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The Keeter Center College Of The Ozarks

American Restaurant, Coffee Shop, and Ice Cream Parlor$$$$

Hollister

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9.2^/10

130

ratings

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Lunch 10Dinner 7Sunday Brunch 2

Lunch

Soups‎

Signature Smoked Tomato Soup

4.95

Vine-ripened tomatoes lightly smoked, served with basil cream

Soup of the Day

4.95

Made from scratch daily

Shared Plates‎

Buttermilk Onion Rings

4.95

Sweet onions with crispy coating served with smoky barbeque sauce

Fried Green Tomatoes

6.25

With campus cornmeal breading and pepper jelly

House Chips

5.95

Lodge potato chips, topped with bleu cheese cream, bacon, tomato and green onions

Salads‎

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 Salad or Harvest Salad Entrée

5.95

Your favorite salad in a larger size

Chicken Fajita Salad

10.95

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

Vegetable Garden Platter

11.50

Chilled‎ assortment of grilled and steamed seasonal vegetables right from our garden (as available) , coated with light lemon vinaigrette and lavosh flatbread

Caesar Side Salad

4.50

Crisp romaine lettuce, parmesan cheese, toasted croutons and classic caesar dressing

Spinach Salad with Smoked Chicken Salad

10.95

Pulled smoked chicken, sliced strawberries, candied pecans, pickled red onions, granny smith apples, and warm sorghum vinaigrette

Shrimp and Spinach Salad

11.95

Chilled shrimp, baby spinach, artichoke hearts and red onions. Served with a lemon parsley vinaigrette

Smoked Salmon Lettuce Wraps

10.50

Falky smoked salmon, tomato, cucumber, shredded carrots, capers and cilantro rice wine vinaigrette

Sandwiches‎

Chicken Salad Croissant

9.25

Diced chicken, red grapes, celery, mandarin oranges, creamy mayonnaise, with lettuce on a toasted croissant. Your choice of French fries, lodge chips, or sweet potato fries

Keeter Club

9.25

Turkey,‎ swiss cheese, bacon, avocados, tomato, and field greens with basil mayonnaise on a flaky croissant. Your choice of French fries, lodge chips, or sweet potato fries

Lighter Sandwiches‎

Include choice of French fries, lodge chips, or sweet potato fries and a choice of salad, soup, or seasonal cut fruit

Mini Keeter Club

9.25

Turkey,‎ swiss cheese, bacon, avocado, tomato, and field greens with basil mayonnaise on a toasted mini croissant

Mini Chicken Salad Croissant

9.25

Diced chicken, red grapes, celery, mandarin oranges, and creamy mayonnaise, with lettuce on a toasted mini croissant

Half Tuna Salad

9.25

Low-fat tuna and mayonnaise, celery, minced onion, and hardboiled egg, with lettuce and tomato on toased whole-grain bread

The Grill‎

Includes choice of French fries, lodge chips, or sweet potato fries

Alumni Burger

10.50

Fresh ground beef grilled to perfection, then topped with cheddar cheese, bacon, and grilled onion

Vegetable Garden Sandwich

9.50

Fried eggplant, portabella mushrooms, roasted red pepper, baby spinach, smoked provolone cheese and sliced tomato on grilled ciabatta bread

Turkey Burger Patty Melt

9.75

House-ground turkey, caramelized onion, portabella mushrooms, guacamole and pepper jack cheese on grilled marble rye

Keeter Caprese Burger

10.50

Fresh ground beef, fresh mozzarella cheese, balsamic marinated roma tomatoes, arugula greens, and pesto served on a ciabatta bun

Barbeque Chicken Sandwich

9.75

Grilled chicken basted with raspberry barbeque, topped with smoked gouda cheese, field greens, served on sourdough bread

Classic Grilled Reuben

9.95

Lean corned beef, sauerkraut, swiss cheese and tangy tomato remoulade on grilled rye

Campus Features‎

Campus Ham and Cheese

9.50

Campus-cured ham sliced thin, melted swiss cheese, cranberry mustard, and organic greens on pretzel bread

Pork Quesadilla

9.95

Pulled campus-raised smoked pork, caramelized onions, and pepper jack cheese, topped with a barbeque drizzle. Served with carolina cole slaw, and your choice of lodge chips, french fries, or sweet potato fries

Ham and Beans with Bacon Corn Bread

8.50

White beans slow-simmered with ham from our own smokehouse

Pork Pomodoro

13.95

Medallions of campus-raised pork basted with pesto, garden-fresh tomatoes, and roasted garlic served on campus cornmeal polenta

Entrées‎

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

12.95

Hand-crafted wheat rotini with herbed pesto, grilled chicken breast, artichokes, and tomatoes, finished with parmesan cheese

Pork Calabrese Ragu

12.95

Braised campus pork and ham simmered in tomato, garlic, and onion with rigatoni pasta

Pan Seared Catfish

13.95

Tender catfish fillet, spinach and whole grain pilaf, with a smoked tomato and crushed caper emulsion

Chicken Fried Chicken

11.95

Hand-breaded crispy chicken cutlet topped with pepper gravy and served with mashed potatoes and green beans

Campus Carbonara

11.50

Hand-crafted angel hair pasta, Jones dairy rich cream, campus ham, c of o bacon, peas, and parmesan cheese

Catfish and Chips

9.50

Light, crispy battered catfish and your choice of french fries, lodge chips, or sweet potato fries, served with smoked tomato remoulade

