2014 Keeter Center Easter Brunch

April 20, 2014

Reservations can be made by calling 417-690-2146.

Reservations are recommended.

The Chefs Table

• Smoked Pork Loin with Wild Mushroom Ragu
• Broiled Salmon with Asparagus and a Brie Cream Sauce
• Breast of Chicken Grenobloise
• Sorghum Roasted Yukon Potatoes
• Green Onion and Garlic Mashed Potatoes
• Snow Peas and Julienned Carrots
• Italian-Style Cauliflower

The Salad Station

• Tomato Mozzarella Salad
• Cabbage and Radish Salad
• Spinach Salad with Fruit and Orange Poppy Seed Vinaigrette
• Tabouli with Quinoa

The Market Station

• New Orleans-Style Peel and Eat Shrimp
• Oysters on the Half-Shell
• Melon and Berry Display
• Imported and Domestic Cheese Display
• House-Made Lavosh and Breadstick Basket
• Campus-Smoked Salmon with Accompaniments

The Carving Station

• Hand-Carved College of the Ozarks Smoked Ham
• Smoked Prime Rib of Beef

The Farmhouse

• Personalized Omelets
• Campus-Smoked Bacon and Sausage
• Biscuits and Country Gravy
• Scrambled Eggs
• Potatoes OBrien
• Belgian Waffles with Assorted Toppings

Student-Made Pasta

• Made-to-Order with your choice of sauces and accompaniments

Pastry and Sweets

• Cream puffs and Chocolate clairs
• Chocolate Flourless Torte
• Petit Fours
• Truffles
• Tea cookies
• Gooey Butter Cake
• Bread Pudding
• and many more dessert selections