Course

Course

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.

Dinners this term
Wednesday evenings
Buffets: Feb. 5, Feb. 12, Feb. 19, 2020
Banquets: Feb. 26, March 4, 18, April 1, 8, 15, 22, 29, 2020
Banquet tickets go on sale Feb. 10, 8 a.m.
Online Reservation required

Campus Map
Driving Directions

Spring 2020

(Beginning Jan. 27-April 30, 2020)

Buffet Dinners will be offered beginning Feb. 5, 2020. Banquets Dinners will be offered starting late February. (Reservations made online only)

Meal Dates/Times
Date	Time	Meal Type	Seating
Mon.-Thurs. (Jan 27-April 30)	11 a.m.-2 p.m.	Lunch (see the lunch menu)	Walk-in
Wednesday, Feb. 5	6 p.m.	Buffet	Reservation required
Wednesday, Feb. 12	6 p.m.	Buffet	Reservation required
Wednesday, Feb. 19	6 p.m.	Buffet	Reservation required
Wednesday, Feb. 26	6 p.m.	Banquet	Reservation required
Wednesday, March 4	6 p.m.	Banquet	Reservation required
Wednesday, March 18	6 p.m.	Banquet	Reservation required
Wednesday, April 1	6 p.m.	Banquet	Reservation required
Wednesday, April 8	6 p.m.	Banquet	Reservation required
Wednesday, April 15	6 p.m.	Banquet	Reservation required
Wednesday, April 22	6 p.m.	Banquet	Reservation required
Wednesday, April 29	6 p.m.	Banquet	Reservation required

Spring 2020 Lunch Menu

(Beginning Jan. 27-April 30, 2020)

Shared Plates

Flatbread 7

Crab and Sweet Corn Dip 8

asiago cream cheese | crispy onion | pita chips

Miso Roasted Cauliflower 6 V GF

white miso | tamari | sweet chili | cilantro | lime

Sandwiches

Great Plains Burger 9 GF bun available

Hot Italian Beef 9

thinly-sliced roast beef | giardiniera | provolone | ciabatta | *spicy fresno peppers upon request*

Croque Forestier 8 V

Grilled Chicken Club 8

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

Grilled Salmon Oscar 13 GF

lump crab | asparagus | béarnaise | roasted red pepper polenta

Spaghetti and Meatballs 11

pork & beef meatball | Bolognese sauce | house-made spaghetti | shaved parmesan | microgreens

Shrimp Louie Salad 13 GF

Elote Salad 10 V GF

Desserts

Blueberry Maple Crème Brulee 4 GF

rich custard | fresh blueberry | candied pecan | crème chantilly

Orange Chiffon Cake 4

strawberry gremolata | chocolate-stout sauce | chocolate shard

Bread Pudding 4

mixed fruit | whiskey caramel | blackberry ice cream | granola

Gateau du Jour 4

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.

Beverages

Iced Tea 1

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

House Coffee, reg or decaf 1

Local 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.

Spring 2020 Buffet Menu

Buffet Dinners will be offered beginning Feb. 5. (Reservations made online only)

Buffet Reservations will be accepted starting January.

All buffet meal service times are 6 p.m.

Wednesday, Feb. 5, 2020

Winter Wonderland Buffet

Fresh fruit platter of watermelon, honeydew, cantaloupe, kiwi, pineapple, and berries
Crudite of green beans, carrots, bell peppers, celery, broccoli, and radishes. Served with beet hummus.
Spinach salad, bacon, strawberries, and raspberry vinaigrette
Quinoa Salad, fresh herbs, carrots, cabbage, toasted cashews
Canape platter; deviled eggs, caprese canapé, shrimp crostini
Roasted pork tenderloin, scallion rice, apple-chile compote
Penne pasta, grilled chicken breast, creamy vodka tomato sauce
Gueridon cart; banana’s foster with vanilla ice cream
Brown sugar spice cake, vanilla buttercream
Chocolate pot de crème

Wednesday, Feb. 12, 2020

Valentine’s Buffet

Fresh fruit platter of watermelon, honeydew, cantaloupe, kiwi, pineapple, and berries
Grilled vegetable platter, zucchini, yellow squash, asparagus, bell peppers, mushrooms, and tomatoes
Cheese and charcuterie platter
Rosemary focaccia
Canapé platter; bacon wrapped dates, bleu cheese endive, stuffed roasted red potatoes
Roasted cauliflower and grapes
Mashed root vegetables
Green Beans amandine
Three-cheese meatball mostaccioli
Chef plated grilled mahi mahi, butternut squash, ginger-scallion aioli, cranberry gastrique, red pepper curls
Carving station-Rosemary pork loin, dried cherry port wine sauce
Chef plated dessert; lemon tart, meringue, candied lemon slice, raspberry sauce
Hazelnut truffles
Opera cake

Wednesday, Feb. 19, 2020

Farm House Breakfast

Fresh fruit platter of watermelon, honeydew, cantaloupe, kiwi, pineapple, and berries
Crudite of fresh vegetables Served with caramelized onion dip
Canape platter; smoked salmon tartar, western frittata, yogurt granola cups
Croissants
Egg strata, fontina, rosemary, potato
Biscuits and gravy
Breakfast potatoes
Tofu scramble
Eggs Benedict Sous Vide
Waffle station
German apple pancakes
Cinnamon Rolls
Swan profiteroles

Spring 2020 Banquet Menu

Banquet Dinners will be offered beginning Feb. 26. (Reservations made online only)
Reservations will be accepted starting February 10 at 8 a.m.

