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.
Fall 2020 term dates Monday, August 31 through Thursday, December 10.
With the exception of the following dates:
September 7 (Labor Day)
October 19-23 (Fall Break)
November 25–27 (Thanksgiving)
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.
Banquet Dinners this term
Wednesday eveningsSept. 16, 17, 23, 30, Oct. 7, 14, 28, Nov. 4
Thursday eveningsSept. 13, 24, Oct. 1, 8, 15, 29, Nov. 5
Online Reservation required
Campus MapDriving Directions
Course will be open for lunch Sept. 1, 2020
Banquet Dinners will be offered beginning Sept. 15, 2020. (Reservations made online only)
(Beginning Aug. 31-Dec. 10, 2020)
pomegranate molasses | toasted almond | peppadew
smoked beet hummus | baba ghanoush | lemon oil | toasted hazelnut | pita chips
cherry-chipotle sauce | roasted red pepper | apple chip | caramelized onion | three cheese blend | microgreens
Served with choice of side. Gluten-free bun available.
bacon marmalade | mushroom duxelle | crispy onion | pepper jack | aioli | greens | house-made sesame bun
hot honey | lemon aioli | sweet pickle | roasted garlic bun
red curry remoulade | miso cabbage slaw | almond | house-made sesame bun
sauteed portabella | crispy onion | romesco | asiago-rosemary cream sauce | house-made 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
grilled 7oz new york strip | house-cut bistro fries | bearnaise
pan-seared duck breast | duck sausage | braised carrot | bacon & white bean stew
fried eggplant | quinoa & barley | braised kale | pickled carrot | smoked beet hummus | feta | grape tomato | red curry crema
roasted butternut squash | pecan | pumpkin seed | chevre | dried cranberry | mixed greens | maple-balsamic vinaigrette
candied pistachio | crème chantilly | raspberry coulis
cherry-chocolate ice cream | whiskey caramel | brandy snap
ask your server about our daily featured dessert
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 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
Banquet Dinners will be offered beginning Sept. 16 (Reservations made online only)
Reservations will be accepted starting Sept. 8 at 8 a.m.
All banquet meal service times are 6 p.m.
Student: Noelia Cardenas
Ceviche De Camaron: Shrimp cooked in fresh lime juice with diced tomatoes, onion, avocado and cilantro
Sopa De Fideo: Hearty tomato noodle soup
Sorbette De Pina Colada: Pina colada sorbet with grilled pineapple
Tacos De Asada: Grilled Skirt steak cut into thin slices, nested on top of a homemade tortilla; served with pinto beans, fresh pico de gallo and green salsa
Pastel De Tres Leches: Light, fluffy vanilla cake tipped with a layer of sweet and tangy mascarpone whipped cream
Student: Dorothy Urbanovsky
Appetizer - Smažený Sýr (Fried cheese): Crispy fried Edam cheese served with a creamy tartar sauce and purple slaw
Soup - Česneková Polévka (Garlic soup): A savory chicken stock cooked with garlic, potatoes, and egg. Topped with rye bread croutons & swiss cheese
Salad - Okurkový Salát (Cucumber salad): Thinly sliced cucumbers and red onions in a sweet and tangy creamy dressing
Entrée - Svíčková na Smetaně (Beef in cream sauce): Tender beef sirloin in a rich vegetable cream sauce. Served with bread dumplings and sauerkraut. Garnished with a slice of lemon, cranberry sauce, and whipped cream
Dessert - Mák Dort (Poppyseed cake): Dense poppyseed cake with chocolate ganache and fluffy cream cheese frosting. Served with roasted plum ice cream, crisp rosette cookie, apricot coulis, and caramel dipped hazelnuts
Bread: Rye bread with caraway seeds and whipped butter
Student: Taylor May
Grand Floridian hotel - Strawberry soup: strawberries, cream, yogurt
Epcot - Roasted Beet salad: Beet, pecan, goat cheese, honey, lettuce
