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.
Lincoln Campus8800 O St.
Lincoln, NE 68520-1227 Please call 402-437-2727 for reservations.
Spring 2026
Meal Dates/Times
| Date | Time | Meal Type | Seating |
|---|---|---|---|
| Jan 6th - May | 11 a.m.-2 p.m. | Lunch Menu | Walk-in |
| Feb. 11 | Closed | ||
| Apr. 8 | Closed |
Spring 2026 Lunch Menu
Shared Plates
Asiago Corn Dip 8
roasted corn | bacon | cream | cream cheese
toasted panko crumbs | corn tortilla chips
Breaded Shrimp 10*
hand-breaded shrimp | curry aioli | fennel slaw
microgreens
Handhelds
Served with choice of side. Gluten-free bun available.
Great Plains Burger 15*
special sauce | smoked gouda | onion straws | greens
house-made sesame bun
Grilled Chicken Pesto 16*
grilled chicken breast | sunflower seed pesto
provolone | tomato relish | aioli | arugula
onion straws | house-made sesame bun
Turkey Club 15
black pepper bacon | turkey | lettuce | tomato
avocado | sun-dried tomato aioli | toasted pain rustique
Blackened Cod Tacos 14*
blackened cod | shredded purple cabbage
chipotle lime crema | mango salsa | cilantro
corn tortillas | lime wedge
Entrees
Mediterranean Salad 14 V GF Add grilled chicken +4*
romaine | artichoke hearts | tomatoes | feta
kalamata olives | red onions | chickpeas | cucumber
pepperoncini | croutons | lemon basil vinaigrette
Steak and Eggs 19*
grilled flank | fried eggs | chimichurri
caramelized onions | balsamic reduction
toasted pain rustique | microgreens
Chili Lime Shrimp 18* GF
pan seared shrimp | quinoa | roasted red pepper coulis mango salsa | cilantro | lime
wedge
Coconut Curry Bowl 15 V GF sub chicken +3*
fried tofu | coconut curry | chickpeas | cauliflower risotto | microgreens
Sides
Steak Fries 4 V GF
house-cut russet | parmesan peppercorn ranch
House Salad 4 V GF
greens | carrot | tomato | cucumber | sunflower seed
Seasonal Vegetable 4
ask your server for our current offering
Curried Potato Salad 4 GF
red curry mayo | onion | peanut | cilantro
Soup du Jour 4
ask your server for our current offering
Sweets
Peanut Butter Tart 7 V
peanut butter mousse | chocolate glaze
peanut brittle | crème chantilly
Honey Crème Brulée 7 V GF
toasted pistachio | fresh raspberries | crème chantilly
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 2.50
Lemonade 2.50
Rishi Hot Tea 2.50
Earl Grey | Peppermint | Jasmine
Yuzu Peach Green | Turmeric Ginger
House Roasted Coffee; Regular or Decaf 2.50
Local Partners
Absolutely Fresh Seafood - Omaha, NE
Course Ground Coffee - Lincoln, NE
Microgreen Gals - Lincoln, NE
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.