Keeter Center College Of The Ozarks

Vine-ripened tomatoes lightly smoked, with basil cream

Made from scratch daily

Crispy ham cured jowl with house-made ricotta cheese, fig and Balsamic onion jam on focaccia bread sticks

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

Hickory smoked catfish flaked with onion, bell peppers and garlic sautéed to golden crust. Served with Carolina slaw and smoked tomato tartar sauce

Edwards Mill cornmeal, onions, corn, and bell peppers. Served with smoked tomato tartar sauce

A blend of baby lettuces with sun-dried cranberries, toasted almonds, tomato, and crumbled feta cheese with your choice of dressing

Crisp Romaine lettuce, Parmesan cheese, toasted croutons, and classic Caesar dressing

Your favorite salad in a larger size. Add grilled chicken 3.95

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

Seared chicken breast, onions and peppers sautéed with crisp greens, diced tomatoes, guacamole, black beans, and corn on grilled Southwest flatbread with salsa ranch dressing

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

Chicken breast breaded with pecans on a bed of field greens, tomatoes, cucumber, and red onions. Balsamic vinaigrette

Diced turkey, bacon, avocado, hardboiled egg, Bleu cheese, red onion, and tomatoes on a bed of mixed field lettuce

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

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

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

Pulled chicken, carrots, celery, and peas, simmered in chicken broth with hand-made dumplings

White beans slow-simmered with ham from our own smokehouse

Pulled campus-raised smoked pork, caramelized onions, and Pepper Jack cheese, topped with a barbecue drizzle. Served with Carolina cole slaw, and your choice of Lodge chips, French fries, or sweet potato fries

Angel hair pasta with roasted garlic, pesto, spinach, and vegetables that change seasonally

Campus-raised cutlet of pork, breaded and topped with Mozzarella cheese on a bed of angel hair pasta with marinara

Roast chicken, red grapes, celery, onions, Mandarin oranges, and creamy mayonnaise with lettuce on a toasted croissant

Turkey, Swiss cheese, bacon, avocado, tomato, and field greens with basil mayonnaise on a flaky croissant

Diced chicken, red grapes, celery, Mandarin oranges, and onion, with lettuce on a toasted mini croissant

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

Fresh-ground beef, fresh Mozzarella cheese, Balsamic marinated roma tomatoes, arugula greens, and pesto served on a ciabatta bun

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

Breaded and fried loin of pork topped with honey mustard coleslaw and sliced dill pickles,on a toasted potato bun

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

Sliced corned beef, sauerkraut, Swiss cheese and tangy tomato remoulade on grilled rye bread

Roast beef thinly sliced on crusty French bread, served with horseradish au jus for dipping

Homemade meat loaf with ground pork, beef, and sautéed mushroomssmoked over hickory andtopped with house-made catsup, smoked Gouda cheese,sliced tomatoes and crisp lettuce on sourdoughbread

Blend of ground campus-raised pork and Angus beef with ground bacon added for flavor Swiss and Cheddar cheese

Sliced campus pork, ham, and bacon, with mustard and dill pickles, grilled Panni style

Catfish fillet, dusted with blackening spice, with apple slaw and spicy mango catsup on French bread

Featuring Campus-made products. Medallions of campus-raised pork, basted with pesto, garden fresh tomatoes, and roasted garlic. Served on campus cornmeal polenta

Warm, gluten-free chocolate cake, served in a cast iron skillet in its own self-basting chocolate sauce.

Layers of Granny Smith apples with sour cream custard in flaky pie crust.

Bundt cake made with sweet potatoes and ginger, topped with a creamy maple glaze.

Rich and decadent chocolate filling with whipped cream and chocolate curls all in a flaky crust.

Warm cinnamon bread on custard with toasted pecans, brown sugar caramel and baked crunch topping.