Course

Course Restaurant

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
Beginning Feb. 5
Mon.-Thur.
11 a.m.-2 p.m. Lunch Walk-in
Feb. 13 Closed    
Feb. 14 6 p.m. Valentine’s Day Buffet Reservation
Feb. 21 6 p.m. Mediterranean Banquet Reservation
Feb. 28 6 p.m. All Things Japan Banquet Reservation
March 6 6 p.m. Mexican Banquet Reservation
March 20 6 p.m. Southern  BBQ Reservation
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

Online Order Form

Spring 2024 Lunch Menu

Shared Plates

Calabrian Shrimp 8

hand-breaded shrimp / calabrian chili oil / roasted garlic ricotta / scallions

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

Steak Frites Sandwich 12*

thinly sliced beef / caramelized onions / white cheddar cheese / arugula / aioli / frites / 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 Mila 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

Sweet Minou Chocolate - Lincoln, NE

TD Niche Pork - Elk Creek, NE

Micro Gals - Lincoln, NE


Printable menu.

Online order form.

Buffets / Banquets

Buffet / Banquet tickets go on sale Feb. 5, 8 a.m.
Price: $35/person
Limited number of tickets available
Reservation

Valentine’s Day Buffet

Feb. 14, 2024

6 p.m.

Sea Salt Herb Dinner Rolls
rosemary, basil, parsley
Russian Compound Butter
beet, lemon zest, dill
Prosciutto Crostini
brie, apricot jam, chives
Tuna Tartare
ginger, jalapeno, sesame
Bacon Spinach Salad
romaine, strawberries, pecans
Red Fruit Salad
watermelon, kiwi, cherries
Honey Roasted Beets
honey, salt, pepper
Miso Brussels Sprouts
garlic, maple syrup, sesame

Fingerling Potatoes
garlic, hers de Provence
Tomato Basic Pasta
penne, marjoram, parmeasan

Pineapple Spiral Ham
brown sugar, soy sauce, dijon
Sirloin with Marsala Sauce
mushrooms, demi-glace, butter
Red Velvet Cake
cream cheese frosting
Raspberry Cinnamon Rolls
lemon zest, raspberry glaze
Sugar Cookies
royal icing, sprinkles


Mediterranean

Feb. 21, 2024

6 p.m.
Sam Silver

Falafel Skewer
Roasted red pepper, pickled onion, garlic-dill yogurt
Greek Salad
Cherry tomato, cucumber, bell pepper, olives, red onion, red wine vinaigrette, feta, mint
Water Melon Mint Sorbet
Hazelnut Crusted Rack of Lamb

Roasted fingerling potatoes, pea puree, red wine demi, pomegranate
Rose Ice Cream + Baklava
Pistachio, vanilla, rose petals


All Things Japan

Feb. 28, 2024

6 p.m.
Quan Nguyen

Table Bread: Shokupan
Japanese milk bread dinner rolls serve with miso scallion butter
Starter: Katsu Sando
Crispy pork cutlet sandwich with curry apple sauce
Soup: Kakitamajiru
Japanese egg drop soup
Palate Cleanser: Matcha mochi ice cream
Mattcha ice cream with green tea pour over
Entree: Charsiu pork ramen
Charred charsiu pork belly ramen serve with enoki tempura, kimchi, and nori
Dessert: Mitarashi dango
gilled rice balls glaze with sweet and savory soy mirin glaze, top with toasted white sesame seeds


Mexican Banquet

March 6, 2024

6 p.m.
Alizae Martinez

Appetizer
Queso Fundido, Pico de Gallo, Fried Tortilla Chips
Bread
Conchas (Mexican Sweet Bread)
Soup
Chicken Tortilla Soup
Salad
Quinoa, Black Bean, Mango Salad
Entree
Beef Echiladas, Mexican Rice, Refried Beans
Dessert
Churro, Vanilla Ice Cream, Caramel Sauce, Blueberry Compote


Southern BBQ Buffet

March 20, 2024

6 p.m.

Starters
Fried Okra, Ceasar Salad, Corn Chowder, Cucumber Salad, Biscuits
Proteins
Hot Honey Ribs, Barbecue Ribs, Crispy Fried Catfish
Sauces
Buttermilk Ranch, Ghipotle Aioli, Grape Jelly
Sides
Maple Glazed Carrots, Tornado Potatoes, Bacon Baked Beans, Coleslaw
Dessert
Peach Cobbler, Bacon Banana Pubbing, Beignets


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.