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 Branson dining experience includes work done by students, and products grown on campus.
Visit our restaurant, featuring farm to table dining, for the best service and warmest smiles in the Ozarks. If you’re looking for dinner in Branson, check out our menu below and visit The Keeter Center today.
Fried Green Tomatoes $8
Green tomatoes breaded with campus cornmeal and topped with house-made jalapeño jelly and garden fresh pico de gallo.
House Chips $10
Lodge potato chips, topped with bleu cheese cream sauce, bacon, tomato, green onions and bleu cheese crumbles.
Brussels and Kale $8
Roasted brussel sprouts with crispy kale chips, shredded parmesan, fresh lemon and sweet garlic aioli.
Pimento Deviled Eggs & Pork Rinds $9
Pimento cheese stuffed local eggs paired with crispy pork rinds, garlic aioli and field greens.
Plowman's Plate $12
Chef's selection of house-made sausages, handcrafted horseradish cheese spread, assorted pickled vegetables, multi-seed lavosh, whole grain mustard, and house-made cornbread toast.
Signature Smoked Tomato Soup $5
Vine-ripened tomatoes, lightly smoked, with basil cream.
Soup of the Day $5
Made fresh daily.
We strive to use as much as possible from our farm.
Southwestern Quinoa $14
Sautéed golden quinoa with black beans, fajita vegetables and corn salsa. Topped with whipped goat cheese, avocado, and hydroponic lettuce.
Add grilled chicken $5
Add grilled salmon $7
Add grilled shrimp $7
House Harvest Salad Half $6 Full $9
A blend of baby lettuces with sun-dried cranberries, toasted almonds, tomato, and crumbled feta cheese with your choice of dressing.
Caesar Salad Half $6 Full $9
Crisp Romaine lettuce, parmesan cheese, and toasted croutons, with classic Caesar dressing.
Grilled Salmon Nicoise $15
Grilled salmon, marinated green beans and mustard potatoes, Kalamata olives, tomatoes, hardboiled egg and a blend of baby greens. Served with Balsamic vinaigrette.
Spinach and Strawberry Salad $11
Baby spinach and kale, juicy strawberries, pickled red onions, candied walnuts and feta cheese with strawberry poppy seed dessing.
Chicken Fajita Salad $14
Seared chicken breast, sautéed onions and peppers with crisp greens, diced tomatoes, avocado, black beans, shredded cheese, and corn on fried Southwest flatbread with salsa ranch dressing.
Pecan Crusted Chicken Salad $14
Pan-seared chicken breast breaded with pecans on a bed of field greens, tomatoes, cucumber, pickled red onions, and Bleu cheese crumbles with Balsamic vinaigrette.
MoArk Country Garden Salad $12
Spinach and kale, marinated peppers and onions, black-eye peas, thick diced bacon and cornmeal, fried okra with peach vinaigrette.
Steak House Filet $34
Classic tender filet of beef, peppercorn demi-glace and topped with A1 butter. Served with roasted garden vegetables and cheddar whipped potatoes.
Keeter Flat Iron Steak $23
Grilled to temperature flat iron steak smothered in brown sugar bacon, garlic aioli, and caramelized onions. Served with sorghum sweet potato puree and wilted arugula.
Pork Pomodoro $17
Medallions of campus-raised pork, basted with pesto, garden fresh tomatoes, and roasted garlic. Served on campus cornmeal polenta.
Meatloaf Mignon $19
Classic bacon-wrapped meatloaf with ground chuck and ground campus pork. Blended with assorted mushrooms and topped with house catsup. Served with roasted garlic mashed potatoes, brown gravy, and green beans.
Crispy Pork Florentine $18
Hand-breaded pork tenderloin, pan fried and topped with mushroom cream sauce and crispy spinach. Served with cheddar whipped potatoes, roasted garden vegetables, and chopped herbs.
Chicken Fried Chicken $17
Hand-breaded crispy chicken cutlet topped with pepper gravy and served with roasted garlic mashed potatoes and sautéed green beans.
Southern-Style Salmon $23
Pan-seared Atlantic salmon topped with Cajun cream sauce, and corn Pico de Gallo. Accompanied by shrimp jambalaya and campus green beans.
Local Ozark Trout $21
Pan-seared trout with Edward's Mill cornmeal crust, topped with corn, black bean and bacon chowder. Served with garlic mashed potatoes and sauteed green beans.
Keeter Pot Roast $17
Six hour braised chuck roast accompanied by peppercorn brown gravy. Served with sorghum sweet potato puree and campus green beans.
Organic Chicken Spinach and Artichoke $18
Pan-seared chicken breast, topped with spinach and artichoke cream and wilted arugula. Served with campus cornmeal polenta and roasted garden vegetables.
Peachy Pig and Grits $16
Peach glazed hickory-smoked pork and campus ham on top of smoked gourda grits. Served with fresh salsa, crispy kale and fried okra.
Barbecue Mac $16
Penne noodles with smoked gouda cheese sauce and hickory-smoked pulled pork with crispy crumb topping.
Chicken and Smoked Mushroom Alfredo $17
Sautéed chicken breast with hickory-smoked mushrooms, smoked hog jowls, onions, and fettuccini and Alfredo sauce.
Pasta Primavera $14
Angel hair noodles with assorted garden vegetables, tossed in red pepper infused olive oil. Finished with fresh thyme and parmesan cheese.
Add grilled chicken $5
Add grilled salmon $7
Add sauteed shrimp $7
The Keeter Center at College of the Ozarks strives to provide world class service to every guest. While we do not have separate kitchens to prepare allergen-friendly items or separate dining areas for Guests with allergies or intolerances, we do instruct our culinary and service staff to assist with and help identify ingredients that may cause allergic reactions for our Guests with food allergies. Eating raw or undercooked meat, poultry, eggs, or seafood poses a health risk to everyone, but especially to the elderly, young children under age 4, and pregnant women.