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. Course is open to students, staff or the public for dine-in or carryout options. Please check the hours tab for our current hours.
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.
Fall 2024 Lunch Menu
Shared Plates
Mantu 8*
beef dumplings | mint yogurt | lentil sauce
Crispy Rice Cakes 9*
shrimp salad | eel sauce | crispy chili oil | sesame seeds | scallions
Hummus 8 V
horiatiki | feta | extra virgin olive oil | grilled pita
Sandwiches
Served with choice of side. Gluten-free bun available.
Great Plains Burger 13*
bacon marmalade | mushroom duxelle | onion straws | pepper jack | aioli | greens | house-made sesame bun
Blueberry Chicken 12*
blueberry compote | spicy jalapeno aioli | feta | red onions | greens | house-made sesame bun
Roasted Veggie 12 V
zucchini | squash | red pepper |onions | mushrooms | eggplant chips | pesto aioli | cheddar cheese | rye
Roast Beef 13*
bean sprouts | bleu cheese | caramelized onions | whole grain mustard | house-made hoagie
Mains
Chicken and Waffles 14*
korean fried chicken thigh | house-made sweet potato waffle | gochujang maple syrup | powdered sugar | scallions | sesame seeds
Autumn Salad 10 V GF Add grilled chicken breast +4
roasted butternut squash | candied pecan | gorgonzola | dried cherry | mixed greens | roasted shallot vinaigrette
Beef Eater 16* GF
flank | beef candle | cheddar grits | broccolini | microgreens
Pork Medallions 15* GF
sour cream mash potatoes | pickled apples | fennel | sherry vinegar cream sauce | microgreens
Honey Soy Tofu 14 V GF
crispy honey soy tofu | carrot ginger puree | broccolini | sesame seeds | microgreens
Sides
Steak Fries 4 V GF
house-cut russet | parmesan peppercorn ranch
Moroccan Lentil Carrot Salad 4 V GF
lentils / carrots / pepitas / raisins / spiced dressing
House Salad 4 V GF
greens | carrot | tomato | cucumber | sunflower seed
Seasonal Vegetable 4
ask your server for our current offering
Soup du Jour 4
ask your server for our current offering
Desserts
Pecan Pie Cheesecake 6 V
salted caramel | crème chantilly
S’mores Pot de Creme 6 V
rich chocolate custard | house-made graham cracker crumbs | toasted marshmallows
V-vegetarian GF-gluten-free
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
Lemonade 1
Rishi Hot Tea 1
(Earl Grey | Yuzu Peach Green | Black Limón | Peppermint | Turmeric Ginger | Blueberry
Hibiscus)
House Roasted Drip Coffee, reg or decaf 1
Local Partners
Absolutely Fresh Seafood - Omaha, NE
Course Ground Coffee - Lincoln, NE
Microgreen Gals - Lincoln, NE
Please call 402-437-2727 for reservations.
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.