Welcome to Course Restaurant, an upscale dining experience within the Great Plains Culinary Institute on the Lincoln Campus of Southeast Community College.
Students in SCC’s Culinary/Hospitality program work in all facets of the restaurant, including cooking, preparing, serving, and hosting. Rack of lamb and herb-crusted beef tenderloin are examples of menu options.
Course is unique because the view to the kitchen is open, so guests are part of the learning environment and can see education happening. Students are preparing and serving guests during their class time.
The Great Plains Culinary Institute became part of a $4.2 million expansion of the Culinary/Hospitality program. It includes the full-service restaurant, teaching kitchens/labs, a demonstration kitchen, a bakery, and storage space. Students learn in a real-life restaurant environment.
Reservations will be accepted starting Jan. 22, 2019 at 8 a.m. (menus, days/times TBD)
Online Special Event Reservations SOLD OUTLocated at: 8800 O Street; Lincoln, NE 68520
(Jan. 22-Mar. 12, 2019)
Course hours Monday-Thursday 11 a.m.-2 p.m.
Buffet meals will be offered (Reservations made online only) SOLD OUT
Reservations will be accepted starting Jan. 22, 2019 at 8 a.m.
* = Reservation required Reservations will be accepted starting Jan. 22, 2019 at 8 a.m.
Cornmeal crust | sweet chili remoulade
Pork shoulder | red lentil | chive
Beet | watercress | chevre | pistachio | citrus poppy vinaigrette
Bacon marmalade | red pepper aioli | arugula | gorgonzola | sesame bun | root vegetable chips
Orange ginger farro | soy braised bok choy | honey almond crumble | fig reduction
Sweet potato puree | bourbon braised red cabbage | Robert sauce | crispy shallot
Bacon mushroom quinoa | haricot vert | brown butter hollandaise | pistachio gremolata
House-made pasta | caramelized onion | pine nut | roasted cauliflower | pesto cream | parmesan
Baked brioche | whiskey caramel | raspberry ice cream
Rich creamy custard | locally-sourced chocolate | crème Chantilly | cocoa nib tuile | blueberry coulis
Ask your server about our rotating cake special
Lunch menu is ala-carte or you may choose to add a first and third course to any entrée for $7. Gratuity is included in all pricing.
V- vegetarian GF- gluten-free
Consuming raw or undercooked meat, poultry, seafood, or eggs may increase your risk for foodborne illness.