Welcome to Course Restaurant, an upscale dining experience within the Great Plains Culinary Institute on the Lincoln Campus of Southeast Community College.
Students in SCC’s Culinary/Hospitality program work in all facets of the restaurant, including cooking, preparing, serving, and hosting. Rack of lamb and herb-crusted beef tenderloin are examples of menu options.
Course is unique because the view to the kitchen is open, so guests are part of the learning environment and can see education happening. Students are preparing and serving guests during their class time.
The Great Plains Culinary Institute became part of a $4.2 million expansion of the Culinary/Hospitality program. It includes the full-service restaurant, teaching kitchens/labs, a demonstration kitchen, a bakery, and storage space. Students learn in a real-life restaurant environment.
Banquet Dinners this term
Tickets go on sale Monday, Oct. 7, 2019 at 8 a.m.
Online Reservation required
(Sept. 25-Dec. 17, 2019)
Banquet Dinners will be offered beginning Oct. 16, 2019 (Reservations made online only)
(Sept. 9-December 17, 2019)
seared tilapia | salsa verde | cotija | cabbage slaw | cilantro
house-made chorizo | black & white bean | cotija | scallion
fresh spinach | house dressing | gorgonzola | bacon | crouton
bacon marmalade | mushroom duxelle | crispy onion | pepper jack | aioli | bibb lettuce | house-made sesame bun | root vegetable chips -or- curried potato salad
pork -or- tofu | gochujang mayo | pickled carrot & daikon | jalapeno | cucumber | cilantro | house-made hoagie | root vegetable chips -or- curried potato salad
garlic red potato | haricot vert | boiled egg | tomato | kalamata olive | bibb lettuce | mustard-walnut vinaigrette
braised pork shoulder | pineapple ginger jasmine rice | spicy grilled zucchini | misoyaki reduction | taro crisp
pan-seared mahi mahi | fig risotto | smoked corn relish | tomato | olive | caper | honey-roasted walnut
fried tofu -or- grilled chicken breast | carrot | bell pepper | onion | zucchini | mushroom | black bean hoisin sauce | rice noodle | sesame | cashew
cinnamon custard | apple-brandy compote | crème chantilly
locally-sourced chocolate | candied pecan | mango coulis | ancho dust
Embark on the “Tour de Course” by adding a first and third course to any entrée for $7. Gratuity is included in all pricing.
V- vegetarian GF- gluten-free
Consuming raw or undercooked meat, poultry, seafood, or eggs may increase your risk for foodborne illness.
Absolutely Fresh Seafood - Omaha, NE
Microgreen Nursery - Hickman, NE
Plum Creek Farms Chicken - Burchard, NE
Sweet Minou Chocolate - Lincoln, NE
TD Niche Pork - Elk Creek, NE
Banquet Dinners will be offered beginning Oct. 16th (Reservations made online only)
Reservations will be accepted starting Oct. 7, 2019 at 8 a.m.
All banquet meal service times are 6 p.m.
Smoked trout, three sister’s salad, mint-wajope
Butternut squash and apple with cranberries
Roasted corn sorbet
Buffalo stew, corn cake, braised greens, fried sage
Pumpkin fry bread, indian pudding, maple-walnut ice cream, blackberry wajope
Corn chowder; served with Tomato rustique bread
Wedge salad with blue cheese dressing
Spiced pear sorbet
Fried chicken served with almonds and green beans & garlic and rosemary mashed potatoes
Triple chocolate cake with vanilla bean ice cream and a raspberry coulis with sprinkled candied walnuts
Roasted cauliflower soup
Wheat berry salad
Almond Maple Sorbet
Stuffed pork tenderloin with a side of sautéed butternut squash and apples tossed in arugula with a side of sweet purple mashed potatoes
Layered pumpkin cake with vanilla ice cream and a ginger cookie crumble with a raspberry reduction sauce
Kronks - “My spinach puffs!”, Puff pastry stuffed with spinach, feta and parmesan cheese
Evil stepmother pumpkin soup - Pumpkin soup with roasted pumpkin seeds and cream
Maleficent - Blackberry sorbet
Gaston - Stuffed chicken with ratatouille and herbed rice
Cruella De Vil - Cookies and cream cheesecake topped with strawberries and chocolate ganache
Garlic potato soup - Garnished with crunchy garlic croutons
Apple pecan and arugula salad - Tossed with a tangy lemon-maple vinaigrette
Sorbet - Pear and red wine sorbet
Manhattan style strip loin steak - Green peppercorn sauce, roasted asparagus, and Duchess potatoes
Spiced mini pavlova - Maple Chantilly, spiced apple compote, vanilla bean ice cream with a candied apple
Festive French onion soup - Yellow onions/bagette/gruyere cheese/thyme
Brisk Brussel sprout salad - Brussels sprouts/toasted almonds/pomegranate/parsley/parmesan
Polar pear sorbet - Pear juice/ bourbon/ginger/vanilla
Prancer pork chops - Bone-in pork chop/cherry barbeque sauce/marsala wine sauce/potato & apple hash/sautéed kale
Carmel apple arctic circle - Puff pastry/diplomat crème/pumpkin spiced apple compote/caramel sauce/granola/cinnamon ice cream
Appetizer: Sausage and sauerkraut
Soup: German potato soup
Sorbet: Apple cider sorbet
Bread: Pretzel sticks with maple mustard dip
Entree: Roasted chicken with lemon zucchini noodles served over spätzle and fried kale with a roasted red pepper sauce
Dessert: Apple strudel, Carmel sauce and cinnamon ice-cream