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The Keeter Center College Of The Ozarks

The Keeter Center College Of The Ozarks

American Restaurant, Coffee Shop, and Ice Cream Parlor$$$$
Hollister
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The Keeter Center College Of The Ozarks
8.9/10
130
ratings
Photos97 Photos
MenuMenu
Lunch 10Dinner 7Sunday Brunch 2
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
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
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
Buffet selection includes:
Salad and Cold Cuisine
Breakfast Selection
Wide Variety of Desserts
Hot Entrees and Side Dishes
Carved Meat
Made-to-Order Waffles and Omelets

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The Keeter Center College Of The Ozarks
1 Opportunity Ave
Hollister, MO 65672
United States
At: College of the Ozarks
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The Keeter Center at College of the Ozarks is the College’s award-winning lodge, restaurant, and conference facility.
Clock icon
Closed until 10:30 AM tomorrow (Show more)
  • Mon–Sat
    • 10:30 AM–8:00 PM
  • Sun
    • 10:00 AM–2:00 PM
Phone icon
(417) 239-1900
World Wide Web icon
Twitter icon
@keetercenter
Features
Reservations
Yes
Credit Cards
Yes (incl. Discover & Visa)
Wi-Fi
Free
Outdoor Seating
No
Music
Live Music
Food & Drink
Menus
Brunch, Lunch, Dinner, Dessert
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