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.
Winter 2019
(Jan. 22-Mar. 12, 2019)
Course hours Monday-Thursday 11 a.m.-2 p.m.
Buffet meals will be offered (Reservations made online only) SOLD OUT
Reservations will be accepted starting Jan. 22, 2019 at 8 a.m.
Meal Dates/Times
| Date |
Time |
Meal Type |
Seating |
| Mon.-Thurs. (Jan. 22-Mar. 12) |
11 a.m.-2 p.m. |
Lunch |
Walk-in |
| *Thursday, Jan. 31 |
6 p.m. |
Buffet |
Sold out |
| *Thursday, Feb. 21 |
6 p.m. |
Buffet |
Sold out |
| *Thursday, Mar. 7 |
6 p.m. |
Buffet |
Sold out |
* = Reservation required Reservations will be accepted starting Jan. 22, 2019 at 8 a.m.
First
Crispy Calamari 4 GF
Cornmeal crust | sweet chili remoulade
Roasted Pork and Lentil Soup 4 GF
Pork shoulder | red lentil | chive
Beet Salad 4 V GF
Beet | watercress | chevre | pistachio | citrus poppy vinaigrette
Second
Great Plains Burger 9
Bacon marmalade | red pepper aioli | arugula | gorgonzola | sesame bun | root vegetable chips
Duck Breast 13
Orange ginger farro | soy braised bok choy | honey almond crumble | fig reduction
Pork Chop 10
Sweet potato puree | bourbon braised red cabbage | Robert sauce | crispy shallot
Salmon 11 GF
Bacon mushroom quinoa | haricot vert | brown butter hollandaise | pistachio gremolata
Mushroom Ravioli 10 V
House-made pasta | caramelized onion | pine nut | roasted cauliflower | pesto cream | parmesan
Third
Apricot Bread Pudding 4
Baked brioche | whiskey caramel | raspberry ice cream
Sweet Minou Chocolate Cremeux 4 GF
Rich creamy custard | locally-sourced chocolate | crème Chantilly | cocoa nib tuile | blueberry coulis
Gâteau du Jour 4
Ask your server about our rotating cake special
Beverages
Iced Tea 1
Hot Tea 2.5
House Coffee, reg or decaf 1
Local Roasted French Press Coffee 4
Lunch menu is ala-carte or you may choose to add 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.
January 31, 2019
Asian Fusion Menu
Thai Papaya Salad
Asian Noodle Salad
Japanese Dinner Rolls
Stir-fried vegetables
Pork and Chicken Banh Mi
Chicken Satay with Thai Peanut Sauce
Korean Barbeque Skewer
Mango Shrimp Curry Wonton Cups
Sushi
Japanese Cheesecake
Red Bean, Green Tea and Mango Ice cream
Sweet Sushi Rolls
February 21, 2019
Latin America Buffet
Fresca
Fruit Salad
Chayote, orange and mint Salad
Nopales
Ceviche
Mexican Street Corn
Papusas
Pastor Tacos
Chile Verde
Chicken Mole
Carne Asada
Arroz Con Leche
Tres Leche
Mango Sorbet
March 7, 2019
French Brunch Buffet
Crepes
Quiche
Duck Profiteroles
Pancetta, Date and Roquefort
Shirred Eggs
Baguette with Butter and radishes
Charcuterie
Nicsose Salad
Croque Monsieur
Croissants - Chocolate and Almond
Phyllo Camembert
Orange Champagne Sorbet
Crème Brulee
Macarons