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 Dobyns dining experience includes work done by students, and products grown on campus.
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.
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 $4
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.
Bacon and Egg Salad $13
Arugula, garlic croutons, and crispy chopped bacon, topped with a local fried egg, whipped goat cheese and mustard 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.
Power Salad $12
Baby spinach and kale, shaved brussels sprouts, quinoa, blueberries, goat cheese, avocado, edamame, and walnuts with mustard 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 $32
Classic tender filet of beef with peppercorn demiglace topped with A1 butter. Served with roasted garden vegetables and cheddar whipped potatoes.
Rosemary Peach Glazed Flat Iron $22
Grilled to temperature flat iron steak glazed with rosemary infused campus peach preserves and garnished with radish micro greens. Served with cheddar whipped potatoes and roasted garden vegetables.
Pork Pomodoro $17
Medallions of campus-raised pork, basted with pesto, garden fresh tomatoes, and roasted garlic. Served on campus cornmeal polenta.
Meatloaf Mignon $18
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.
Pan-Fried Prime Rib $20
Hand-breaded country fried hickory-smoked prime rib topped with pepper gravy. Served with roasted garlic mashed potatoes, diced tomatoes, and roasted garden vegetables.
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 $19
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.
Cocoa Pork Tenderloin $17
Cocoa dusted and seared campus pork tenderloin topped with a sweet mixed berry barbeque sauce. Served with a black bean sauté, sweet potato puree, and fried spinach.
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.
Smoked Salmon, Arugula, and Almond Pasta $17
Flakey smoked salmon and house-made pasta tossed in a light horseradish cream sauce along with fresh arugula, toasted almonds, and campus summer sausage.
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.