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 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.

Spring 2022

Please check back for buffet meal dates and themes.

Meal Dates/Times

Date	Time	Meal Type	Seating
Monday-Thursday (beginning January 18)	11 a.m.-2 p.m.	Lunch	Walk-in
Wednesday, Feb. 2	6 p.m.	Italian	Reservation Required
Wednesday, Feb. 9	6 p.m.	French	Reservation Required
Wednesday, Feb. 16	6 p.m.	Romance	Reservation Required
Wednesday, Feb. 23	6 p.m.	Unity of Elements	Reservation Required
Wednesday, March 2	6 p.m.	Hint of Zest	Reservation Required
Wednesday, March 9	6 p.m.	A Night in Nature	Reservation Required
March 14-22	Closed for spring break	Lunch
Wednesday, March 23	6 p.m.	Hunter’s Banquet	Reservation Required
March 23	Resume service	Lunch
April 28	Last day of service	Lunch

* = Reservation required

Spring 2022 Lunch Menu

Shared Plates

Smoked Beet Hummus 6 V

hazelnut gremolata | extra virgin olive oil | za’atar | vegetable crudité | grilled pita

Tex-Mex Flatbread 8

Sandwiches

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

Great Plains Burger 9

Catfish Po’ boy 9

Croque Madame 9

Portabella Philly 9 V

sautéed portabella | rosemary-asiago cream sauce romesco | onion straw | toasted hoagie

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

Chicken Piccata 11 GF

pan-fried chicken breast | seared parmesan polenta cake | grilled broccolini | lemon-caper butter sauce

Great Grains Bowl 9 V Add grilled steak +5

Southwest Steak Salad 10 GF

Desserts

Banana Split 4 V

banana bread | vanilla bean ice cream | strawberry compote | chocolate sauce | toasted pistachio

Coffee Crème Brulee 4 V GF

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 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.

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.

Spring 2022 Student Banquet Dinner Menu

Wednesday, Feb. 2, 2022

“Italian”

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

Wednesday, Feb. 9, 2022

“French”

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

Wednesday, Feb. 16, 2022

“Romance”

Jackson Steffen

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 colored carrots

Dessert course: Passion Fruit Crème Brulee

Bread: French Bread and Butter

Wednesday, Feb. 23, 2022

“Unity of Elements”

Eric Meder

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

Wednesday, March 2, 2022

“Hint of Zest”

Alexis Harpster

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

Wednesday, March 9, 2022

“A Night in Nature”

Kamrin Feely

First course: Hot and refreshing Miso Soup

Second course: Spicy Salmon and Mango Crostini