Classic Dobyns Pot Roast

14.95

Traditional pot roast slowly roasted with mashed potatoes, garden vegetables, fresh herbs, and hearty brown sauce

Dessert‎

Add c of o handcrafted ice cream to any of our desserts for 2.50

Chocolate Cobbler

5.75

Cast iron skillet-baked cobbler with its own self-basting chocolate sauce

Crème Brule Trio

5.75

Three flavors daily

Coconut Cream Bread Pudding

5.75

A rich coconut bread pudding with cream of coconut, topped with toasted coconut and anglaise

Strawberry Rhubarb Crumble

5.75

Tangy rhubarb with sweet strawberries topped with buttery orange zest crumble

Blueberry Pie

5.75

A classic of fresh blueberries in a homemade pie crust

Lemon Pudding Cake

5.75

A delicate lemon cake with lemon curd, served with fresh berries and whipped cream

Dinner

Soups‎

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

Fried Green Tomatoes

5.95

Green tomatoes with Edwards mill cornmeal and vine-ripe tomato pico de gallo

House Chips

5.95

Keeter potato chips, topped with bleu cheese cream, bacon, tomato and green onions

Chef's Platter

15.95

An assortment of all four appetizers, enough for ten guests

Corn Fritters

4.95

Sweet corn and onions fried golden, served with smoked tomato tartar

Pork Quesadilla

5.95

Pulled campus-raised smoked pork, caramelized onions, and pepper jack cheese, topped with barbecue drizzle. Served with carolina cole slaw

Salads‎

Dressing choices campus specialties: pear honey, roasted red pepper (fat-free), balsamic herb, raspberry shallot traditional: buttermilk ranch, blue cheese, 1000 island

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 Salad Entrée

5.95

Your favorite salad in a larger size

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

Vegetable Garden Platter

12.50

Chilled assortment of grilled and steamed seasonal vegetables right from our garden (as available) , coated with light lemon vinaigrette and lavosh flatbread

Caesar Side Salad

4.50

Crisp romaine lettuce, parmesan cheese, toasted croutons and classic caesar dressing

Spinach Salad with Pulled Smoked Chicken

12.95

Sliced strawberries, candied pecans, pickled red onions, granny smith apples, and warm sorghum vinaigrette

Oriental Chicken Salad

12.95

Grilled marinated chicken, greens with cabbage and carrots with zesty peanut dressing and chopped peanuts

Campus Features‎

Mixed Grill Brochette

18.95

Marinated‎ sirloin, thick campus bacon, and handcrafted sausage with garden onions and peppers. Served with Edwards mill polenta and chimichurri sauce

Country Pork Sausage

14.95

Handcrafted‎ campus-raised pork and bacon sausage, served with braised garden cabbage, parsley-buttered potatoes, spicy mustard, and grilled French bread

Pork Pomodoro

17.95

Medallions of campus-raised pork, basted with pesto, garden fresh tomatoes, and garlic. Served on Edwards mill polenta

Garden Vegetable Pasta

16.95

Fettuccine pasta with broccoli, tomatoes, spinach and smoked mushrooms. Vegetables may vary based on season. Served with balsamic butter sauce, fresh thyme, and basil

Dinner‎

Filet Mignon

26.95

The “king of steaks” aged 21 days, corn-fed Midwestern beef lightly brushed with rosemary and garlic olive oil. Served with roasted garlic mashed potatoes and garden vegetables

Beef Pot Pie

13.95

Tender prime rib simmered in rich brown gravy with vegetables and potatoes and baked with flaky pastry crust

Freshwater Walleye

20.95

Fillets with crispy black pepper batter and roasted shallot and lime butter. Served with parsley buttered potatoes and garden vegetables

Classic Dobyns Pot Roast

15.95

Traditional pot roast slowly simmered overnight with roasted garlic mashed potatoes and garden vegetables

Chicken Alfredo Keeter

16.95

Fettuccine pasta with tender pulled chicken, smoked mushrooms and campus bacon, tossed in a creamy parmesan sauce

Chicken Fried Chicken

13.95

Our version of chicken fried steak. Chicken cutlet hand breaded with a crispy crust, pepper gravy, green beans, and mashed potatoes

Top Sirloin Steak

20.95

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

Grilled Atlantic Salmon

21.95

Grilled salmon fillet on Edwards mill polenta cakes, topped with grilled fruit relish. Served with lemon cream sauce with balsamic fig reduction

Hickory-Smoked Catfish

16.95

Tender catfish fillet, lightly brushed with sorghum and slowly smoked with hickory, served on a bed of field greens and vegetables with a blend of whole grain, mangoes and avocados and tossed with sorghum vinaigrette

Chicken Duet

17.95

Half chicken prepared two ways: the breast, lightly marinated with honey, mustard and spices; the leg and thigh, rubbed with barbecue spice and smoked with hickory. Served with mango catsup, roasted garlic mashed potatoes and garden vegetables

Shrimp Mac and Cheese

13.95

Sautéed shrimp, campus-cured ham, and penne pasta blended with provolone, cheddar, swiss, and parmesan cheeses topped with focaccia bread crumbs and baked in a cast iron skillet

Grilled Chicken Pasta

16.95

Grilled chicken breast with penne pasta, basil pesto, sun-dried tomatoes and bell peppers

Dessert‎

Add c of o handcrafted ice cream to any of our desserts for 2.50

Chocolate Cobbler

5.75

Cast iron skillet-baked cobbler with its own self-basting chocolate sauce

Crème Brule Trio

5.75

Three flavors daily

Coconut Cream Bread Pudding