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 Michael Vandenberg. We are available for dine-in or carry-out. Visit our online ordering.
Hours of operation are Monday–Thursday 11 a.m.–2 p.m.
Spring 2021 term dates Tuesday, Jan. 19 through Thursday, April 29.
With the exception of the following dates:
March 15-19 (Spring Break)
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 with a ribbon cutting ceremony 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.
Our Banquet and Buffet Operations class offers events open to the public on Wednesday and Thursday evenings at 6 p.m.
Advance tickets required – purchase here
Course will be open for lunch Jan. 19, 2021
(Beginning Jan. 19-April 29)
russet | red pepper | caper | dill | crème fraiche | soft egg
deep fried fritter | romesco sauce | chive oil | microgreens
roasted yukon potato | pancetta | shaved brussels sprout | asiago cream sauce | walnut | maple balsamic drizzle
Served with choice of side. Gluten-free bun available.
bacon marmalade | mushroom duxelle | crispy onion | pepper jack | aioli | greens | house-made sesame bun
cherry chipotle bbq | apple butter | mustard slaw | house-made onion bun
pickled red onion | crumbled feta | chimichurri aioli |arugula | house-made ciabatta
portabella | zucchini | red pepper | onion | crispy beet chip | lemon herb chevre spread | house-made ciabatta
house-cut russet | parmesan peppercorn ranch
red curry mayo | onion | peanut | cilantro
ask your server for our current offering
greens | carrot | tomato | cucumber | sunflower seed
braised beef shoulder | parsnip puree | roasted brussels sprout | peppercorn brandy cream sauce | crispy shallot
pherbed farro pilaf | grilled kale | broiled choron sauce | almond gremolata
fried tofu | steamed rice | carrot | mushroom | wilted spinach | bean sprout | fried egg | gochujang sauce | toasted sesame
roasted beet | chevre | dried blueberry | candied walnut | pickled fennel | mixed greens | blood orange vinaigrette
graham cracker crust | cranberry chutney | candied pecan | chocolate stout sauce
kahlúa caramel sauce | crème chantilly | cinnamon tuile
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.
Iced Tea 1
Rishi Hot Tea 1
(Earl Grey | Yuzu Peach Green | Black Limón | Peppermint | Turmeric Ginger)
House Roasted Drip Coffee 1
House Roasted French Press Coffee 3
San Pellegrino Sparkling Water 1.5
Absolutely Fresh Seafood - Omaha, NE
Course Ground Coffee - Lincoln, NE
Sweet Minou Chocolate - Lincoln, NE
TD Niche Pork - Elk Creek, NE
Dinners will be offered beginning Jan. 27, 2021
Advance tickets required – purchase here
All evening meal service times are 6 p.m.
Bread: Homestyle Biscuits with Honey & Whipped Butter
Appetizer: Cheddar Grit Fritters with Hot Pepper Jelly Grits | Parmesan | Cheddar | Bell Pepper | Jalapeno
Soup: Corn Chowder Onion | Celery | Bell Pepper | Potato | Chicken Stock | Corn | Cream | Hot Sauce
Sorbet: Peach Sorbet Peach | Lemon Juice | Sugar
Entrée: Pork Roast with Cherry Glaze Pork Loin | Cherry | Baked Mac & Cheese/ Maple Bacon Brussel Sprouts
Dessert: Bread Pudding with Cinnamon Ice Cream & Bourbon Caramel Sauce Butter | Milk | Cinnamon | Vanilla | Bourbon | Caramel
Appetizer: Smoked Salmon Potato pancake | Smoked Salmon | Crème Fraiche/ Caviar
Salad: Fruit Salad Seasonal Fruit | Granola | House-made Yogurt
Sorbet: Lemon Sorbet Lemon Zest | Lemon Juice | Sugar
