

Roasted Mushrooms, Patty Pan Squash, Baby Spinach, Asparagus, Garlic, Red Chili, Olive Oil

Pasta Enhancements

Grilled Chicken 12 | Seared Salmon 18 | Grilled Shrimp 16

CHEF INSPIRED ENTREES

** CONSUMING RAW OR UNDERCOOKED MEAT & EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS **

WOOD FIRE PIZZAS

Margarita 20

Heirloom Tomatoes, Fresh Buffalo Mozzarella,

Basil, Extra Virgin Olive Oil

Three Cheese 19

House-made Tomato Sauce, Mozzarella,

Parmesan and Jack Cheese Blend, Basil

Fig and Prosciutto 22

Local Goat Cheese, Red Wine Poached Figs,

Shaved Prosciutto, Wild Arugula, Truffle Aioli

Wood Fire BBQ Pork 21

BBQ Sauce, Red Onions, Bell Peppers,

Pickled Corn, Mozzarella, Queso Fresco

Gluten Free

Vegetarian

Signature Cocktails

The McNally $23 McNally’s Reserve Jefferson Voyage 19 Wheated, Ancho Reyes

Chili Liquor, Liquor 43, Chocolate Bitters

Lemongrass Tea $16 Grey Goose, Lemongrass, Simple Syrup, Fresh Lemon Juice

Table Rock Sunset $15 Tito’s Handmade Vodka, Grapefruit Juice, Lemonade, Grenadine

French 75 $18 Builder’s Gin, Prosecco, Pear Liquor, Simple Syrup, Fresh Lemon Juice

BCL-Old Fashioned $23 Top of the Rock Private Select Jefferson Twin Oak Bourbon, Simple Syrup,

Blend of Bitters, Luxardo Cherry

Buffalo Smash $18 Buffalo Trace, Honey Syrup, Mint Leaves, Fresh Lime Juice

Basil Mojito $18 Bacardi Oakheart Rum, Cucumber, Basil, Simple Syrup, Fresh Lime Juice

Ozark Welcome $15 Malibu Rum, Midori Melon Liqueur, Pineapple Juice

Cannonball $14 Bourbon, Amaretto, Pineapple Juice, Prickly Pear Puree

Bottle Beer Coors Light, Miller Lite, Budweiser - $6.50

Blue Moon, Corona, Stella Artois, Pacifico, Sweet Water Pale Ale,

Modelo Negra, Boulevard Tank 7 - $7.50

Draft Beer Bud Light, Michelob Ultra - $6.50

Public House Elusive IPA, Modelo Especial - $7.50

Table Rock Red, Local Beer Feature - $8.50

WINES BY THE GLASS

White Wines Cuvee Beatrice Prosecco, Italy NV $12/$46 White Peach, Almond, Orchard Blossoms, Lemon Zest, Spice

Moscato, Manteca California 2018 $9/$34

Sweet and Fruity, Nectarine, Tropical Fruits, Sugary Aromas, Soft Texture

Willamette Valley Vineyards Riesling, Oregon 2018 $10/$38 Pear, Pineapple, Honeysuckle, Notes of Apricot & Tart Apple

Emmolo Sauvignon Blanc, Napa Valley 2017 $12/$46 Melon, White Peach, Acidity, Minerality, Lime Citrus Finish

Four Graces Pinot Gris, Dundee Hills 2018 $12/$46 Lychee Fruit, Mandarin, Grapefruit Zest, Sweet Meyer Lemon, Orange Blossom

Boen Chardonnay, California 2017 $13/$48 Ripe Luscious Fruit, Butter, Baking Spices, Soft Acidity, Lingering Finish

Red Wines Boen Pinot Noir, Russian River Valley 2018 $14/$54 Raspberry, Boysenberry, Black Fruit Jam, Bright Acidity, Warm Toasted Oak

Belle Glos Balade Pinot Noir, Santa Maria 2017 $18/$72 Blackberry Jam Aromas, Raspberry Tart, Toasted Oak

Nieto Senetiner Malbec, Mendoza 2017 $10/$38 Red Fruit, Plum & Warm Vanilla

Rabble Red Blend, Paso Robles 2018 $13/$50 Blueberry Pie, Cocoa Powder, Boysenberry

Z. Brown Uncaged Cabernet Sauvignon, North Coast 2017 $14/$54 Black Cherry, Mocha, Sweet Toasted Oak, Smooth Bold Tannins, Milk Chocolate

Daou Cabernet Sauvignon, Paso Robles 2017 $16/$62 Black Cherry, Currant, Plum, Blackberry, Notes of Cranberry & Rhubarb

Bonanza by Caymus, California Lot 2 $17/$64 Currants, Blueberries, Blackberries, Warm Spiced Vanilla, Unsweetened Chocolate