Course
Course at the Great Plains Culinary Institute, is a student run restaurant. Each semester we feature seasonal fresh items prepared by student chefs, under the supervision of Executive Chef Jade Baber. We are available for dine-in or carry-out.
The Great Plains Culinary Institute at SCC is an accredited program by the American Culinary Federation Education Foundation including ACF Certified Chef Instructors. SCC unveiled the $4.2 million expansion in Spring 2018. State-of-the-art learning spaces and a full-service student-run restaurant await students who want to take their passion for food and create a work of art.
Spring 2024
Meal Dates/Times
Date | Time | Meal Type | Seating |
---|---|---|---|
March 25-26 | Closed | ||
March 27 | 6 p.m. | Asian Banquet | Reservation |
April 3 | 6 p.m. | Banquet | Reservation |
April 10 | 6 p.m. | Titanic Banquet | Reservation |
April 17 | 6 p.m. | Be Our Guest Banquet | Reservation |
April 24 | 6 p.m. | In the Gardan Banquet | Reservation |
May 9 | Last Day Course will be open for the semester |
Buffet / Banquet tickets go on sale Feb. 5, 8 a.m.
Price: $35/person
Limited number of tickets available
Spring 2024 Lunch Menu
Shared Plates
Black Bean Hummus 7 V
Cilantro / extra virgin olive oil / vegetable crudité / grilled pita
Bulgogi Nachos 8*
shaved beef / gochujang cheese sauce / kimchi / calabrian chili peppers / cilantro / scallions / fried wonton chips
Sandwiches
Served with choice of side. Gluten-free bun available.
Great Plains Burger 12*
bacon marmalade | mushroom duxelle | onion straw | pepper jack | aioli | greens | house-made sesame bun
Kimchi Chicken Sandwich 11
grilled chicken breast / white cheddar cheese / kimchi slaw / aioli / greens / house-made sesame bun
Tofu Banh Mi Sandwich 11 V
fried tofu / pickled vegetables / spicy aioli / tomatoes / arugula / ciabatta
Hot Beef 12*
jalapeno bacon jam / jalapeno caps / provolone cheese / horseradish sauce / ciabatta
Sides
Steak Fries 4 V GF
house-cut russet | parmesan peppercorn ranch
Curried Potato Salad 4 GF
red curry mayo | onion | peanut | cilantro
Seasonal Vegetable 4
ask your server for our current offering
House Salad 4 V GF
greens | carrot | tomato | cucumber | sunflower seed
Soup du Jour 4
Mains
Thai Chicken Salad 13 GF
romaine / cilantro / cabbage / scallions / julienne carrots / red peppers / toasted peanuts / tortilla strips / grilled chicken breast / peanut dressing
Chicken Milanese 12* GF
pan fried chicken breast / mixed greens / red onions / toasted pistachios / blueberries / shaved parmesan cheese / blueberry vinaigrette
Risotto 10 V *Add grilled chicken breast +4 V GF
pesto risotto / spinach / roasted cherry tomatoes / spiced chick-peas
Surf and Surf 15*
pan seared salmon / shrimp / bearnaise / asparagus / fingerling potatoes
Desserts
French Toast Crème Brulee 6 V GF
french toast custard | candied pecan | crème chantilly
Flourless Chocolate Cake 6
whiskey caramel / crème Chantilly / biscochito cookie
V-vegetarian GF-gluten-free
Gratuity is included in all pricing.
We will happily accommodate any dietary needs or restrictions.
*Consuming raw or undercooked meat, poultry, seafood, or eggs may increase your risk for foodborne illness.
Beverages
Iced Tea 1
Rishi Hot Tea 1
(Earl Grey | Yuzu Peach Green | Black Limón | Peppermint | Turmeric Ginger)
House Roasted Drip Coffee, reg or decaf 1
Local Partners
Absolutely Fresh Seafood - Omaha, NE
Course Ground Coffee - Lincoln, NE
Micro Gals - Lincoln, NE
Buffets / Banquets
Buffet / Banquet tickets go on sale Feb. 5, 8 a.m.
Price: $35/person
Limited number of tickets available
Reservation
Asian Banquet
March 27, 2024
6 p.m.
Tristan Kyhn
Yakitori
Chicken, peppers and onions
Miso Soup
White button mushrooms, carrots, onions and garlic
Cucumber & Fennel Salad
English cucumbers, fennel and toasted sesame seeds
Yakisoba
Bacon, scallions, cabbage, carrots and soba noodles
Hanami Dango
Orange, strawberry and honey dew
Banquet
April 3, 2024
6 p.m.
Graci Edwards
First Course: Oven Roasted Artichoke Halves
Red onion, caper aioli
Second Course: Spring Mix Salad
Honey tarragon vinaigrette, sunflower seeds, cranberry, carrot, cucumber
Intermezzo: Grapefruit Sorbet
Citrus fruit caviar
Main Dish: Baked Salmon Filet
Mustard brown sugar glaze, risotto, fig, asparagus
Dessert: Pomegranate Sponge Cake
Freeze dried peaches, candied rosemary
Titanic Banquet
April 10, 2024
6 p.m.
Isidro Lopez-Aguado
Swedish Bread
Spiced rum butter
Foie Gras Crostini
Foie Gras, Toasted Baguette
English Pea and Potato Soup
English peas, mint, onion, potato, sour cream
Punch Romaine
Dry Champagne, orange, lemon
Sirloin Steak
Pan Seared Sirloin steak, bearnaise sauce, buttered chateau potato, grilled asparagus,
meat glaze
Chartreuse Gel with Peach
Chareuse Jello, Italian Meringue, Peach slice
Be Our Guest Banquet
April 17, 2024
6 p.m.
Ashlyn Kaup
Gougeres
Pastry choux, gruyere, chicken filling
French Onion Soup
Caramelized onions, gruyere, french bread
Mango Sorbet
Mango, lychee fruit caviar
Beef Ragu
Pappardelle, parmesan, basil
Baked Alaska
Chocolate cake, rose ice cream, toasted meringue
In the Garden Banquet
April 24, 2024
6 p.m.
Sophie Thompson
Focaccia with Apricot Blueberry Jam
Heirloom tomato, garlic, basil, thyme, sea salt
Root Profusion
Chevre, breadcrumb, chiles, root vegetables
Opulence Salad
Burrata, pistachio, arugula, blood orange
Kale-iflower Soup
Cauliflower, kale, pepita, cream, parmesan
Duck Carica
Fig, fennel, walnets, duck sauce, duck breast
Mint Lavendar Tiramisu
Candied lemon slice, lilac, mascarpone cream
Course restaurant offers a unique venue for private celebrations such as birthday gatherings, retirement celebrations, rehearsal dinners and even fundraising events. Our space accommodates up to 65 guests for seated dinners and up to 75 for cocktail hour and open house-style gatherings.
Event requirements: $300 non-refundable deposit as well as a $500 minimum for all events.
Please contact us at course@southeast.edu for more information regarding menus, availability and pricing.