Course

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 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 Sept. 1.

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.

Fall 2021

Course will be open for lunch beginning Sept. 1 Fall Term.

Meal Dates/Times

Date	Time	Meal Type	Seating
Monday-Thursday	11 a.m.-2 p.m.	Lunch	Walk-in
Wednesday, Sept. 15	6 p.m.	Banquet "Chef Harpster’s Favorites"	Reservation Required
Wednesday, Sept. 22	6 p.m.	Banquet "American Armed Forces"	Reservation Required
Wednesday, Sept. 29	6 p.m.	Banquet "An Evening in Italy"	Reservation Required
Thursday, Sept. 30	6 p.m.	Special Event "White Elm Brewing Dinner"	Reservation Required
Wednesday, Oct. 6	6 p.m.	Banquet "Nordic Feast"	Reservation Required
Wednesday, Oct. 13	6 p.m.	Banquet "Fall Harvest"	Reservation Required
Wednesday, Oct. 27	6 p.m.	Banquet "Autumn Splendor"	Reservation Required
Wednesday, Nov. 3	6 p.m.	Banquet "A Taste of Asia"	Reservation Required

* = Reservation required Reservations will be accepted starting Sept. 3, 2021 at 9 a.m.

Fall 2021 Lunch Menu

Beginning Sept. 1, Course will be open Monday-Thursday during the Fall Term.

Shared Plates

Seared Shrimp Cakes 7 GF

lemon-caper remoulade | creole sauce | tossed arugula

Wild Mushroom Tartine 6 V

creamed wild mushroom | hazelnut gremolata | parmesan | parsley oil | toasted sourdough

Duck & Fig Flatbread 8

Sandwiches

Served with choice of side. Gluten-free bun available.

Great Plains Burger 9

Fried Chicken Thigh 9

miso slaw | maple-ginger glaze | spicy hoisin aioli | house-made sesame bun

Grilled Flank Steak 9

Black Bean Burger 9 V

Sides

Steak Fries 3 V GF

house-cut russet | parmesan peppercorn ranch

Curried Potato Salad 3 GF

red curry mayo | onion | peanut | cilantro

Seasonal Vegetable 3

ask your server for our current offering

House Salad 3 V GF

greens | carrot | tomato | cucumber | sunflower seed

Soup du Jour 3

Mains

Beef Medallions 12

seared petite filet | rosemary mashed potato | grilled asparagus | port wine demi glace | onion straw

Grilled Pork Chop 11

butternut squash puree | bacon-bourbon braised red cabbage | peach-pasilla barbecue glaze | fried apple

Great Grains Bowl 9 V GF Add blackened shrimp +5

Autumn Salad 9 V GF Add grilled chicken breast +4

Desserts

Chocolate Peanut Butter Cheesecake 4

graham cracker crust | peanut butter mousse | brandy snap | whiskey caramel sauce

Peach Bourbon Crème Brulee 4

rich vanilla custard | peach bourbon compote | crème chantilly | candied pecan

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.

Beverages

Iced Tea 1

Rishi Hot Tea 1
(Earl Grey | Yuzu Peach Green | Black Limón | Peppermint | Turmeric Ginger)

House Roasted Drip Coffee, reg or decaf 1

House Roasted French Press Coffee 3

San Pellegrino Sparkling Water 1.5

Local Partners

Absolutely Fresh Seafood - Omaha, NE

Course Ground Coffee - Lincoln, NE

Sweet Minou Chocolate - Lincoln, NE

TD Niche Pork - Elk Creek, NE

Printable menu.

Fall 2021 Student Banquet Menu

Dinners will be offered beginning Sept. 15, 2021
Tickets go on sale Friday, Sept. 3, 2021 at 9 a.m.
Advance tickets required – purchase here

All evening meal service times are 6 p.m.