Hollywood studios - Blackberry sorbet and peanut butter cookie: Blackberries, cabernet sauvignon, honey, lemon, peanut butter
Animal Kingdom - Animal Kingdom: Steak, sweet potato, chickpea, green beans
Magic Kingdom - Castle at the end of the night: Orange, pineapple, white chocolate
Student: Victoria Main
Crab Stuffed Tomato: On a bed of “Iceland” lettuce with house made Mayonnaise
Beef Consommé : Bread Stick, Julienne of Vegetables
Garden Fresh Herb Bread Sticks
Stuffed Pork Chop: In Demi – Glace, with Barley & Wheatberry Pilaf, and Apple Cider Slaw
Angel Food Cake: Served with a blueberry doilie, Peanut Brittle Shard, and Blueberry Sabayon
Student: Emma McKillip
Soup: Carrot crème soup topped with crème fraiche & cilantro
Salad: Beet & walnut salad with robiola cheese & topped by an herb & truffle dressing
Sorbet: Framboise sorbet
Entree: Candied almond crusted duck breast with radishes & a chanterelle salad
Dessert: Chocolate soufflé with crème anglaise
Student: Tan Luu
Appetizer – Lumpia (Filipino Egg Rolls): Savory, crispy, and crunchy egg rolls filled with ground pork, onion, carrots, and cabbage served with a chili lime sauce
Salad – Japchae (Korean noodle Veg Salad): Korean potato starch noodles with bell peppers, onion, spinach, bean sprouts with a sesame soy sauce topped with scallions and toasted sesame seeds
Bread – Japanese Milk Rolls: Soft, milky and airy rolls served with butter
Sorbet – Pomegranate Sorbet: Sweet and tart sorbet garnished with pomegranate seeds
Entrée - Chinese Sous Vide Duck Breast: Crispy sous vide duck breast with scallion rice, stir fried bok choy and shitake mushrooms served with a spicy hoisin ginger sauce garnished with microgreens
Dessert – Vietnamese Coffee and Condensed Milk Panna Cotta: Smooth and creamy panna cotta garnished with chocolate covered espresso beans
Student: Nate Rouse
Shrimp Boulette: Shrimp Boulette with Cajun trinity, deep-fried to a golden brown and served with a Cajun cocktail sauce
Louisiana Hot Sauce Potato Salad: Red potatoes, crumbled hard-boiled eggs, homemade mayonnaise, Dijon, and Louisiana hot sauce
Blackberry Sorbet: Made from fresh blackberries and lemon juice topped with a blackberry and fresh mint
Braised Duck Legs: Skin-on duck legs braised in chicken stock, cane syrup and vinegar served with naked fried okra and rice dressing garnished with pickled red bell pepper
Gateau De Sirop: Bundt cake flavored with cane syrup and vanilla and then topped with powdered sugar and served with coffee flavored ice cream
Student: Braeden Harpster
Oyster Rockefeller: Oysters on a half shell topped with parsley, celery, fennel, watercress and garlic.
French Onion Soup: Caramelized onion soup served with a toasted baguette slice and melted cheese.
Lemon Sorbet: A tart lemon sorbet.
Braised Beef Short Rib: Braised beef short ribs with a marchand de vin brown sauce. Served on top of creamy mushroom polenta and butter-roasted carrots. Garnished with fresh microgreens and fried onion pearls.
Pot de Crème: Chocolate pot de crème topped with crème chantilly and a brandy snap.
Student: Morgan Strodman
Coctel de Camarones: Shrimp in a refreshing tomato, onion, and cilantro sauce topped with avocado. Served with house made crackers
Crema de Maiz Sopa: Rich and creamy corn soup garnished with basil and thyme
Coctel de Fruta Sorbet: Blend of fresh mango, jicama, and watermelon seasoned with chili and lime
Mole de Pollo: Grilled chicken breast glazed with a traditional mole sauce; served with tomato cilantro rice, tri-colored carrots with sesame seeds and pepitas
Chocolate Flan: Creamy flan with fresh berries and crème chantilly
Student: Ashtyn Flynn
Bread: Pain de Campagne and Butter
First Course - Mushroom and Goat Cheese Strudel: Mushroom & goat cheese filling wrapped in a golden, flakey puff pastry with a Madeira sauce & fresh parsley.
