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 $9
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 $8
Pimento cheese stuffed local eggs paired with crispy pork rinds, garlic aioli and field greens.
Plowman's Plate $10
Chef's selection of house-made sausages, handcrafted horseradish cheese spread, assorted pickled vegetables, multi-seed lavosh, and whole grain mustard.
Signature Smoked Tomato Soup $5
Vine-ripened tomatoes, lightly smoked, with basil cream.
Soup of the Day $5
Made fresh daily.
Sautéed golden quinoa with black beans, fajita vegetables and corn salsa. Topped with whipped goat cheese, avocado, and hydroponic lettuce. $12
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.
Fall Butternut Squash and Spinach Salad $12
Roasted butternut squash, spinach, shredded brussels, quinoa, crisp apples, pumpkin seeds, queso blanco, and dried cranberries with sorghum pumpkin vinaigrette.
Asian Salmon Salad $15
Seared salmon, asian chopped salad, cabbage, spinach and kale, green onion, carrots, edamame, and roasted peanuts with sesame dressing.
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 $12
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.
Keeter Wedge Salad $10
Iceberg wedge topped with toasted sesame, pumpkin, and poppy seeds. Accompanied by crumbled lavosh cracker, crispy bacon, grape tomatoes, green onion, and bleu cheese dressing.
Steak House Filet $34
Classic tender filet of beef with peppercorn demiglace 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 campus 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 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.
Corn Meal Trout $20
Pan-seared corn meal breaded trout topped with shrimp gumbo, and house-made Pico de Gallo. Served with pepper jack grits and sautéed campus green beans.
Keeter Pot Roast $17
Six hour braised chuck roast accompanied by peppercorn brown gravy. Served with sweet potato puree and campus green beans.
Pistachio and Campus Bacon Chicken Chop $18
Bone-in chicken breast topped with baby portabella cream sauce, crushed pistachios, and crispy campus bacon. Served with garlic mashed potatoes and wilted arugula.
Pig and Beans $17
White beans simmered with campus ham, house-made Italian sausage, onions, tomatoes, and bell peppers topped with smoked Gouda and Texas toast corn bread.
Barbecue Mac $16
House-made noodles with smoked Gouda cheese sauce and hickory smoked pulled pork with crispy crumb topping.
Chicken and Smoked Mushroom Alfredo $16
Sautéed chicken breast with hickory-smoked mushrooms, smoked hog jowls, onions, house-made fettuccini and Alfredo sauce.
Chicken Pasta Puttanesca $17
Dredged all-natural chicken breast paired wtih shell pasta and parmesan cream. Then topped with fresh arugula, campus sausage, artichokes, and capers in a tangy tomato sauce.
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.