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.
Course will be open Monday–Thursday 11 a.m.–2 p.m. starting January 18, 2022.
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.
SCC continues to follow the latest DHM issued by the Lincoln-Lancaster County Health Department.
Masks are required to be worn by all individuals over age 2, regardless of vaccination status, in
indoor spaces at SCC when at least 6 feet of distance cannot be maintained.
Please check back for buffet meal dates and themes.
* = Reservation required
hazelnut gremolata | extra virgin olive oil | za’atar | vegetable crudité | grilled pita
smoked chicken | roasted corn | red pepper | cotija | chipotle cream cheese | salsa verde |
Served with choice of side. Gluten-free bun available.
bacon marmalade | mushroom duxelle | onion straw | pepper jack | aioli | greens | house-made sesame
fried catfish | remoulade | iceberg | fresh tomato | house pickle | toasted hoagie
house-smoked ham | herbed dijon | gruyere | mornay sauce | fried egg | toasted sourdough
sautéed portabella | rosemary-asiago cream sauce romesco | onion straw | toasted hoagie
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
pan-fried chicken breast | seared parmesan polenta cake | grilled broccolini | lemon-caper butter
braised lentil | gruyere | sauce noisette | caramelized onion | radish | pickled mustard seed |
pickled carrot | charred leek | hazelnut gremolata
grilled carne asada | roasted corn | charred tomato | cotija | ancho carrot puree | tortilla strips |
honey-chipotle vinaigrette | mixed greens | cilantro
banana bread | vanilla bean ice cream | strawberry compote | chocolate sauce | toasted pistachio
rich custard | house-roasted coffee | crème chantilly | chocolate covered espresso bean
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
Iced Tea 1
Rishi Hot Tea 1(Earl Grey | Yuzu Peach Green | Black Limón | Peppermint | Turmeric
House Roasted Drip Coffee, reg or decaf 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
Please check back for Buffet meal dates and themes.
Tickets go on sale Monday, Jan. 24, 2022 at 8 a.m.
$30 per person
Advance tickets required – purchase here
All evening meal service times are 6 p.m.
Chef Instructor, Brandon Harpster
First course: Beef Carpaccio
Second course: Sausage, White Bean and Kale Soup
Third course: Orange and Fennel Salad
Entrée course: Salumi Stuffed Pork Loin with Chateubriand sauce, Polenta, Parmesan
Asparagus, Julienne Carrot and Chive Oil
Dessert course: Cannoli's with pistachio ice cream
Chef Instructor, Abby Hoch
First course: Chicken Liver Pate
Second course: French Onion Soup
Third course: Kiwi Sorbet
Entrée course: Cote De Porc Normande – Pork chops with apples and cream, pomme puree,
and french style peas
Dessert course: Chocolate Mousse with a Tuille
Bread: French Baguette
First course: Borsch - Deep red Root vegetable and beet soup with a sour cream garnish
Second course: Tuna Tartar
Intermezzo: Black Cherry Sorbet
Entrée course: Veal Marsala – Veal scallops seared with a parsnip puree and multi
Dessert course: Passion Fruit Crème Brulee
Bread: French Bread and Butter
First course: Cilantro Hummus with Pita
Second course: Bouillabase
Intermezzo: Roasted Red Pepper on Endive
Entrée course: Air - Chicken Breast Parmesan - Chicken Breast with velouté, shaved
asparagus and rissoto alla Milanese
Dessert course: Balance - Panna Cotta
First course: Mango Pico de Gallo Bruschetta
Second course: Gazpacho
Intermezzo: Lime sorbet
Entrée course: Seared Duck Breast - lemon parsley couscous, mustard glazed brussels
sprouts, bigarade sauce
Dessert course: Lemon Bavarian
First course: Hot and refreshing Miso Soup
Second course: Spicy Salmon and Mango Crostini
Entrée course: Mustard and Hazelnut crusted Lamb Chops accompanied by a pan sauce, with
savory sage apples and creamy goat cheese filled beet pasta
Dessert course: Chocolate “Log” filled with raspberry mousse
First course: Gravlax
Second course: Quinoa Salad
Intermezzo: Cherry Ginger Sorbet
Entrée course: Wild Boar Loin – marinated and braised wild boar loin, chimichurri,
Minnesota native wild rice, braised greens
Dessert course: Apple Spice Cake