Second Course - German Potato Soup: A creamy soup with potatoes, green onions, bacon, and cheddar cheese.
Third Course - A refreshing sorbet: with cinnamon, lemon zest, and full-bodied red wine.
Fourth Course - Pork Loin: Roasted pork loin with apples, onions, sauerkraut, with a Marsala sauce, gruyere spätzle, & grilled asparagus.
Fifth Course - Black Forrest Cheesecake: Oreo crust layered with rich chocolate cheesecake and cherry gelee garnished with a delicate chocolate wafer and a sweet bourbon sauce.
Student: Freedom Thompson
Roasted Butternut Squash Soup: Roasted butternut squash pureed with warm fall spices; sage blue corn muffin & whipped honey butter
Bed Of Greens & Dried Venison Cranberry Sage Wasna: Spinach, arugula, kale tossed with plum vinaigrette garnished with venison wasna
Raspberry Sparkling Cider Sorbet: Raspberry sorbet in cool crisp sparkling cider with fresh strawberries
Hickory Salmon: Hickory smoked salmon, maple glazed rainbow carrots, wild rice pilaf, cherry sauce & toasted pinenut garnish
Sweet Indian Fry Bread And Chia Pudding: Pumpkin fry bread, Wojapi, Chia Pudding with berries and popped amaranth
Student: Allie Fanton
Try The Grey Stuff Its Delicious: Three Hors D’oeuvres starting with Toasted white bread with a creamy Pâté, a sausage wrapped with a flaky, golden brown puff pastry, finishing with a prosciutto and fig jam tea sandwich.
Until The Last Petal Falls: A bed of greens, along with thinly sliced red beets with goat cheese, toasted walnut, and finished with pomegranate seeds
Mrs. Pott & Chip’s Sorbet: A fresh pomegranate lemonade tea sorbet finished with candied lemons and pomegranate seeds
Cogsworth’s Ragu: House made pasta with a rich beef ragu finished with a finely grated parmesan cheese.
Lumière’s Flambé: A cherry tart with vanilla bean ice cream accompanied with a rich chocolate ganache. Garnished with an almond praline and finished with a caramel sauce.
Gaston’s Beer Bread: A buttery, chewy, freshly baked beer bread served with butter
Student: Joan Whieldon Eldridge
Starter - Seared Scallops: Scallops, Pernod, Cream, Mushroom
Soup - Puree Of Lentil Soup: Lentils, Chervil
Sorbet - Cherry: Sweet Cherries, Red Zinfandel, Lime
Main - Braised Lamb: Braised Lamb, Mint, Peas, Whipped Sweet Potatoes
Dessert - Mini Pavlova: Pavlova, Raspberry Mousse, Pistachio Gelato, Berry Coulis, Fresh Berries
Student: Heven Burkhardt
Appetizer - Ultimate Crispy Crab Cakes with Red Pepper Marmalade: Crunchy panko and crab, brushed with butter and topped with a fresh red pepper marmalade
Soup - Clam Chowder: Creamy chowder with potato, celery and carrots topped with crispy bacon and chives
Salad - Spinach and Blood Orange: Fresh spinach topped with blood oranges and pistachios drizzled with orange-honey vinaigrette
Entrée - Shrimp Creole with White Rice: Spicy Shrimp Creole with fresh peppers and okra served alongside rice with lemon
Dessert - Key Lime Tart: Fresh Key Lime Tart with Crème Chantilly, and Strawberry Coulis
First Course: Veal Osso Bucco Soup | shaved parmesan | marrow crouton Paired with Sweet Charlotte
Bread: Green Olive Rustique
Second Course: Beet and Upland Cress Salad | apple | grapefruit | candied walnut | fennel-buttermilk dressing Paired with Edelweiss
Third Course: Pan-seared Pork Chop | mushroom-barley risotto | grilled broccolini | blackberry-peach compote Paired with Marquette
Fourth Course: Almond Ricotta Cake | moscato-roasted apricot | crème chantilly Paired with Vignoles
Tickets must be purchased online in advanceOnline Reservation (Select Special Events from Course Menu)