Café at Eckles

About the Café

Welcome to the Café at Eckles!

To serve the MU and Columbia communities, we offer a variety of lunch menu items, including appetizers, salads, sandwiches, wraps and desserts. Prices per menu item range from $5.25 to $9.75. Our current menu (PDF) includes dishes you can enjoy at our dining location in Room 154 Stringer Wing of Eckles Hall, or you can place a pick-up order for a to-go lunch.

Operating the café are students and faculty of our division’s Hospitality Management program. At the café, students enrolled in the “Food Production Management” course gain hands-on food and beverage business skills. They participate in the café’s operations by conceptualizing and planning the café; standardizing recipes; monitoring food sanitation and safety protocol; and ensuring excellent quality, service and professionalism.

The Café at Eckles is self-funded. We appreciate the continued support and sponsorship of the community, industry professionals, students and alumni.

Our Location

154 Stringer Wing of Eckles Hall
University of Missouri
1406 East Rollins
Columbia, MO 65201

Our Fall 2019 Hours

11:30 a.m. to 1 p.m.
Tuesday through Friday
Open beginning Sept. 17, 2019

For to-go orders, call 573-884-3899. You can pick up your order between 11:30 a.m. and 1 p.m.

See the menu (PDF) 

Hospitality Management Dinner Series

This fall, the Café at Eckles will offer an evening dinner series. Each dinner event, planned for 5:30 p.m. to 8 p.m. in 154 Stringer Wing of Eckles Hall on the MU campus, treats guests to a themed four-course fine dining experience.

Guests choose one entrée and one dessert at each dinner. The other two courses are the same for each guest. Price per person ranges from $30 to $38, and wine and beer options are available at an additional cost.


Reservations are required. To make a reservation, email by the reservation deadline with the number in your party.

Dinner Date Theme Reservation Deadline
Tuesday, Oct. 1 All American 5 p.m., Sunday, Sept. 29
Tuesday, Oct. 8 Melting Pot 5 p.m., Sunday, Oct. 6
Tuesday, Oct. 15 Cajun Persuasion 5 p.m., Sunday, Oct. 13
Tuesday, Oct. 29 Spanish Table 5 p.m., Sunday, Oct. 27
Tuesday, Nov. 5 Chef’s Choice 5 p.m., Sunday, Nov. 3


Oct. 1: All American

  • Missouri Charcuterie and Hand-crafted Cheese Board
  • Honey Crisp Apple Salad with Candied Walnuts
  • Your choice of entrée 
  • Sautéed Pork Tenderloin with Dijon Crème Sauce with Brown Butter and Thyme Potato Torte and Garlic Broccolini
  • Cheese Ravioli with Sautéed Shrimp and Scallops with Baby Spinach and Shitake Mushrooms in a Garlic Cream Sauce
  • Cabernet-Braised Short Ribs with Boursin Mashed Potatoes and Garlic Broccolini
  • Your choice of dessert
  • Triple Cherry Pie with Mizzou Gold Ice Cream
  • Triple Chocolate Cheese Cake

Oct. 8: Melting Pot

  • Crab Poppers with Spicy Lime and Ginger Dipping Sauce
  • French Onion Soup
  • Your choice of entrée 
  • Tri Tip Steak with Cowboy Butter and Greek Roasted Vegetables
  • Siracha Honey Seared Salmon on Asian Noodles with Snow Peas and Mushrooms
  • Creamy Tuscan Garlic Chicken Served with Artichoke Hearts, Cremini Mushrooms and Asparagus with Arborio Rice
  • Your choice of dessert
  • Molten Lava Cake with Mizzou Gold Ice Cream
  • Pecan Pie Bread Pudding

Oct. 15: Cajun Persuasion

  • Fried Green Tomatoes with Pimento Cheese
  • Salad with White Cheddar Cheese and Poppy Seed Dressing served with a warm Hushcake
  • Your choice of entrée 
  • Chicken and Andouille Sausage Gumbo served with Jasmine Rice
  • Shrimp Creole served with Cheesy Grits and Succotash
  • Grilled Pork Chop with a Cajun Crème Sauce, Garlic Mashed Potatoes and Summer Vegetables
  • Your choice of dessert
  • New Orleans Beignets with a House Made Strawberry Jam
  • Bananas Foster with Mizzou Gold Ice Cream

October 29: Spanish Table

  • Mushroom Croquets
  • Spring Salad with a Champagne Vinaigrette
  • Your choice of entrée 
  • Chicken, Shrimp and Chorizo Paella
  • Shirt Steak with Chimichurri Sauce served with Potatoes Bravas and Tri Colored Carrots
  • Lechon-Slow Roasted Mojo Marinated Pork with Pickled Red Onions, Potatoes Bravas and Tri Colored Carrots
  • Your choice of dessert
  • Orange Liquor Cake with an Orange Buttercream
  • Apple Empanadas with a Caramel Sauce

November 5: Chef’s Choice

  • Menu to be Determined

As hosts of the dinner series, our division’s Hospitality Management students have an opportunity to showcase the knowledge and skills they have developed during their food and beverage studies. Student teams plan, organize and coordinate each meal. Their responsibilities include menu development, dining room layout, budgeting, employee staffing, meal preparation and service.