Wednesday, Sept. 15, 2021

“Chef Harpster’s Favorites”

First course: Breaded Shrimp with Sauce Gribiche, Lemon and Pickled Vegetables

Second course: Vichyssoise

Third course: Mixed Green Salad with Blue Cheese and Walnuts

Entrée course: Beef Wellington with Parsnip Puree, Madeira Sauce, and Butter Braised Carrots

Dessert course: White Chocolate Mousse with Strawberry Gelee, Fresh Strawberries and Brandy Snaps

Wednesday, Sept. 22, 2021

“American Armed Forces”

Kaleigh Ballentine

First course: (Navy) Tuscan White Bean & Escarole Soup

Second course: (Army) Wilted Spinach Salad with Warm Bacon Vinaigrette

Third course: (Coast Guard) Blueberry Sorbet

Entrée course: (Marines) Grilled Sirloin w/ Marchand de Vin Sauce, Purple Duchesse Potatoes, Roasted Brussel Sprouts, Fig Balsamic Reduction

Dessert course: Golden Chiffon Cake

Wednesday, Sept. 29, 2021

“An Evening in Italy”

Kathy Boellstorff

First course: Arancini Di Riso with Marinara Sauce & Eggplant Caponata

Second course: Calamari Salad with Fregola, Radishes, Cucumbers, & Pistachios with a light vinaigrette dressing

Third course: Peach Bellini Sorbet

Entrée course: Veal Osso Bucco with Gremolata, Gnocchi with a creamy Gorgonzola Cheese sauce, Broccolini with Pancetta & Olives

Dessert course: Blackberry Gelato, Cannoli-Napoleon style, Dark Chocolate Ganache Dipped Espresso Biscotti

Wednesday, Oct. 6, 2021

“Nordic Feast”

Mycah Byrd

First course: A Meatball centered with Duchess Potato

Second course: Quinoa Spinach Salad with Beets and Squash

Third course: Black Berry Sorbet

Entrée course: Honey-Balsamic Marinated Salmon Fillet with Turnip Puree and Steamed Red Cabbage

Dessert course: Almond Cake with Raspberry Coulis

Wednesday, Oct. 13, 2021

“Fall Harvest”

Anna Corns

First course: Scallop Ceviche in Cucumber Cups

Second course: Cream of Tomato Soup

Third course: Baked Apple Sorbet

Entrée course: Salmon Cakes with Maple Glazed Carrots- Maple Glazed and Quinoa Pilaf

Dessert course: Date Spice Cake with Pumpkin Mousse

Wednesday, Oct. 27, 2021

“Autumn Splendor”

Ian Hemmett

First course: Caramelized Shallot Pie with Mushroom Foam

Second course: Roasted Beet Arugula Salad with Almond Fig Vinaigrette

Third course: Cinnamon Apple Sorbet

Entrée course: Stuffed Pork Loin stuffed with Apricots, Rosemary Polenta, Sage Oil, Colorful Carrot Medley

Dessert course: Flemish Pear Tart

Wednesday, Nov. 3, 2021

“A Taste of Asia”

Kordell Miller

First course: Vietnamese Spring Rolls with Hoisin Peanut Dipping Sauce

Second course: Hot and Sour Shrimp Soup

Third course: Very Cherry Sorbet

Entrée course: Grilled Marinated Pork Belly Served with Fried Rice and Kimchi

Dessert course: Korinto (Japanese Fried Cookies) with Ice Cream and Caramel Sauce

Wednesday, Sept. 30, 2021

White Elm Brewing Dinner

First course: Maple-glazed Pork Belly Taco
Roasted pumpkin seed salsa | pickled mustard seed | scallion | blue corn tortilla
Pairing: Single Hop Lager – effervescent, bright and crisp with an herbaceous profile with loads of lemon pith and a near savory notes of sage and marjoram

Second course: Fall Panzanella Salad
Butternut squash | walnut | cranberry | sourdough | roasted shallot vinaigrette
Pairing: Method Acting Biere De Garde – white pepper and clove with a malt backbone that adds layers of whole wheat bread and cereal grain sweetness

Third course: Smoked Sage & Prosciutto Chicken Sausage
Mushroom barley risotto | collard greens | sweet corn butter | roasted red pepper coulis
Pairing: Harrow Saison – light, bright, effervescent body that leans of subtle bitter curacao and an earthy-musty funk

Fourth course: Toasted Almond Ice Cream
Cornbread cookie | rum cherry compote | dark chocolate ganache
Pairing: Grand Cru Stout – A rare treat, a blended single barrel stout with deep, dark chocolate notes, spirit (Rye and Bourbon) and a near umami from extended aging