Entrée Plate: Beef Tenderloin Eggs Benedict Poached Eggs | Beef Tenderloin | Sauce Choron | English Muffin | Roasted Asparagus
Dessert: Doughnuts and Ice Cream Chocolate Cake Doughnut | Chocolate Ganache | Vanilla Ice Cream | Strawberry Coulis | Sliced Strawberries
Bread: Sweet dough bread/ Cinnamon honey butter
Appetizer: Mini Flatbreads pesto | tomatoes | mozzarella | basil
Soup: Tuscan White Bean and Kale Soup pancetta | navy beans | tomatoes | carrots | kale | tubettini | croutons
Sorbet: Red Wine Sorbet red wine | lemon juice | lemon zest
Entrée: Rosemary Grilled Shrimp shrimp | orzo | asparagus | tomatoes
Dessert: Tiramisu ladyfinger sponge | espresso coffee | mascarpone | cocoa/ almond tuile | strawberry coulis
Bread: Focaccia Bread rosemary | thyme | garlic | oil & balsamic vinegar
Appetizer: Spinach and Ricotta Tortellini Ricotta | Spinach | Parmesan | butternut squash
Soup: Shrimp Bisque Shrimp | Onions | Garlic | Brandy
Sorbet: Strawberry Champagne Sorbet Strawberry | champagne
Entrée: Smoked Pork Loin Southwestern barbecue sauce | cheddar mash | collard greens Chipotle peppers | spices | Russet | aged cheddar | chives | Ham shanks | onion | garlic
Dessert: Bananas Foster Bananas | pecans | rum | ice cream
Bread: Dinner Rolls with whipped butter
Appetizer: Gyoza Pork | Cabbage | Green Onion | Shiitake Mushrooms | Garlic | Ginger | Sesame oil | Soy Sauce | Tonkatsu sauce
Salad: Cold Soba Salad Soba | Red bell pepper | Carrots | Green Onion | Cucumber | Sesame seeds | Ginger | Sesame oil | Soy sauce | Rice vinegar | Maple syrup | Sriracha
Sorbet: Honeydew Sake Sorbet Honeydew | Sugar | Sake
Entrée: Pork Cutlet and Asparagus over Kimchi Rice Pork | Asparagus | Panko | Dashi | Soy sauce | Mirin | Sugar | Rice | Kimchi | Onion | Scallions | Ketchup | Worcestershire | Oyster sauce | Sugar
Dessert: Panda Waffle Tapioca | Rice flour | Sugar | Eggs | Coconut cream | Pandan extract | Cream | Carmel
Bread: Focaccia Bread
Appetizer: Pickled Jalapeno Poppers with Grilled Duck Breast Grilled Duck Breast | Pickled Jalapeno | Bacon | Herbed Cream Cheese | Sherry Cane Syrup | Balsamic and Jalapeno Caviar
Salad: Roasted Potato and Shaved Fennel Salad Fresh Parsley | Chives | Capers | Orange Zest | Fresh Thyme | Shallots | Bliss Potatoes | Fennel
Sorbet: Chilled Cantaloupe and Champagne Sorbet Lime Granité | Cantaloupe | Champagne | Lemon | Orange
Entrée: Spiced Cocoa Rubbed Pork Tenderloin with Cremini Berry Sauce & Gorgonzola and Black Garlic Mashed Potatoes Spiced Cocoa Rub | Pork Tenderloin Medallions | Cremini Mushrooms | Butter | Fresh Rosemary Sprigs | Berry Medley | Yukon Gold Potatoes | Créme Fraiche | Gorgonzola | Black Garlic | Broccolini with Poppy Seeds and Olive Dressing
Dessert: Pecan Crusted Semolina Cake with Smoked Mascarpone Ice Cream Semolina | Fresh Lemon | Ground Pecans | Honey | Mascarpone | Candied Strawberries | Balsamic Vinegar | Brown Sugar
Appetizer: Brie Crostini Grilled crostini topped with creamy brie cheese, accompanied with a sweet rosemary cranberry sauce
Salad: Arugula Beet Salad Fresh Arugula | Balsamic Vinaigrette | Orange Supremes | Red Beets | Toasted Walnuts
Sorbet: Lemon Sorbet Lemon Zest | Fresh Mint
Entrée: Grilled Steak served with Pommes Puree and Baby Vegetables Compound Butter | Bordelaise | Fried Shallots | Mashed Potatoes | Baby Vegetables
Dessert: Chocolate Cremeux Raspberry Coulis | Crème Chantilly | Chocolate Feuillentine
No special events scheduled at this time. Please check back.