All banquet meal service times are 6 p.m.

Wednesday, Feb. 26, 2020

A Night in France

Student: Clare Arter

Aperitif: Fig and Apple Tartlet with Camembert and an Apple Cider reduction

Salade: Roasted Beets and Walnuts tossed in an Orange Maple Vinaigrette on Baby mixed Greens

Sorbet: Pear and Champagne

Pain: Buttery Brioche

Entrée:: Snapper Fillets with Shrimp in a sauce of Tomatoes, Artichokes, Olives, and Capers, on a bed of Cannellini Bean and Goat Cheese Puree and Bundlers of Haricots Verts and Carrots

Dessert: Chocolate Souffle with a Coffee Creme Anglaise, Raspberry and Chambord Coulis and Chantilly cream

Wednesday, March 4, 2020

Inspired by Montana

Student: Taisha Cornelius

Corn Chowder: Corn/potatoes/bacon/garlic/onions/stock/cream

Spinach and Romaine salad: Spinach/romaine/toasted almonds/feta/strawberry vinaigrette

Cherry sorbet: Sweet cherries/red zinfandel

Red wine marinade bison steak: Bison/parmesan risotto/garlic steamed broccoli/red wine demi-glace

Huckleberry ice cream: Chocolate bowl/chiffon cake/huckleberry ice cream/spun sugar

Wednesday, March 18, 2020

Greek

Student: Alex Dominguez

Appetizer, Dolmades: Fresh herb seasoned ground lamb and rice wrapped in a grape leaf served with a refreshing mint yogurt sauce

Salad, Fattoush: A fresh mixture of vegetables, herbs, and pita chips on top of a bed of romaine with a drizzle of lemon dressing

Bread: Freshly baked olive bread with a side of seasoned butter

Sorbet: Spiced orange honey

Entrée: Lemon herb marinated lamb chops with a side of ouzo infused tomatoes, mujadarah, and fresh tzatziki sauce

Dessert: Choc lava- baklava with layers of nuts and chocolate topped with a pistachio ice cream

Wednesday, April 1, 2020

Opening Night Theme

Student: Allison Meyer

Soup: Caramelized onions and savory beef stock served with baguette with melted gruyere cheese

Salad/Slaw: Fresh mangoes paired with fennel bulb and jalapeno, tossed in a cilantro lime vinaigrette

Sorbet: Light and whimsical green apple sorbet with cherry pop rocks

Entrée: Breaded veal, on top of egg noodles and a hunter's mushroom gravy with crispy fried Brussel sprouts coated in a mustard maple glaze

Dessert: Tender almond cake layered between coffee buttercream, chocolate ganache, and topped with a chocolate mask

Wednesday, April 8, 2020

A South Korean Experience

Student: Melissa Langer

Ramen Noodle and Kimchi Soup: Ramen/Beef stock/Kimchi/Egg/Steamed Buns

Gimbap Korean Sushi rolls: Nori/Rice/Bulgogi/Edamame Puree

Sorbet: Pear Makgeolli

Braised Beef Short Ribs: Kimchi Rice/Sugar Snap Peas & Horseradish/Red Dragon Sauce/Scallion Relish

Pandan Waffles: Matcha Ice Cream/Raspberry Coulis/Honey Crème Chantilly/Candied Pine Nuts and Almonds

Wednesday, April 15, 2020

A Night on the Titanic

Student: Michael Mata

Soup: Potage Saint Germain

Salad: Asparagus Salad with Champagne Vinaigrette

Intermittence: Punch Romaine

Entrée: Filet Mignon Lily with Chateau Potatoes with Brussel Sprouts

Dessert: Chocolate Painted eclairs with Vanilla Ice Cream

Wednesday, April 22, 2020

Food Is Art

Student: Margot Mills

Colorful Canapés: Inspired by Pablo Picasso’s painting The Red Armchair.
Fresh bite of watermelon wrapped in cucumber topped with goat cheese and a simple blueberry. Bright beetroot blini layered with garlic mushrooms and dill. Purple potato topped with crème fraiche and caviar.

Melted Tomato Soup: Inspired by Salvador Dali’s painting The Persistence of Memory
Creamy tomato soup with melted mozzarella.

Starry Night Sorbet: Inspired by Vincent van Goughs painting Starry Night.
A blueberry night sky with lemon zest twinkles.

Splattered Pollock: Inspired by Jackson Pollock’s painting Conformity.
Poached Pollock on a bed of scallion rice pilaf splattered with a romesco sauce, parsley sauce, golden beet sauce, and a balsamic reduction.

Waterlily Ice Cream: Inspired by Claude Monet’s The Waterlily Pond.
A crisp lace cookie with lavender honey ice cream surrounded by a sugar bridge.

Wednesday, April 29, 2020

Welcome to Italy

Student: Dalton Zeigler

Crispy Prosciutto cups with goat cheese filling: Prosciutto/Goat cheese/Chives/Balsamic Reduction

Bocconcini Salad with Fresh Herb Vinaigrette: Mozzarella/Cherry Tomatoes/Green Bell Pepper/Celery/Belgian endive/Arugula

Focaccia: Rosemary/Sea Salt/Olive Oil/Thyme

Grape Sorbet: Concord Grapes/Candied Orange

Crab and Ricotta Ravioli with a creamy vino sauce served with slightly wilted spinach: Crab/Ricotta/Cream/White wine/Parmesan/Provolone/Basil/Chives/Thyme/Spinach

Espresso Cookie Parfait: Whipped cream/Espresso Pastry Cream/Lady Fingers/Cherry